Tag: chef creation

Hand pressed and impressed

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


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

Flash fried Baby Squid tossed in spicy Tomato Sauce


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

A trio of desserts

$38 per person

Why is it so good?

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.

seafood linguine

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…