The Milton Inn

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Dinner Menu

Appetizers

Smoked Salmon Rose

Served with creamed horseradish, capers, red onion, lemon and toast points...17

Mesquite Seared Sea Scallops

Mesquite dusted seared sea scallops served with corn & cheddar grits, wilted arugula, crisp bacon and tomato coulis...18

Clams Casino
Six fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon...17

Fried Oyster & Heirloom Tomato Salad

Fried oyster served over an heirloom tomato smoked corn salad tossed with basil vinaigrette...18

Chicken Summer Rolls

With spicy Asian dipping sauce, bean sprout salad and ginger soy dressing...16

Pan Seared Foie Gras

Served with blackberry balsamic and foie gras oil, prosciutto & chive crispy polenta and wilted baby spinach...21

Prince Edward Island Mussels
Presented with spinach risotto, tomato concassé and garlic cream...16

Seafood Martini
Two jumbo shrimp, lumps of jumbo crabmeat, lobster claw and mussels atop a vegetable citrus slaw...19

Appetizer Sampler for Two
Clams casino, Guinness cheddar, chicken summer rolls, fried oysters and smoked salmon rose...42

Artisan Cheese Plate
St. André (soft-ripened, triple-cream cheese), Epoisses and aged Guinness cheddar with fresh and dried fruits and baguette...18

Soups and Salads

Maryland Crab Soup

Chef Boston's award winning version of this Maryland classic laced with jumbo lump crab meat...12

Chilled Seafood Gazpacho

Made with cucumber, tomato, onion, red pepper and a touch of tequila garnished with a blackened jumbo shrimp and lump crab...12

Heirloom Tomato and Smoked Corn Salad

Served on a bed of lettuce with Italian basil vinagrette...12

Raspberry Salad

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

Caesar Salad

Garnished with mini croutons and anchovy...11

Watermelon Lobster Salad

Micro greens tossed in citrus vinaigrette with wasabi peas and chilled lobster...18

Seafood Andor

Lobster, orange roughy, jumbo lumps of crab meat, mussels and shrimp in a creamy dill sauce,

served with vegetable and wild mushroom risotto...38

Grilled Breast of Chicken

Served with cipollini onions and summer vegetables, saffron, ancho and golden beet risotto,

finished with an oregano, bacon and grapefruit chimchurri sauce...35

Pan Seared Duck Breast
Pinot Noir reduction with fresh cherries, roasted garlic, chive and caramelized shallot risotto, grilled cauliflower and romanesco...38

Grilled Latin Rubbed Pork Chop
Served with citrus supreme melange, fennel and red onion salad, with chorizo infused red lentils...36

Grilled Beef Tenderloin
Served with sweet corn and red pepper relish, roasted jalapeno bacon mashed potatoes and asparagus,

finished with red wine glace...39

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...32

Pan Seared Rockfish

Served with braised potatoes, grape tomatoes, finished with tomato herb consume and asparagus tips...40

Chilled Lobster, Crab and Shrimp

1 1/4 pound lobster, colossal lump crab and shrimp tossed in remoulade sauce with

bacon herb potato salad and marinated summer vegetables...48

Sides

Tomato half with garlic bread crumbs...8

Haricot verts...8

Grilled summer vegetables...8

Sauteed spinach in garlic butter...8

Sauteed mushrooms in garlic butter...8

Plain steamed asparagus...8

White cheddar & smoked corn grits...7

Jack Tarr potatoes...7

Sweet potato mousse...7

Garlic, chive & caramelized shallot risotto...7

Jalapeno & bacon mashed potatoes...8
Red lentils and chorizo...8

The Milton Inn is a proud recipient of The Amerian Academy of Hospitality Sciences Five Star Diamond Award

(only three restaurants in Maryland have received this award)

DiRoNA Award and the Wine Spectator "Award of Excellence"

Brian Boston - Executive Chef / Proprietor
Mauricio Chacon - Sous Chef

Spring / Summer 2013

Dinner Menu

Appetizers

Soups and Salads

Entrées