the mill at 2t

Menu — May 23, 2015

Tonight's Menu


Slow Cooked Pork Belly |3rd Course

Fried Green Tomatoes, Bacon and Red Onion Marmalade, Maple Gastrique |14

Duck Leg Confit

Potato Leek Soup, Wilted Swiss Chard, Blistered Muscat Grapes, Warm Honey and Hazelnut Dressing|14

Grass Fed Steak Tar Tar

Filet Mignon, Smoked Egg Aioli, Dijon, Capers, Parsley, Sunchoke Chips|15

George’s Bank Scallops|1st Course

Watermelon Gazpacho, Lemon Salsa Verde, Baby Sorrel, Charred Jalepenos Aioli |13



Heirloom Tomato Salad

Butter Bibb Lettuce, Fresh Burrata Cheese, Candied Pecans, Thai Basil Vinaigrette |12


Veal Osso Bucco

Braised Mushroom Risotto, Broccoli Rabe, Parmesean, Trevisano Agro Dolce |34

Grass Fed Ribeye* |4th Course

Ancho Chili Rubbed, Shishito Peppers, Grilled Lime, Smoked Tomatoes, Pickled Carrots, Charred Corn and Fava Beans |45

Maryland Soft Shell Crabs

Lightly Breaded, Red Chili, Garlic, Parley Sofrito, Toasted Fregola, Red Watercress, Cucumber, Red Watercress and Mint |30

Long Island Duck Breast *

Grilled Sweet Potatoes, Frisse, Shaved Fennel, Roasted Cherries, Grilled Apricots, Sweet Mustard |30

Yellowfin Tuna* |2nd Course

Fingerling Potatoes, Cracked Olives, Legumes, Hard Cooked Egg, Green Onion Jam|30

Bacon Wrapped Pork Tenderloin *

Applewood Bacon Cassoulet, Fried Brussel Sprouts, Poppy Seed Ranch, Pecan Ice Cream |30

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Brioche Donuts with Caramel|8

Warm Chocolate Cobbler, Sour Cream Ice Cream|8

Baked Strawberries and Champagne Zabaglione |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