Executive Chef – Alex Dulaney
Over the last few years I haven’t been able to do a lot of traveling, something about a worldwide pandemic. Regardless I thought it might still be easier to just bring in a chef from an amazing restaurant that specializes in French cuisine rather than actually fly to France. Luckily, Alex was nice enough to indulge my silly fantasy and bring this menu to Millie’s.
Tarragon Crab Cake w/ Dill Creme Fraiche & Lemon Beurre Blanc,
Chicken Picatta w/ Lemon Marmalade & A Side Of Haricot Vert,
Profiterole Cream Puffs w/ Melted Chocolate
*Price Includes A Bottle Of Wine Per Couple