The Miller's Toll

Dinner Club & Lounge

Open Thursday 5-9:30

Friday & Saturday 5-10:30

Pop Up Sunday Brunch” 11-2

*Next Pop-Up Sunday Brunch, September 29th

With an Open-Mic Acoustic, Hosted by Bob Feather

—  Provisions  —

Market Driven Small Plates & Desserts

The Menu for September


Spiced Honey Bourbon Pecans 7 GF, V, DF

House Salad 5 GF, V

Mixed Greens, Cherry Tomatoes, Cucumbers, Pickled Carrots & Red Onions, Feather Shredded Monterey Jack Cheese   

Loaded House Salad 7 GF

House Salad with Roasted Pulled Chicken, Bacon Crumbles, Feather Shredded Monterey Jack Cheese  

Dressings: Ranch, Sriracha Ranch, Buffalo Ranch, Honey Mustard, Blue Cheese, Balsamic Vinaigrette, Lemon Vinaigrette, Italian, Pumpkin Spice Ranch, Maple Dijon, Maple Balsamic, Raspberry Walnut Vinaigrette

 September Equinox Salad 6 GF, V

Mixed Greens, Dry Cranberries, Roasted Sweet Potatoes & Walnuts, Chèvre Crumbles

Loaded Equinox Salad 8 GF

September Equinox Salad with with Roasted Pulled Chicken & Bacon Crumbles Added

  Dressings: Honey Mustard, Pumpkin Spice Ranch, Maple Dijon, Balsamic Vinaigrette, Maple Balsamic, Raspberry Walnut Vinaigrette

Cheese Board 14 V

Local Assorted Cheeses, Seasonal Fruit, Vanilla Blueberry Granola, Honey Bourbon Pecans, Crackers

*Gluten Free Crackers Available

Baked Brie 14 V

Blueberry OR Raspberry Preserve, Bourbon Caramelized Apples, Red Wine Poached Pears, Maple Candied Nuts, Crackers, Toasted Baguette Slices

Charcuterie Plate 14

Local Meats & Cheeses, Liver Pate, Olives, IPA Garlic Pickles, Sauteed Onions, Maple Mustard, Habanero Jam, Toasted Baguettes Slices, Crackers

Pâté Plate 7

Chicken Liver Pâté, Baguettes & Crackers

 Hummus Plate 11 DF, V

Maple Sweet Potato Hummus, Toasted Baguette Slices, Tortilla Chips, Carrots

*Gluten Free Crackers Available Upon Request

*Add Maple Cinnamon Vanilla Bacon 1

Spinach & Artichoke Dip 12 GF 

Toasted Baguette Slices, Tortilla Chips, Carrots

French Fries or Cajun Fries 7.5 V

*Half Order 4

Served with a Side of Garlic Aioli & Toll Sauce

Devils on Horseback 8

Roasted Bacon Wrapped Blue Cheese Stuffed Dates, Finished with a Fig Balsamic

Stuffed Baby Bella Mushrooms 9 GF

Creamy Garlic Parmesan 

Steak & Cheese Quesadilla 12

Grilled IPA Marinated Flank Steak, Caramelized Onions, Mozzarella, Monterrey Jack, Cheddar, American Cheese

Dipping Sauces: Horseradish Mayonnaise, Ranch, Blue Cheese, Sriracha Ranch, Honey Mustard, Maple Dijon, Avocado Ranch, Buffalo Ranch, Chipotle Aioli   

Buttermilk Fried Chicken Tenders 10

*Breaded to Order

Ranch, Blue Cheese, Sriracha Ranch, Honey Mustard, Buffalo, Dijon Aioli, Sweet & Spicy BBQ, Buffalo Ranch, Citrus Lava Sauce, Ketchup, Chipotle Aioli, Lemon Aioli Toll Sauce (House Seasoned Classic Fry Sauce), Ketchup

Cocktail Meatballs 12

2 Options:

*Blueberry Barbeque OR

*Pumpkin Glazed

Hummus Flatbread 10 DF

Maple Sweet Potato Hummus, Bacon Crumbles, Roasted Sweet Potatoes, Toasted Almond Slices, Balsamic Glaze

Sausage & Onion Flatbread 11

Italian Sausage, Caramelized Onions, Marinera Sauce, Mozzarella, Cheddar, Monterrey Jack

*Vegetarian Option 9

Bennington Flatbread 10

Cheddar Cheese, Bourbon Caramelized Apples, Maple Glazed Roasted Chicken, Bacon Crumbles

*Vegetarian Options 8

Brie Burger Sliders 11

Grilled Beef Burger, Bourbon Caramelized Apples, Melted Brie Cheese, Cherry Thyme Mayonnaise   *Half Order 6

Fried Buffalo Chicken Sliders 11

Mixed Greens, Garlic Aioli, Monterrey Jack, Cheddar, Mozzarella  *Half Order 6

Up On Smoke Burger Sliders 11

Grilled Beef, Smoked Gouda & Bacon, Caramelized Onions, Honey Maple Barbeque Sauce *Half Order 6

Pumpkin, White Bean Veggie Burger Sliders 10 V DF

Mixed Greens, Maple Dressing

*Half Order 5.5

Salmon Burger Sliders

2 Options:

Mixed Greens, Lemon Dill Aioli 14/7.5  DF


Cajun with Blue Cheese Crumble, Garlic Aioli 15/8


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

*Please notify your server of any allergies you may have

Executive Chef Nicholas Boisse

—  Dessert  —

Handmade in the kitchen of Safford Mills Inn

Varies from week to week and night to night.

Pastry Chef Lisa Harrington-Redding