"The Mill" Organic Green Salad with 7 kinds of greens, mustard-balsamic vinaigrette, artichoke hearts, cherry tomatoes and cucumbers $8.

Local warm goat cheese salad with Yukon gold potatoes, Arkansas peppered bacon and warm frisse $12.

White and black bean soup with crayfish, pepper jack cheese, oven dried tomato, green onion "Fire Cracker" and lime aioli $12.

James' Caesar salad in a potato cage with shaved Parmesan, garlic-shallot croutons, cherry tomatoes and pink and black peppercorns $10.

Blue lump crab cake on tomatillo salsa verde and chipotle aioli with frisse, pickled red onion and sliced almond salad with white truffle vinaigrette $12.

Homemade andouille sausage “corn dog” with Johnson Valley mustard, Tomatillo-salsa fresca and whipped potatoes $10.

Szechuan style baby back ribs with jicama slaw, pickled ginger, spiced peanuts, scallions, and hoisin-miso-rice vinegar BBQ
½ Rack $12.50 Full Rack $25.


Citrus marinated and hickory grilled pork tenderloin with crispy goat cheese potato galette, grilled squash, roasted Brussels sprouts and cherry cascabel BBQ $26.

Dry onion-crusted chicken breast with Parmesan-local basil risotto, hericot-vert and chicken natural sauce $19.

Herb-seared wild Scottish salmon with corn-chickpea succotash, sauteed greens and white wine butter sauce $27.

Cuban style "Chicken-fried" filet of beef on cilantro rice, black beans, lime aioli, red pepper and scallions $26.

Seared center cut filet of beef with herb crusted "Mac N Cheese", creamed greens, roasted baby carrots and reduced red wine sauce $36.

Hickory grilled Adobo rubbed bone-in ribeye on whipped potatoes with local mushrooms, chimichurri, hollandaise and reduced red wine sauce $36.

Homemade tomato Fettuccine with corn cream, asparagus, oven-dried tomato and hickory grilled Gulf shrimp $19.

Braised beef short rib on homemade potato gnocchi with whole grain mustard braise sauce and tomato jam $32.

White wine creme fraiche penne pasta with oven-roasted tomatoes, spinach and dry onion-crusted chicken breast $19.