the mill at 2t

Menu — July 22, 2015

Tonight's Menu

Starters

Steamed Pork Buns

Spicy Cucumber, Quick Kim Chi, Yuzu BBQ Sauce|14

George’s Bank Scallops|2nd Course

Sticky Coconut Rice, Saffron Vanilla Broth, Brussel Leaves, Soy Caramel Syrup|13

Duck and Foie Gras Poutine

Duck Confit and Foie Gras Gravy, Hand Cut Steak Fries, Smoked Blue Cheese, Caramelized Onion, Honey Glazed Bacon |14

North Shore Gold Oysters |1st Course

On the Half Shell, Shaved Horseradish, Candied Lime, Bloody Mary Sorbet |3 each


 

Salads

Boston Bibb Salad

English Peas, Grilled Green Onion, Roasted Beets, Yogurt and Toasted Sesame Vinaigrette |12


Entrées

Long Island Duck Breast*

Red Quinoa, Roasted Corn and Leeks, Blistered Tomatoes, Manchego Cheese, Cracked Olives, Citrus Vinaigrette |30

2t Fried Chicken

Buttermilk Fried Chicken, Baby Kale, Pickled Red Onions, Maple Glazed Waffle Croutons, Spiked Root Beer Float |28

Niemen Ranch Pork Chop*

Brown Sugar and Jalapeno Glazed, Roasted Sweet Potato, Summer Squash Pancake, Roasted Shallot and Cherry Mash |30

Surf and Turf*|4th Course

Petite Filet Mignon, Butter Poached Lobster, Fried Hen Egg, Whipped Potatoes, Marsala Mushrooms, Salsa Negro |38

Block Island Swordfish

Griddle Cousa Style Potato Cake, Grilled Baby Carrots, Scallion and Ancho Chili Relish, Watermelon Agro Dolce |32

Grilled Veal Loin*|3rd Course

French Fried Fingerling Potatoes, New England Peaches, Local Stracciatella, Pea Tendril Salad, Peach Melba |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

Warm Blueberry Gallette, Lemon Vanilla Sorbet|8

Smores Pot De Crème|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