The Milton Inn

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Baltimore County Summer 2013 Restaurant Week

August 2013

Appetizer, Entree and Dessert for $20.13

Lunch Menu

Appetizer Selections

Smoked Salmon Rose

Served with horseradish, capers, red onions, lemon and toast points

Chicken Liver Mousse

Garnished with onion rings, chopped egg and toasted pain de mie

Caesar Salad

Garnished with mini croutons and anchovy

Soup of the Day

Chef's daily selection

Entree Selections

Sauteed Brook Trout

Topped with brown butter caper sauce, served with blended wild rice and seasonal vegetables

Calves Liver

With bacon and onions in red wine demi-glace, mashed potatoes and seasonal vegetables

Veal Scaloppine

Tender medallions layered with spinach, Swiss chard and prosciutto ham,

topped with rosemary glaze, accompanied by potato hash

Wild Mushroom Phyllo

Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo

atop sauteed spinach with tomato red pepper coulis and pest oil

Roasted Breast of Chicken

Served with Jack Tarr potatoes and seasonal vegetables, finished with shiitake prosciutto Madera sauce

Grilled Pork Chop

Grilled pork chop served with Jack Tarr potatoes, seasonal vegetables and finished with sparkling cider chanterelle mushroom cream sauce

Dessert Selections

Chef's daily selections

**No Substitutions on this menu, please**

** No coupons, groupons, rest.com certificates or discounts of any kind may be used with this menu**

** No exeptions, please**