the mill at 2t

Menu — August 29, 2014

Tonight's Menu

Starters

Fried Oyster “Po Boy”

Grilled Cornbread, Shaved Fennel, Old Bay Mayonnaise Green Onion Chimmichurri|14

Loaded Potatoes

Potato Puffs, Applewood Bacon, Crème Fraiche, Chives, Cheddar Cheese Foam|12

George’s Bank Scallops

Roasted Beets, Shaved Apples and Golden Apple Jam, Parsley Persadelle|13

Colgan Farm Tomato Salad

Marinated Petite Tomatoes, Lemon Cucumbers, Pickled Red Onions, Basil and Shallot Dressing |13

Confit Rabbit and Smoked Duck Breast

Ginger and Sweet Potato Ravioli, Burnt Orange, Maple Vinegar |14

Chicken Liver Piccata

Parmesan Crusted Chicken Livers, Brown Butter Spaetzel, Capers,
White Wine and Butter|13


 

Salads

Butter Bibb Salad

Toasted Corn, Grilled Red Onions, Creamy Feta Cheese, Bacon Sherry Vinaigrette |10

Summer Arugula

Toasted Parmesean, Lemon, EVOO, Potato Pick Up Sticks |12


Entrées

Pan Roasted Pork Tenderloin*|3rd Course

Carolina Rice, Candied Pecans, Stewed Okra, Spicy Pepperata, Bourbon Caramel |30

Butter Poached Lobster |2nd Course

Sweet Corn and Burrata Ravioli, Oven Dried Tomatoes, Broccoli Rabe, Fingerling Potato Chips |28

Hawaiian Tuna Nicoise*|2nd Course

Duck Fat Potatoes, Summer Beans, Sticky Tomatoes, Cracked Olives, Hard Cooked Egg, White Anchovie, Mustard Glaze |32

Australian Lamb Rack Rack*

Warm Beluga Lentils, Roasted Eggplant, Cucumber Raita, Mint and Caramelized Onion Relish |34

Chicken Ballantine |3rd Course

Hand Rolled Potato Gnocchi, Locally Foraged Chicken of the Woods Mushrooms, Brussel Sprouts, Marsala Demi Glace|28

Sautéed Veal Scallopinni|4th Course

Lemon Arancini, Asparagus, Crimini Mushrooms, Soft Leeks,
Honey Roasted Pistachios |32

Pan Roasted Ribeye Steak *

Whipped Potatoes, 6 Minute Egg, Asparagus, Roasted Garlic Aioli |46

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

A selection of our seasonal vegetables. Feel free to select from the menu or the Chef would happy to make something special for you.


 

Dessert

Brioche Doughnuts Powdered Sugar, Caramel |8

Soft Zucchini Bread, Cream Cheese Ice Cream|8

Chocolate Brownie, Chunky Monkey 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

Vinedo de los Vientos “Alcyone” |10

Bricco del Sole Moscato d’Asti DOCG|9