the mill at 2t

Menu — August 29, 2015

Tonight's Menu


Beef Carpaccio

Sliced Beef Tenderloin, Grilled King Oyster Mushrooms, Baby Arugula, Orange Segments, Parsley Crème Fraiche|15

Hudson Valley Foie Gras |3rd Course

Ginger and Scallion Okinawa Potato Puree, Sticky Plums, Miso
and Brown Sugar Caramel, Black Sesame Brittle|17

Caprese Salad

Burrata Cheese, End of Summer Watermelon, Heirloom Tomatoes, English Cucumber, Basil, Grilled Tuscan Bread |14

Georges Bank Scallops |1st Course

New England Style Clam Chowder, Smoked Paprika Oil, Oyster Cracker Gremolata |14



Baby Kale Salad

Shaved Fennel, Sliced Apples, Dried Cranberries, Feta Cheese, Toasted Walnuts, Sherry Vinaigrette|12


Pineland Farms NY Strip*

Loaded Steak Fries with Blue Cheese, Grilled Red Onions,
Shishito Peppers, Green Peppercorn Aioli|36

Double Cut Pork Chop*

Texas Red Flannel Hash, Fried Hen Egg, Hot and Sour Mustard Greens, Smoked Maple Syrup|30

Line Caught Halibut

Potato Gnocchi, Steamed Mussels, Brussel Leaves, Brown Buttered Romanesco, Roasted Tomatoes, Grilled Lemon|32

Shortrib and Lobster Pot au Feu

Puffed Potatoes, Roasted Parsnip and Pear Puree, Caramelized Carrots, Tarragon Béarnaise |32

Australian Lamb Rack |4th Course

Ancho BBQ Lamb Rack, Goat Cheese Potato Cake, Summer Asparagus, Candied Bacon and Green Tomato Relish |34

Massachusetts Black Bass |2nd Course

Sweet Corn Risotto, Candied Bacon, Roasted Brussel Sprouts, Tangerine Brown Butter|28

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Brioche Donuts with Caramel|8

Chocolate and Peanut Butter Cake In a Jar|8

Lemon Loaf with Blueberry Ice Cream|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