the mill at 2t

Menu — February 5 2016

Tonight's Menu

Starters

Crispy Pigs Ears

Applewood Smoked, Warm Potato Salad, Shaved Fennel and Parsley, Honey Mustard |14

General Tso’s FrogsLegs|2nd Course

Crispy Fried Frogs Legs, Steamed Rice, Egg Drop, Bok Choy, Asparagus, Cilantro|13

“Shrimp and Grits”

Sautéed Gulf Shrimp, Roasted Tomato Bisque, Pimento Polenta Cake, Bacon and Arugula Aioli, Mache|12

Braised Beef Shortrib |3rd Course

Parsnip and Pear Puree, English Peas, Pickled Green Onions, Natural Jus|13


 

Salads

Artisan Salad

Baby Lettuces, Shaved French Radish, Toasted Pumpkin Seeds, Sticky Tomatoes, Feta Cheese, Herb and Sherry Viniagrette|12


Entrées

Filet Mignon *

Caramelized Onion Potato Crouton, Grilled Baby Romaine Lettuce, Toasted Parmesan, Caesar Dressing|38

Yellowfin Tuna

Soba Noodles, Shitake Mushrooms, Smothered Kale, Ginger Lemongrass Dashi, Fried Leeks and Watermelon Radish Salad|32

Bacon Wrapped Pork Tenderloin

Spanish Chorizo Risotto, English Peas, Buttermilk Brussel Sprout Slaw, Pecan Honey|28

French Boned Chicken

Braised Lentils, Crispy Lardons, Charred Cauliflower, Peppercorn Marsala Demi, Pomegranate and Apple Relish|28

George’s Bank Scallops |1st Course

Squid Ink Spaetzle, Marinated Mushrooms, Fried Capers, Baby Kale, Candied Prosciutto, EVOO|32

Colorado Lamb Rack * |4th Course

Pistachio Crusted, Toasted Fregola, Eggplant Caponata, lamb Bacon, Watercress Pesto Bearnaise|34

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Brioche Donuts with Caramel|8

Dark Chocolate Brownie, Chocolate Ice Cream, Ganahce|8

Apple Cobbler, Ricotta Ice Cream|8

Dessert Trio – a Taste of all Three|12

French Press Regular and Decaf -6.00 small | -12.00 large

Espresso 3.00 | Cappuccino 4.50