The Mill Steakhouse and Wine Bar
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valutazione
Recensioni
fotografia
menù
Our delicious and hearty signature soup
Ask your server about today's selection
Farro, beet, cherry tomato, and roasted red pepper, on a bed of arugula, dressed with a lemon sumac vinaigrette and garnished with toasted chickpeas
Romaine hearts, shaved parmesan, bacon and crouton. Dressed with The Mill's tangy caesar dressing
Fresh cherry tomato, cucumber, red onion, Kalamata olive and romaine hearts. Garnished with feta cheese and dressed with The Mill's own lemon oregano vinaigrette
Pickled egg, crumbled bacon, cherry tomato, avocado, red onion, cheddar, and grilled chicken - all on a bed of romaine hearts with creamy dressing of celery and apple
A carefully curated selection of smoked and cured meats and sausages, cheeses, pickles, preserves & breads
Crispy fried calamari, served with classic cocktail sauce and toasted almond remoulade
Lightly breaded crab cakes, served with pickled vegetables and blackened cajun tartar sauce
Classic escargots—sautéed with garlic, herbs, and white wine. Served au gratin with Swiss cheese
Mussels steamed in beer with garlic, herbs, and bacon
The Mill's Yorkshire pudding stuffed with shaved prime rib, smothered in onions, peppers and smoked provolone
Warm, creamy brie cheese topped with toasted walnuts and maple sauce
Lightly battered and deep-fried vegetables, served with sriracha mayonnaise and chili hoisin sauce
Slow roasted and served 'au jus' with Yorkshire pudding
Aged and well marbled
Thick cut for full flavour
A Canadian classic
A lean and flavourful cut
Grilled lamb sirloin, marinated with maple, coriander, fennel and paprika. Served with chimichurri
Ask your server about our featured cut or dish
Lightly smoked and fall-off-the-bone tender, glazed with our own rhubarb barbecue sauce
Half rack of ribs and 6 slow smoked chicken wings topped with our own rhubarb barbecue sauce
A lightly breaded chicken breast, stuffed with spinach, caramelized onion and ricotta. Served with demi-glace
A tender half chicken, grilled and glazed with our peach bourbon barbecue sauce
Tender breast of chicken, crab meat, asparagus spears + béarnaise sauce
Boneless fillet of salmon + maître d'hôtel butter
Cajun blackened trout served with maître d'hôtel butter
Butternut squash, roasted mushroom or sausage and rapini. Tossed with roasted garlic confit - choose one or combine any two
Fettuccini in a creamy red pepper and asiago sauce
A medley of wild and cultivated mushrooms in creamy risotto
Creamy risotto with shrimp, mussels, salmon and crab
white chocolate, fresh berries
white chocolate, fresh berries
A carefully curated selection of smoked and cured meats and sausages, cheeses, pickles, preserves breads
Crispy fried calamari, served with classic cocktail sauce and toasted almond remoulade
Lightly breaded crab cakes, served with pickled vegetables and blackened cajun tartar sauce
Classic escargots—sautéed with garlic, herbs, and white wine. Served au gratin with Swiss cheese
Mussels steamed in white wine with chorizo sausage, tomato garlic and smoked paprika
Sweet and savoury grilled short ribs served with chili pickled cucumber
Warm, creamy brie cheese topped with toasted walnuts and maple sauce
Lightly battered and deep-fried vegetables, served with sriracha mayonnaise and chili hoisin sauce
Our delicious hearty signature soup
A house made favorite
Ask your server about today’s selection
Farro, beet, cherry tomato and roasted red peppers, on a bed of arugula. Dressed with a lemon sumac vinaigrette and garnished with toasted chickpeas
Romaine hearts, shaved parmesan, bacon and crouton. Dressed with The Mill’s tangy Caesar dressing
Fresh cherry tomato, cucumber, red onion, kalamata olive and romaine hearts. Garnished with feta cheese and dressed with The Mill’s own lemon oregano vinaigrette
Pickled egg, crumbled bacon, cherry tomato, avocado, red onion, cheddar, and grilled chicken - all on a bed of romaine hearts with creamy dressing of celery and apple
Slow roasted and served 'Au Jus' with Yorkshire pudding
Slow roasted and served 'Au Jus' with Yorkshire pudding
Slow roasted and served 'Au Jus' with Yorkshire pudding
Aged and well marbled
Thick cut for full flavour
The best of both worlds: bone-in cut featuring portions of striploin and tenderloin. A steakhouse classic
A Canadian classic
A lean and flavourful cut
Grilled lamb sirloin, marinated with maple, coriander, fennel and paprika. Served with chimichurri
Ask your server about our featured cut or dish
Lightly smoked and fall-off-the-bone tender. Glazed with our own rhubarb barbecue sauce
Half rack of ribs and 6 slow smoked chicken wings topped with our own rhubarb barbecue sauce
A lightly breaded chicken breast, stuffed with spinach, caramelized onion and ricotta. Served with demi-glaze
A tender half chicken, grilled and glazed with our peach bourbon barbecue sauce
Tender breast of chicken, crab meat, asparagus spears + Béarnaise sauce
Boneless fillet of salmon + Maître d’Hôtel butter
Cajun blackened trout served with Maître d’Hôtel butter
The Machine Shop's famous lasagna Florentine served with garlic cheese bread and your choice of:
Served with warm corn bread and house salad
Butternut squash, roasted mushroom or sausage and rapini. Tossed with in roasted garlic confit - choose one or combine any two
Fettuccini in a creamy red pepper and feta sauce
A medley of wild and cultivated mushrooms in creamy risotto
Creamy risotto with shrimp, mussels, salmon and crab
served with Fresh Bread and Crouton
Poached Extra Jumbo Shrimp served with Herbaceous Green Goddess Sauce and Classic Cocktail Sauce
The Classic Rustic and Hearty Vegetable Soup
The Mill’s specialty, slow roasted and served with Yorkshire Pudding
Our most popular cut—Dry Aged for 30 days for extraordinary tenderness and flavour
Supreme of Chicken lightly breaded and fried. Filled with herb and garlic compound butter.
Fillet of Norwegian Salmon served in puff pastry with wild rice and mushroom, and lemon cream sauce
The Classic Canadian “Meat” Pie—Reimagined with vegetables, and legumes. Served with pickled vegetables.
for two. Layers of chocolate sponge, chocolate mousse, vanilla sponge and vanilla mousse-- served with cherry brandy compote
with Hungarian Tokaj Macerated Strawberries