the mill at 2t

Menu — May 1, 2015

Tonight's Menu

Starters

Hudson Valley Foie Gras

Grilled Cornbread, Glazed Cipollini Onions, Confit Rhubarb, Gooseberries|17

Wild Maine Mussels

White Wine Steamed Mussels, Grilled Tuscan Bread, Red Rooster Butter, Fresh Basil |14

Braised Pork Belly and Gnocchi |2nd Course

Korean Style Gamjatang, Prosciutto Cracklins, Napa Cabbage, Nori, Quick Kim Chi, Green Onion, Sesame|14

Veal Sweetbreads |3rd Course

Creamless Creamed Corn, Roasted Washington Cherries, Pickled Mushrooms |15

DESSERTS 
            Brioche Donuts with Caramel|8
Macerated Strawberries, Sea Salt Biscuits, Zabaglione |8
Dark Chocolate Brownie, Vanilla 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


 

Salads

Artisan Salad Greens

Roasted Beets, Shaved Radish, Red Grapefruit, Crumbled Goat Cheese, Pickled Beet Vinaigrette |12


Entrées

2t Fried Chicken

Marinated Watermelon, Baby Brussel Sprouts, Poppy Seeds, Waffle Cone Crumble, Honey and Hot Pepper Ice Cream |28

Long Island Duck Breast Lightly Smoked *

Fingerling Potatoes, English Pea and Sugar Snap Pea Salad, Hazelnut and Meyer Lemon Gremolata, Coconut Oil Dressing |30

8 ounce Filet Mignon*

Gruyere Potato Lasagna, Brown’s Harvest Local Asparagus, Tempura Onions, Stilton Cheese Fondu|38

Kurobuta Pork Porterhouse *

Roasted Petite Sweet Potatoes, Miso Glazed Broccoli, Bacon and Banana Veloute |30

Sautéed Veal Loin*|4th Course

Wild Ramp and Ricotta Ravioli, Soft Spinach and Shallots, Grilled Muscat Grapes, Cara Cara Sauce |32

Atlantic Halibut |1st Course

Fried New England Clam Chowder, Shishito Peppers, Tomato Jam, Green Onion Oil |32

48 ounce Bone In Rib Eye

Steak House Sides |85

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Brioche Donuts with Caramel|8

Dark Chocolate Brownie, Vanilla Ice Cream |8

Honey and Sea Salt Biscuits, Strawberries, 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