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
ALCOHOL
AVAILABLE DURING ALL DINING HOURS
We offer a curated selection of ALL Virginia wine, beer and cider from some of the Shenandoah Valley's most beloved award-winning vineyards, breweries and cideries.