TASTING MENU

Brian Boston - Executive Chef / Proprietor

$60 per person for four courses
Available Sunday thru Thursday

Appetizer Selections

Clams Casino

Four fresh top necks / garlic butter / red pepper / bacon

Hummus and Avacado

House made hummus / avocado / sriracha / pita chips or fresh vegetables

House Smoked Salmon

Capers / red onion / creamed horseradish / Toasted pumpernickel / lemon

Beef Tenderloin Tartare

Anchovy aioli / sriracha / capers / shallot / cornichons / quail egg yolk / smoked sea salt / toasted baguette

Korean Barbeque Petite Pork Shanks

Two pork shanks / Sesame sticky rice / House Kimchi

Red Curried Mussels

PEI mussels / red curry cilantro coconut milk broth / lime / crostini

Classic Shrimp Cocktail

Three Jumbo shrimp / spicy cocktail sauce / lemon

Soup or Salads

Caesar Salad

Classic style / Mini croutons / anchovy

Fall Harvest Salad

Mixed greens / maple vinaigrette / roasted butternut squash / feta cheese / grapes / pistachio nuts

French Onion Soup Grantinée

Caramelized onions / hearty beef broth / French bread crouton / Gruyere cheese

Tom Voss's Famous Oyster Stew

Plump oysters / garnished with crispy bacon

Entrée Selections

Chicken Valdostano

Sautéed Chicken Scaloppini / Jack Tarr potatoes / mushrooms / Fontina cheese / prosciutto / creamy red wine sauce / seasonal vegetables

Penne Carbonara

Penne Pasta / Bacon / Onion / Egg / Grana Padano Cheese

Braised Beef Short Rib

Smoked Gouda Polenta / Caramelized Cipollini Onions / Wilted Greens / Caulilini / Mushroom Marsala sauce

Crispy Skin Salmon Florentine

Fennel Pollen Dusted Salmon / Tomato, Parmesan and Basil Risotto / Sautéed Mushrooms and Spinach / Pernod Cream Sauce

Herb and Pepper Dusted Veal Tenderloin

Roasted beets / asparagus / Parmesan thyme pave / Morel mushroom / Cipollini onion glace

Seafood Andor

Shrimp / Crab / Lobster / Scallop / Mussels / Creamy Dill Sauce / Beet Risotto / Asparagus

Peppercorn Dusted Venison Loin

Butternut squash Puree / Roasted Garlic Mashed Potatoes / Red Currant Reduction / Wilted Greens / Bacon Lardons

Dessert Selections

Ice Cream

One scoop / option of caramel sauce

Sorbet

One scoop / lemon, raspberry or mango sorbet

Chocolate Truffle Trio

Dark Chocolate with brandy / white chocolate with peppermint / milk chocolate with feuilletine

Mini Créme Brulee

Rich vanilla bean custard / caramelized sugar

Mini Sweet Assortment

Macadamia Nut Torte / Tiramisu / Chocolate dipped strawberry

Plus tax and gratuity

No splitting please

Fall/Winter 2018

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