Chef – Kevin Nelson
One of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new, slightly more edgy and most of all delicious. Fine, challenge accepted chef. So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen. The entree alone is worth it to me because it is one of my all time favorites.
Bacon-Wrapped Goat Cheese Stuffed Dates,
Fontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic Mashed Potatoes,
Apple Snickerdoodle Cake w/ Fresh Made Whipped Cream
*Price Includes A Bottle Of Wine Per Couple