DINNER MENU

Brian Boston - Executive Chef / Proprietor
Aaron Whye – Sous Chef

Appetizers

Lobster Bacon Mac and Cheese

Penne pasta with lobster, bacon, gouda and
cheddar bechamel, topped with
crispy bread crumbs

22

Classic Shrimp Cocktail

Five jumbo shrimp, served with spicy cocktail sauce and lemon

22

 

Oysters Imperial

Three pieces Oyster Imperial prepared
in the classic style

24

 

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

 

Clams Casino

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

18

 

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

19

House Duck and Foie Gras Sausage

With braised red cabbage and apples, sage-chestnut bread pudding and blackberry demi

21

Poutine

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

16

Korean Barbque Petite Pork Shanks

Served with Sesame sticky rice and house Kimchi.

17

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

Tom Voss's Favorite Oyster Stew

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

15

 

French Onion Soup Gratinée

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

12

 

Caesar Salad

This favorite is garnished with mini croutons and anchovy

12

 

Fall Harvest Salad

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

14

Milton Salad

Pea tendril and micro arugula salad, with smoked goat cheese, pine nuts and champagne vinaigrette

14

Entrées

Duo of Kurobuta Pork

Fennel braised pork belly with shaved fennel apple salad, sweet potato mousse, port wine reduction and balsamic cherries, paired with bacon wrapped pork tenderloin with red cabbage flamande, and charcutière sauce

41

Braised Beef Short Rib

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

42

Sautéed Duck Breast and Confit Leg of Duck

With red beet risotto, asparagus, port wine reduction and kumquats in syrup

48

Herb and Pepper Dusted Veal Tenderloin

With roasted beets, asparagus, parmesan thyme pavé, Morel mushroom and Cipollini onion glaze

42

• 

Peppercorn Dusted Venison Loin

With butternut squash puree, roasted garlic mashed potatoes, and red currant reduction, served with wilted greens and bacon lardons

52

• 

Blackened Catfish Étouffée

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

38

Crispy Skin Salmon Florentine

Fennel pollen dusted salmon, served with tomato, parmesan and basil risotto, sautéed mushrooms and spinach, with a pernod cream sauce

41

Seafood Curry
Shrimp, lobster and scallops, forbidden rice, bok choy and red Thai curry

45

À la Carte Steaks and Fish

12oz NY Strip
38

16oz NY STRIP
44

12oz Rib Eye
47

8oz Filet Mignon
40

6oz Blackened Catfish
22

12oz Filet Mignon
48

18oz Cowboy Steak
59

8oz Salmon
33

 

8oz Swordfish
33

6oz Lobster Tail
24

Twin Lobster Tail
48

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…17

add 4oz Colossal Lump in Garlic Butter, or 4oz Crab Cake…17
(*only in addition to À la carte steaks & fish)

add Oscar style with Colossal Lump Crab, Asparagus & Béarnaise… 22

Sauces

Béarnaise
4

Red Wine
4

Roquefort
4

Root Beer demi-glace
4

Dijon Peppercorn
4

Hollandaise
4

Beurre Meuniere
4

Mushroom Marsala
4

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

Red Cabbage Flamande
8

Smoked Gouda Polenta
8

Roasted Garlic Mashed Potatoes
8

Jack Tarr Potato
8

Sweet Potatoe Mousse
8

Parmesan Thyme Pave
8

Sautéed Mushrooms in Garlic Butter
8

Roasted Caulilini with Whole Butter
9

Tomato, Parmesan and Basil Risotto
8

Fall / Winter 2018

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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