The Milton Inn

Baltimore County Summer Restaurant Week

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Welcome to the Milton Inn

Baltimore County Summer Restaurant Week

Dinner Menu

Your Choice of an appetizer, entree and dessert for thirty-five dollars and ten cents

Appetizers

Chicken Liver Mousse

Garnished with onion rings, chopped eggs and toasted pain de mie

Prince Edward Island Mussels

Presented with spinach risotto, tomato concasse and garlic cream

Raspberry Salad

Mesclun greens tossed with raspberry vinaigrette, fresh raspberries, walnuts and crumble blue cheese

Clams Casino

Six top necks prepared in the traditional manner with garlic butter, bacon and red peppers

Chilled Gazpacho

Made with cucumber, toamto, onion, red pepper and a touch of tequila

Entrees

Lobster Tail

6oz lobster tail with lemon and drawn butter, served with Jack Tarr potatoes and wilted spinach

Sauteed Shrimp, Crab and Mussels

Shrimp, mussels and crab over penne pasta with a creamy marinara sauce

Wild Mushroom Phyllo

Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop sauteed spinach,

finished with tomato red pepper coulis and pesto oil

Grilled Pork Chop

Served with caramelized shallot and goat cheese mashed potatoes, sweet cherry

marmalade & gastrique, wilted spinach and baby carrots

Veal Scaloppini

Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with

rosemary glaze, accompanied by potato hash and seasonal vegetables

Grilled Filet of Beef

Filet mignon served wtih horseradish potato pave, roasted cauliflower, dragon carrots and asparagus,

finished with smoked tomato compond butter

Roasted Breast of Chicken

Airline breast of chicken served with baked parmesan polenta, butter braised leeks and pancetta tomato ragout

Desserts

Milton Inn's House Made Cheesecake

Creamy brulee cheesecake with a graham cracker crust and topped with caramelized sugar, garnished with fresh berries

Chocolate Bread Pudding

Served in a martini glass with Anglaise sauce, garnished with chocolate rods

Three Berry Tart

Sweet crust filled with fresh berries and topped with fresh cream

*No Substitutions on this menu*

Can not be combined with any other coupon or offer

BALTIMORE COUNTY Summer Restaurant Week

Sunday Brunch Menu

Your choice of an appetizer, entree and dessert for Twenty dollars and ten cents

Appetizer Selections

Baked Half Pink Grapefruit

Topped with honey and brown sugar

Seasonal Berries

Accompanied by homemade biscuits drizzled with honey

Smoked Salmon Rose

Served with capers, creamed horseradish, red onion and lemon

Caesar Salad

Garnished with mini croutons and anchovy

Raspberry Salad

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

Chilled Gazpacho

Made with cucumber, tomato, onion, red pepper and a touch of tequila

Entree Selections

Crabmeat Omelet

Topped with jumbo lump crab meat, served with hash browns

Eggs Benedict

The Milton Inn's version of this traditional favorite served with hash browns

French Toast

Challah dipped in eggs, milk, vanilla and a dash of cinnamon, served with apple wood smoked bacon and seasonal fruit

Roasted Breast of Chicken

Breast of chicken served with baked parmesan polenta, butter braised leeks and pancetta tomato ragout