LUNCH MENU

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

Appetizers

House Smoked Salmon

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

18

 

Hot Crab Dip

Crabmeat in a rich horseradish cream cheese sauce served with toasted baguette

17

Clams Casino

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

12

Chicken Liver Mousse

Garnished with onion rings, chopped eggs
and toast points

18

Colossal Crab Meat Cocktail

With remoulade sauce and lemon

22

Fresh Mozzarella Burrata

With tomato jam, olive tapenade, and    toasted baguette

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

Steamed Mussels

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

17

Poutine

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

18

Beef Tenderloin Tartare

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

18

Soup and Salads

Maryland Crab Soup

Chef Boston’s award 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

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 & pistachio nuts

14

Baby Spinach Salad 

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

14

*All salads can be served with grilled, marinated chicken breast... add 11

Sandwiches

Shrimp Salad

Traditional Maryland style shrimp salad on your choice of bread with potato cucumber salad

20

Grilled Chicken Sandwich

Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on an Asiago roll, served with potato cucumber salad

 

21

Black Angus Burger

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

Boursin or Gruyere…18

with Crab Dip…add 6

Po Boy

Panko breaded fried oysters, lettuce, tomato and remoulade sauce, served on a hoagie roll with potato cucumber salad and coleslaw

 29

Grilled Reuben Sandwich

Served with sauerkraut, corned beef and
Gruyere cheese on toasted pumpernickel

20

Rich Boy

Lobster chunks, colossal crab and shrimp
tossed in remoulade sauce with lettuce,
served on a hoagie roll with potato cucumber salad and coleslaw

31

 

Entrées

Herb and Pepper Dusted Veal Tenderloin

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

34

Crabmeat Omelet

Three egg omelet with colossal lump crab finished with a creamy crab and sherry sauce

28

Grilled Calves Liver

With bacon and onions served with Jack Tarr potatoes, seasonal vegetables, and red wine sauce

26

Cobb Salad

Fried chicken, bacon, avocado, crumbled blue cheese, grape tomato and chopped egg over mixed field greens with a choice of maple vinaigrette, thousand island, ranch or Caesar dressing

23

 

Braised Beef Short Rib

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

25

Linguini Bolognaise

Pasta tossed with three meat bolognaise served with toasted crostini and
Grana Padano cheese

21

Blackened Catfish Étouffée

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

32

Chicken Valdostano

Sautéed Chicken Scaloppini, mushrooms, Fontina cheese, and prosciutto with a creamy red wine sauce, served with Jack Tarr potatoes and seasonal vegetables

25

A la Carte Steaks and Fish

12oz New York Strip
40

8oz Filet Mignon 
43

12oz Filet Mignon
54

12oz Rib Eye 
48

6oz Lobster Tail
25

8oz Blackened Catfish
29

8oz Swordfish
33

8oz Red Snapper
34

Twin Lobster Tails

50

*add 4oz colossal lump in garlic butter or 4oz crab cake…add 18 (*only in addition to À la carte steaks & fish*)

*Blackened spices available*

Sauces

Red Wine
6

Roquefort
5

Dijon Peppercorn
6

Lemon butter with capers
6

Smoked tomato compound butter
5

Beurre Meuniere
5

Creamy Dill
5

Root Beer demi-glace
6

Sides

Sautéed Spinach in Garlic Butter
10

Steamed Asparagus with Whole Butter 
10

Tomato Half with Garlic Bread Crumbs
9

Smoked Gouda Polenta
8

Jack Tarr Potato
9

Parmesan Thyme Pavé
8

Roasted Caulilini with Whole Butter
9

Sautéed Mushrooms in Garlic Butter
8

Sweet Potato Mousse

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

We are closed for the following holidays:

New Year's Day, Super Bowl Sunday, Memorial Day, Fourth of July, Labor Day, and Christmas Day