the mill at 2t

Menu — March 5, 2015

Tonight's Menu

Starters

Slow Cooked Pork Belly |3rd Course

Pork Belly and Tomato Ragu, Creamy Polenta, Stracciatella, Basil, Fried Garlic|13

George’s Bank Scallops|1st Course

Baby Clam Chowder, Fingerling Potatoes, Leeks, Lardons, Shaved Fennel and Celery, Tarragon |14

Crispy Veal Sweet Breads

Sweet Corn Deviled Eggs, Sticky Tomato and Jalapeno Relish, Chorizo Vinaigrette |15

Hudson Valley Foie Gras

Seared Foie Gras, Maple Foie Gras Crème Bruleé, Pickled Peaches, Warm Pumpkin Bread |17


 

Salads

Baby Salad Greens

English Cucumber, Sheep’s Milk Feta, Crispy Parsnips, Cracked Green Olives, Roasted Onion Dressing |12


Entrées

Long Island Duck Breast |3rd Course

Warm Leek and Potato Tart, Whipped Ricotta, Roasted Beets, Brussel Sprouts, Pistachio Gremolata|30

Double Cut Pork Chop

Bacon and Toasted Breadcrumb Baked Beans, Savoy Cabbage Kraut, Maple Bourbon Gastrique|30

Marinated Hanger Steak |4th Course

Twice Baked Potato, Asparagus, Smoked Gruyere, Green Onions, Red Wine Demi |32

Pan Roasted Veal Porterhouse

Lemon Parsley Basted, Black Garlic and Potato Croquette, Rapini, Horseradish Béarnaise |36

Grilled Atlantic Swordfish|2nd Course

Lightly Smoked, Patatas Bravas, Pettit Green Beans, Pickled Red Onions, Saffron Charred Lime Aioli|30

Braised Beef Shortribs

Stewed Butter Beans and Andouille Sausage, Swiss Chard, Toasted Cheddar Cracker |32

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Brioche Donuts with Caramel|8

Buttermilk Panna Cotta, Red Velvet Crumble, Vanilla Cream|8

Smore’s Risotto |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