The Mill on the River
989 Ellington Road
South Windsor, CT 06074
Tel: 860.289.7929
Toll Free: 888.344.4414
Fax: 860.436.9846
info@themillontheriver.com
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Dinner Menu
On the Rocks
Chilled Jumbo Shrimp Cocktail
jumbo Gulf shrimp with fresh lemon and zesty cocktail sauce $2.95/piece
Blue Point Oysters on the 1/2 Shell
with fresh lemon, horseradish, and zesty cocktail sauce $1.95/piece
Point Judith Clams on the 1/2 Shell
with fresh lemon, horseradish, and zesty cocktail sauce $1.95/piece
Seafood “Martini”
Maryland crabmeat, Maine lobster meat, chilled Gulf shrimp, seaweed salad, and cocktail and Remoulade sauces $10
On The Rocks Tower
the combination of Blue Point oysters, Point Judith clams, jumbo Gulf shrimp cocktail, and lump Maine crabmeat with lemon, horseradish, and zesty cocktail sauce $10
Appetizers
Maryland Crab Cake
accompanied by chive cream and lemon Remoulade sauces $11
Eggplant Timbale
roasted eggplant layered with spinach, sun-dried tomatoes, and herb Alouette cheese; topped with smoked buffalo Mozzarella cheese and house-made sweet marinara $7
Country Pate
with a celery root dijonnaise, mini cornichons, and wheat toast points $9
Garlic & Gorgonzola Bread
rustic-style bread topped with Gorgonzola and roasted red bell peppers $5
Prosciutto-Wrapped Shrimp
herb polenta cake, wilted leaf spinach, sun-dried tomatoes, and Gorgonzola cream $10
Classic Calamari Fritti
with zesty caper and lemon Remoulade sauces $8
Pan-Seared New Bedford Scallops
with a cinnamon and nutmeg glaze, grilled apples, and port wine reduction $10
Blackened Yellow Fin Tuna
Blackened Yellow Fin Tuna
served atop a julienne of summer vegetables and topped with a Maine crabmeat mousse $10
P.E.I. Mussels Poulette
with a garlic and Chardonnay wine sauce with a touch of cream $9
House-Made Pumpkin Ravioli
sage brown butter sauce and caramelized walnuts $8
Harvest Quesadillas
stuffed with smoked native corn, black beans, harvest squashes, and herb jack cheese; topped with a native tomato and grilled corn poblano salsa $8
Vineyard Escargot Chablisienne
marinated and baked in a lemon, garlic, and Chablis sauce with a touch of Pernod $9
Italian Antipasto Assortment For Two
grilled zucchini and yellow squash, roasted eggplant, tri-colored roasted bell peppers, caperberries, sliced hard salamis, Prosciutto di Parma, Parmesan and Mozzarella cheeses, oven-roasted tomatoes, aged balsamic, and E.V.O.O. $15
Artisinal Cheese Plate
Aosta Valley Fontina, smoked Farmstead Gouda, Vermont Buttermilk Blue, Swiss Gruyere, Wisconsin Brie, assorted grapes, caramelized walnuts, garlic herb crostinis, and a fig jam $14
P.E.I. Mussels Poulette
with a garlic and Chardonnay wine sauce with a touch of cream $9
House-Made Pumpkin Ravioli
sage brown butter sauce and caramelized walnuts $8
Harvest Quesadillas
stuffed with smoked native corn, black beans, harvest squashes, and herb jack cheese; topped with a native tomato and grilled corn poblano salsa $8
Vineyard Escargot Chablisienne
marinated and baked in a lemon, garlic, and Chablis sauce with a touch of Pernod $9
Italian Antipasto Assortment For Two
grilled zucchini and yellow squash, roasted eggplant, tri-colored roasted bell peppers, caperberries, sliced hard salamis, Prosciutto di Parma, Parmesan and Mozzarella cheeses, oven-roasted tomatoes, aged balsamic, and E.V.O.O. $15
Artisinal Cheese Plate
Aosta Valley Fontina, smoked Farmstead Gouda, Vermont Buttermilk Blue, Swiss Gruyere, Wisconsin Brie, assorted grapes, caramelized walnuts, garlic herb crostinis, and a fig jam $14
Soups and Salads
Toscana Salad
baby field greens, caramelized onions, tomatoes, crisp polenta croutons, roasted red peppers, artichoke hearts, buffalo Mozzarella, and a garlic-infused balsamic vinaigrette $7
Classic Caesar
Romaine, garlic herb croutons, shaved Parmesan, house-made Caesar dressing, and a Parmesan crisp $6
Baby Leaf Spinach Salad
with sun-dried cranberries, toasted almond crisp, warm goat cheese "cake," and Meyer lemon dressing $6
Arugula & Heirloom Beet Salad
with caramelized walnuts, Feta cheese, roasted heirloom beets, and a lemon dijion vinaigrette $6
Butternut Squash Bisque
topped with nutmeg-infused creme fraiche and spiced pine nuts $6
The "BLT"
Iceberg lettuce, Great Hill Bleu cheese, diced tomatoes, Vidalia onions, warm applewood-smoked country bacon, and a buttermilk ranch dressing $7
Steak House-Style Chopped Salad
Iceberg and Bibb lettuces, Romaine, hard-boiled egg, avocado, garbanzo beans, black olives, tomatoes, Vidalia onions, bell peppers, apples, cucumbers, and Gorgonzola cheese tossed with fresh lemon juice and E.V.O.O. with garlic essence $7
French Onion Soup Au Gratinee
with three melted cheeses and toasted herb crouton $6
Soup du Jour
seasonally-inspired and created daily, please ask your server for our daily offering $5
House-Made Pastas
Shrimp & Scallops Scampi
with asparagus spears, diced tomatoes, and a classic garlic scampi sauce atop a bed of linguini pasta $22
Lobster Pasta
bowtie pasta tossed with asparagus spears, caramelized pearl onions, Maine lobster meat, diced tomatoes, Brie cheese, and a vodka cream sauce $22
Atlantic Ocean Seafood Fra Diavolo
Jumbo Gulf shrimp, day boat scallops, Point Judith clams, Prince Edward Island mussels, linguini pasta, spicy tomato pomodoro sauce, and shaved Grana Padano $21
Pappardelle Bolognese
with our signature meat ragout and fresh Ricotta cheese $17
Spicy Asian Pasta
with shrimp, chicken, baby bok choy, Shiitake mushrooms, snow peas, and leaf spinach with a spicy red bean and sesame seed sauce, tossed with linguini pasta $19
Rigatoni ala Vodka
with chicken pancetta, spincah, broccoli rabe, escarole, and caramelized onions in a light tomato vodka sauce $17
Tuscan Ravioli with New Bedford Scallops
house-made ravioli stuffed with spinach, roasted eggplant, three imported cheeses, and bell peppers; sauteed and served in a tomato and basil cream sauce with diver deep sea scallops $20
house-made ravioli stuffed with spinach, roasted eggplant, three imported cheeses, and bell peppers; sauteed and served in a tomato and basil cream sauce with diver deep sea scallops $20
From The Sea
Redfish Nouvelle
our signature dish, lightly blackened and topped with shrimp, scallops, leaf spinach, and a Mornay sauce, served with rice pilaf and zesty coleslaw $21
Butter-Poached Maine Lobster
served atop a bed of asparagus risotto and carrot curry sauce $MP
Sesame Coated Yellow Fin Tuna
served atop a bed of basmati rice pilaf with tri-colored bell peppers and snow peas with an aromatic ginger soy sauce, wasabi paste, and pickled ginger $25
Miso-Glazed Wild Atlantic Salmon
oakwood grilled and served atop grilled fennel, Vidalia onions, harvest squashes, and Sevillan oranges with a roasted yellow pepper coulis $21
Line-Caught Chatham Cod
with garlic herb panko breadcrumbs, oven-roasted native tomatoes, asparagus spears, and lemon beurre blanc $21
From The Land
Grilled Rack of Australian Lamb
tarragon and mint marinade, sweet pea leaves, and diced pancetta with ratatouille, and Yukon Gold potato puree $28
Balsamic-Glazed Long Island Duck
with a crisp aged balsamic glaze, braised red cabbage, garlic whipped Yukon Gold potatoes, and an orange cognac sauce $19
Stuffed Frenched Chicken
with spinach, broccoli rabe, and Brie cheese stuffing; with herb jus, ratatouille, and Yukon Gold potato puree $18
"French" Filet
melted Brie and Bleu cheeses, herb demi-glace and red wine jus, garlic whipped potatoes, and market vegetables $29
Gorgonzola Center-Cut Domestic Pork Chop
Balsamic-Glazed Long Island Duck
with a crisp aged balsamic glaze, braised red cabbage, garlic whipped Yukon Gold potatoes, and an orange cognac sauce $19
Stuffed Frenched Chicken
with spinach, broccoli rabe, and Brie cheese stuffing; with herb jus, ratatouille, and Yukon Gold potato puree $18
"French" Filet
melted Brie and Bleu cheeses, herb demi-glace and red wine jus, garlic whipped potatoes, and market vegetables $29
Gorgonzola Center-Cut Domestic Pork Chop
with melted Gorgonzola and sun-dried cherry sauce, Yukon Gold potato puree, and wilted baby leaf spinach $19
Chestnut & Cranberry Capon
with a chestnut and cranberry breadcrumb stuffing and a sun-dried cranberry and cognac sauce; served with caramelized pearl onions, mashed turnips, and harvest squashes $20
Berkshire Pork Medallions
wrapped in applewood-smoked bacon and served in an herb demi-glace with oven-roasted MacIntosh apples and mashed turnips $19
wrapped in applewood-smoked bacon and served in an herb demi-glace with oven-roasted MacIntosh apples and mashed turnips $19
Traditional Favorites
Wienerschnitzel
lightly-breaded veal cutlet pan-sauteed, served with German potato salad and hand-gathered baby field greens $20
Chicken Cordon Bleu
stuffed with Smithfield Ham and Swiss Cheese, with a Mornay sauce, rice pilaf and harvest vegetables $17
Provine Veal Francaise
sauteed and served in a light lemon, butter, and white wine sauce with rice pilaf and market vegetables $21
Hunter-Style Veal (Jagerschnitzel)
tender veal paillard with chantarelle mushrooms, and shallots served with braised red cabbage and Yukon Gold whipped potatoes in a burgundy wine demi-glace with a touch of cream $22
Chop House Classics
8 oz. Center-Cut Filet Mignon............................................$29
10 oz. Center-Cut Filet Mignon..........................................$32
15 oz. New York Sirloin Steak............................................$29
18 oz. Cowboy-Cut Ribeye................................................$27
13 oz. Center-Cut Berkshire Pork Chop...............................$19
Mill on the River Misto.......................................................$39
8 oz. Filet Mignon & 8 oz. Stuffed Lobster Tail
18 oz. Roast Prime Rib*....................................................$25
*when available*
Choice of One Sauce:
brandy & peppercorn au poivre
herb-infused demi-glace
traditional bernaise
chilled garlic and herb butter
Choice of One Side
Additions:
Stuffed Maine Lobster Tail.....................................15
Grilled Shrimp Skewer.............................................8
Oven-Roasted Day Boat Scallops..............................9
On The Side
Creamed Spinach................................................5
Wilted Leaf Spinach............................................5
Garlic-Infused Whipped Potatoes............................5
Vegetable Ratatouille .........................................5
Asparagus Hollandaise..........................................5
Roasted Acorn Squash...........................................5
Sauteed Wild Mushrooms......................................5
Braised Red Cabbage...........................................5
Potato Pancakes.................................................5
Market Vegetable Medley......................................5
Sea Salt Crusted Baked Potato...............................5
Mashed Turnips..................................................5
Butter-Glazed Sweet Potato...................................5
Thoroughly cooking meats, poultry, shellfish, or eggs
reduces the risk of food-borne illness.
Menu descriptions do not include all ingredients.
In case of food allergies, notify your server prior to ordering.
To ensure the best service for all of our guests, we do not issue separate checks. An 18% gratuity will be added to all parties of six or more people.
Personal checks are not accepted as payment.
Menus and pricing subject to change without notice