the mill at 2t

Menu — July 1, 2016

Tonight's Menu


Local Burrata

Blistered Shishito Peppers, Grilled Tuscan Bread, Basil Pesto,
Aged Saba, EVOO |13

Carnival Frogs Legs

Cornmeal Battered, Siracha Honey, Pickled Celery, Candied Carrot Puree, Carolina Mustard |14

Pemaquid Oysters on the Half Shell |1st Course

Giardiniera Minuette, Crispy Fried Garlic Chips, Green Basil Granita|17

Slow Cooked Pork |3rd Course

Cheesy Refried bean Croquette, Avocado, Cilantro and Tomato Jam,Sour Cream, Crispy Corn Tortilla |13



Grilled Romaine Caesar

Grilled Romaine Hearts, Fried Asiago Croutons, Toasted Parmesean Powder, Roasted Garlic Dressing |12


Pan Roasted Ribeye* |4th Course

Caramelized Brussel Sprouts, Roasted Shallot Pommes Puree, Bacon Seasoned Fries, Blue Cheese Fondu|44

Double Cut Pork Chop

Roasted Sweet Potatoes, BBQ Celery Root, Tuscan Kale, Natural Pork Jus|30

French Boned Chicken

House Rolled Potato Dumplings, Grilled Summer Squash, Smothered Onions, Parsley Thyme Burre Blanc|28

George’s Bank Scallops |2nd Course

Toasted Fregola, Sweet Corn, Green Apple, Cracked Pistachios, Baby Arugula, Mint |28

Grilled Atlantic Swordfish

Fingerling Potatoes, Roasted Carrots, Masala Spiced Pine Nuts, Olive Tapenade |32

Long Island Duck Breast *|4th Course

Duck Confit Risotto, Marinated Oyster Mushrooms, Charred Cauliflower, Pistachio Gremolata|30

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Brioche Donuts with Caramel|8

Strawberry Lemon Semifreddo|8

Espresso and Vanilla Bean Affogato|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