the mill at 2t

Menu — October 22, 2014

Tonight's Menu

Starters

Duck and Butternut Agnolotti

Duck Confit, Butternut and Ricotta Agnolotti, Applewood Bacon, Pistachios, Huckleberries, Watercress Pesto |13

Beef Shortrib Polpettini

Braised Beef Shortribs “Meatball,” Gingered Cranberries, Tomato Ragu, Shortrib Jus |13

Sautéed Venison Marsala |3rd Course

Slow Cooked Venison Tongue, Hen of the Woods Mushrooms, Crispy Venison Sausage, Dried Cherries|14

Shrimp and Scallops |1st Course

Pan Roasted, Creamy Chorizo and Saffron Rice, Sugar Snap Peas, Bacon and Roasted Shallot Burre Fondue |13


 

Salads

Boston Bibb Salad

English Peas, Oven Dried Tomatoes, Pickled Red Onions, Crumbled Goat Cheese, Buttermilk Dressing |12


Entrées

Australian Lamb Rack |4th Course

Stewed Black Eyed Peas, Winter Kale and Apple Slaw, Cucumber Mint Relish, Feta Ice Cream|34

Crispy Pork Paillard

Olive Oil Poached Potatoes, Toasted Parmesean and Arugula Salad, Caper and Black Garlic Dressing |28

Atlantic Halibut|2nd Course

Parsnip and Potato Puree, Parisian Carrots, Roasted Peanuts, Carrot Top Salsa Verde |32

Marinated Hanger Steak

Sea Salt and Buttermilk Biscuit, Asparagus, Sunny Side Egg, Lobster Mushroom Bordelaise |32

Cowboy Steak for 2

3lb Bone in Ribeye, Mashed Potatoes, Handcut Fries, Asparagus, Brussel Sprouts, Mushroom Jus, Béarnaise |75

Wild Caught Striped Bass

Honey Butter Glazed Potatoes, Long Island Cheese Pumpkin, Pomegranate Seeds, Grilled Chili and Cilantro Vinaigrette|32

Veal Loin Saltimbocca

Sautéed Veal Medallions, Cheddar Tater Tots, Swiss Chard, Smoked Gruyere, Parma Prosciutto, Sage |34

Vegetarian Option available upon request.

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Lobster Mushroom Cabonara

Fresh Fettucinni, English Peas, Lobster Mushrooms, Stracciatella, Mushroom Bacon, Mushroom Butter


 

Dessert

Brioche Donuts with Caramel|8

Chocolate Heath Bar SemiFreddo|8

Grilled Pumpkin Bread, Walnuts, Maple Cream Cheese 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