Dinner Menu

Appetizers

Smoked Salmon Rose
Served with creamed horseradish, capers, red onion, lemon and toast points...16

Chicken Liver Mousse
Garnished with onion rings, chopped eggs and toasted pain de mie...15

Clams Casino
Eight fresh top necks prepared in the traditional manner with garlic butter,
red peppers and bacon...16

Pan Seared Foie Gras
Served with blackberry balsamic and foie gras oil, prosciutto & chive crispy polenta

and wilted baby spinach...18

Prince Edward Island Mussels
Presented with spinach risotto, tomato concassé and garlic cream...14

Seafood Martini
Two jumbo shrimp, lumps of jumbo crabmeat, lobster claw and mussels
atop a vegetable citrus slaw...18

Crab Leg Cocktail
Served with sliced cucumber over Mesclun greens with olive oil,

lemon and Dijon remoulade sauce...15

Deconstructed Fried Oyster BLT
Served on sourdough with mache, remoulade and smoked corn relish...14

Appetizer Sampler for Two
Clams casino, Guinness cheddar, pork pate, crab legs and smoked salmon rose...40

Soups and Salads

Maryland Crab Soup
Chef Boston's award winning version of this Maryland favorite is laced with jumbo lump crabmeat...10

Chilled Seafood Gazpacho
Made with cucumber, tomato, onion, red pepper and a touch of tequila, garnished

with a blackened shrimp and lump crab meat...12

Chilled Sweet Corn Bisque
Chilled sweet corn bisque with lobster and crab cucumber relish...12

Caesar Salad
This favorite is garnished with mini croutons and anchovy...10

Heirloom Tomato and Smoked Corn Salad
Served on a bed of Boston lettuce with Italian basil vinaigrette...11

Raspberry Salad

Mesclun greens tossed with raspberry vinaigrette, fresh raspberries, walnuts and crumbled blue cheese...12

Entrées

Pan Seared Salmon
Topped with crab & tomato relish, lime creme fraiche and avocado, served with potato hash

and bouquetiere vegetables...38

Roasted Breast of Chicken
Airline breast of chicken served with baked parmesan polenta, butter braised leeks

and pancetta tomato ragout...31

Seafood Scampi
Scallops, jumbo shrimp and mussels with fresh basil, toamto concasse, served over

andouille and grilled chicken risotto...35

Mesquite Pan Seared Duck Breast
Pan seared Hudson Valley duck breast with thyme duck Au Jus, served with white cheddar

and smoked corn grits and summer vegetables...34

Grilled Pork Chop
Served with caramelized shallot & goat cheese mashed potatoes, sweet cherry marmalade and

gastrique, wilted spinach and baby carrots...33

Grilled Filet of Beef
8oz filet served with horseradish potato pave, rosated cauliflower, dragon carrots and asparagus,

finished with smoked tomato compound butter...36

Seafood Andor
Lobster, rockfish, jumbo lumps of crab meat, mussels and shrimp in a creamy dill sauce,

served with vegetable and wild mushroom risotto...36

Wild Mushroom Phyllo
Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo
atop sautéed spinach with tomato red pepper coulis and pesto...29

The Milton Inn is a proud recipient of the DiRoNA Award
(only 14 awarded in Maryland)
and the Wine Spectator "Award of Excellence"
Brian Boston - Executive Chef / Partner
Mauricio Chacon - Sous Chef