We visited Mills Tavern twice last week: Tuesday 9/2/08 and Sunday 9/7/08. On our Tuesday visit, we ordered braised short rib and lamb. Both dishes were good and were prepared in-line with what we would expect for the price. They were not dishes of exceptional difficulty, but the meat was tender, the flavors were sauces complemented the dishes. We also ordered several side: mash potatoes, mushrooms and onion. The dinners do not come with sides but the proportions are adequate that , you may wish to share the side dish. On our second visit, which was on a Sunday evening, we ordered duck and chicken. The duck was cooked to the request of ""medium"" and arrived as requested. The meat was moist, with a light sauce. The meat took on a red-meat like texture; a bit chewy and the flavor was carried mostly in the sauce. I did not get the sense that the bird had been brined or marinated. This was not the dish if you're looking for big flavors. I also sampled my wife's oven roasted chicken. It's tough to prepare a made to order oven roasted chicken within 40 minutes. My best experience with both duck and chicken is to marinate and slow roast. In a 40 minute oven roast, the results are predictable; the meat is less juicy and less tender. In summary, I think the first visit on Tuesday was worth, the price, but I think the Sunday visit was not well executed.
Pros: Service and atmosphere
Cons: Food Consistency