the mill at 2t

Menu — August 13, 2014

Tonight's Menu


Blue Marlin Crudo |1st Course

Lychee Granita, Jalapeno, Candied Lemon, Cilantro, |15

Tuscan White Bean Agnolotti |2nd Course

Spanish Octopus, Andouille Sausage, Wild Oyster Mushrooms|14

“Buffalo” Pig Ears

Crumbled Blue Cheese, Carrot and Celery, Franks Red Hot|13

Summer Arugula

Golden Apples, Toasted Parmesean, Pickled Red Onion, Lemon, EVOO|12

Roasted Bone Marrow

Grilled Bread, Whole Grain Mustard, Parsley, Charred Grapes |14

Connecticut Corn Soup

Braised Rabbit, Toasted Corn, Lipstick Pepperata, Mint|12

Five Course Tasting Menu $70.00

add a Wine Pairing with each course additional $30.00



Chopped Kale Salad

French Fries, Grape Tomatoes, Parmesan, Roasted Garlic Dressing |9

Colgan Farm Tomatoes

Marinated Petite Tomatoes, Sungold Tomato Basil Gelato, Granola|12


Roasted Pork Chop*

Carolina BBQ, Boiled Peanuts, Creamsicle Style Sweet Potatoes, Cherry Jam|28

Marinated Hanger Steak*|4th Course

Potato Lasagna, Fried Peppers and Tomatoes, Roasted Garlic Aioli|30

Line Caught Wahoo|3rd Course

Scallion Basmati Rice, Avocado, Sesame, Ginger, Soy Syrup|32

Atlantic Tile Fish

Lyonnaise Potatoes, Roasted Rainbow Carrots, Thyme Brown Butter Sauce|30

Korean Rubbed Chicken

Pan Roasted French Boned Chicken, Ramen Noodles, Hot and Sour Brussels, Tempura Onions, |28

Petit Veal Rack

Skillet Potatoes, Whipped Ricotta, Local Beets, Horseradish Jam, Sea Salt|36

New York Strip *

Light Potato Fritters, Grilled Bacon, Tuscan Kale, Garlic Scape Chimichurri |36



A selection of our seasonal vegetables. Feel free to select from the menu or the Chef would happy to make something special for you.



Brioche Doughnuts Powdered Sugar, Caramel |8

Sticky Toffee Pudding|8

Lime Posset|8

Trio –a taste of all three |12

French Press Regular and Decaf -6.00 small | 12.00 large

Espresso 3.00 | Cappuccino 4.50

Echevarria Late Harvest Sauvignon Blanc|9

Vinedo de los Vientos “Alcyone” |10

Bricco del Sole Moscato d’Asti DOCG|9