3. Designed to be shared, the menu leans towards French technique with seasonal ingredients.
The menu at Mili is designed to be shared, with around 15 plates on offer. Some of the most popular dishes from their pop-ups will be on the menu, including the fan-favorite savory cheese with cheese curled on a girolle and served with caramelized onions, grilled grapes, and finished with a semolina sesame cracker.
They’re also doing a “more dramatic” version of their sunchoke tart, made inside a puff pastry and served with taleggio cheese sauce, herbs, and lavender. The kitchen is also equipped with a dry-ager that they’ll use to make Hudson Valley duck.
In addition, there’s a fresh green salad with sesame dressing and hot honey, monkfish with onion sauce and sea lettuce, and housemade bread and butter service. For dessert, there’s a flan, a soba cha (buckwheat tea) milk custard, and pear cake with walnut ice cream.
“We’ve been having trouble defining it with a word or a cuisine,” Pabón says, elaborating that they’ve been using “New York Creative” for now. “I would say it leans French with technique, but it’s very seasonable. I’m going to be working with the farmers at the Union Square Greenmarket a lot.”