the mill at 2t

Menu — December 19, 2014

Tonight's Menu


Spanish Octopus|2nd Course

Fresh Cavatelli Pasta, Dry Chorizo, Smoked Paprika, Cara Cara Oranges, Warm Bone Marrow Sauce |15

Nantucket Bay Scallops |1st Course

Grilled Steak House Bacon, Creamy Parsnip and Pear Puree, Parsley Persillade |17

Cider and Brown Sugar Braised Pork Belly|3rd Course

Roasted Butternut Bisque, Whipped Mascarpone, Candied Pecan, Lingonberry Jam |14

Duck Confit

Sweet Corn Agnolotti, Shaved Brussel Sprouts, Cilantro and Roasted Chili Chimichurri|13



Winter Kale Salad

French Fries, Parmesean, Cracked Pepper, Cherry Tomato, Creamy Buttermilk Dressing |12


Black Pearl Salmon

Asian BBQ Glazed, Steamed Rice, Gingered Bok Choy,
Thai Red Curry Broth, Green Onion Oil |28

Marinated Hanger Steak|4th Course

Rissolet Potato, Baby Iceberg, Maytag Blue Cheese, Crispy Bacon, Pickled Red Onion, Sticky Tomato, Blue Cheese Buttermilk |32

Veal Porterhouse

Milk Fed Veal, Brown Butter Speatzle, Black Trumpet Mushrooms, Escarole, Marsala Wine, Mushroom and Shallot Duxelle|34

French Boned Pheasant Breast

Whipped Potatoes, Swiss Chard, Apple Radish Salad, Sweet and Sour Cranberries, Walnut Cornbread Gremolata |30

Double Cut Pork Chop

Sweet Potato “Steaks,” Spaghetti Squash, Apple Cider and Ale Reduction, Tempura Onions |30

Long Island Duck Breast

Sweet Potato Ravioli, Butternut Squash, Cipollini Onions, Candy Lemon, Vanilla Maple Gastrique |30

48 ounce Rib Eye

with Steak House Sides |75

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Brioche Donuts with Caramel|8

Cranberry Posset|8

Girl Scout Cookie Pot de Crème, Whipped Cream|8

Dessert Trio – a Taste of all Three -12 |5th Course

French Press Regular and Decaf -6.00 small | -12.00 large

Espresso 3.00 | Cappuccino 4.50

Echevarria Late Harvest Sauvignon Blanc -9.50

Vinedo de los Vientos “Alcyone” -10

Bricco del Sole Moscato d’Asti DOCG -9.50

Casa de Sante Eufemia 10 year Tawny Port -25