Foothills Milling Company - Vollständiges Menü

Espresso and frothed milk topped with cinnamon and garnished with a sugar stick.

Local, organic Thunderhead espresso garnished with a lemon twist.

Espresso and steamed milk garnished with a rock candy sugar stick.

8 oz Barrel cut beef filet, cooked to medium. Served with mashed potatoes, asparagus, lump crab meat, and hollandaise sauce.

Layers of cinnamon spice carrot cake, studded with pecans, finished with a spice run infused cream cheese frosting.

Orecchiette pasta tossed with Basil Pesto, Baby Bella Mushrooms, and Roasted Tomatoes topped with shaved parmesan (Vegan* without cheese).

Strawberry, blackberry, raspberry, and blackberry with brown sugar cobbler and cinnamon streusel

Puff pastry horn filled with cannoli cream and garnished with chocolate ganache and crushed pistachios.

Jack Daniel molton cake, warm dark chocolate center. Served with vanilla bean ice cream, whipped cream, chocolate sauce, and a chocolate meringue cookie.

Traditional custard infused with butterscotch with a caramelized sugar crust served with an almond flour shortbread cookie.

Foothill's Chewy Molasses Spice Cookie.

A child's portion of chicken tenders and French fries.

Honey glazed and roasted, mixed greens, feta, green apples, cranberries, bacon Dijon dressing.

Crisp iceberg lettuce, buttermilk garlic dressing, Benton's bacon, red onion, blue cheese, grape tomatoes, focaccia croutons.

Mixed greens with crispy fried okra, grape tomatoes, grilled red onion, cheddar cheese, and buttermilk garlic dressing.

Romaine hearts with Caesar dressing, cornbread croutons, and sundried tomatoes.

Vegan Broccolini, baby portabella mushrooms, sundried tomatoes, heirloom carrots, asparagus, orecchiette pasta tossed in a tomato basil sauce.

Cream based, red wine stroganoff with sliced beef tenderloin and baby bella mushrooms, served over orecchiette pasta.

New Zealand's free range venison filet, sweet tea brined; Then cooked to medium rare, seared, and served with a traditional Cumberland sauce, over mashed potatoes, with butternut squash home fries and a vegetable medley.

Served with roasted baby carrots and mini pearl onions, mashed potatoes, garnished with braising demi and horseradish gremolata.

Berkshire all natural pork tenderloin cooked medium with apple chutney, served with garlic mashed potatoes and a roasted vegetable medley.

Graham crust filled with creamy Cruze Farms buttermilk custard filling; served with raspberry sauce, whipped cream, and house made graham cracker

Fresh gulf oysters fried to a golden brown and served with green onion remoulade, tabasco, and fresh lemon.

Jumbo diver scallops served with crispy sage, brown butter, and candied walnuts.

8oz Center cut beef tenderloin, cooked to medium; served with peppercorn brandy sauce, loaded potato cake, and creamed spinach.

Alabama jumbo shrimp, Benton's bacon, Creole white wine cream sauce and Creole sausage over creamy grits.

Berkshire pork meatloaf stuffed with braised short ribs; served with tomato chutney, baked truffle macaroni and cheese and green beans.

Seared duck breast cooked to medium and pecan and apple smoked leg quarter, served with soft polenta, roasted broccolini, and port cherry reduction.

Cornmeal tempura fried lobster tails, served over sesame scallion jasmine rice, with sriracha aioli, sweet Thai chili sauce, baby green beans, and sesame mushrooms.

Fried green tomatoes, topped with tomato chutney, basil aioli and goat cheese.

Truffle gruyere fondue with fingerling potatoes, Brussel sprouts, sourdough toast.

Goat cheese tart with caramelized onions Benton's bacon; finished with a drizzle of balsamic reduction.

Foothills' Pimento Cheese made with Vermont white cheddar and smoked gouda served with pork rinds.

French fries served with truffle aioli and ketchup.

Mississippi Quail served with house made buffalo sauce, shaved celery ranch salad and blue cheese ice cream.

Our take on a traditional crab cake made with wild lobster, crab, shrimp, and Alaskan pollock garnished with house made tartar sauce, fresh parsley, and a lemon wedge.

Berkshire pork meatballs with Cruze Farm yellow buttermilk curry and warm naan flatbread.

Traditional She Crab soup finished with a splash of sherry.

Berkshire pork collar, braised for five hours and served with apple butter BBQ sauce, green tomato chowchow, and braised greens over a white cheddar grit cake.

Medium rare, tenderized beef tenderloins sautéed in butter with a shallots, garlic, mushroom, and cognac sauce, served with mash potatoes and asparagus.

Vegan Tempura fried asparagus, green beans, and sesame roasted mushrooms; served over sesame scallion jasmine rice, sweet Thai chili sauce, baby green beans.

A child's portion of our truffle mac and cheese and French fries.

Sushi grade salmon roasted on cedar plank and cooked to medium well, with pineapple and soy glaze. Served with mashed potatoes and asparagus.

New York style cheesecake with Oreo swirl, Oreo cookie crust, dark chocolate shell, white chocolate dipped Oreo cookie, whipped cream.

Ribbed lasagna pasta rolled with homemade Berkshire Italian sausage and ground chuck with Romano, mozzarella, and ricotta cheeses. Baked in marinara and topped with mozzarella. Served with garlic bread.

Creole seared Texas redfish topped with lump crab with a hint of brown butter, served over cream corn and grilled okra, garnished with green onion remoulade.