Osceola Mill Restaurant - Dining In Shenandoah Valley, Virginia

SOUP

Garden Gazpacho

Fresh vegetables from our garden blended into a refreshing cold summer soup with tomatoes, onion, garlic, peppers and zucchini 6

Roasted Red Pepper & Tomato Bisque

Bowl of creamy fire roasted red pepper and tomato bisque with onions, garlic, and garden fresh basil. Served with toasted artisan bread 7

APPETIZERS

Stuffed Smoked Salmon

Smoked salmon stuffed with fresh dill and mascarpone cheese and plated over garden fresh greens 16

Whipped Feta Dip w/ Roasted Strawberries

Locally-sourced goat cheese feta whipped with Greek Yogurt and plated with toasted artisan bread and fresh roasted balsamic glazed strawberries 14

Honey Balsamic Glazed Brussels Sprouts

Pan-seared Brussels sprouts cooked until tender and golden brown and marinated in our house made honey balsamic reduction 12

SALADS

Mill House Salad

Mixed greens topped with cucumber, red onion, carrot, tomato, croutons and our house made apple cider vinaigrette or balsamic dressing 10

Strawberry Avocado Salad

Mixed greens topped with fresh strawberries, avocado, walnuts, red onion, locally-sourced goat cheese and our house made poppy seed dressing 12

Tomato, Peach & Burrata Salad

Juicy cherry tomatoes, sweet peaches and fresh basil plated over a bed of greens and burrata cheese topped with our house made garden herb vinaigrette and toasted pepitas. Served with toasted artisan bread 12

ENTREES

Grilled Filet Mignon

Grass-fed filet mignon steak seared to perfection and served with our homemade white wine risotto and roasted carrots and zucchini 37

Grilled Ribeye

Grass-fed ribeye steak seared to perfection and served with parsley garlic mashed potatoes, brown gravy (optional) and sautéed green beans 35

Mahi Mahi

Pan-seared Mahi Mahi prepared in our homemade coconut curry sauce served on a bed of Caribbean rice with cilantro lime coleslaw 32

Summer Caprese Grilled Chicken

Grilled pesto chicken breasts topped with tomatoes, onion, garlic and fresh mozzarella served with pesto and cheese tortellini and toast points 27

Spinach Garlic Ravioli

Spinach and cheese stuffed ravioli plated over a bed of spinach and topped with creamy garlic sauce and Parmesan cheese. Served with toast points 25

DESSERTS

Blueberry Lemon Curd Tart

Luscious lemon tart with a homemade blueberry topping and whipped cream 10

Matcha Crème Brûlée

Traditional crème brûlée with a honey matcha twist. Topped with whipped cream, coconut shavings and fresh blueberries 10

Dark Chocolate Tart

Rich homemade dark chocolate tart topped with whipped cream and fresh sugar glazed berries 10

Banana Foster Bread Pudding

Homemade banana foster bread pudding topped with farm fresh local ice cream 11

Vegan Cheesecake

Vegan “cheese”cake made with coconut cream and a gluten-free almond date crust 10

Chocolate Raspberry Truffle Bomb

Dark chocolate vegan truffle bomb with a creamy ganache and raspberry filling 11

RESTAURANT

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