“The Mill” Organic Green Salad with 7 kinds of greens, sherry-whole grain mustard vinaigrette,
artichoke hearts, grape tomatoes and cucumbers $7.

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

Ancho chile infused Black bean soup with braised ham hock, Gruyere cheese-caramelized onion
“Fire Cracker” and crispy tortilla strips $10.

add a shot of Pedro Ximenez Xeres sherry table side $6. supplement

Seared rare Tuna nicoise salad with 7 kinds of greens, fingerling potato, nicoise olives,
boiled egg, haricot-vert, roast shallot-red wine vinaigrette and parmesan crouton $12.

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

Blue lump crab cake on tomatillo salsa verde and ancho chile aioli with frisse,
spicy pecan and 18 month Manchego salad dressed with a white truffle vinaigrette $12.

Homemade andouille sausage “corn dog” with Johnson Valley mustard,
Tomatillo-salsa fresca and whipped potatoes $9.

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

Moroccan spiced and grilled South Carolina quail with quail egg Benedict
and frisse-fingerling potato salad dressed with a truffle vinaigrette $12.

Seared Diver Scallops on Spanish saffron risotto with
roast garlic cream and pink peppercorn $16.

ENTREES

Spiced and Hickory grilled pork tenderloin on local goat cheese “crispy” potato galette with
sautéed broccoli rabe, haricot-vert and caramelized onion-provencal herb sauce $29.

Roast garlic rubbed chicken breast with Arkansas bacon-angel hair noodle cake,
sautéed baby carrot and chicken natural sauce $19.

Homemade Farfalle pasta with English peas, pearl onions, San-Danielle Prosciutto,
roast garlic cream, grated parmesan, fresh herbs and hickory grilled shrimp $19.

Seared Atlantic salmon with artichoke crust on shrimp fried rice, with fresh English peas,
carrots, zucchini, broccoli and mirin-rice wine glaze $26.

“Chicken-fried” filet of beef “Lewis May Style” with garlicky spinach,
steamed asparagus, hollandaise and reduced red wine sauce $24.

Seared center cut tenderloin of beef with wild mushroom hash in potato cage,
truffled asparagus and reduced red wine sauce $36.

Hickory grilled bone-in ribeye rubbed with Adobo sauce on tomatillo salsa fresca,
asparagus, hollandaise, blue and red tortilla chips and reduced red wine sauce $39.

Hickory grilled Ahi #1 tuna on Homemade Tagliatelle pasta
dressed in beurre rouge with yellow and cherry tomato and fresh picked herbs $32.

Seared Long Island duck breast and duck leg confit with baby bok choy,
golden beets, vegetable spring roll and Asian glaze $26.

3/13/07

Executive Chef/Owner Miles G. James
Chef Nathan V. Jendeski
Pastry Chef Jeff D. Graham

~ OZARK PLATEAU CUISINE ~