the mill at 2t

Menu — Friday October 9, 2015

Tonight's Menu


Hudson Valley Foie Gras

Brown Buttered Pound Cake, Peach and Vanilla Jam, Red Onion Relish, Soy Balsamic Syrup|17

California Squab

Truffle Caviar Deviled Egg, “Dirty” Potato Salad, Celery Leaf Aioli, Buttermilk Ice Cream|18

Slow Cooked Pork

Beer and Brown Sugar Braised, Refried Lentils and Lardo, Baby Kale and Cornbread, Ancho Honey, Pablano Crema|14

George’s Bank Scallops|1st Course

Warm Pasole Stew, Tomatillo, Shaved Radish, Sliced Jalepeno, Grilled Lime, Cilantro |13



Butter Bibb Salad

Grilled Bacon, Grilled Red Onions, Heirloom Tomatoes,
Goat Cheese, Sherry and Shallot Vinaigrette |12


Filet Mignon*

Veal Shortrib Ragu, Rissole Potatoes, Butternut Squash Parpadelle, Cracked Parmesan |36

Venison Tenderloin* |4th Course

Smoked Potato Puree, Celery Root, Broccolini, Pickled Mushrooms, Concord Grape Jelly, Pomegranate Chimichurri |34

Hawaiian Opah Filet Lightly Seared |2nd Course

Cousa Potatoes Cake, Baby Bok Choy, Blood Orange Consommé, Grapefruit and Pickled Ginger Salad |30

Black Pearl Salmon

Mustard BBQ, Leek and Butternut Bread Pudding, Spaghetti Squash, Plum Wine Gasrtique|28

Niman Ranch Pork Chop * For Two

30 oz. Long Bone Chop, Sweet Potato Lasagna, Roasted Brussel Sprouts, Maple and Apple Cider Glaze |58

Truffles and Chicken |3rd Course

Chicken and Ricotta Ravioli, Shaved Burgundy Truffles, West
Coast Chanterelle Mushrooms, Swiss Chard, Parmesan Broth|42

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Pumpkin Brioche Donuts with Caramel|8

Apple Cheddar Crostada, Apple Cider Gelato |8

Flourless Chocolate Tart, Caramel Corn, Dulche de Leche|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