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Dining

Little Mill provides a warm and cozy atmosphere year round that serves as the perfect setting for a delicious meal.

 
Private dining is available twelve months per year. Dinner is served six nights per week in season with featured menu nights and specials throughout the year. Lunch is available Tuesday to Sunday and breakfast is served on weekends and holidays. A fine assortment of wines are available from our exclusive wine collection.

Whether it is a fireside dinner for two, a family get together or a holiday brunch, our experienced staff will assure lasting memories. Please click here for more information about hosting private events at Little Mill. 

Now offering private dining experiences for 8 to 16 people.   7 course, customized menu, available Tuesday and Wednesday by reservation only.   7 day advanced notice required.   



  • Breakfast Menu
    • Breakfast Menu

      ​Coming Soon
  • Lunch Menu
    • THE LITTLE MILL LUNCH MENU

      Lunch Menu
        Salads
        Caesar Salad
      Chopped romaine lettuce tossed with Caesar dressing, Parmesan cheese, and seasoned croutons 9  

      House Salad
      Mixed greens with sliced cucumbers, grape tomatoes, red onions, and croutons 8  

      Asian Salad
      Romaine lettuce with carrots, peppers, celery, red onion, soba noodles, toasted cashews, mandarin oranges, soy glazed chicken breast and sesame ginger vinaigrette 12

        Roasted Beet and Feta
      Spring mix with roasted red beets, grape tomatoes, toasted almonds, crumbled feta cheese and a Blackberry Peppercorn vinaigrette 10  

         
          Soup

        Loaded Potato Soup
      Topped with crispy bacon, cheddar cheese, and sliced scallions 6

        Chef’s Seasonal Soup Selection
        Soup & Salad Combo
      Choice of a cup of soup and Caesar or House Salad 9  
      Soup and Sandwich Combo
      Choice of a cup of soup and half of a carving board sandwich 10

           
      Flat Breads
       
      Traditional
      Marinara Sauce and mozzarella cheese 9

        Margarita
      Sliced tomatoes, fresh mozzarella, and fresh basil 9

        Buffalo Chicken
      Spicy buffalo chicken, mozzarella and bleu cheese, shaved celery and ranch drizzle 10  


      Sandwiches


        Little Mill Carving Board
      Choice of Sliced ham or oven roasted turkey breast and choice of rye, white, or wheat bread 10

        Little Mill Signature Cheesesteak
       Choice of chicken or beef topped with peppers, onions, and American cheese 13

        Char Broiled Steak Burger
      Served with lettuce, tomato, and sliced red onion Your choice of American, Swiss, Cheddar, Provolone 12 Add Bacon $2, Mushrooms or caramelized onions, $1 Substitute a Black Bean Veggie Burger or Grilled Chicken Breast

        Crab Cake Sandwich
      Pan seared lump crab cake with lettuce, tomato, and sliced red onion on a toasted brioche roll with roasted garlic old bay aioli 13  
      Corned Beef Special
      Sliced corned beef, Cole Slaw, and melted
      Swiss served opened faced on toasted rye bread with thousand islands dressing 12
      Substitute roasted turkey  

      Grilled Cheese with Tomato Bisque
      Grilled sourdough, pesto, and fresh mozzarella served with a cup of tomato bisque 12

             Grilled Chicken Melt
      Char broiled chicken breast topped with crispy bacon, sautéed mushrooms & onions, and melted Swiss cheese on grilled marble rye 12

        Pulled Pork BBQ
      Tender pulled pork with maple brown sugar BBQ sauce on a toasted long roll with melted provolone cheese & a side of Cole slaw 11

  • Dinner Menu
    • Dinner Menu

       

      Appetizers
       
      Pan Seared Ahi
      Wakame and soba noodles with a sweet soy drizzle and toasted sesame 12  
      Crab Cakes
      Pan seared mini crab cakes with a roasted garlic sauce and mixed greens 11  
      Shrimp Cocktail
      Jumbo shrimp with a zesty horseradish sauce 16
        Mushroom Ravioli
      Wild mushroom ravioli tossed with a Marsala cream sauce with
      sun dried tomatoes, sautéed mushrooms, Gorgonzola, and toasted pine nuts.  10
       
      Salads
        Caesar Salad
      Chopped romaine lettuce tossed with Caesar dressing, parmesan cheese, and seasoned croutons 9  
      House Salad
      Mixed greens with sliced cucumbers, grape tomatoes, red onions, and croutons 8  
      Asian Salad
      Romaine lettuce with carrots, peppers, celery, red onion, soba noodles, toasted cashews, mandarin oranges,
      soy glazed chicken breast and sesame ginger vinaigrette 12  

      Roasted Beet and Feta
      Spring mix with roasted red beets, grape tomatoes, toasted almonds, crumbled feta cheese and a Blackberry Peppercorn vinaigrette 10  

      Soup
      Loaded Potato Soup
      Topped with crispy bacon, cheddar cheese, and sliced scallions 6  
      Chef’s Seasonal Soup Selection
      Entrees
        Roast Duck
      Korean BBQ glazed half roasted duck with quinoa, rice, and seasonal vegetables.  26  
      Short Ribs
      Braised short rib with fresh herbs and root vegetables.  Served with creamy parmesan polenta and sautéed swiss chard.  23  
      Herb Roasted Chicken Breast
      Pan roasted chicken breast with cider braised Brussel sprouts and apples and served with Yukon gold whipped potatoes.  20  
      Blackened Swordfish
      Cajun spiced blackened swordfish with avocado butter.  Served with quinoa, rice, and roasted squash.  24 
        Pork Porterhouse
      Herb rubbed pork porterhouse with a jus lie and shitake mushrooms and
      served with creamy parmesan polenta and seasonal vegetables.  23  
      Gnocchi
      Potato gnocchi tossed with pancetta, wilted greens, and roasted grape tomatoes served with a parmesan cream.  18
        Center Cut Filet Mignon
      Char broiled eight-ounce filet with a rosemary infused demi and
      served with Yukon gold whipped potatoes and seasonal vegetables.  36  
      Add a side salad or a side Caesar salad            3