ANTIPASTO/ APPETIZERS

Bruschetta

Field tomatoes, red onion, garlic, herbs, Parmesan, feta and a balsamic drizzle      14 VEG

P.E.I. Mussels

Jumbo shrimp with a Sambuca cream sauce      17

Crab Cakes

2 crab cakes, house made and served with a remoulade     19

Escargot

Escargot sautéed in our house made pesto cream sauce, served with garlic bread       13.50

Oven Baked Brie

Served with an onion balsamic jam and crustini     16

 

 INSALATE/SALAD

Caesar Salad

Romaine lettuce tossed with our house dressing, croutons, bacon and parmesan cheese
11 small           16 large

Caprese Salad

Roasted Beet Salad with Goat Cheese

Italian Salad

Mixed greens with artichokes, roasted red peppers, tomatoes, onions, cucumber, feta cheese, olives, hot peppers, with an Italian dressing
13 small         17large 

Add 3 jumbo shrimp 10        Grilled Chicken   10

PRIMA/PASTA

Linguine Pescatore

Linguine pasta with three sea scallops, three jumbo shrimps and mussels, baby spinach, roasted red peppers

and artichokes, in an olive oil, garlic and white wine lemon sauce     39

Fettuccine Gorgonzola

Fettuccine, chicken, mushrooms, spinach, sundried tomatoes and squash, tossed in gorgonzola cream sauce     29

Three Cheese Cannelloni

Mozzarella, parmesan, ricotta cheese, spinach and roasted red peppers baked in a tomato sauce     25

Rigatoni Calabrese

Rigatoni pasta with hot Calabrese sausage, red peppers, in a tomato sauce     25

Contorni/ Sides

(Additions to your order)
3 Jumbo shrimp     10
Grilled chicken breast     10

CENA/DINNER

(all dinner selections come with roasted potatoes and fresh vegetables)

Sogliola Al limone

Pacific sole, lightly dusted with rice flour, pan seared and served with a lemon beurre blanc  25 GF

Salmon a Griglia

Pan seared Atlantic salmon with a glaze made with Halladay maple syrup (North Augusta) and pistachios  31 GF

Carre di Agnello

1/2 rack of New Zealand spring lamb with au jus infused with a mint sauce      39

Pollo di Trento

Breaded chicken breast stuffed with artichokes, mushroom, provolone and topped with a roasted red pepper cream sauce $29

Striploin Bistecca

10oz AAA striploin steak     36

Grilled Ribeye

12 ounce, Tuscan ribeye, the perfect grilled steak    40

Beef Tenderloin

Tender juicy beef  tenderloin   40

Vitello Scaloppini al Marsala

Tender milk fed veal topped with mushrooms and a Marsala sauce      30

Vitello Piccata

Tender milk fed veal with a lemon, white wine and caper sauce      29

Vitello Parmigiana

Tender milk fed veal dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and served with spaghetti    30

Pollo Parmigiano

Chicken breast dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and serve
with spaghetti    29

Melanzane alla Parmigiana

Eggplant dusted with bread crumbs topped with house made tomato sauce, mozzarella and parmesan cheese, and served
with spaghetti $25

We acknowledge dietary restrictions and do our
best to accommodate
please inform your server

GF- Gluten Friendly:
All gluten-friendly items are prepared with gluten free
ingredients; however, cross contamination may occur during preparation.
(Some items marked gluten friendly do come with a side order of bread,
please tell server that you do not want the bread)

VEG- Vegetarian
Book your private function in our upstairs banquet room or
downstairs in the Grindstone 
Ask server for details.

(HST not included)

PLEASE NOTE; ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

BREAKFAST MENU

A selection of muffins and croissants served with coffee and tea 

Add fresh fruit and yogurt

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LUNCHEON and DINNER BUFFETS

#1 Working Lunch

Soup – mushroom or tomato bisque–choose one

Sandwich Platters –1 ½  sandwiches per person.  Traditional tea triangles served on a selection of whole wheat and white bread Egg salad, Albacore tuna, cream cheese and cucumber, ham and cheese

 

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#2 Buffet

Ceasar Salad – romaine lettuce with house dressing, bacon, croutons and parmesan cheese.

Meat Lasagna – classic meat lasagna filled with layers of homemade tomato meat sauce, creamy ricotta, al dente noodles, and topped with mozzarella and parmesan cheese

Vegetarian Lasagna – classic vegetarian lasagna filled with layers of vegetables homemade tomato sauce, creamy ricotta, al dente noodles, and topped with mozzarella and parmesan cheese

 Sticky Toffee Pudding – our homemade pudding served with fresh cream

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#3 Buffet (minimum of 25 persons)

(choose 2 salads)

Spinach salad, Caesar salad, Garden salad, tomato and feta salad, Italian salad

(Choose 2 items)

Pork tenderloin with grilled fruit
Spinach and ricotta cannelloni with a béchamel sauce
Grilled Atlantic salmon with a lemon cream sauce
Breast of chicken in a light Dijon cream sauce

Chef’s vegetables and roasted potatoes

Desserts:
Fresh seasonal sliced fruits

 

 

SIT DOWN DINNERS

#1

CHOOSE ONE SOUP AND ONE SALAD

OR

TWO SALADS

Roasted red pepper bisque
or
 mushroom soup
or
Caesar salad, romaine lettuce with house dressing, bacon, croutons and parmesan cheese.
Spinach and mixed green salad with almonds, basil, green onions and a yogurt and honey dressing

Chicken Supreme served with  a wild mushroom ragout
or
Pork Tenderloin with a fruit compote
or
Salmon a la griglere with a Gibbons maple syrup and a pistachio crust
(the above are served with the Chef’s seasonal vegetables)
or
Linguine a la Verde with bocconcini, red onions, sweet peppers, cherry tomatoes and spinach tossed in a pesto sauce topped with almonds

Sticky Toffee pudding

 

—-

#2

(a choice of)

A Garden Salad with a mixture of greens, cucumber, tomatoes and red onions with grilled tiger shrimps
or
Caprese Salad vine ripe tomatoes, bocconcini cheese, fresh basil, topped with extra virgin olive oil and balsamic vinegar
 
8 oz AAA Prime Rib of Beef served with Yorkshire pudding au jus, oven roasted potatoes and Chefs choice of seasonal vegetables
or
Pan seared Artic Char with a fruit Salsa
 
½ Rack of New Zealand Lamb herb crusted served with demi glaze
(the above are served with the Chef’s seasonal vegetables)

Chocolate and raspberry tartufo or Crème Brule
Coffee and Tea

 

COCKTAIL PARTIES – HORS D’OUEURVES

COLD

 

Grilled vegetable kebobs with a Mexican lime cream

Bocconcini and tomato skewers

Shrimp, chilies, snap peas with tarragon on a crostini

Prosciutto with mozzarella and pesto on a skewer

Beef tenderloin crostini with herbs and arugula

Grilled shrimp with mango

Smoked salmon on toasted pumpernickel with capers and lemon

Prosciutto crostini: prosciutto on a toasted crostini with fruit

 

HOT

Mini bruschetta: field tomatoes, red onion, garlic and parmesan, feta and a balsamic glaze

Mini quiches Artisan cheese and mushroom

Spanakopita – filo pasty with spinach and feta cheese

Mini beef burgers

Beef wellingtons bundles

 

Satays and kebobs:

Beef – hoisin, ginger, garlic and sherry marinated sirloin grilled to perfection and served with a wasabi dipping sauce
Chicken – marinated and served with a peanut sauce
Shrimp – tiger shrimp marinated with garlic and lime and cilantro dipping sauce

Pizza:
Mini Pizzas served on naan bread
Your choice of
Roast beef and gorgonzola with caramelized onions
Chicken with sundried tomatoes and boccocini cheese and pesto
Grilled vegetables with a zesty tomato sauce and mozzarella cheese

(all prices are based on one dozen. A minimum of two dozen must be ordered)

 

THE MILL RESTAURANT

The Mill is a full-service gourmet catering company that specializes in creating a wide range of foods, services and dining experiences for a variety of occasions.
Whether it’s for your next office event or a gathering at your home, or an event at the Mill our staff will ease all the stress that comes with hosting a party. We’re there from start to finish — to pass hors d’oeuvres, plate the meal, refill wine glasses and clear the table.  We can also to deliver freshly prepared meals for a business lunch.
A selection of menus can be accessed on this page.  Dinners can be totally customized to be unique and suit your needs and budget. We’re happy to provide delicious options for guests with dietary restrictions.
Why choose us?  Finding the right caterer to help you achieve your vision can be difficult. We want you to feel like a guest at your own event. We can create an experience that will be distinctive and memorable. Let us give you the opportunity to sit back, relax, and enjoy your party.
Please feel free to contact us and we would be more than happy to meet with you to begin the planning.

Apps and Shareables/ Soups and Salads

Caesar Salad

Crisp romaine lettuce, croutons, real bacon bits and Parmesan cheese, tossed in our house made Caesar dressing

Small   9       Large 13

BLT Wedge Salad

Fresh crisp romaine hearts topped with maple smoked bacon, blue cheese and Roma tomatoes    12

Steakhouse Salad

Seared prime rib atop mixed greens, Roma tomatoes, red onions and roasted red peppers,

topped with feta and Parmesan cheese and drizzled with balsamic reduction     18

Onion Soup Au Gratine

Classic French onion soup topped with crostini and melted provolone cheese    9

Jumbo Shrimp Cocktail

Jumbo shrimp served with house made horseradish cocktail sauce and a lemon wedge     12

Escargot

Escargot sauteed in our house made pesto cream sauce, served with garlic bread    12

Bruschetta

Seasoned Roma tomatoes, red onion, garlic, Parmesan and feta cheese, on spacchtelli bread

and drizzled with a balsamic reduction    12

 Grilled Bacon Wrapped Scallops

Atlantic scallops wrapped in ma

Baked Garlic Shrimp

Sauteed shrimp tossed with melted Parmesan and mozzarella served with garlic bread   14

ple smoked bacon, skewered and grilled, serve with smoked paprika aioli   14

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OUR DESCRIPTIONS OF OUR STEAKS

Rare: A rare piece of meat will have a bright red center, and its outside will be brownish-gray.  The center will be warm, but not hot.


Medium-rare: The center of a medium-rare piece of meat will be slightly warmer and reddish-pink instead of red.


Medium: A medium piece of meat will have a large band of pink through the middle, but will be primarily grayish-brown throughout.



Medium-well: A medium-well piece of meat will just have a slight hint of pink in the middle.  Otherwise, it will be primarily cooked through and will feel quite firm.

Well-done: A well-done steak should show no hint of pink whatsoever.  Its center will be grayish-brown throughout and the outside will be nicely charred.

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House Specialties

ALL OF OUR STEAKS ARE CUT FROM CANADIAN RESERVE BLACK ANGUS BEEF.  GRADING IS ABOVE AAA STANDARDS WITH SUPERIOR MARBLING AND TENDERNESS. ALL STEAKS HAVE BEEN AGED FOR A MINIUM OF 30 DAYS RESULTING IN MAXIMUM FLAVOUR.  OUR STEAKS ARE GRILLED TO ORDER AND SEASONED WITH OUR HOUSE BLEND OF HERBS AND SPICES .  ALL ENTREE STEAKS ARE ACCOMPANIED WITH YOUR CHOICE OF POTATO AND SEASONAL VEGETABLE MEDLEY.

NEW YORK STRIP 32

Lightly marbled, our most flavourful steak

FILET 7OZ THICK CUT MOST TENDER AND JUICY 34

PRIME RIB SLOW ROASTED PRIME RIB

8OZ 30

12OZ 38

AU JUS AND YORKSHIRE PUDDING

RIBEYE 35

12 oz Well marbled and ender for great flavour

GRILLED NORWEGIAN SALMON 28

The best of the best 6oz  wild salmon fillet, lightly seasoned and grilled, topped with a citrus beurre blanc and served with basmati rice and seasonal veegtables

BUTCHER BLOCK STEAK – CHOPPED STEAK  23

Made in house using only the best steak trim and topped with sauteed mushrooms, onions and gravy  23

CHICKEN SUPREME STUFFED WITH ASIAGO CHEESE AND SUNDRIED TOMATOES AND SERVED WITH A ROASTED RED PEPPER SAUCE 26

GRILLED FILLET OF WILD NORWEIGN SALMON WITH A CITRUS BEURRE BLANC

CATCH OF THE DAY market price

 

 

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DAILY VEGETABLES AND DAUPHINOIS POTATOES OR FRIES
A CHOICE OF SAUCES: PEPPERCORN OR “AU JUS”