LUNCH MENU

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

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

Classic Shrimp Cocktail

Five jumbo shrimp, served with spicy cocktail sauce and lemon

22

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

Red Curried Mussels

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

16

Poutine

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

16

 

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 backfin crabmeat

14

Tom Voss's Favorite Oyster Stew

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

15

Milton Salad

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

14

 

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

 

French Onion Soup Gratinée

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

12

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

Sandwiches

Shrimp Salad

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

19

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, Swiss, Boursin or Gruyere

17  w/ Crab Dip...add 6

Grilled Reuben Sandwich

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

19

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

 

Entrées

Herb and Pepper Dusted Veal Tenderloin

With roasted beets, asparagus, Parmesan thyme pave,  Morel mushroom, Cipollini onion glaze

32

Grilled Salmon Caesar Salad

Traditional Caesar salad topped with an 8oz grilled Atlantic salmon filet

28

Cobb Salad

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

22

 

Crabmeat Omelet

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

27

Korean Barbeque Petite Pork Shanks

Served with Sesame sticky rice and house Kimchi

25

Grilled Calves Liver

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

25

Braised Beef Short Rib

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

24

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

29

Chicken Valdostano 

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

24

 

A la Carte Steaks and Fish

12oz New York Strip
38

8oz Filet Mignon 
40

12oz Filet Mignon
48

12oz Rib Eye 
47

6oz Lobster Tail
24

6oz Blackened Catfish
22

8oz Swordfish
33

8oz Salmon
33

Twin Lobster Tails

48

*add 4oz colossal lump in garlic butter or 4oz crab cake…add 17
*Blackened spices available*

Sauces

Red Wine
4

Roquefort
4

Dijon Peppercorn
4

Lemon butter with capers
4

Smoked tomato compound butter
4

Beurre Meuniere
4

Creamy Dill
4

Root Beer demi-glace
4

Sides

Sautéed Spinach in Garlic Butter
9

Steamed Asparagus with Whole Butter 
9

Tomato Half with Garlic Bread Crumbs
9

Smoked Gouda polenta
8

Jack Tarr Potato
8

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