the mill at 2t

Menu — July 2, 2015

Tonight's Menu


Slow Roasted Pork Belly |3rd Course

Grilled Steak House Bacon, Fried Green Tomato, Roasted Apple
and Parsnip Puree, Red Onion Chimichurri|13

George’s Bank Scallops |1st Course

Summer Corn Soup, Candied Jalapeno, Meyer Lemon, Shaved Radish Salad |13

Grilled Asparagus

Fried Hen Egg, Roasted Mushrooms, Honey Ribbon Ricotta, Tarragon Emulsion |14

Prince Edward Island Mussels

House Made Frites, Shaved Lardo, Smoked Mussel Aioli, Red Rooster Butter |14



Baby Kale and Watercress Salad

Roasted Sunchokes, Smoked Marcona Almonds, Brown Butter Cider Vinaigrette|14


Atlantic Halibut|2nd Course

Toasted Fregola, English Peas, Red Grapefruit, Bagna Cauda, Pea Tendril Pesto |32

Braised Pork Shortribs

Lightly Smoked, Baked Cornbread Pudding, Local Sugar Snap Pea and Corn Ragu, Yellow Watermelon Salsa, BBQ Glace |30

Marinated Hanger Steak*|4th Course

Rissolet Potatoes, Grilled Romaine, Blue Cheese, Hazelnut Chorizo Vinaigrette|32

Marguez Spiced Lamb Rack*

Marguez Spiced Sofrito, White Bean Agnolotti, Brussel Sprout Caesar, Cracked Parmesean, Pistachio Vinaigrette |34

French Boned Chicken

Duck Confit and Fingerling Hash, Horseradish Carrots, Soft Swiss Chard, Warm Foie Gras Emulsion|328

2t Burger*

8oz Ground Shortrib Burger, Toasted Brioche, Caramelized Onions, Cheddar, Mayo and Ketchup, Onion Ring and French Fries |18

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Brioche Donuts with Caramel|8

Pell Farm Strawberries, Sea Salt Biscuits, Balsamic Syrup |8

Pecan Galette, Chocolate Coffee Ice Cream|8

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

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