CATERING BY THE MILTON INN

Whether a birthday, anniversary, retirement, or other milestone event- at The Milton Inn we understand that special events deserve to be celebrated in style.

The Milton Inn provides catering for parties of any size. Whether catering small gatherings or larger conferences and banquets, our approach guarantees a successful event. In addition to providing flawless catering services at the location of your choice (on premise or off) we offer resources to help design, plan and execute your event:

Our all-inclusive services:

  • Personalized consultation and event planning assistance
  • Custom menu selection from over 1000 delicious dish selections
  • Custom wine selections
  • Venue coordination (if off-premise)

Catering requests should be placed with a minimum of 48 hours advance notice. 

Thank you for your interest in the Milton Inn. 

We take care of every detail – you Enjoy!

Beverage Service

Three hour house brands open bar @ 35 per person (two hours @ 27 per person)

Liquor
Sobieski Vodka
Gordon's Gin
Seagram's 7
Bacardi Rum
Pancho Villa Tequila  
Jim Beam Bourbon 
Clan Mcgregor Scotch

Beer
Budweiser
Michelob Ultra
Miller lite
Bud light
St. Paulie N/A
Yuengling

Wine   

Perlita Chardonnay, Matua Valley Sauvignon Blanc, Sartori Pinot Grigio, Boordy blush, Louis M. Martini Cabernet Sauvignon, Octavia Merlot, Deloach Pinot Noir, Woop Woop Shiraz, Gouguenheim Malbec, Fruit juices, sodas, bottled water, coffee and hot tea

Three hour call brand open bar @ 41 per person (two hours @ 31 per person)

Liquor                                               
Stolichnaya and Absolut Vodka
Beefeater, Bombay, Tanqueray Gin
Capt. Morgan, Malibu, Mt. Gay, Myers Rum
Dewar's, Cutty Sark, J&B, Famous Grouse,
Canadian Club, Fireball, Southern Comfort,
Pikesville Rye, Old Bushmills, Old Grand Dad,
VO, Wild Turkey
Godiva, Tia Maria, Tuaca, Rumchata, Sambuca
Jose Cuervo

Beer
Amstel light
Heinken
Ravens lager
Sam Adams Seasonal
Fat Tire
Stella Artois
Blue Moon

As well as those listed above

Three hour premium brand open bar @ 46 per person (two hours @ 36 per person)

Liquor
Grey Goose, Ketel One, Belvedere,
Hendricks, Bombay Sapphire, Tanqueray 10 Gin 
Chivas Regal, Johnnie Walker Red/Black,
Maker's Mark, Knob Creek, Gentleman Jack,
Crown Royal, Jameson
Kahlua, Bailey's, Frangelico, Tia Maria,                                
Chambord, Cointreau, Liquor 43, Pimm's

Beer
Loose Cannon
Guinness
Ommegang Abbey Ale
Samuel Smith Porter
Hofbrau

As well as those listed above

***Items such as super premium cordials (Grand Marnier, B&B), cognacs, select single malt scotches, small batch bourbons and ports are billed on a consumption basis only.

Running Tab: Billing is based on current a la carte drink prices

Cash Bar: Gratuity and sales tax will be included in the drink prices for your guests’ convenience

Hors d'Ouevre

(25 pieces on each tray, Chef Boston suggests 3 – 4 pieces per person)

(Heavy Hors d’oeuvres 12-15 pieces per person)

Passed

Belgian endive with herb and pepper relish

75

Smoked Salmon Canapé

85

Curried Chicken in a puff pastry

85

Sesame Chicken with raspberry horseradish sauce

85

Cornbread topped with pineapple-rhubarb chutney and Smithfield ham

85

Asparagus and Parmesan puffs

85

Greek Spanakopita triangles

85

Goat Cheese and Tomato Tarts

85

Fontina Fondue

85

Thai Spring Rolls with sweet and sour dipping sauce

95

Beef Tenderloin Tartare

100

Belgian endive with herb and pepper relish

75

Smoked Salmon Canapé

85

Curried Chicken in a puff pastry

85

Sesame Chicken with raspberry horseradish sauce

85

Cornbread topped with pineapple-rhubarb chutney and Smithfield ham

85

Asparagus and Parmesan puffs

85

Greek Spanakopita triangles

85

Goat Cheese and Tomato Tarts

85

Fontina Fondue

85

Thai Spring Rolls with sweet and sour dipping sauce

95

Beef Tenderloin Tartare

100

Stationary

Clams Casino

95

Baked Brie wheel with raspberry sauce

85

Creamy Maryland jumbo lump crab dip

115

Assorted Artisan cheeses

145

Poached Salmon display (serves 25 guests)

160

Smoked Salmon station

7 per person

Appetizers

Clams Casino

Six fresh top necks prepared in the traditional manner

with garlic butter, red peppers and bacon

17

Oysters Rockefeller (Fall/Winter Only)

Six oysters enrobed with spinach, shallot and Pernod cream,

finished with hollandaise

21

Beef Tenderloin Tartare

With anchovy aioli, sriracha, capers, shallot, cornichons

quail egg yolk, smoked sea salt and toasted baguette

17

Chicken Liver Mousse (Fall/Winter Only) 

Garnished with onion rings, chopped eggs and toast points

17

Grilled Portobello Mushrooms

With jumbo lump crab, fresh basil and marinara sauce

 22

Gulf Shrimp Cocktail (5)

22

Lobster Medallions

With a vanilla sauce accompanied by fennel confit

22

Intermezzo

Mango, Lemon, or Raspberry Sorbet

4

Soup Selections

Maryland Crab Soup

Chef Boston’s award winning version of this Maryland Classic

14


 
Cream of Crab

Made with a hint of Sherry and Old Bay seasoning

14

Cream of Asparagus Soup

With sautéed shiitake mushrooms and
goat cheese crema

12


 
Tom Voss’ Favorite Oyster Stew  (Fall/Winter Only)

Traditional Maryland style, full of plump oysters and garnished

with crisp bacon

14


 
Chilled Watermelon Gazpacho (Spring/Summer Only)

Refreshing blend of watermelon, cucumber and pineapple flavored

with roasted red peppers, jalapeño and mint

12

Salad Selections

Caesar Salad

Garnished with mini croutons and anchovy

12


 
Hearts of Romaine

Vine ripened tomatoes, crumbled blue cheese and mini croutons

14

Heirloom Tomato and Smoked Corn Salad (Spring/Summer Only)

Served on a bed of lettuce with Italian basil vinaigrette

14


 
Salad Eleanora (Fall/Winter Only)

Watercress and Belgian endive topped with mushrooms,

Granny Smith apples and red wine vinaigrette

14

Salad Eleanora (Fall/Winter Only)

Watercress and Belgian endive topped with mushrooms,

Granny Smith apples and red wine vinaigrette

14


 
John Wilkes Booth Salad (Spring/Summer Only)

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

Vinaigrette

14

• 

 Strawberry Salad (early April – late September Only)

Mesclun greens tossed with strawberry vinaigrette, fresh

strawberries, candied almonds, grapes and crumbled blue cheese

14

Entrées

Chicken Oscar

Boneless breast of chicken topped with jumbo lumps of crabmeat,

asparagus and béarnaise sauce

38

Pan Seared Swordfish

Served with wilted spinach on a polenta cake

and lobster nuggets in a lemon thyme beurre blanc sauce

40

• 

Maryland Jumbo Lump Crab Cakes

Accompanied by a wild rice blend and seasonal vegetables

48

Crab Imperial 

All jumbo lump crab delicately seasoned with Old Bay, topped with

Imperial sauce and cooked until golden brown, served with Jack

Tarr potatoes and seasonal vegetables

40

Seared Black Angus Strip Steak 

Topped with chasseur sauce, served with roasted red bliss

 potatoes and seasonal vegetables

42

Grilled Rack of Lamb Au Jus

Four double garlic breadcrumb encrusted chops

served with asparagus hollandaise and sweet potato mousse

50

Grilled Rib Eye of Beef

12oz rib eye served with horseradish potato pave, grilled asparagus

heirloom tomato confit and red wine reduction

47

Filet of Chesapeake

Filet Mignon topped with a Jumbo Lump Crab cake and béarnaise

sauce served with Jack Tarr potatoes and seasonal vegetables

48

Wild Mushroom Phyllo

Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop sautéed spinach with tomato red pepper coulis and pesto

34

Surf & Turf

6oz filet topped with red wine sauce and a 6oz lobster tail, served with Jack Tarr potatoes and seasonal vegetables…

40

Twin Lobster Tails

Two 6oz lobster tails served with drawn butter, Jack Tarr potatoes

and seasonal vegetables

52

Single Lobster Tail

One 6oz lobster tail served with drawn butter, Jack Tarr potatoes

and seasonal vegetables

34

Stuffed Lobster Tail 

6oz lobster tail topped with a Maryland jumbo lump crab cake and

Imperial sauce, cooked until golden brown, served with Jack Tarr

potatoes and seasonal vegetables

43

Double Stuffed Lobster Tails

Two 6oz lobster tails topped with a Maryland jumbo lump crab cake

and Imperial sauce, cooked until golden brown, served with Jack

Tarr potatoes and seasonal vegetables

76

Buffet Stations

Available to groups of 25 and more
Minimum of three stations per party
Carvings station must have 2 different meat selections
(Prices are per person)

Smoked Salmon Station

8

 Poached Salmon Display  (serves 25 guests)

150


 
Raw Bar

Two oysters, two clams and two Gulf shrimp per person

21

Shucker: additional charge

Pasta Stations

Penne Pasta with Marinara

11

With Chicken

19

With Shrimp

21

Penne Pasta with Pesto

11

With Chicken

19

With Shrimp

21

Tri-colored Tortellini with Sun dried Tomato Cream

12

With Chicken

20

With Shrimp

22

Salad Stations

Caesar Salad 

Garnished with mini croutons and anchovy

5

Mixed Field Greens

 With grilled portabella mushrooms and balsamic vinaigrette

8

Strawberry Salad (Spring/Summer Only)

Mesclun greens tossed with strawberry vinaigrette, fresh

strawberries, candied almonds, grapes and crumbled blue cheese

7

Fall Harvest Salad (Fall/Winter Only)

Mixed greens with maple vinaigrette, roasted butternut squash, feta

cheese, grapes & pistachio nuts

7

Carving Stations

Minimum of two per party; all are served with rolls and condiments, mixed grilled vegetables and roasted red bliss potatoes

Roasted Turkey Breast

18

 Honey Baked Ham

18

 London Broil

18

 Leg of Lamb

18

 Grilled Beef Tenderloin

24

 Lamb Chops

28

Dessert Selections

Crème Brûlée 

Vanilla custard with a caramelized sugar coating

11

Peanut Butter Delight

Chocolate graham crust filled with creamy peanut butter mousse

and rich chocolate ganache, garnished with roasted, crushed

peanuts and caramel

12

Trio of Häagen-Dazs Sorbet 

Mango, raspberry and lemon presented on a cookie palette

10

Truffle Torte

Dense, fudgey, flourless chocolate cake enrobed with a silky

ganache and garnished with truffles

11

Key Lime Pie

Creamy key lime pie, focusing on the tart key lime flavor,

 served in a graham cracker coconut crust

10

Macadamia Torte

Caramel studded with macadamia nuts, covered with cream cheese

mousse over chocolate cookie base.  Poured with chocolate ganache

and topped with macadamia nuts

11

Milton Inn’s House Made Cheesecake

Creamy cheesecake with a graham cracker crust and topped with

 caramelized sugar, garnished with fresh berries

11

Fresh Berries

Assorted fresh seasonal berries served with home made whipped

cream

14

Carrot Cake

Moist carrot layers studded with walnuts and pineapples, filled and

iced with cream cheese icing and covered with toasted walnuts and

coconut

11

Triple Chocolate Mousse

Dark chocolate fudge cake with triple layers of dark chocolate, milk

chocolate, and white chocolate mousse

11

Lemon Mirror Chiffon

Lemon mousse center, layered with cream cheese filling atop moist yellow cake, with a smooth mirrored finish

11

Dark Chocolate Mousse

Finished with whipped cream

9

Custom Cake

(must be ordered at least 1 week in advance)

starting at 50.

 

No outside cakes or desserts may be brought into our restaurant without pre-approval.  Specialty cakes from vendors must be pre-approved by Executive Chef Brian Boston and a cake-cutting fee of $4.50 per person will be applied.

For private events held at The Milton Inn:

A facilities fee of $250 per room is charged.

 For all Saturday evening parties held in November and December, in addition to the $250 per room facilities fee, a minimum food and beverage requirement for the particular room must be met.

 A signed contract will be required along with a $250 non-refundable deposit.

 If there is a need for rentals, ex. Chairs, special linens, china, chaffers, etc., we will arrange the rentals and delivery, but the client assumes all costs for rented items.

 No outside food or beverages (including wine or liquor) may be brought into The Milton Inn.

For private events held at an off premise location:

 A signed contract will be required with a 10% deposit, 1/3 of the balance due 45 days before the event and the remaining balance (estimate) due 10 days before the event.

 The cost of all rentals required will be the responsibility of the client. Chef Boston will come to your location and meet with you at which time he will decide what rentals he will need to cater you event.

 We will provide all staff required for catering your event at a cost of $275.00 per staff member, including bartenders, servers, chefs, etc.

 We arrive 2 hours prior to the event. Parties are typically 4 hours. If additional hours are requested, the fee is an additional $50 per staff member per hour or fraction thereof.

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General Inquiries:

410-771-4366

 

Private Parties:

or call our dedicated private party line at 410-472-5115

 

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