You owe it to yourself, or someone you care about, to experience elegant dining on a special occasion.

Mill’s Tavern is the place to fulfill that desire.

Executive Chef Edward Bolus is the food artist who creates wonderful dining experiences, using local products when possible and taking advantage of the four seasons to create fine dining moments that will have you searching for a reason to return.

A recent special occasion brought us back to the elegant Providence establishment where we enjoyed fine dining at its finest.

It was a rainy fall day as the warmth of the fireplace, comfortable setting, wood paneling, soft lighting, linen tablecloths and friendly, well-trained waitpersons welcomed us to our table.

We chose from an extensive wine list as a fresh breadbasket was brought to the table.

Our four course meal began with a roasted butternut squash soup, followed by a Caesar salad with a white anchovy garnish.

Joyce chose a 6 oz Angus filet, cooked rare to perfection, with an onion/mushroom glaze.

I chose salmon with the chef’s special glaze, and fresh winter vegetables.

Entrees range between the thirties and fifties.

For $52, you can order fresh venison or rack of lamb, one of the few restaurants serving these two delicacies.

The signature dessert at Mill’s is the Portuguese bread pudding ($12), which I loved, while Joyce chose the pecan pie.

The extensive menu changes frequently, depending on the season and the availability of ingredients.

What makes the menu so interesting and enjoyable is the genius of the chef, who enjoys creating new and different experiences.

If we could afford it, we would eat there once a week, but dining at Mill’s Tavern on special occasions makes those experiences even more enjoyable.

They are located at 101 North Main St. in downtown Providence, with valet parking.

Check them out online at www.millstavernrestaurant.com.