The executive chef and managing partner of Mill Street, Geoff Lazlo, along with partner Bill King, has formulated a menu filled with rustic yet sophisticated dishes that embrace the bounty of land, farm and sea. The whole or half pasture-raised chicken, served with herbed spaetzle and corn, is homey and classic. Each bird begins with a lengthy 24-hour brine before being roasted over the kitchen’s wood-burning oven. The roasted chicken is crispy on the outside and supremely juicy.
Special Dishes: Roast Chicken
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