Permanently Closed - The Mill at Spring Lake Heights

Seasonal soup made in house daily

Original recipe since 1938

Prime cut beef cubes in garlic herb butter

Crab & cheese turnover, ham croquet and chorizo stuffed potato fritter

Four jumbo shrimp served with roasted pepper cocktail sauce (6. additional)

California​ greens, cucumbers, carrots, grape tomatoes, raspberry vinaigrette

Crispy iceberg lettuce, vine ripened tomatoes, smoked bacon, bermuda onions & bleu cheese dressing

Romaine heart, croutons, pecorino romano cheese, capers

Seasonal dish made with whole wheat pasta and the freshest vegetarian ingredients

Stuffed with scallops, crab meat & shrimp topped with a lobster sherry sauce

Grilled fig and scallion couscous glazed asparagus

Mushroom bacon and scallion potato compote, wild mushroom demi glaze

Wild mushroom demi glaze, goat cheese sweet potato au gratin

thick cut 8 oz. New York strip, romano cheese crusted, whipped potatoes, broccoli

Yuzu​ remoulade, basmati ginger rice & grilled asparagus

Lathered in brie cheese, wilted baby spinach, whipped potatoes

Fresh kiwi & lemon cookie

Blueberry crème anglaise

Fresh lemon, cocktail sauce -. Four shrimp

Mignonette sauce

Seasonal soup made in house daily

Original recipe since 1938

Cut tender beef cubes in garlic herb butter

Avocado​ butter & yuzu remoulade

Traditional with marinara, thai with scallions peanuts, sweet & spicy sauce or rhode island with banana peppers, hot cherry peppers, capers and balsamic glaze

Genoa salami, prosciutto, capicola, gorgonzola, provolone, parmesan reggiano, fresh seasonal fruit, crackers

Sushi grade tuna, sesame ginger sauce, micro greens

Mint and citrus olive oil, micro green salad

Drizzled herb olive oil, roasted red peppers

Baked blue point oysters, baby spinach, leeks, touch of pernod

California greens, cucumbers, carrots, grape tomatoes, raspberry vinaigrette

Crispy iceberg lettuce, vine ripened tomatoes, smoked bacon, bermuda onions & bleu cheese dressing

Romaine​ heart, croutons, pecorino romano cheese, capers

California greens, toasted pine nuts, apple cider vinaigrette

California greens, apples, candied walnuts, raisins, celery, sunkist orange vinaigrette

Cinnamon marinated valencia oranges, red onion, roasted pistachios and red wine anise syrup

Grilled​ fig and scallion couscous, glazed asparagus

Dijon mustard buerre blanc, ginger basmati rice, glazed asparagus

Yuzu​ remoulade, ginger basmati rice, glazed asparagus

On a bed of rice with peas and carrots, tangy avocado lime sauce & tomato jam

Topped with clams and shrimp in a shellfish vinaigrette, quinoa and vegetable pilaf

Ginger teriyaki glaze, wild rice, ginger glazed seasonal vegetables

3 oz. Lobster tail, shrimp, scallops and clams, mild plum tomato & fresh basil sauce over linguini

Filled with savory lobster meat in a vegetable lobster sauce topped with buttery puff pastry

Steamed or broiled, whipped potato, ginger glazed seasonal vegetables

3​ oz. Lobster tail, shrimp, scallops, crab cake and chef’s selection of fresh fish with wild rice and seasonal vegetables

Lite​ chicken jus with eggplant caponata, whipped potato

Wild mushroom demi glaze, goat cheese sweet potato au gratin

Grilled fig and scallion couscous, natural rosemary au jus

Gorgonzola sauce, crispy leeks, cinnamon butter sweet potato

Three peppercorn rubbed, crispy leeks, garlic smashed redpotato

Pan seared, wilted baby spinach, whipped potato

Horseradish crusted pan roasted, creamed spinach, garlic smashed red potato

Thick cut, bourbon glazed red onion, goat cheese sweet potato au gratin

8 oz. Filet mignon & 5 oz. Lobster tail, whipped potato, glazed asparagus

Prepared with 100% whole wheat pasta and the freshest vegetarian ingredients

three course dinner with your choice of starter, entrée, dessert and coffee or tea available Tuesday-Thursday from 2:30-close | Friday & Saturday from 2:30-5:00pm | Sunday from 4:00-close

Seasonal soup made in house daily

Original recipe since 1938

Cut tender beef cubes in garlic herb butter

Crab & cheese turnover, ham croquet and chorizo stuffed potato fritter

Four jumbo shrimp served with roasted pepper cocktail sauce

California​ greens, cucumbers, carrots, grape tomatoes, raspberry vinaigrette

Crispy iceberg lettuce, vine ripened tomatoes, smoked bacon, bermuda onions & bleu cheese dressing

Romaine heart, croutons, pecorino romano cheese, capers

Seasonal dish made with whole wheat pasta and the freshest vegetarian ingredients

Stuffed with scallops, crab meat & shrimp topped with a lobster sherry sauce

Grilled fig and scallion couscous glazed asparagus

Mushroom bacon and scallion potato compote, wild mushroom demi glaze

Wild mushroom demi glaze, goat cheese sweet potato au gratin

Yuzu remoulade, basmati ginger rice & grilled asparagus

thick​ cut of New York strip, romano cheese crusted, whipped potatoes, broccoli

Pan seared, wilted baby spinach, whipped potato

With a blueberry dipping sauce

Warm chocolate cake with a flowing chocolate fudge center and a scoop of vanilla ice cream

Thick​ pieces of soft baguette and warm creamy chocolate fudge with vanilla bean anglaise and dark chocolate quill

Two large cream puff shells filled with vanilla bean ice cream and topped with fresh whipped cream and hershey’s chocolate syrup

New​ York style cheesecake layered with caramel and apples with white chocolate fondue and fresh green apple slices

Sliced bartlett pears in a buttery crust with rich amaretto flavor, nuttella gelato and graham cracker crumbs

Made to order and served hot, accompanied with a caramel dipping sauce

Camembert, goat, cabrales and manchego cheeses with fig jam, apricot preserves and quince paste

Bogle vineyards, petite sirah port, clarksburg, california, 2008

Any dessert can be served a la mode for an additional 1.50

Any dessert can be served a la mode for an additional $1.50

With a blueberry dipping sauce

Warm chocolate cake with a flowing chocolate fudge center and a scoop of vanilla ice cream

Thick pieces of soft baguette and warm creamy chocolate fudge with vanilla bean anglaise and dark chocolate quill

Two large cream puff shells filled with vanilla bean ice cream and topped with fresh whipped cream and hershey’s chocolate syrup

New York style cheesecake layered with caramel and apples with white chocolate fondue and fresh green apple slices

Sliced​ bartlett pears in a buttery crust with rich amaretto flavor, nuttella gelato and graham cracker crumbs

Made to order and served hot, accompanied with a caramel dipping sauce

Camembert, goat, cabrales and manchego cheeses with fig jam, apricot preserves and quince paste

Bogle vineyards, petite sirah port, clarksburg, california, 2008

Stoli vanilla vodka and godiva milk chocolate liqueur shaken and topped with whipped cream

Goldschlagger cinnamon schnapps, kraken black spiced rum and cream

three olives cake vodka, bailey’s Irish cream, half & half, whipped cream topped

Van gogh espresso vodka with malibu rum & amaretto

Van gogh dutch chocolate vodka, toschi fragoli strawberry liqueur & cream

Meyer’s​ dark rum, butterscotch schnapps, whipped cream topped & acherry

jameson’s Irish whiskey, whipped cream topped, green crème de menthe & a cherry

Meyer’s dark, tia maria, whipped cream topped, chocolate syrup and a cherry

Hot tea with raynal VSOP brandy, honey, garnished with a lemon

Amaretto​ disaronno, whipped cream topped, a cherry and amaretto drizzle

Columbia crest, semillon ice wine, washington, 2005 11. /Glass