Mill River Inn
OYSTER BAY
160 Mill River Road
516-922-7768



FIRST COURSE
Salad of Baby Organic Greens & Goat Cheese
red grape tomatoes, shaved fennel & sherry vinaigrette
Corn & Shrimp Bisque
cilantro creme fraiche & sour dough croutons
Rosemary Grilled Quail - potato croquette, duck
& armagnac sausage & cranberry balsamic glaze
Seared Sea Scallops
avocado, corn relish & citrus essence
Yellowfin Tuna Tartare - cornmeal crusted oysters, cucumber, lime & ginger
Seared Foie Gras
quince-apple puree, apricots & mango essencec

SECOND COURSE
Grilled Organic Free Range Chicken
potato gnocchi, ragout of wild mushrooms,
cipollini onions & basil
Seared Rare Yellowfin Tuna - crisp potato, wasabi creme fraiche, wakame & scallion rice
Local Black Sea Bass - Maine crab, corn, cranberry beans & roasted peppers with arugula & lemon oil
Honey Roasted Duck Breast & Confit Leg
potato puree, roasted peaches, quince
& golden raisin compote
Grilled Black Angus Steak
caramelized onion & potato gratin, grilled asparagus,
portobello mushroom, gorgonzola & tomato marmalade
Rack of Lamb - basil mashed potatoes, pearl onions, roasted beets, morels & black truffle jus

Cuisine: Contemporary American with French & Asian Influenc
Avg. Check: $35-$60
Attire: Neat Casual

Mill River Inn has been voted one of the Most Popular Restaurants of Long Island by the Zagat Survey year after year, consistently receiving some of the highest marks for food and service. Situated in a quaint country house, the intimate dining room is subtly decorated with graceful drapes, sheer curtains, artistic photographs of the nearby Planting Fields Arboretum, subdued lighting, a fireplace with an impressive floral arrangement on the mantle, and fresh flowers and candlelight on each table.

Owner Ken Stephens runs the eatery with General Manager Edmond Pollard. Executive Chef Anthony Falco is responsible for Mill River Inn’s refined cuisine and exquisite plate presentations. The creative menu stays fresh and changes with the seasons, making use of local fish and game where possible. Exotic specialties and treats include quail, squab, rabbit, antelope and venison. Their carefully selected international wine list is varied and extensive and is awarded the Wine Spectator “Award of Excellence” year after year. Many fine wines are also available by the glass. Edmond Pollard is also the sommelier and can guide you to a perfect selection. In addition, Mill River Inn was the recipient of the coveted DiRONA Award, granted to the most distinguished restaurants of North America. For a similarly celebrated spot, visit Ken’s other venture, Tupelo Honey in Sea Cliff, 516-671-8300.

This truly innovative world-class restaurant charms with flawless service and impeccably prepared cuisine. It is the ultimate dining experience. Mill River Inn is so good, in fact, the Zagat guide says it is “worth ‘inventing a special occasion’ for.” Happy Birthday, everyone.

PRIVATE PARTIES; ON & OFF PREMISE CATERING; TASTING DINNERS; HANDICAP ACCESSIBLE

RESERVATIONS
Required

CREDIT CARDS
AMEX VISA MC DINERS CLUB

HOURS
Dinner
Mon - Thur 6 - 10
Fri & Sat 6 - 11
Sunday 5 - 9

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