new mill
restaurant
Executive Chef, Bob Martucci
History of the mill
Dating back to 1737, our building has evolved and served the area for centuries. Starting off as a functional mill of steel, paper, grist and cedar, the mill was also put to use to source power to a neighboring manufacturer.
After being dubbed Kittenmaug, meaning the “place of many fishes” by the Native American Quinnipiac Tribe, the once functional mill was turned into the Old Mill restaurant by its owners. Staying true to the area’s abundance of fish and fisherman, the cooks opened their kitchen to the restaurant patrons by preparing meals to serve with all their fresh caught fish.
The mill has always kept its purposeful structure, staying true to its story and history. In 2007 during its most recent renovations, the integrity of its roots, the beams, walls and doors remain original - full of history and bountiful memories. Staying with the tradition, the New Mill Restaurant is a place where all are welcome, opening our doors and serving our area for years to come.
join us for dinner
Steak
All of our steaks are locally sourced and are USDA high choice or prime grade steaks. Our sauces are also made fresh in house, including our signature red wine demiglace that tops all of our steaks.
Fish
We get fresh fish six days a week from Gulf Shrimp Seafood Market. They are a family owned company out of Plantsville, CT. All fish are sustainably sourced ensuring that the marine life remains unaffected by the fishery and that we bring the finest fish to the table.
Dessert
We make three delectable desserts in-house. First off, our tres leches which is a three milk soaked cake topped with vanilla gelato, whip cream, and caramel drizzle. Secondly, the delicious vanilla bean cheesecake, topped with a strawberry compote. Lastly, our tasty chocolate mousse topped with whip cream and chocolate drizzle.