The Mill

First Course

Baby Kale & Arugula Salad Lemon Lavender Farm House Cheese
Warm Roasted Red Bell Peppers and Fingerling Potatoes Sunflower Seeds, Curried Carrot Vinaigrette

Second Course

Mussel Ajillo, Sweet Onion, Serrano Peppers, Smoked Paprika Tomatoes, Fennel, Onion Herb Focaccia

Third Course

Cider Braised Pork Cheeks Aged Cheddar Cauliflower Grits Cee Bee Farms Collard Greens Natural Jus

Fourth Course

Salted Vanilla Mason Jar Pot De Crème Hazelnut Toffee Brittle, Shattered Chocolate Tuile
Fresh Strawberry, Micro Mint
Wine pairing will be done specially that evening by the Chef for guest enjoyment.