Miller Tavern

Prime Rib

The signature carve: a thick slab with a proper pink centre, deep crust, and house-made au jus that earns its own attention

Filet Mignon

Tender, buttery cut cooked to specification — a dependable benchmark for how the kitchen handles beef

Ribeye

Well-marbled and seared with enough crust to give it character; the fat renders cleanly and the beefy flavour carries without a sauce

Lobster Tail

Cleaned, split, and broiled simply — lets the quality of the seafood do the work without unnecessary embellishment

Shrimp Cocktail

Classic presentation, chilled and properly snappy, with a sharp house cocktail sauce — a solid opener that sets the tone

French Onion Soup

Deeply caramelised onions under a thick gruyère crust — the kind of pub starter that earns its place on an old-school steakhouse menu

Caesar Salad

Tableside preparation adds theatre; the dressing is assertive and anchovy-forward in the traditional style

Mashed Potatoes

Rich, butter-heavy and smooth — the default side order for a reason