Millennium Restaurant

Millennium is hiring a Pastry Production Assistant! I’m taking a trip down taste bud memory lane with these gorgeous desserts 😍

Are you (or is someone you know) a talented pastry cook with production experience and a passion for vegan baking? Do you have skills ranging from the chocolate realm to ice cream creation, and a knack for beautiful plating? If so, consider joining our team!

**Position Requirements**
- Experience in pastry production
- Comprehensive knowledge of vegan baking, including alternatives to dairy and eggs
- Ability to follow and give direction, working efficiently and collaboratively
- Strong organizational skills

You will work closely with our Chef and second pastry cook to craft three spectacular seasonal desserts for our changing-monthly menu. This full-time position runs from 9am to 5pm, Tuesday - Saturday, with opportunities for additional hours during holidays and special events.

At Millennium, we are dedicated to creating a safe and welcoming environment for employees and guests. We continually strive to become a more equitable, inclusive, and anti-racist organization. By fostering a respectful workplace, we actively listen to and learn from one another, ensuring that everyone’s voice is heard and valued.

If all of this sounds fitting for you, we would love to meet you. We offer competitive compensation based on experience. To apply, please send your resume along with a brief introductory paragraph including why you’d like to work with us to [email protected]

An ode to the end of summer,

Summer Melon Salad (GF)foods blue cheese, red Belgium endive, fennel seed, tarragon & dill, fig balsamic; fig leaf oil, smoked pecans

Welcoming this creamy, decadent & ever so slightly smoky twist of Tiramisu to the menu. ☕️

Mezcal Tiramisu
mezcal & espresso soaked chocolate cake, mousse, smoked salt, espresso ice cream, toasted sesame & coconut

It was extremely difficult to choose a winner for this contest, so much so that I almost regretted having it at all! However, it was so incredibly special reading all of your entries—seeing how meaningful the restaurant has been to all of you for so many reasons over so many years. I’ll be reaching out to you today if this entry was yours, and we hope many of you who entered are able to join us 9/26! Tickets are still available for the rest of this week ✨ Thank you to everyone who took the time to participate!

For when you need a little hot, sweet treat in your life 🌶️

has you covered with this gorgeous Corn Chiffon cake. The fluffy cornmeal cake is topped with corn del toro chile-stonefruit preserves - a fine balance of juicy sweet with a bright pepper kick, all tempered by a light whipped cream and a cool sweet corn custard.

It’s been a favorite for those of you who were in for dinner (and dessert!) this week.

🌶️🌽🍰🍯

On Millennium’s 30th birthday, Thursday September 26, we are throwing a party from 6pm-9pm. This is a big event for us, and if it is for you too, we’d love for you to be a part of it! We’ll have live music, you’ll get a complimentary glass of sparkling upon arrival (our bar will be available for more beverages), passed (past!) sweet & savory favorites from 3 decades to fill you up (including the black bean torte & chocolate almond midnight!), friends, and we’ll do a few fun raffles PLUS a silent auction for a cooking class at your home with Chef Eric Tucker! Space is limited. Link under PICK UP (via our online ordering system) in our bio for tickets ✨

30th Anniversary Party
Thursday, September 26
6pm-9pm at Millennium with live music, heavy passed sweet & savory favorites
$200/person (space is limited)
glass of sparkling included, bar open for extras
*please note you’ll have to select a pick-up date when you buy a ticket but its irrelevant*
We hope to see you on September 26!

Look who’s made it back to the menu ✨

As we approach our 30th anniversary next month(!), we’ve been having a lot of fun reminiscing on some of the Millennium menu classics. The Brik Pastry definitely qualifies as one of our favorites and it makes an annual appearance in the restaurant. The layers of flaky philo dough with warm and savory filling brings us all a fond memory, or two, or thirty…

Brik Pastry
filled with farrotto, chard, dates & fava cream, served atop a cinnamon spiced eggplant & chickpea tagine with a smoky gold tomato coulis, Aleppo chile pole beans, lemon & green olive tapenade

Make sure you subscribe to our newsletter to catch first wind of our anniversary celebration 🤎

We hope our burger fan club doesn’t protest too much, but…
we’re happy to introduce the new kid on the block! Crispy fried, sweet-n-hot, soft and buttery. It’s love at first bite!
Pairs perfectly well with the light and crispy gluten free lager from .

Cornmeal & Old Bay Crusted Tofu Sandwich
heirloom tomato, smoked walla walla onion jam, garlic dijon aioli, Calabrian hot honey, bread & butter pickles, brioche bun, kennebec potatoes with smoked stone fruit ketchup, veggie chow chow
🍞🍅🍯🧅

We’re soft launching the autumn spirit with this special treat. Combining the soft ripeness of summer with the warm spice of fall, like the last warm breath of a season well spent.

Nectarine Crumb Pie
caramel ice cream, peace gelée, speculoos cookie crumble

🌞🍂🍑

For anyone who likes to plan a little ahead- ordering is (and reservations are) now open for our night tomorrow Monday 8/19! (Order online for pick-up, order in person if you’re dining with us.) This Heirloom Tomato Pizza is so good….We’ve been looking forward to tomato season all year and it’s here! Come for pizza Monday & our Tomato Dinner 8/29 for the full 🍅 experience.

Heirloom Tomato Pizza
heirloom tomatoes, cashew mozzarella, shaved garlic, parmesan, basil pesto, smoked sunflower seeds

This is a photo of this month’s seasonal supper club meal, plated any way you wish — and in this case, beautifully. You can order a meal for 2 or 4, pick it up or have it delivered on the 3rd Weds or Thurs of every month, prepare it with the menu & instructions we provide, and enjoy Millennium in your home with a person or people you love. And you can always add on oyster mushrooms! Sign up for September’s meal anytime before 9/1! Link in bio for more information.

This lovely plating and setting (and 📷) by the incredible ✨

Always the highlight of our week 🌟
Tonight’s featured pasta is a raunchy classic.

Rigatoni alla Puttanesca
cherry tomatoes, shallot, garlic, caper, olive, nori, aleppo chile, white beans, lemon herb breadcrumbs, Parmesan, basil, cashew butter

Fresh, umami delight hitting the menu this week. Salt, sweet, pickle, and spice come together to build what we consider a perfect start to your meal.

Seared Zucchini & Scallion Rice Cakes
Sichuan eggplant jam, Thai chili-shallot-lime-tamari sambal, carrot-zucchini slaw, cucumber kimchi

🌶️🧅🍆🥒

You may remember a version of these we had on the menu last year. They’re back! We can’t get enough of this summer’s corn.

Seared Corn Riblets (GF)
peanut salsa macha cashew butter, cilantro-lime mojo verde, parmesan

A New American take on a Roman classic. We’re bringing the Italian springtime to your Oakland summer with this one. Think delicate smoke, tangy wine, and creamy farotto punctuated by bright green olives and gold tomatoes.

Red Wine Roasted Artichoke
smoked gold tomato coulis, saffron farrotto, foods parmesan, seared Romano beans with grilled Rosa Bianca eggplant & garlic confit, basil, green olive tapenade, toasted pistachio

Pictured here with a new house favorite red wine, invoking the countryside of Southern Italy. The Negro Amaro is a friendly delight with a medium body and notes of purple fruit, black pepper, and “pleasingly rustic earthiness”.

🍷🍅🫒🧄

For the mushroom lovers (and those yet to be converted) we have an ode to Southern cuisine joining the menu~

This beauty features a maitake mushroom braised with shio koji, then battered with cornmeal & potato flakes to make a crispy crunchy crust- sitting on top of rich, buttery grits using the best corn grits in California from .and.mill. Accompanied by a summery succotash, rich cremini ’nduja spread, fresno chile hot sauce, and our famous sweet pepper-caper remoulade (if you know, you know). This dish is sure to bring you a feeling of comfort & a full, happy tummy. ❤️

Maitake Mushroom (GF)
garlic cashew butter grits, roasted corn-summer squash-shelling bean succotash, smoky cremini-Calabrian ’nduja, sweet pepper-caper remoulade, fresno chile hot sauce, pickled green tomato, parsley & oregano

Let’s raise a glass to our Chef Eric Tucker, whose birthday is today, and who is responsible for the (more than) one million meals we’ve served over the past 30 years that we’ve been open (stay tuned for our month long celebration in September!).

Eric is also one of the world’s pioneers of upscale plant based dining, and somehow his food keeps getting better. He’s even found a way to get people who hate mushrooms to love them (if you know, you know!)

Eric respects everyone he works with which contributes to why everyone in our restaurant has so much respect for him (he also pulls 14 hour days far too often, but thankfully not today). He jumps at any opportunity to get involved with helping our community —while keeping everyone laughing in the kitchen.

Happy Birthday Eric! We are all lucky to have you.

The good news is we are still in here prepping for dinner tonight. Yesterday, we had to cancel tomorrow’s Annual Farmers Market Dinner due to unforeseen circumstances and today, Eric came in at 6:30am when our alarm was set off to find this big smashed front window. It appears so far that not very much was taken, unlike last time. The window repair is unfortunately expensive.

All this to say, we could use your support this week…so if you’re able to come for dinner, order take out, purchase a gift certificate, join our monthly supper club or tell your friends about us, we extra appreciate it!

Tomorrow 7/25 we’ll have some off menu seasonal specials as part of a 4 course menu we are putting together.

Thank you so much ✨

🌶️ Jimmy Nardello season is upon us 🌶️

These beautiful peppers are flavorful and sweet on their own, best served with minimal ingredients. Sometimes, less is more!

Seared Jimmy Nardello Peppers (GF)
preserved lemon & herb extra virgin olive oil

As we reach the peak season for summer squash & zucchini this Southeast Asian influenced dish is the perfect balance of crispy, spicy & sweet!

Summer Squash & Onion Pakora (GF)
carrot-zucchini slaw, shiso, cilantro, Thai basil with lime-tamari dressing, pineapple chili jam, peanut-chile crisp

Vanilla Bean Cheesecake (available GF)
bourbon cherry-pluot preserves, pink peppercorn candied cocoa nibs, candied hazelnuts
*contains cashew

Pulling inspiration from Indian & Chinese cuisine, with our own Millennium twist, we introduce our newest variation of the signature tempeh dish~

Manchurian Tempeh (GF)
sweet & spicy ginger glaze, turmeric biryani rice cake, okra, pepper, heirloom tomato & coconut masala, peach & cucumber coconut raita, mint-cilantro chutney

Come in tomorrow for our regular menu and/or tasty taco and off menu specials including the following which will be available a la carte or as part of a prix fixe menu. Tacos will be available in house, picked up or delivered!

GAZPACHO (tbd, of the day)

3 TACOS
-Yucateco Style Chickpea & Pumpkin Seed
fritters, xnipek (spicy habenero salsa), achiote aioli
-Manchurian Cauliflower
spicy manchurian sauce, avocado puree
-Walnut Chorizo
roasted sweet potato & onion, tomatillo salsa verde

SUMMER SQUASH MILANESE
Koji & oregano marinated summer squash, cornmeal crust, smoked poblano, onion & early girl tomato guisado, red rice, chipotle & cinnamon black beans, pickled onion, salsa verde

MANGO CAKE
mango sorbet, sweet corn, chile honey, candied peanut

Tonight, June 26!

Orecchiette Pasta
tomato, cashew & vodka sauce, blistered cherry tomato, basil, spinach, lemon herb breadcrumbs, parmesan

25% of pasta sales on Wednesdays in June go to —a LGBTQ-founded and led farmed animal sanctuary with a focus on intersectional advocacy work ✨

*come in, pick up or have it delivered 😍

Pistachio Cake Close Up
Medjool date rose water mousse, hard english toffee, Blossom Bluff stone fruit in “honey”, pistachio butter

TACO THURSDAY tonight!
Come in tonight (or pick up, or order delivery) for tacos, corn ribs, watermelon-nectarine gazpacho & more! Tacos can be ordered a la carte or as part of a 3-course prix fixe menu.

There’s still time to come in, have some delicious dinner and support tonight with your pasta order (25%)! Available in person, picked-up and delivered through DoorDash ✨

Strozzapreti Pasta
cashew butter, corn, cherry tomatoes, basil, bread crumbs, parmesan, calabrian chile paste

We have space tonight! And just as exciting, we have this thanks to ✨

Blackberry Pie Bar
cinnamon bay leaf ice cream, port wine blackberry preserves, cookie crumble

Pistachio Torte
medjool date & rose mousse, hard English toffee, pistachio butter, ‘honey” baked apricots, olive oil

WHISKER WEDNESDAY!
Tonight we start off the month of serving pasta for the rescued whiskered ones and the folks who care for them - and this month we are supporting ❤️- a LGBTQ-founded and
led farmed animal sanctuary with a focus on intersectional advocacy work. We are happy to donate 25% of all WEDS pasta sales in June to this amazing organization. Order in person, to-go or have it delivered! 🌈

Strozzapreti Pasta
corn, cherry tomatoes, basil, bread crumbs, parmesan, calabrian chile paste