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Evening w/ Gospel Bird & Hull and High Water

Executive Chef Of Both Gospel Bird and Hull & High Water- Scott Dickenson

Scott is bringing the cuisine of these 2 restaurants across the bridge from Southern Indiana to Millie’s with a special menu with the tastes of both menus merged into 1 evening with us!

Oyster Stew w/ Charred Toast Points, Pickled Peppers and Pork Belly,

Tequila Poached Catfish On A Bed Of Dirty Slaw, Wild Rice and Apricot Puree,

Pumpkin Fritter w/ Ginger Cream Cheese and Orange Gastrique


*Price Includes A Bottle Of Wine Per Couple


October 18
6:30 pm - 8:30 pm