the mill at 2t

Menu — March 28, 2015

Tonight's Menu

Starters

Fried Brussel Sprouts

Grilled Steakhouse Bacon, Maple Syrup Ice Cream, Buttermilk Poppy Seed Dressing|12

Slow Cooked Pork |3rd Course

Griddled Cornbread, Port Wine Poached Pears, Sweet And Sour Cabbage, Green Onion Oil |13

Maine Mussels

Steamed Maine Mussels, Thai Coconut and Curry Broth, Grilled Lime, Fried Garlic, Ginger, Cilantro, Rice Cracker |14

George’s Banks Scallops|1st Course

Spring Pea Risotto, Dried Cherry Mostarda, Lemon and Thyme
Butter|13

DESSERTS
Brioche Donuts with Caramel|8
Brown Sugar Pound Cake, Coconut Gelato, Grilled Pineapple |8
Chocolate Semifreddo, Marshmallow and Graham Cracker |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 Santé Eufemia 10 year Tawny Port - 25


 

Salads

Baby Salad Greens

Shaved Watermelon Radish, Roasted Beets, Toasted Pine Nuts, New England Goat Cheese, Cider Honey Vinaigrette |12


Entrées

Korean Glazed Salmon

Black Pearl Salmon, Pan Fried Soba Noodles, Toasted Sesame Oil, Baby Bok Choy, Kombu Citrus Dashi|28

Atlantic Halibut |2nd Course

Gulf Shrimp and Fresh Corn Grits, Pablano Peppers, Confit Tomatoes, Fingerling Potato Chips|32

Marinated Hanger Steak *4th Course

Leek and Potato Gratin, Asparagus and Spring Onions,Smoked Tomato Aioli|32

Sautéed Veal Loin |3rd Course

Hand Rolled Potato Gnocchi, Swiss Chard, Beachwood, Mitake and King Mushrooms, Lump Crab Béarnaise|34

Double Cut Pork Chop*

Polenta Carmelata, Roasted Rainbow Carrots, Burnt Orange BBQ, Maui Onion Chow Chow|30

Long Island Duck Breast*

Duck Fat Potatoes, Broccolini, Cracked Pistachio Chimichurri,
Cauliflower and Black Garlic Emulsion|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

Brown Sugar Pound Cake, Coconut Gelato, Grilled Pineapple |8

Chocolate Semifreddo, Marshmallow and Graham Cracker |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