DINNER MENU

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

Appetizers

Clams Casino

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

18

 

Fresh Mozzarella Burrata

With tomato jam, olive tapenade, and toasted baguette

16

House Smoked Salmon

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

18

 

Charred Octopus

Three bean salad with frisee and sherry vinaigrette, chorizo, and smoked paprika oil

21

 

Colossal Crab Meat Cocktail

With remoulade sauce and lemon

22

 

Oysters Imperial

Three pieces Oyster Imperial
prepared in the classic style

24

 

Steamed Mussels

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

17

 

Beef Tenderloin Tartare

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

18

 

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

Chicken Liver Mousse

Garnished with onion rings, chopped eggs
and toast points

18

Grilled Petite Lamb T-Bone

Curry, potato and cauliflower puree,
Swiss chard, Harissa roasted carrots
and Pakora battered cauliflower

18

Poutine

Fried potatoes with truffle salt, duck glace and confit of duck, cheddar curds, and green onions with foie gras butter

18

Crispy Brussel Sprouts

With dried cranberries, Marcona almonds and shaved parmesan, served with white balsamic vinaigrette

17

 

Soups and Salads

Maryland Crab Soup

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

14

Tom Voss’s Favorite Oyster Stew

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

16

French Onion Soup Gratinée

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

13

Caesar Salad

This favorite is garnished
with mini croutons and anchovy

13

Fall Harvest Salad

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

14

 Baby Spinach Salad

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

14

 

Entrées

Semi-Boneless Quail

Maple brined and stuffed with venison sausage, cornbread and maple brown sugar bourbon glaze, served with spaghetti squash

42

Braised Beef Short Rib

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

43

• 

Grilled Filet of Beef

With loaded mashed potatoes, caramelized garlic wild mushrooms and Cabernet sauce, and assorted Fall vegetables

47

• 

Herb and Pepper Dusted Veal Tenderloin

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

43

• 

Venison Loin

With roasted root vegetables, parsnip puree, fingerling sweet potatoes, and red currant demi glace

52

• 

Blackened Catfish Étouffée

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

38

Crispy Skin Red Snapper

Served with yellow rice and roasted sweet peppers, with Punttanesca sauce

44

Seafood Andor

Fish du jour, lobster, jumbo lumps of crabmeat, mussels and shrimp in a creamy dill sauce, served with vegetable and wild mushroom risotto

48

À la Carte Steaks and Fish

12oz NY Strip
40

16oz NY STRIP
49

12oz Rib Eye
48

8oz Filet Mignon
43

8oz Blackened Catfish
29

12oz Filet Mignon
54

18oz Cowboy Steak
63

8oz Snapper
34

 

8oz Swordfish
33

6oz Lobster Tail
25

Twin Lobster Tail
50

16oz Dover Sole (whole or boneless)
57

All steaks and fish are seasoned with salt and pepper, grilled or pan seared and brushed with whole butter.

add Seared Foie Gras…16

add Lobster Tail…19

add Colossal Lump Imperial…19

add 4oz Colossal Lump in Garlic Butter, or 4oz Crab Cake…18

add Oscar style with Colossal Lump Crab, Asparagus & Béarnaise… 26

(*only in addition to À la carte steaks & fish)

Sauces

Béarnaise
5

Red Wine
6

Roquefort
5

Root Beer demi-glace
6

Dijon Peppercorn
6

Hollandaise
5

Beurre Meuniere
5

Mushroom Marsala
5

Creamy Dill
5

Lemon Butter with Capers
6

Caper, Tomato, Black Olive Beurre Blanc
5

Étouffée Sauce
5

Sides

Sautéed Spinach in Garlic Butter
10

Steamed Asparagus with Whole Butter
10

Tomato Half with Garlic Bread Crumbs
9

Smoked Gouda Polenta
8

Loaded Mashed Potatoes
9

Jack Tarr Potato
9

Sweet Potatoe Mousse
8

Parmesan Thyme Pave
8

Sautéed Mushrooms in Garlic Butter
8

Saffron, chicken, andouille and pistachio risotto
9

Roasted Caulilini with Whole Butter
9

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