SATURDAY & SUNDAY BRUNCH MENU

Brian Boston - Executive Chef / Proprietor
Rob Horner – Sous Chef

Appetizers

Poutine

Fried potatoes with truffle salt, short rib, cheddar curds, green onions and red wine demi with foie gras butter

18

 

Beef Tenderloin Tartare

With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt
and toasted baguette

18

Chicken Liver Mousse

Garnished with onion rings, chopped eggs
and toast points

18

 

Hot Crab Dip

Backfin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette

17

Clams Casino

Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon

12

Artisan Cheese Plate

St. André (French, soft, triple-crème cow’s milk cheese)

Roquefort (French, semi-hard, sheep’s milk blue cheese) and aged

Guinness Cheddar (Irish, semi-hard, cow’s milk cheese) with fresh berries and baguette

19

Oysters Imperial

Three pieces Oyster Imperial prepared
in the classic style

24

Fresh Mozzarella Burrata

With tomato jam, olive tapenade,
and toasted baguette

16

House Smoked Salmon

Capers, red onion, creamed horseradish, served with pumpernickel and lemon

18

Steamed Mussels

PEI mussels in a tomato broth
with preserved lemon and bruinoise vegetables, served with crostini

17

Soup and Salads

Baby Spinach Salad

With warm bacon dressing, mushrooms,
thinly sliced red onions and chopped egg

14

Fall Harvest Salad

Mixed greens with maple vinaigrette,
roasted butternut squash, feta cheese,
grapes & pistachio nuts

14

Caesar Salad

This favorite is garnished with
mini croutons and anchovy

13

French Onion Soup Gratinée

Caramelized onions and French bread
crouton in a hearty beef broth topped with
Gruyere cheese

13

Maryland Crab Soup

Chef Boston’s award-winning version of this Maryland classic laced with backfin crabmeat

14

Tom Voss’s Favorite Oyster Stew

Traditional Maryland style, full of plump oysters and garnished with crispy bacon

16

Egg Selections

Western Omelet

With mushrooms, onions, peppers, ham, and cheddar cheese, served with has browns

21

Poached Eggs Oscar

Two poached eggs topped with colossal lump
crab meat, asparagus, and béarnaise sauce
served with hash browns

28

Make Your Own Omelet

Choose up to 3 items served with
hash browns

19

Any additional items…1 each

Cheeses

Goat
Gruyere
Smoked Gouda
White Cheddar

Vegetables

Peppers
Spinach
Tomatoes
Asparagus
Mushrooms
Sautéed Red Onions

Meats/Seafood

Sausage
Smoked Ham
Smoked Bacon
Lobster…add 9
Crab Meat…add 7

Eggs Any Style

Two eggs served with bacon
and hash browns

17

Eggs Benedict

The Milton Inn’s version of this
traditional favorite served with
hash browns

24

Sides

Smoked Gouda Polenta

8

4 Breakfast Sausage Links

6

3 Slices of Apple Wood Smoked Bacon

6

Wild Rice

6

Hash Browns

6

Jack Tarr Potatoes

9

Toast

3

Croissant

4

English Muffin

3

Entrees

Blackened Catfish Étouffée

Catfish filet blackened with saffron, chicken,
andouille and pistachio risotto,
topped with shrimp étouffée

32

Maryland Colossal Lump Crab Cake

Single crab cake accompanied by a wild rice blend and seasonal vegetables

32

Braised Beef Short Rib

With smoked Gouda polenta, caramelized Cipollini onions, wilted greens, caulilini, and mushroom marsala sauce

27

Challah French Toast

Challah dipped in our delicious Royal batter flavored with vanilla and a dash of cinnamon served with apple wood smoked bacon and seasonal fruit

19

Southern Style Chicken and Waffles

Fried buttermilk breast of chicken and a cornmeal cheddar and scallion waffle, accompanied by a choice of Tasso red-eye gravy or maple syrup

21

Linguini Bolognaise

Pasta tossed with three meat bolognaise
served with toasted crostini and
Grana Padano cheese

22

Herb and Pepper Dusted Veal Tenderloin

With roasted beets, asparagus, parmesan thyme pave, wild mushrooms, Cipollini onion, and red wine glace

34

Country Fried Steak

Panko breaded NY strip, Tasso red eye gravy, Jack Tarr potatoes and seasonal vegetables

26

38 Milton Inn sign

 

General Inquiries:

410-771-4366

Lunch Hours: Mon-Fri. seating from 11:30 am to 2:00 pm

Saturday & Sunday Brunch: seating from 11:30 am to 2:00 pm

Dinner Hours: Mon-Thu seating from 5:30 pm to 8:00 pm Fri-Sat seating from 5:30 pm to 9:00 pm Sun. seating from 4:00 pm to 7:30 pm

We are closed for the following holidays:

New Year's Day, Super Bowl Sunday, Memorial Day, Fourth of July, Labor Day, and Christmas Day