Providence Restaurant Unveils Spring Menu

PROVIDENCE, RI — Mills Tavern is unveiling its first spring menu under executive chef Cara Marie Mourning.

Mourning joined Mills Tavern in January. Her debut spring menu includes raw bar items such as scallop crudo, starters like the a steakhouse wedge salad, a duck breast entree, desserts like the Mills’ Sundae, and even a vegan sourdough flatbread.

Mourning has more than 25 years of experience and a "confident, globally inspired approach to the kitchen," according to a media release said.

"Located in the century-old Pilgrim Mills Building in Providence, the Mills Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance," a release said. "A wood-burning oven — used in much of the cooking — glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. "

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