LUNCH MENU

Brian Boston - Executive Chef / Proprietor

Appetizers

House Smoked Salmon

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

18

 

Hot Crab Dip

Backfin 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

Colossal Crab Meat Cocktail

With remoulade sauce and lemon

22

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

Red Curried Mussels

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

16

Beef Tenderloin Tartare

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

18

Veal with Tonnato Sauce

Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts

16

Soup and Salads

Maryland Crab Soup

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

14

Cream of Asparagus Soup

With goat cheese crème and shiitake mushrooms

12

Roasted Golden and Red Beet Salad

Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham

14

Caesar Salad

This favorite is garnished with mini croutons and anchovies

12

Fresh Mozzarella Burrata

With tomato jam, olive tapenade, and toasted baguette

16

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

*All salads can be served with grilled, marinated chicken breast... add 9

Sandwiches

Grilled Chicken Sandwich

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

 

19

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

Rich Boy

Lobster chunks, colossal crab and shrimp tossed in remoulade sauce with arugula, 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

19

Shrimp Salad

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

19

Entrées

Cobb Salad

Fried chicken, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with honey tarragon vinaigrette, raspberry vinaigrette, blue cheese, ranch, Green Goddess or Caesar dressing

22

 

Korean Barbeque Petite Pork Shanks

Served with Sesame sticky rice and house Kimchi

25

Southwestern Rubbed Pork Tenderloin

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

30

Crabmeat Omelet

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

27

Calves Liver

With bacon and onions in a glace served with Jack Tarr potatoes and seasonal vegetables

25

New Zealand Rack of Lamb

Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetable and rosemary lamb glace

33

Honey Lacquered Duck Breast

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

32

Linguini Bolognaise

Served with toasted crostini and Grana Padano cheese

21

Ginger Soy Glazed Salmon

Dusted with Chinese five spice, served with a vegetable stir fry and chilled Thai peanut udon noodles

32

Shrimp and Grits

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

28

A la Carte Steaks and Fish

12oz New York Strip
39

8oz Filet Mignon 
42

12oz Filet Mignon
50

12oz Rib Eye 
48

6oz Lobster Tail
25

8oz Blackened Catfish
29

8oz Swordfish
33

8oz Salmon
33

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
5

Roquefort
4

Dijon Peppercorn
5

Lemon butter with capers
4

Smoked tomato compound butter
4

Lobster American Sauce
5

Beurre Meuniere
4

Creamy Dill
4

Root Beer demi-glace
5

Sides

Sautéed Spinach in Garlic Butter
9

Steamed Asparagus with Whole Butter 
9

Tomato Half with Garlic Bread Crumbs
9

Smoked Corn and White Cheddar Grits
8

Jack Tarr Potato
8

Dragon Carrots with Tarragon Butter
8

Grilled Summer Vegetables
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