SUNDAY BRUNCH
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| Frittata ..................................................................................... Three Egg open-faced Omelet
with Cheese & a different topping weekly (ask server). |
Price Varies |
| French Toast ........................................................................... Two Slices of Egg Bread dipped in an
Egg Batter with Cinnamon and Sugar, pan-fried until golden, served with 2
Sausage Patties, Home Fries, a Homemade Raspberry Sauce,& Fresh Fruit. |
$7.99 |
| Filet Mignon Benedict ............................................................ Grilled Filet Mignon topped with two poached
Eggs on a toasted English Muffin & topped with Bernaise. Served with
Fresh Friut & Home Fries. |
$11.99 |
| Steak & Eggs .......................................................................... 10 oz. Top Sirloin Steak grilled to order.
Served with two Eggs any style, Home Fries, and Fresh Fruit.
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$14.99 |
| Shrimp Florentine Benedict .................................................... Two Poached Eggs atop a Toasted English Muffin
covered in a Shrimp Spinach White Wine Cream Sauce. Served with Fresh Fruit & Home Fries. |
$9.99 |
| Crab Cake Benedict ............................................................... Toasted English Muffin topped with our
Backfin Crab Cakes, two Poached Eggs, and warm Bearnaise Sauce. Served with
Home Fries & Fresh Fruit. |
$10.99 |
| Barbara's Breakfast ............................................................... Two Eggs any style with slices
of Fresh Local Tomato, Fresh Fruit & Home Fries. |
$5.99 |
| Mill Street Skillet ................................................................... A skillet of Home Fries topped with
three Slices of Bacon, a blend of Cheddar & Monteny Jack Cheeses, Scallions,
& Tomato. Served with a choice of three Poached Eggs or three Scrambled Eggs
& Fresh Fruit. |
$7.99 |
Chipped Beef Gravy & 2 Eggs ..............................................
Served over two Biscuits with Home Fries and
Fresh Fruit.
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$7.95 |
Kiddie French Toast ...............................................................
Two half slices of Egg Bread dipped in an
Egg Batter with Cinnamon and Sugar, pan-fried until golden, served with two strips
of Bacon and Home Fries. Topped with Raspberry Sauce or Maple Syrup.
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$4.99 |
| Huevos Rancheros .................................................................. Toasted Cheddar Cheese Flour Tortilla
topped with Chicken Chili, Two Poached Eggs, Melted Cheddar & Monterey Jack
Cheeses, Jalopeno slices & covered with a Spicy Cooked Salsa. Topped with
Guacamole & Sour Cream. SErved with Fresh Fruit & Home Fries |
$8.99 |
Fried Green Tomato & Shrimp Benedict ..............................
Blackened Chicken Breast on a toasted English Muffin with
two poached Eggs and Bearnaise Sauce; served with Home Fries and Cinnamon Apples.
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$9.99 |
*EggBeaters Available on Any Brunch Item
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Sides
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Grits
Biscuit or English Muffin
3 Stripps of Applewood Bacon
Fresh Fruit
Sausage Patty
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$1.25
$.99
$2.75
$2.95
$1.25
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On July 1, 1890, the firm of White Star Mills was created and comprised of Michael
Kivlighan, Isaac Witz, Charles Holt, and Andrew Bowling.
In 1897, Bowling
withdrew from the firm and his interest in the mill was acquired by his associates.
The families of the remaining associates continued to secure ownership throughout
the years until its sale in 1963 to the Wilkins-Rogers Milling Company of
Washington, D.C.
The association’s purpose was to construct buildings and install
modern machinery for manufacturing wheat. The principal brand of flour, manufactured
under the name of Melrose, was a staple in southern kitchens for the entire life of
the mill.
The Edward P. Allis Company, of Milwaukee, Wisconsin, the largest and
most successful mill builder in the world, received the contract and they installed
machinery that produced flour that enabled the mill to operate regularly for many
years.
With the passing of Michael Kivlighan in 1942, his son, J. Harold Kivlighan
, obtained ownership and became manager.
Harold immediately launched plans to
update and modernize the mill, converting from steam power to full electric operation.
Kivlighan instigated the construction of five concrete silos, increasing wheat storage
capacity to 225,000 bushels. He installed improved milling machinery, effectively
increasing output from 600 to 1,000 barrels every 24 hours.
The mill operated
successfully every year until 1963 when it was acquired by the Washington milling
company.
Let us cater your next special event with one of our delectable our
deli trays, customized with Ribs, and other favorite Mill Street items. Our dining room
can accommodate your organization or business luncheon. Call 886-0656 Monday - Friday
to reserve for your event. *Ask about our Banquet Facilities for up to 150 people for
lunches or dinners.
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