VALENTINES DAY SPECIALS

THE MILL FAVORITES

Served with choice of soup or salad, and fresh baked bread.

Entrees served with choice of dinner salad or cup of soup

Tenderloin Medallions 30
Pan seared tenderloin medallions with a roasted
peppercorn Cabernet sauce. Served with a choice of potatoes
and seasonal vegetables.
Stuffed Shrimp 29
Five large shrimp stuffed with Crabmeat, onions, peppers,
garlic, herbs and Parmesan cheese atop lemon buerre blanc
sauce. Served with rice pilaf and seasonal vegetables.
Surf and Turf 29
New York strip steak and Crab Stuffed Shrimp. Served with
choice of starch and seasonal vegetables
Red Snapper 24
Served with a white wine, red pepper cream sauce, rice pilaf
and seasonal vegetables.
Seafood Platter 30
Crab Stuffed Shrimp, Fried Shrimp and pan seared scallops.
Served with a Hollandaise sauce, rice pilaf and seasonal
vegetables.

GREAT BEGINNINGS
BRUSCHETTA
8
Homemade roasted garlic sauce, fresh mozzarella
and diced tomato layered on fresh homemade baguette
MILL STUFFED MUSHROOMS
9
Domestic button mushrooms stuffed with Wisconsin
Swiss, cheddar, parmesan, and mozzarella cheeses.
CHEESE PIES
10
Beer battered in-house, deep fried, and served with
our homemade honey mustard sauce.
PECAN CRUSTED BRIE
11
Brie cheese wedge, crusted with pecan and
panko bread crumbs, served hot with the Mills
fresh bread.
HAYSTACK ONIONS
9
Thinly sliced onions marinated in buttermilk then
lightly floured and flash fried.
BACON WRAPPED WATER CHESTNUTS
9
Water chestnuts wrapped with bacon and roasted
to perfection.

SOUPS AND SALADS

SIDE GARDEN SALAD
SIDE CAESAR SALAD
SOUP OF THE DAY

4
4
CUP
4
BOWL
6
CLASSIC CAESAR
12
Crisp Romaine, tossed with parmesan, homemade garlic
croutons and a house made Caesar dressing. Add a grilled
item:(Add Chicken for $3.00 or Salmon for 6.00)
GREEK SALAD
13
Romaine lettuce mixed with Feta cheese, fresh dill,
Artichoke hearts, cucumbers, tomatoes, roasted red
peppers and kalamata olives and capers.
Served with a balsamic vinaigrette.
AUTUMN SALAD
13
Mixed greens, dried cherries, sliced apple, bleu cheese,
And sweet potato chips served with a honey mustard
dressing and walnuts.
SATURDAY NIGHT PRIME RIB
Slow roasted and carved to order. We offer two cuts to
satisfy any appetite.
12 oz. 25 14 oz. 27

DESSERTS
Ask the Servers what desserts are available today.
Choices include Mocha Torte, Lemon curd torte,
bread pudding, chocolate turtle torte, Cheese cake,

FORK TENDER POT ROAST

19
Slow roasted beef topped with our haystack onions, served with
seasonal vegetables, garlic mashed potatoes and a rich pan
gravy.
MILLERS MEAT LOAF
19
Homemade Italian pork sausage spices up this traditional
favorite. Topped with a mushroom gravy and our haystack
onions. Served with garlic mashed potatoes, and seasonal
vegetables.
CIDER ROASTED CHICKEN
21
Semi-Boneless half chicken marinated in apple cider, roasted
and served with garlic mashed potatoes and seasonal
vegetables.

BAKED MAC AND CHEESE

17
Award winning swiss and extra sharp cheddar cheeses,
melded with a garlic cream sauce, crusted and baked to
perfection.
LEMON CAPER CHICKEN PICATTA
22
Two 4oz. Boneless chicken breasts lightly breaded. Served
with a lemon caper buerre blanc, rice pilaf and seasonal
vegetables.
CASHEW CRUSTED PORK LOIN
22
Two 3 oz. chops crusted with cashews and served with an apple
bchamel. Served with garlic mashed potatoes and seasonal
vegetables.

FILET MIGNON
29
Bacon wrapped, and grilled 6 oz. USDA choice filet,
cooked perfectly to temp. Served with choice of potato
and seasonal vegetables.
WALLEYE PIKE
22
Lightly dusted with seasoned flour, and pan seared, and topped
with a lemon compound butter, served with our house pilaf and
seasonal vegetables.
MUSHROOM STRUDEL
21
Portabella and button mushrooms, onions, roasted red pepper
and Arborio rice, wrapped in phyllo dough, and served with
porcini mushroom bchamel and seasonal vegetables.
BARBEQUE BACK RIBS
23
Tennessee rubbed pork ribs, slow smoked to
perfection, with a house made BBQ sauce. Served with
mashed potatoes and seasonal vegetables.
PEPPER CRUSTED SIRLOIN
22
8 oz. ball tip steak crusted with fresh cracked peppercorns and
seared to temperature. Served with herb compound butter,
mashed potatoes and seasonal vegetables.
SHRIMP LINGUINI
26
Black tiger shrimp sauted with sun-dried tomato, red peppers
scallion, artichokes and roasted garlic cloves, then
tossed with linguini in a parmesan cream sauce.
Also served as a vegetarian option
18
PARMESAN SALMON
22
Eight ounce salmon filet with a tender crust of panko,
parmesan, oregano and thyme. Served with rice pilaf and
seasonal mixed vegetables.

Our bread is made with organic stone

milled grain from Taliesin Estate
ground fresh here at The Mill
*18% gratuity added to parties of 8 or more.

LIGHTER FARE
All entrees include our fresh bread made in house from flour ground in our mill and a small dinner salad..
Sandwiches served with French fries.
FORK TENDER POT ROAST
14
Slow roasted beef topped with our haystack onions, served
with seasonal vegetables, garlic mashed potatoes and a
rich pan gravy.
MILLERS MEAT LOAF
14
Homemade Italian pork sausage spices up this traditional
favorite. Topped with a mushroom gravy and our haystack
onions. Served with garlic mashed potatoes, and seasonal
vegetables.
MUSHROOM STRUDEL
15
A smaller version of our traditional favorite. Served with
seasonal vegetables.
BAKED MAC AND CHEESE
13
Award winning swiss and extra sharp cheddar cheeses,
melted with a garlic cream sauce.

NEW! CHICKEN POT PIE

13
The Mills version of a traditional favorite. Savory
chicken, simmered in a rich creamy sauce with onions,
celery, carrots, and peas, served in a bread boat with
seasonal vegetables.
MILL BURGER
13
1/2 lb. charbroiled beef patty on a Kaiser roll.
With lettuce, tomato and red onion on the side.
Served with French Fries.
(Add cheddar, blue, Swiss cheese or bacon for
$1.50)(sauted mushrooms for $.60).
CLASSIC REUBEN
13
Hot shaved corned beef, sauerkraut, Swiss cheese,
and thousand island dressing. Served on
grilled rye bread .

It was 1857, prior to the Civil War, that Mazomanie was platted as a village. That same year, the Lynch and Walker Flouring Mill was opened, a result of the railroad creating water power by damming Black Earth Creek. The mill was soon bringing
in rye and wheat from the Great Plains and then rail freighting freshly ground flour to Chicago and Boston.
Years later, in the winter of 1992, Dan and Nancy Viste gazed upon this abandoned, sun warmed stone mill and saw its exciting potential. The old flouring mill had just been listed on the National Registry of Historic Places being the oldest of a
block of 31 buildings in the village of Mazomanie.
To the Vistes, turning the mill into a restaurant serving locally sourced products including wheat and rye flour, seemed a
good way to ensure that many people could enjoy its rich heritage in the years to come.
For 20 years The Old Feed Mill has been a popular spot for those visiting the beautiful countryside of Southwestern Wisconsin. The Old Feed Mill has been featured in Midwest Living Magazine and on the Food Network as
The Best of Country Cuisine. Savor the Old Feed Mills award-winning pot roast, taste our incredible cider
roast chicken and indulge in our famous bread pudding.