the mill at 2t

Menu — April 30, 2016

Tonight's Menu

Starters

PEI Mussel Frites

Prince Edward Island Mussels, Hand Cut Fries, Caper Aioli,
Red Rooster Butter|13

Beets and Burratta

Sweet and Sour Beets, Pine Nut Granola, Buratta Cheese, Confit Rhubarb, Vanilla Poached Pears, Pea Tendrils |13

Grilled Octopus |2nd Course

Pablano Pepper Cousa, Cauliflower Puree, French Breakfast Radish, Pickled Celery, Creamy Buttermilk |13

Duck Leg Ragu |3rd Course

Confit Duck Veloute, Duck Fat Fingerling Potatoes, Fried Hen Egg, Oven Dried Tomato, Grated Manchego |13


 

Salads

Boston Bibb Lettuce

English Cucumbers, Pickled Red Onions, Toasted Pistachios, Crumbled Goat Cheese, Roasted Grape Vinaigrette|12


Entrées

22oz Ribeye Steak *

Adobo and Maple Glazed Sweet Potatoes, Grilled Spring Onions, Blistered Shishito Peppers, Smoked Sea Salt |44

French Boned Chicken

Hand Rolled Potato Gnocchi, Grilled Mushrooms, Local Ramps,
Cracked Olive and Tomato Vinaigrette, Toasted Parmesan |28

George’s Bank Scallops |1st Course

Warm Fregola, Local Fiddlehead Ferns, Whipped Ricotta,
Candied Carrot Puree |34

Harpoon Caught Swordfish

Charred Potato and Zucchini Hash, Sheep’s Milk Feta, Cara Cara Orange, Pea Tendril Pistou |32

Double Cut Pork Chop *|4th Course

Caramelized Japanese Turnips, Brussel Sprouts, Butter Poached Salsify, Maple Rum Raisin Agro Dolce |30

Surf and Turf *

Petite Filet & Butter Poached Lobster Tail, Roasted Shallot Pommes Puree, Lemon Pepper Asparagus, Old Bay Béarnaise |48

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Brioche Donuts with Caramel|8

Apple Brown Betty, Vanilla Ice Cream|8

Sticky Toffee Pudding, Whipped 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