Keep on crockin'
Photo: Collin Keefe
The Mildred’s Michael Santoro and Michael Dorris are taking their game on the road this month for a night at the James Beard House on April 18. But before they head north with their “Comfort Me With Spring” themed dinner (we hope to see that foie gras brulée with rhubarb sorbet and hazelnuts they’re serving there added to the menu when they get back), they’re gearing up to debut their new patio. It will be ready to seat guests just as soon as it gets warm enough. The outdoor space, which cozies up with the restaurant’s planted garden on Eight Street, will hvae three to four tables for dining al fresco when weather permits. At first it’s going to be a BYOB thing. LCB, go figure. But in weeks to come they will serve drinks out there too. Keep reading to see The Mildred’s full James Beard menu.
Hors d’ Oeuvres
country biscuit with braised rabbit
flash fried smelt with smokey mayonnaise
a skewer of offal with an herbed vinaigrette
brulee of foie gras with rhubarb sorbet & hazelnuts
‘flavors of spring’ with roasted langostine chervil dumplings & buttermilk
young rabbit, carrot, & sweetbread terrine with carrot marmalade & croquette
this morning’s egg with porcini & ramp
navarin of local lamb
delice of chocolate