Red Mill Inn

Served with roasted corn salsa

A classic served with a modern twist

With our five cheese herb stuffing

Accented with smoky bacon, tomato, onions, and a garlic wine butter, served with crustini

Drizzled with our rich seafood cream sauce

With corn tortilla chips; gluten free

20 years, the perfect recipe

Broiled just right

Pecorino romano & mozzarella cheese with a side of marinara

Topped with smoked gouda, bacon and scallions

Diced prime rib, black beans, cajun spice, with smoked gouda

10oz. bacon wrapped filet, with our red wine demi glace

Superior marbling, a classic

Twin 4oz filets, grilled to order and served with frizzled onions

Grilled sirloin tips with cajun shrimp and bleu cheese cream

Bacon wrapped 10 oz filet with ¼ cold water tail

8 ounce prime rib and ¼ cold water tail

Petite, Queen, King

Braised pork shank served with baby red potatoes

Hand carved and served with traditional sides

Braised for 12 hours, served with root vegetables and gravy

Pan fried with caramelized onions, mashed potato and demi glace

Slow roasted and smoked for tenderness and flavor. Full or half rack.

Sauteed with marsala wine, mushrooms and garlic

Ask your server about chef's choice of preparation for today

Bay scallops with herbed breadcrumbs and parmesan cheese

Large sea scallops featured with Sharon topping

One pound of steamed clusters, with drawn butter and lemon

Fillet of cod, breaded or broiled

Two roasted, cold water tails served with drawn butter and lemon

Golden fried shrimp

Scallops, shrimp and haddock fillet

Topped with spinach, mushrooms and parmesan cheese

Sauteed shrimp with our marinara sauce over pasta

Sauteed scallops and shrimp are accented with garlic, shallots, diced tomato, and feta cheese in a white wine sauce, tossed with baby spinach and pasta

Garlic, shallots, diced tomato, kalamata olives and feta cheese, all tossed in a white wine sauce over linguini

Sauteed artichokes and mushrooms, in a light garlic wine sauce served over pasta

Sauteed in a garlic butter cream sauce

Pan seared with spinach, mushrooms, garlic, white wine served over pasta

Slow roasted pot roast topped with caramelized onions & cheddar cheese and a horseradish mayo

Sliced thin, topped with provolone cheese served on a toasted costanzo's french bread with a side of au jus

Sliced innkeeper's sirloin on a garlic bread plank, topped with demi glace, mushrooms and onions

Grilled, seasoned chicken topped with french fries, finished with mixed cheeses and side of warm sweet and sour riviera dressing

Broiled filet of salmon, served with an olive medley, sundried tomato, and feta cheese, with a greek vinaigrette dressing

Our twist on a favorite; seared sirloin, apples, served on fresh greens, tossed with a candied walnut and crumbly bleu cheese balsamic vinaigrette

1/2 lb or 1 lb