DINNER
Thursday – Saturday · 4-10pm
SHAREABLES
Frittura de Pesce
Crisp Calamari | Black Tiger Shrimp | Chipotle Lime Crema | Charred Lemon | Crisp Greens
Halloumi & Hummus
Pan Seared Haloumi | Spiced Hummus | Candied Pepper Jam | Grilled Pita | Pine Nuts | Crisp Greens
Polpette
House-Made Veal Meatballs | Grilled Sour Dough | San Marzano Tomato | Parmigiano Reggiano | Evoo
Mussels
P.E.I Mussels | Grilled Sour Dough | Grape Tomato | Kalamata Olives | Basil | Crisp Greens
Charcuterie Board
Pingue Cured Meats | Upper Canada Cheese | Pickles & Nuts | Homemade Compote | Bread Sticks | Garlic Scented Crostini
DINNER
Iberico Chop
16oz Grilled Iberico Bone-in Pork Chop | Market Vegetables | Black Garlic Potatoes | Hunter Sauce
Beef Short Rib
Braised Short Ribs | Cauliflower Puree | Heirloom Caramelized Carrots | Charred Corn | Onion Straws
Chicken Inasal
Grilled Marinated Cornish Hen | Java Rice | Pickled Vegetable Salad | Sweet Soy Glazed
Bone-in Ribeye
Grilled 16oz Black Angus Bone-in Rib Eye | Vine Ripe Tomato | Market Vegetables | Onion Straw | Truffle Parm Fries | Chimichurri | Red Wine Jus
Surf & Turf
Pan Seared 8oz Beef Tenderloin | Basil Scented Shrimp | Market Vegetables | Baco Noir Jus | Truffle Scented Mashed Potato
Whole Fish
Grilled Whole European Sea Bass | Lemon Crown | Bitter Greens Salad
Tagliatelle Tartufo
Woodland Mushrooms | Tagliatelle | Tartufo Nero | Parmigiano Reggiano | Truffle Oil
APPETIZERS
Chef’s Seasonal Soup
Stone Caesar Salad
Romaine Hearts | Kale | Pancetta Crisp | Garlic Scented Crostini | Parmigiano Reggiano
Menus are subject to change as we source only the freshest ingredients in season.
Prices are subject to applicable taxes and fees.
Parties of 8 or more are subject to an auto-gratuity of 20%
If you suffer from a food allergy or intolerance, please let your server know upon placing your order.
Join Us
The Flour Mill Scratch Kitchen
Dinner · Thursday - Saturday · 4-10pm
Breakfast & Blunch · 8am-3pm
1904 Wine Bar + Kitchen · Wednesday-Sunday · 12-11pm (later on weekends)
Afternoon Tea · Friday - Sunday · 11:00-3:00pm
