chilled panzanella salad of roasted and fresh bell peppers, focaccia breadcrumbs, bell peppers, and onions, red wine vinegar, fresh basil oil, black olive tapenade
Trio of Medallions
$27.95
center-cut medallions of pork, beef, and veal, creamed polenta, sauteed broccoli rabe, wild mushroom ragout
crisp pastry shell, natural chicken veloute, assorted field greens
Friday - Hungarian Beef Goulash
$13.00
Parmesan spaetzle. paprika demi-glace, German cucumber salad
*Thoroughly cooking meats, poultry, shellfish, or eggs reduces the risk of food-borne illness.
Main
Four Egg Omelette*
made-to-order with your choice of honey-roasted ham, broccoli, mushrooms, diced tomatoes, sauteed spinach, diced onions, and Vermont Cheddar cheese; served with home-fried potatoes
Quiche du Jour
Seasonally-inspired and created daily; served with a salad of baby field greens
Eggs-To-Order*
three farm-raised eggs cooked to order and served with breakfast potatoes and your choice of sweet Italian sausage, crisp country bacon, or honey-roasted ham
Beef Bourguignonne
Tender cubes of Black Angus beef slow-braised in a Burgundy wine sauce with wild mushrooms and caramelized pearl onions, served with Yukon gold whipped potatoes
Belgian Waffles*
Topped with sliced seasonal fruits and fresh whipped cream
Signature Mill Burger*
Black Angus beef served grilled on a toasted sesame seed bun with American cheese, crisp country bacon, lettuce, tomato, and red onions; served with seasoned French fries and jalapeno coleslaw
Grilled Chicken Caesar Salad
Romaine lettuce, garlic herb croutons, pesto-marinated grilled chicken, house-made dressing, and Parmesan
Eggs Benedict*
toasted English muffins topped with Canadian Ham, poached eggs, and a Hollandaise sauce; served with home-fried potatoes
Norwegian Salmon Hollandaise
Freshly poached and topped with classic Hollandaise sauce; served with broccoli spears and Yukon Gold whipped potatoes
Steak and Eggs
A grilled New York Sirloin steak and two farm-raised eggs cooked to order; served with breakfast potatoes. Add $2
Seasonal French Toast*
served Vermont maple syrup
Filet Mignon Benedict
toasted English muffins topped with grilled petit Filet Mignons, poached eggs, and a Hollandaise sauce; served with home-fried potates
Chicken Teriyaki
Grilled and served in a traditional sweet and sour Teriyaki sauce and served with broccoli spears and rice pilaf
Podunk Mill dates back more than 200 years in South Windsor's History. It's original dam, built by Colonists and Indians, is the oldest in Connecticut. The first mill was destroyed by a huge flood in 1750. In 1775, the mill was rebuilt by Joseph Rockwell. Corn, buckwheat, and rye were ground at the grist mill and stored in large bins until ready to be sold. The kitchen area was then the first Post Office with the miller as the postmaster. A brick yard and ice house were also on the property. Ice was cut on the pond, stored and covered with sawdust which made it last all year. The Podunk Indians were once three clans, the Nameroke of Warehouse Point, the Hockanum of East Hartford, and the Scanticookes. They camped on the river, fishing for shad and salmon, hunting for deer and small game, raising corn, beans, squash, tobacco, and helping the Colonists build the dam. In return, the settlers gave them protection from the warring tribes of the Pequots and Mohigans.