the mill at 2t

Menu — November 28, 2015

Tonight's Menu


Cajun Style Frog Legs |3rd Course

Tender Legs, Carolina Barbeque, Roasted Fingerling Potatoes,
Spiced Pecans, Jalepeno Honey |14

Spaghetti and Meatballs

Kobe Meatballs, Fried Spaghetti Squash, Shaved Parmesan, Hot Pepper Jam, Pomadoro |13

George’s Bank Scallops |1st Course

Butternut Squash Bisque, Root Vegetable Chips, Spiced Pears, Whipped Ricotta|13

Truffle and Eggs

Asparagus, Poached Hens Egg, Shaved Burgundy Truffles, Tarragon Hollandaise|16



Baby Spinach Salad

Toasted Parmesan, Pickled Red Onions,Pommes Frites, Miso and Sesame Vinaigrette |12


Pan Roasted Filet Mignon *

Potato Puffs, Braised Catalan-Style Spinach with Raisins and Pine Nuts, Mushroom Glace |36

Beer Braised Pork Shortribs |4th Course

Creamcicle Potatoes, Shaved Brussel Sprouts, Candied Pepitas, Dried Cranberries, Maple Sherry Vinaigrette|30

Smoked Long Island Duck Breast

Crispy Duck Confit, Skillet Sweet Potatoes, Roasted Kolhrabi, Shaved Apple, Fennel and Pomegranate Salad |30

Atlantic Black Bass

Potato Gnudi, Wilted Escarole, Piccata Style with Lemon, White Wine and Capers, Red Onion Chimichurri, Fried Garlic|32

Black Pearl Salmon |2nd Course

Cornbread and Buttermilk Soup, Black Chick Peas, Pickled Shitakes, Roasted Cauliflower|28

Lamb Bolognaise

Butternut Squash Parpadelle, Roasted Cippolinni Onions, Burnt Rosemary |28

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Pumpkin Brioche Donuts with Caramel|8

Chocolate Chip Blondie, Chocolate Ganache, Caramel Ice Cream|8

Cranberry Posset|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