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

 

House Smoked Salmon

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

18

 

Red Curried Mussels

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

16

 

Colossal Crab Meat Cocktail

With remoulade sauce and lemon

22

 

Beef Tenderloin Tartare

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

18

 

Pan Seared Foie Gras

Strawberry basil relish and English pea risotto, black pepper tuile, red wine glace

24

 

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

Poutine

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

16

Fresh Mozzarella Burrata

With tomato jam, olive tapenade, and toasted baguette

16

Charcuterie Sampler

Chef’s daily selection of assorted house made charcuterie

For one 21

For two 42

 

Soups and Salads

Maryland Crab Soup

Chef Boston’saward-winning version of this Maryland classic laced with jumbo lump crabmeat

14

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

Cream of Asparagus Soup

With goat cheese crème and shiitake mushrooms

12

Caesar Salad

This favorite is garnished with mini croutons and anchovy

12

 

Entrées

Honey Lacquered Duck Breast

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

38

Southwestern Rubbed Pork Tenderloin

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

39

• 

Grilled Filet of Beef

With loaded mashed potatoes, caramelized garlic wild mushrooms and cabernet sauce, and assorted Spring vegetables

47

• 

Australian Lamb Loin

Mint and Dijon Crusted, with butternut squash puree, Spring vegetables, fingerling potatoes

 and merlot sauce

48

• 

Roasted Dragon Carrots

Red beet hummus, wild mushroom fricassee, roasted fingerling potatoes, toasted hazelnuts, goat cheese and brown butter

35

• 

Classic Shrimp and Grits

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

38

Pan Seared Mahi Mahi

With macadamia nut crust, roasted sweet peppers, bok choy, cilantro coconut emulsion

42

Grilled Salmon Filet

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

41

À la Carte Steaks and Fish

12oz NY Strip
39

16oz NY STRIP
45

12oz Rib Eye
48

8oz Filet Mignon
42

8oz Blackened Catfish
29

8oz Mahi Mahi
33

12oz Filet Mignon
50

18oz Cowboy Steak
62

8oz Salmon
33

 

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

add Oscar style with Colossal Lump Crab, Asparagus & Béarnaise… 24

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

Sauces

Béarnaise
4

Red Wine
5

Melted Roquefort
4

Root Beer demi-glace
5

Dijon Peppercorn
5

Hollandaise
4

Beurre Meuniere
4

Lobster American Sauce
5

Creamy Dill
4

Lemon Butter with Capers
4

Caper, Tomato, Black Olive Beurre Blanc
4

Smoked Tomato Compound Butter
4

Sides

Sautéed Spinach in Garlic Butter
9

Steamed Asparagus with Whole Butter
9

Tomato Half with Garlic Bread Crumbs
9

Dragon Carrots with Tarragon
8

Grilled Summer Vegatables
9

Roasted Garlic Mashed Potatoes
8

Jack Tarr Potato
8

Sweet Potatoe Mousse
8

Loaded Mashed Potatoes
8

Sautéed Mushrooms in Garlic Butter
9

Roasted Caulilini with Whole Butter
9

Smoked Corn and White Cheddar Grits
8

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