SATURDAY & SUNDAY BRUNCH MENU

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

Appetizers

Baked Half Pink Grapefruit

Topped with honey and brown sugar

6

 

Seasonal Berries

Accompanied by a homemade biscuit drizzled with honey

15

Fresh Mozzarella Burrata

With tomato jam, olive tapenade, and toasted baguette

16

Korean Barbecue Petite Pork Shanks

Served with Sesame sticky rice and house Kimchi

17

Beef Tenderloin Tartare

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

18

Veal with Tonnato Sauce

Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts

16

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

Hot Crab Dip

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

17

House Smoked Salmon

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

18

Clams Casino

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

12

Red Curried Mussels

PEI mussels presented in a red curry cilantro coconut milk broth with lime and crostini

16

Soup and Salads

Maryland Crab Soup

Chef Boston’s award winning version of this Maryland classic laced with jumbo lump crabmeat

14

Cream of Asparagus Soup

With goat cheese crème and shiitake mushrooms

12

Roasted Golden and Red Beet Salad

Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham

14

Boston Corbett Salad

Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess Dressing

16

Caesar Salad

This favorite is garnished with mini croutons and anchovies

12

Egg Selections

Poached Eggs Oscar

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

26

Eggs in Purgatory

Three eggs cooked in spicy tomato sauce with basil, accompanied by toasted parmesan baguette, Italian sausage and hash browns

23

Two Eggs Any Style

Two eggs served with bacon and hash browns

16

Eggs Benedict

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

23

Steak and Eggs

Petite filet Diane and scrambled eggs with goat cheese and fresh basil served with hash browns

29

Omelet Selections

Crabmeat Omelet

Topped with colossal lump crabmeat, served with hash browns

27

Eggs in Purgatory

Three eggs cooked in spicy tomato sauce with basil, accompanied by toasted parmesan baguette, Italian sausage and hash browns

23

Make Your Own Omelet

Choose up to 3 items served with hash browns

19

Any additional items…1 each

Ham and Cheese Omelet

Cheddar cheese and ham served with hash browns

20

Vegetables

Peppers

Spinach

Tomatoes

Asparagus

Mushrooms

Sautéed Red Onions

Cheeses

Bleu

Goat

Swiss

Boursin

White Cheddar

Meats/Seafood

Sausage

Smoked Ham

 Smoked Bacon

Lobster…add 9

Crab Meat…add 7

Sides

Smoked Corn and White Cheddar Grits

8

Smoked Corn and White Cheddar Grits

8

4 Breakfast Sausage Links

6

Grilled Summer Vegetables

9

Hash Browns

5

Jack Tarr Potatoes

8

Toast

3

Croissant

3

English Muffin

3

Entrees

Grilled Salmon Filet

With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils

32

Maryland Colossal Lump Crab Cake

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

32

Shrimp and Grits

Shrimp over corn and white cheddar grits, with Lobster sauce and grilled Summer vegetables

28

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

19

Black Angus Burger

8oz. burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese.

Cheddar, Bleu, Swiss, Boursin or Gruyere

18

add Crab Dip...add 6

Linguini Bolognaise

Served with toasted crostini and Grana Padano cheese

21

Grilled New Zealand Rack of Lamb

Four single herb garlic encrusted chops, sweet potato mousse, seasonal vegetables and rosemary lamb glace

33

Honey Lacquered Duck Breast

With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique

32

Southwestern Rubbed Pork Tenderloin

Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish

30

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