COOS BAY, OR — The question for diners at the Mill Casino Hotel is: Which table to choose? Diners will find distinctly new character to the menus in each of the Mill’s five restaurants and bars.
The new PNW groove offers guests unique tasting experiences in each dining area, and pays homage to Pacific Northwest flavors. In addition to locally sourced seafood, meat and produce, The Mill also stocks a variety of Oregon wine, beer and spirits.
Executive Chef Chris Foltz joined the staff in the spring of 2016. He and Greg Duerfeldt, Director of Food and Beverage, started brainstorming new menus right away, with a complete revamp by the start of 2017.

The Plankhouse Restaurant already has a reputation for a great sit-down dinner, and steak is still the rock star here. Foltz especially likes the slow roasted filet mignon, salt and herb crusted, roasted
medium rare with a huckleberry demi-glace. He also recommends the Seafood Saffron Sauté. Lamb is new to the Plankhouse menu. The lamb shank is braised in DANCIN Vineyards Pinot Noir and served with seasoned root vegetables.
For a quick, tasty bite at the Mill, consider tapas and cocktails at Whitecaps Lounge, or wings and burgers at Warehouse 101 pub.  The Mill Casino Hotel is open daily at 3201 Tremont Ave., on Highway 101, in Coos Bay, 541-756-8800.  (


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