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