the mill at 2t

Menu — November 26, 2014

Tonight's Menu

Starters

Oxtail Poutine

Braised Oxtail Gravy, Hand Cut French Fries, Grilled Steakhouse Bacon, Grated Gruyere Cheese |14

Nantucket Bay Scallops |1st Course

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

Hudson Valley Foie Gras

Maple Apple Crisp, Candied Walnuts, Local Quince Marmalade, Burnt Orange Caramel |17

Butternut Squash Soup

Crispy Duck Confit, Sweet and Sour Cranberries, Apple and Parsley Salad |12


 

Salads

Baby Romaine Caesar

Artisan Salad Greens, Toasted Cheddar Bread Croutons, White Anchovies, Lemon Dijon Dressing |12


Entrées

Venison Tenderloin |4th Course

Roasted Squash Ravioli with Maple Cream Sauce, Roasted Root Vegetables, Blueberry Syrup|34

Long Island Duck Breast |3rd Course

Szechuan Hoisin Glazed, Red Dragon Rice Cakes, Arugula, Sesame, Peanut Brittle, Kumquat Jam|30

Veal Osso Bucco

Whipped Potatoes, Braised Winter Greens, Tempura Onions, Roasted Shallot Jus |34

Marinated Hanger Steak

Baked Potato Lasagna, Charred Cauliflower, Horseradish Beet Vinaigrette, Tarragon Bernaise|32

Grilled Pork Tenderloin

Leek and Sweet Potato Hash, Cider Glazed Celery Root, Grilled Red Onions, Marshmallow Gastrique |28

Atlantic Swordfish Piccata |2nd Course

Egg Battered, Saffron Lemon Spaetzal, Asparagus, Caper and White Wine Butter |30

Chef's Tasting Menu

5 Courses |70
add a wine pairing |30


 

Vegetarian

Vegetarian Option available upon request.


 

Dessert

Apple Cider Donuts with Caramel|8

Chocolate Cobbler, Buttermilk Gelato|8

Honey Cornbread, Candied Pumpkin Seed, Jalapeno 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

Casa de Sante Eufemia 10 year Tawny Port -25