We at the Millstone Public House feel that life is for living.  We honestly believe that it is better shared and best with great food, cold drinks and good people.  In the spirit of that we are once again offering a great prize to our valued customers.

Watch our Facebook page for a post that will become your entry to win two tickets to the much anticipated Cavendish Beach Music Festival.  This awesome outdoor music experience will run from July 7 -9th on beautiful PEI.  The line-up includes The Zac Brown Band, Little Big Town, Kip Moore, Brothers Osborne, Kane Brown, Jason Price and so many more.  It’s a great way to kick of another great sun-soaked maritime summer.

Know someone who’d love these tickets then share this post with them.  Our Facebook page can be found here: Millstone Public House  You must ‘like’ our FB page to be eligible to win.

All the best and good luck!

It’s coming up soon and our reservation book is filling up.  At the Millstone we will dim the lights, uncork the wine and present a wonderful three course chef created menu.  We hope you’ll join us and raise a glass to Love!

To make a reservation please call (902)461-8053 or email joanne@millstonepublichouse.com

Valentine’s Day Set Menu

Appetizers

Arugula Salad
Baby arugula tossed with thinly sliced red onion, oranges, grilled shrimp, goat cheese
and a raspberry balsamic dressing

Roasted Red Pepper Soup
Roasted Red Bell Pepper and Roast Garlic Soup

Calamari
Flash fried Baby Squid tossed in spicy Tomato Sauce

Entrees

Pork Tenderloin
Bacon wrapped Pork Tenderloin accented with a blackberry port sauce, served with
garlic mashed potatoes and vegetables

Chicken Wellington
Chicken Breast covered with mushroom paste and wrapped in puff pastry, accented with a porcini
demi-glace served with garlic mashed potatoes and vegetables.

Seafood Risotto
Aborro Rice simmered with lobster, shrimp, scallops and mussels accented with tarragon cream

Dessert
A trio of desserts

$38 per person

You can travel the world for culinary delights but the truth is the North American contribution to gastronomy centers predominantly around the humble hamburger.  We eat them in the backyard and in our cars, we eat them for lunch and dinner and we never grow tired of the hand held delight.  At the Millstone Public House we have taken this diet staple and kicked it up into position with the finest of foods.

“The Millstone” starts with fresh ground  certified black angus beef, expertly seasoned, rolled into a ball then hand pressed onto a hot griddle to sear in the flavours.  The top side of the buttery bun is then prepared with fresh arugula and sliced plump tomato.  The bottom receives the hot hamburger patty and is topped with sautéed mushrooms and onions, smoked bacon, creamy melty brie cheese and a delicious sauce that oozes over the sides.  This masterpiece is then complimented by our never-frozen hand-cut french fries and a bowl of our oh-so-garlicy caesar salad.  The result is a meal you’ll come back for again and again.

Have you tried it yet?  We hope you’ll come in soon.  To view our full menu please go to www.millstonepublichouse.com

We now have two locations to serve you better!

Dartmouth, 250 Baker Drive (near access Nova Scotia) 902-461-8053

Bedford, 50 Gary Martin Drive (in the Sante Centre) 902-431-8053

It’s coming up soon.  Our February tradition that sends us all running to buy cards, flowers and candy and professing our love for our lovers.  It’s fun and sweet and best enjoyed with a great meal.  But what is the history behind Valentine’s day?  As with most long standing rituals there is a bizarre story that was the seed of this day.  It was once called Lupercalia and though there are certainly links to love and marriage the resemblance to our modern day version ends there.

“In ancient Roman times members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility. They would then take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, According to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage.  History.com

At the Millstone we will do something a little more down to earth and a lot more civilized.  There will be great wine, beautiful ambiance and another out of this world set menu to enjoy.  We hope you’ll join us and raise a glass to Love!

To make a reservation please call (902)461-8053 or email joanne@millstonepublichouse.com

Valentine’s Day Set Menu

Appetizers

Arugula Salad
Baby arugula tossed with thinly sliced red onion, oranges, grilled shrimp, goat cheese
and a raspberry balsamic dressing

Roasted Red Pepper Soup
Roasted Red Bell Pepper and Roast Garlic Soup

Calamari
Flash fried Baby Squid tossed in spicy Tomato Sauce

Entrees

Pork Tenderloin
Bacon wrapped Pork Tenderloin accented with a blackberry port sauce, served with
garlic mashed potatoes and vegetables

Chicken Wellington
Chicken Breast covered with mushroom paste and wrapped in puff pastry, accented with a porcini
demi-glace served with garlic mashed potatoes and vegetables.

Seafood Risotto
Aborro Rice simmered with lobster, shrimp, scallops and mussels accented with tarragon cream

Dessert
A trio of desserts

$38 per person

Life is busy and time can be short.  We grab a bite between meetings or scarf down a burger in the car on the way to soccer practice but sometimes we need to slow down and eat some food that took time.  At the Millstone Public House we proudly make things from scratch.  Our Seafood Chowder has received universal rave reviews from customers, family members and critics and we think it’s because our Chef knows how to make things with layers of flavour using fresh ingredients and the right amount of time.  It’s not easy.  It takes years of study and endless practice to make it look effortless but the truth is that things just taste better when they are done right.

Take our Seafood Linguine for example.  The pasta is cooked to a perfect ‘al dente’ when the order is made.  There are a million ways to ruin pasta but when your Chef spent months living in Italy you know it’s going to be done just right.   The fresh seafood is then tossed in garlic butter and sautéed perfectly to ensure it is cooked but not overdone.  Then comes the fresh cream, garlic, seasonings and other fresh ingredients that elevate the dish to something you’re really going to love.  Why is it so good?  Time…and experience…and knowledge…and skill.

We hope to see you at the Millstone soon.  We are open from 11:30 am daily. To view our full menu please see our website at www.millstonepublichouse.com

To make a reservation please call (902)461-8053 or email joanne@millstonepublichouse.com

Come as you are…

In many ways, peace is like air.  You can’t see it or smell it or touch it.  You take it for granted as it allows you to live.  It may go un-noticed and unappreciated until it begins to slip away.  You may hardly even notice it … until it’s gone.

Many of us have lived our lives under a warm, peaceful, prosperous blanket that was knitted by men and women who fought for us long before we were born.  Every day we enjoy the trappings and luxuries inherent in living in a democratic society that was ensured to us by our ancestors and protected by our uniformed countrymen and women.  While we are taught of their sacrifices we must also know how important it is to remember  – to never forget how brave they were then and are now in defending this country against those who would do us harm.  As the swell of time carries us increasingly far away from those harrowing moments in history where Canadians stormed the beaches in Normandy and fought at Vimy Ridge we may lose touch with what it really means to benefit from the toils of others, but we must remember.

To the thousands who have  lost their lives battling for this country we salute you, we thank you, we remember.

To the thousands who have lost loved ones for our safety we salute you, we thank you, we remember.

To the families torn apart by distance in pursuit of peace and security we salute you, we thank you, we remember

To those who give yourself in military service for this country we salute you, we thank you, we remember.

IN FLANDERS FIELDS
By Lieutenant Colonel John McCrae

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place: and in the sky
The larks still bravely singing fly
Scarce heard amid the guns below.

We are the dead: Short days ago,
We lived, felt dawn, saw sunset glow,
Loved and were loved: and now we lie
In Flanders fields!

Take up our quarrel with the foe
To you, from failing hands, we throw
The torch: be yours to hold it high
If ye break faith with us who die,
We shall not sleep, though poppies grow
In Flanders fields

Composed at the battlefront on May 3, 1915

In a market populated with large and increasingly ornamental tap handles, the Unfiltered ones are easy to miss.  Unless of course you are a fan and then you know what to look for.  In a way the small, sleek, stainless steel pulls are a nod to the way the beer is made.  Totally without pomp or additives.

When I had the chance to tour the Unfiltered Brewery and speak with brewmaster Greg Nash, I asked him why he chose such a diminutive nub.  His reply, like his beer, was straight forward and with no BS. “For me, it’s not about anything but the beer.  It’s got to taste great.  No fluff.  No smoke and mirrors.”

Made of just four basic ingredients, Water, Barley, Hops and Yeast, the beer is live and, as the name would suggest, unfiltered.  This gives it a noticeably cloudy appearance but there are a few reasons to leave it “LIVE”, which is what beer is called before it gets filtered.  It turns out brewers yeast is one of the richest natural sources of Vitamin B complex.  Beer that has not been filtered is loaded with B vitamins.  Why does this matter you ask?  Well, it turns out B Vitamins are leached from your body when you drink alcohol and their departure contributes significantly to the depth of the next day’s hangover.  Drinking beer full of B Vitamins could both cause and cure that hangover in one delicious gulp.  Secondly, Live beer is more flavourful, has a stronger body and is higher in mineral content.  This richness allows the beer to taste great all on its own.  As Nash puts it, “The beer is au natural.  There is no f***ing sh** in it!”

Another noteworthy benefit of one brew in particular, is reduced Gluten content.  While they can not technically call the beer “Gluten Free” (due to the beer being made with gluten containing materials), one brew Exile on North Street has been tested at 10 parts per million.  The standard “Gluten Free” labeled food must contain no more than 20 parts per million, so you do the math.

“Everybody wants craft beer.  They want to eat and drink locally.  They want to know what they are putting in their body,” Nash explains. “It’s the way the world is going..slowly but surely.  For us it’s about the beer.  Making great beer from natural ingredients and doing what we do well.  From the Grain to the Glass it’s three weeks.  It has a shelf life.  It must be fresh.  It’s always going to be local and absolutely fresh.  Freshness is key”.

—-

We’re always pouring cold, fresh, Unfiltered Beer at the Millstone Public House.  Drop by and try it yourself.  Or, stop by the brewery on North Street in Halifax and see if you can’t get a word with Nash himself.  He’s quite a character..and he knows his beer!

A customer once sat down at the bar and asked what was good on the menu.  The bartender though about all the great menu items, considered her favourites and then contemplated what was the most ordered item.  Her reply to the gentleman, as well as her recommendation, was the hand battered fish and chips.  She described it as crispy, light, hot and flavourful.  She told him it came with hand cut, never frozen, lightly seasoned french fries and house made tartar sauce.  He raised an eyebrow and told her that he’d recently eaten fish and chips at every one of the “top 10 fish and chip spots in the Halifax area” so he’d be a tough one to please.  Trusting our chef and kitchen team she too raised an eyebrow and said we were up to the challenge.  The order was placed and the customer waited.

The plate came out of the kitchen and was placed in front of the would-be food critic.  It was a simple presentation with a slice of lemon, a silver cup of tartar sauce and a small side of coleslaw.  There were no lemon grass spears; no heirloom tomato chutney.  It was not a display of culinary artistry but it smelled incredible and he dug right in.  Moments later the quality check was made; the reply was a waiving of the cutlery and some pleasurable mumbling with a full mouth. When the plate was cleared it was empty.

Later, the bill was presented and the customer smiled.  The waiter returned it with a knowing grin.  “How was everything?” she asked sensing that his reply would be like so many others.  He sat up straight, cocked his head slightly and began.   “You know, I’ve had a lot of fish and chips in my life.  I’m a maritimer and I know my seafood and I’ve got to tell you that was some of the best I’ve ever had.  If you had been included in the top ten list you would have been first.  It was absolutely delicious…I’ll be back”.

Those are the magic words we wait to hear.  We want you to ‘Come as You Are’, enjoy a great meal and some good times and then come back again and again.

www.millstonepublichouse.com

Now, with two locations to serve you!

Bedford, 50 Gary Martin Drive in the Sante Centre.  Entrance at the back.  (902)-431-8053

Dartmouth, 250 Baker Drive near Access Nova Scotia.  (902)461-8053

It was a moment that struck the nation. For those who had Road Apples, Up to Here and Fully Completely playing as the soundtrack to our youth, we will never forget where we were when we heard. The words told us our beloved, quirky, awesomely talented, energetic, Canadian front man Gord Downie has terminal cancer. The words were read again then once more as the heart processed the information. It touched us more deeply than expected and had us rushing to our computers to find a way to score tickets to the concert that we all know will go down in history. Some got tickets, so many could not. A petition surfaced online begging CBC to LIVE broadcast the final tour date in Kingston. CBC answered the call, knowing that it was the Canadian thing to do, and knowing that we all need to say goodbye to the man who told our stories and captured our memories in his music.

On Saturday, August 20th we will come together and listen. We will raise our glass and watch this incredible performer pour his heart out once more.

We are not selling tickets to this event but are taking reservations.
To book a table please call (902) 461-8053

Once the Canadian Women’s Rugby team defeated France 15 – 5 in the Olympic quarter finals they teed themselves up to play for Gold!  Today at 2:30 they will go head to head with the top ranked Australian team.  With determination and the will to win they could go on to the final game tonight at 7:00pm.

During these games we are proud to offer a round of drinks on the house when Canada takes Gold.  Come cheer on our athletes together at the pub.  Tonight could be the night!

Ice cold, freshly shucked, raw oysters.  What is it about them that drives us crazy?  Is it the visceral feel of the jagged edge and cold, hard shell?  The salty, sweet, briney smell as you raise it to your lips?  The cold, slippery slurp that invites the oyster into your mouth?  Or is it simply that the chilled, fresh from the ocean taste, with the subtle crunch and tanginess of the mignonette is entirely unique in the world and unbelievably delicious?

Whatever it is we want more.  For a limited time, we’ll be shucking oysters every Tuesday after 5:00pm.  Served fresh on the half shell, over a bed of ice with homemade mignonette and lemon.  At $2 a piece we know they’ll go fast so plan to arrive early.

For reservations please call 902-461-8053

or email joanne@millstonepublichouse.com

www.millstonepublichouse.com

The joy of a great bottle of wine can not be overstated.  For centuries we have uncorked to the good times and the bad and savoured the sweet warmth of fermented grapes in the belly.  It is said that the first evidence of wine production was found in Armenia back in 4100 BC and went on as a major contributor to the colonization of the world.

Italy and France battle it out for top spot on the wine production list, with Spain and the United States taking 3rd and 4th place.  China is a surprising find on the list, coming in seventh place with 1.4 million tonnes produced annually though it is unlikely that you have ever tried a Chinese wine as very little of it is exported.  Canadian wine production, which comprises only 0.5% of the global market,  is on the rise but predominantly from British Columbia and Ontario.  While we are making much more Canadian wine, as a country we consume only 50% local which makes us one of the few wine producing countries where domestic consumption doesn’t hold dominant share  *wikipedia 

We are a proud Nova Scotia business and are happily building great relationships with other local businesses in the region.  Many of our wines come from Bishops Cellar, a beautiful wine, beer and spirits merchant tucked away on Halifax’s waterfront.  We applaud their effort to promote not only the Canadian wine industry but the burgeoning Nova Scotia wine industry as well.

A devout supporter of Nova Scotia’s farm wineries and micro-brewers, Bishop’s Cellar takes great pride in working with our local partners to further promote their products and respective industries. 

On special this month at the Millstone Public House is the refreshingly crisp, slightly bubbly Nova 7 by Benjamin Bridge. It is the perfect wine to enjoy on a hot summer day with floral notes, light pink colour and the hint of fizz that makes it feel decadent.

We hope you’ll stop by for a great meal and uncork a bottle of Nova 7 to let yourself let go for a while.  Summer is short, but the days are long and made for relaxing.