the mill at 2t

Menu — January 23, 2015

Tonight's Menu

Starters

Mussels Frites

PEI Mussels, Hand Cut Fries, Confit Garlic, Cilantro, Tuscan Bread, Lemon Aioli |14

Braised Rabbit

Potato Gnocchi, Sweet Corn, Creamed Fennel, Pomegranate Chimmichurri|13

Shrimp and Grits

Sautéed Gulf Shrimp, Smothered Greens, Skillet Cornbread, Red Rooster Butter |13

Crispy Smoked Pork Terrine |3rd Course

House Smoked BBQ Pork, Cornbread Crusted, Brussel Sprout Cole Slaw, Pickled Watermelon |13


 

Salads

Baby Kale Waldorf Salad

Baby Kale, Apples, Golden Raisins, Celery, Red Grapes, Walnuts, Basil Green Goddess Dressing|12


Entrées

Pecan Crusted Lamb Rack

Potato and Prosciutto Gratine, Brussel Sprouts, Fennel and Orange Confit, Cipollini Onion jus|34

Double Cut Pork Chop

Sweet Potato Agnolotti, Caramelized Butternut Squash, Apple Brown Sugar Crumble, Bacon Vinaigrette |30

Marinated Hanger Steak |4th Course

Duck Fat Fingerling Potatoes, Honey Sea Salt Biscuit, Asparagus, Fried Hen Egg, Red Onion Salsa Verde |32

Atlantic Black Bass |2nd Course

Toasted Fregola Risotto, Dry Chorizo, Calamari, Oven Dried Tomatoes, Peas, Sofrito, Grilled Lime |30

Braised Beef Shortribs

Gruyere Whipped Potatoes, Super Green Spinach, Nested Onions, Gruyere Fondue |30

Nantucket Bay Scallops |1st Course

Celery Root and Apple Bisque, Potato Gnocchi, Honey Glazed Carrots, Pistachio Brittle|30

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Brioche Donuts with Caramel|8

Apple Tart Tatin, Maple Ice Cream|8

Chocolate Brownie Bouchons, Vanilla Ice 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