the mill at 2t

Menu — November 22, 2014

Tonight's Menu


Oxtail Bolognaise |3rd Course

Braised Oxtail and Bone Marrow Ragu, Parpadelle Pasta, Grilled Tuscan Bread, Arugula and Herb Pesto|14

Nantucket Bay Scallops

Creamy Fennel and Parsnip Puree, Cracked Parmesan, Tangerine, Fennel Pollen Crumbs|17

Hudson Valley Foie Gras |2nd Course

Blueberry and Cinnamon Bread Pudding, Balsamic Blueberry Syrup, Walnut Gremolata |17

Fried Oyster Po Boy

Buttered Cornbread, Shaved Fennel, Green Onions, Red Rooster, Applewood Bacon Chimichurri |13



The Wedge

Baby Iceberg Lettuce, Stilton Cheese, Fingerling Potato Chips, Oven Dried Tomatoes, Steakhouse Bacon, Jalapeno Buttermilk |12


Venison Tenderloin |4th Course

Sweet Potato and Cranberry Croquette, Caramelized Brussels, Sour Apple Tatziki, Bourbon Pumpkin Seed Sauce |34

Long Island Duck Breast

Szechuan Hoisin Glazed, Red Dragon Rice Cakes, Baby Bok Choy, Sesame Peanut Brittle, Kumquat Jam|30

Australian Lamb Rack

Mitake Mushroom “Farrotto,” Braised Leeks, Roasted Beets,
New England Goat Cheese, Mint |34

Marinated Hanger Steak

Butter Fried Fingerling Potatoes, Broccolini, Shoestring Onions, Beer Mustard and Cheddar Fondu|32

Chicken Fried Pork

Skillet Hash Browns, Charred Carrots, Fried Hen Egg, Honey Sea Salt Biscuits, Buttermilk Ice Cream |28

Spottail Bass “Paella” |1st Course

Sea Scallops, Smoked Mussels, Shrimp, Spanish Chorizo, Peas, Soft Onions, Tomatoes, Saffron Lemon Spaetzal |32

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30



Vegetarian Option available upon request.



Apple Cider Donuts with Caramel|8

Glazed Pumpkin Bread, Maple Ice Cream, Glazed Walnuts|8

Vanilla Bean Affogato, Dark Chocolate Brownie|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