Our chefs are back at it!
Spring is here and with it comes a welcome expanded dining experience at our fine dining restaurant, McMillin’s Dining Room. Many of the menu items were originally introduced this past fall, but due to mandated closures the restaurant was only able to serve their new dishes for a matter of days. Recently emerging on the other side of the shutdown and rearing to go, our chefs were kind enough to cook up a few of their delicious appetizer dishes for us to share. Enjoy this taste (no pun intended) of what is waiting for you at McMillin’s this spring.
First we have the famous Crab Stuffed Scallops. Four Pacific scallops on the half shell; stuffed with Dungeness crab, artichoke aioli, and au gratin. Served fresh out of the oven, these are a must-try for any diner party.
Crab stuffed scallops are a tough one to beat, but if you prefer something that can be shared by a little more party members we have the scrumptious Crab & Artichoke Dip. This time in dip-form, our culinary technicians combine crab, parmesan, and artichoke hearts to yield a sizzling hot substance that pairs perfectly with the accompanying warm bread. The bread itself would be a great starter but going above and beyond is more our style at McMillin’s Dining Room.
Last but definitely not least is the new Wild Mushroom Flat Bread. A combination of local and wild mushroom sauté, warm Naan bread, herbed goat cheese, micro greens, pine nuts, and truffle oil will melt in your mouth and leaving you wanting another piece. No need to worry, it comes split into 6 slices and is a healthy meal serving size in and of itself.
If these appetizers look like something you could get behind, we invite you to join us for an evening of fine dining on the water’s edge at McMillin’s Dining Room. Hours of operations are daily from 4pm to 9pm. The full menu is available HERE as well as reservations HERE. McMillin’s is also reachable by phone at 360.378.5757