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The Milton Inn
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Refined American Dining in a Historic Colonial Setting
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Menu
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
With remoulade sauce and lemon
With tomato jam, olive tapenade, and toasted baguette
Fried potatoes with truffle salt, duck glace and confit of duck, cheddar curds, and green onions with foie gras butter
Strawberry basil relish and English pea risotto, black pepper tuile, red wine glace
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Chef's daily selection of assorted house made charcuterie
Six fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess Dressing
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semihard, cow's milk cheese) with fresh berries and baguette
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
With loaded mashed potatoes, caramelized garlic wild mushrooms and Cabernet sauce, and assorted Spring vegetables
Mint and Dijon Crusted, with butternut squash puree, Spring vegetables, fingerling potatoes and Merlot sauce
Red beet hummus, wild mushroom fricassee, roasted fingerling potatoes, toasted hazelnuts, goat cheese and brown butter
Shrimp over corn and white cheddar grits, with lobster sauce and grilled Summer vegetables
With macadamia nut crust, roasted sweet peppers, bok choy, cilantro coconut emulsion
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
whole or boneless
in Garlic Butter
with Colossal Lump Crab, Asparagus & Béarnaise
With remoulade sauce and lemon
Back fin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
With tomato jam, olive tapenade, and toasted baguette
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
Traditional Maryland style shrimp salad on your choice of bread with potato cucumber salad
Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on an Asiago roll, served with potato cucumber salad
8oz burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese: Cheddar, Bleu, Boursin or Gruyere
Served with sauerkraut, corned beef and Gruyere cheese on pumpernickel
Lobster chunks, colossal crab and shrimp tossed in remoulade sauce, served on a hoagie roll with potato cucumber salad and Cole slaw
Fried chicken, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with honey tarragon vinaigrette, raspberry vinaigrette, blue cheese, ranch, Green Goddess or Caesar dressing
Served with toasted crostini and Grana Padano cheese
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
With bacon and onions in a glace served with Jack Tarr potatoes and seasonal vegetables
Served with Sesame sticky rice and house Kimchi
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Three egg omelet with colossal lump crab finished with a creamy crab sauce
Dusted with Chinese five spice, served with a vegetable stir fry and chilled Thai peanut udon noodles
Shrimp over corn and white cheddar grits, with lobster sauce and grilled summer vegetables
Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetable and rosemary lamb glace
Capers / Red Onion / Creamed Horseradish / Toasted Pumpernickel / Lemon
Anchovy Aioli / Sriracha / Capers / Shallot / Cornichons / Quail Egg Yolk / Smoked Sea Salt / Toasted Baguette
Chef's Creation of Seasonal Sauce and Fresh Toppings
Blackened Beef Tenderloin / Barbecue Sauce / Béarnaise / Smoked Corn and White Cheddar Grits
Linguini Pasta / Three Meat Bolognaise / Crostini / Grana Padano Cheese
Sautéed Chicken Scaloppini / Buttered Linguini / Lemon Parsley Butter
Two Single Chops / Sweet Potato Mousse / Asparagus / Lamb Jus / Roasted Grape Tomatoes
Tomato Jam / Olive Tapenade / Toasted Baguette
Linguini Pesto / Panko Breadcrumbs / Tomato sauce / Prosciutto / Mozzarella / Fresh basil / Ricotta cheese
PEI mussels / Red Curry Cilantro Coconut Milk Broth / Lime / Crostinis
Braised Veal Tongue / Arugula Salad / Lemon Vinaigrette / Pine Nuts
Fried Potatoes with Truffle Salt / Duck Glace and Confit of Duck / Cheddar Curds / Green Onions / Foie Gras Butter
Backfin Crabmeat / Horseradish Cream Cheese Sauce / Toasted Baguette
Sesame Sticky Rice / House Kimchi
Four Panko Breaded Shrimp / Cole slaw / Lemon / Choice of Cocktail, Tartar or Remoulade sauce
Shrimp / Corn and White Cheddar Grits / Lobster Sauce / Grilled Summer Vegetables
All Jumbo Lump Crab Cake / Roasted Fingerling Potatoes / Seasonal Vegetables
Black Bean Puree / Cilantro Cucumber Avocado Guacamole / Smoked Corn Relish
Smoked Tomato Beurre Blanc / Fingerling Potato Hash / Grilled Asparagus / Green Pea Tendrils
Remoulade Sauce / Lemon
Strawberry Basil Relish and English Pea Risotto / Black Pepper Tuille / Red Wine Glace
Classic style / Mini croutons / Anchovies
Mixed Greens / Honey Tarragon Vinaigrette / Roasted Walnuts / Goat Cheese / Crispy Country Ham
Four Fresh Top Necks / Garlic Butter / Red Pepper / Bacon
House Made Hummus / Avocado / Sriracha / Pita Chips or Fresh Vegetables
Goat Cheese Crème Fraiche / Shiitake Mushrooms
Topped with honey and brown sugar
Accompanied by a homemade biscuit drizzled with honey
With tomato jam, olive tapenade, and toasted baguette
Served with Sesame sticky rice and house Kimchi
With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Backfin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacoN
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk bleu cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
With goat cheese crema and shiitake mushrooms
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
This favorite is garnished with mini croutons and anchovies
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
Two poached eggs topped with colossal lump crab meat, asparagus and béarnaise sauce served with hash browns
Three eggs cooked in spicy tomato sauce with basil, accompanied by toasted parmesan baguette, Italian sausage and hash browns
Two eggs served with bacon and hash browns
The Milton Inn's version of this traditional favorite served with hash browns
Petite filet Diane and scrambled eggs with goat cheese and fresh basil served with hash browns
Topped with colossal lump crabmeat, served with hash browns
Cheddar cheese and ham served with hash browns
Peppers, Spinach, Tomatoes, Asparagus, Mushrooms, Sautéed Red Onions
Bleu, Goat, Swiss, Boursin, White Cheddar
Sausage, Smoked Ham, Smoked Bacon, Lobster - add $9, Crab Meat - add $7
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
Single crab cake accompanied by a wild rice blend and seasonal vegetables
Shrimp over corn and white cheddar grits, with Lobster sauce and grilled Summer vegetables
Fried buttermilk breast of chicken and a cornmeal, cheddar and scallion waffle, accompanied by a choice of Tasso red eye gravy or maple syrup
8oz. Burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese. Cheddar, Bleu, Swiss, Boursin or Gruyere
Served with toasted crostini and Grana Padano cheese
Four single herb garlic encrusted chops, sweet potato mousse, seasonal vegetables and rosemary lamb glace
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Classic style / Mini croutons / Anchovies
Mixed Greens / Honey Tarragon Vinaigrette / Roasted Walnuts / Goat Cheese / Crispy Country Ham
Four Fresh Top Necks / Garlic Butter / Red Pepper / Bacon
House Made Hummus / Avocado / Sriracha / Pita Chips or Fresh Vegetables
Goat Cheese Crème Fraiche / Shiitake Mushrooms
Capers / Red Onion / Creamed Horseradish / Toasted Pumpernickel / Lemon
Anchovy Aioli / Sriracha / Capers / Shallot / Cornichons / Quail Egg Yolk / Smoked Sea Salt / Toasted Baguette
Chef's Creation of Seasonal Sauce and Fresh Toppings
Blackened Beef Tenderloin / Barbecue Sauce / Béarnaise / Smoked Corn and White Cheddar Grits
Linguini Pasta / Three Meat Bolognaise / Crostini / Grana Padano Cheese
Sautéed Chicken Scaloppini / Buttered Linguini / Lemon Parsley Butter
Two Single Chops / Sweet Potato Mousse / Asparagus / Lamb Jus / Roasted Grape Tomatoes
Tomato Jam / Olive Tapenade / Toasted Baguette
Linguini Pesto / Panko Breadcrumbs / Tomato sauce / Prosciutto / Mozzarella / Fresh basil / Ricotta cheese
PEI mussels / Red Curry Cilantro Coconut Milk Broth / Lime / Crostinis
Braised Veal Tongue / Arugula Salad / Lemon Vinaigrette / Pine Nuts
Fried Potatoes with Truffle Salt / Duck Glace and Confit of Duck / Cheddar Curds / Green Onions / Foie Gras Butter
Backfin Crabmeat / Horseradish Cream Cheese Sauce / Toasted Baguette
Sesame Sticky Rice / House Kimchi
Four Panko Breaded Shrimp / Cole slaw / Lemon / Choice of Cocktail, Tartar or Remoulade sauce
Shrimp / Corn and White Cheddar Grits / Lobster Sauce / Grilled Summer Vegetables
All Jumbo Lump Crab Cake / Roasted Fingerling Potatoes / Seasonal Vegetables
Black Bean Puree / Cilantro Cucumber Avocado Guacamole / Smoked Corn Relish
Smoked Tomato Beurre Blanc / Fingerling Potato Hash / Grilled Asparagus / Green Pea Tendrils
Remoulade Sauce / Lemon
Strawberry Basil Relish and English Pea Risotto / Black Pepper Tuille / Red Wine Glace
Topped with honey and brown sugar
Accompanied by a homemade biscuit drizzled with honey
With tomato jam, olive tapenade, and toasted baguette
Served with Sesame sticky rice and house Kimchi
With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Backfin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacoN
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk bleu cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
With goat cheese crema and shiitake mushrooms
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
This favorite is garnished with mini croutons and anchovies
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
Two poached eggs topped with colossal lump crab meat, asparagus and béarnaise sauce served with hash browns
Three eggs cooked in spicy tomato sauce with basil, accompanied by toasted parmesan baguette, Italian sausage and hash browns
Two eggs served with bacon and hash browns
The Milton Inn's version of this traditional favorite served with hash browns
Petite filet Diane and scrambled eggs with goat cheese and fresh basil served with hash browns
Topped with colossal lump crabmeat, served with hash browns
Cheddar cheese and ham served with hash browns
Peppers, Spinach, Tomatoes, Asparagus, Mushrooms, Sautéed Red Onions
Bleu, Goat, Swiss, Boursin, White Cheddar
Sausage, Smoked Ham, Smoked Bacon, Lobster - add $9, Crab Meat - add $7
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
Single crab cake accompanied by a wild rice blend and seasonal vegetables
Shrimp over corn and white cheddar grits, with Lobster sauce and grilled Summer vegetables
Fried buttermilk breast of chicken and a cornmeal, cheddar and scallion waffle, accompanied by a choice of Tasso red eye gravy or maple syrup
8oz. Burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese. Cheddar, Bleu, Swiss, Boursin or Gruyere
Served with toasted crostini and Grana Padano cheese
Four single herb garlic encrusted chops, sweet potato mousse, seasonal vegetables and rosemary lamb glace
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Six fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
With remoulade sauce and lemon
With tomato jam, olive tapenade, and toasted baguette
Fried potatoes with truffle salt, duck glace and confit of duck, cheddar curds, and green onions with foie gras butter
Strawberry basil relish and English pea risotto, black pepper tuile, red wine glace
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Chef's daily selection of assorted house made charcuterie
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess Dressing
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semihard, cow's milk cheese) with fresh berries and baguette
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
With loaded mashed potatoes, caramelized garlic wild mushrooms and Cabernet sauce, and assorted Spring vegetables
Mint and Dijon Crusted, with butternut squash puree, Spring vegetables, fingerling potatoes and Merlot sauce
Red beet hummus, wild mushroom fricassee, roasted fingerling potatoes, toasted hazelnuts, goat cheese and brown butter
Shrimp over corn and white cheddar grits, with lobster sauce and grilled Summer vegetables
With macadamia nut crust, roasted sweet peppers, bok choy, cilantro coconut emulsion
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
whole or boneless
in Garlic Butter
with Colossal Lump Crab, Asparagus Béarnaise
With remoulade sauce and lemon
Back fin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
With tomato jam, olive tapenade, and toasted baguette
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
Traditional Maryland style shrimp salad on your choice of bread with potato cucumber salad
Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on an Asiago roll, served with potato cucumber salad
8oz burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese: Cheddar, Bleu, Boursin or Gruyere
Served with sauerkraut, corned beef and Gruyere cheese on pumpernickel
Lobster chunks, colossal crab and shrimp tossed in remoulade sauce, served on a hoagie roll with potato cucumber salad and Cole slaw
Fried chicken, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with honey tarragon vinaigrette, raspberry vinaigrette, blue cheese, ranch, Green Goddess or Caesar dressing
Served with toasted crostini and Grana Padano cheese
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
With bacon and onions in a glace served with Jack Tarr potatoes and seasonal vegetables
Served with Sesame sticky rice and house Kimchi
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Three egg omelet with colossal lump crab finished with a creamy crab sauce
Dusted with Chinese five spice, served with a vegetable stir fry and chilled Thai peanut udon noodles
Shrimp over corn and white cheddar grits, with lobster sauce and grilled summer vegetables
Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetable and rosemary lamb glace
Classic style / Mini croutons / Anchovies
Mixed Greens / Honey Tarragon Vinaigrette / Roasted Walnuts / Goat Cheese / Crispy Country Ham
Four Fresh Top Necks / Garlic Butter / Red Pepper / Bacon
House Made Hummus / Avocado / Sriracha / Pita Chips or Fresh Vegetables
Goat Cheese Crème Fraiche / Shiitake Mushrooms
Capers / Red Onion / Creamed Horseradish / Toasted Pumpernickel / Lemon
Anchovy Aioli / Sriracha / Capers / Shallot / Cornichons / Quail Egg Yolk / Smoked Sea Salt / Toasted Baguette
Chef's Creation of Seasonal Sauce and Fresh Toppings
Blackened Beef Tenderloin / Barbecue Sauce / Béarnaise / Smoked Corn and White Cheddar Grits
Linguini Pasta / Three Meat Bolognaise / Crostini / Grana Padano Cheese
Sautéed Chicken Scaloppini / Buttered Linguini / Lemon Parsley Butter
Two Single Chops / Sweet Potato Mousse / Asparagus / Lamb Jus / Roasted Grape Tomatoes
Tomato Jam / Olive Tapenade / Toasted Baguette
Linguini Pesto / Panko Breadcrumbs / Tomato sauce / Prosciutto / Mozzarella / Fresh basil / Ricotta cheese
PEI mussels / Red Curry Cilantro Coconut Milk Broth / Lime / Crostinis
Braised Veal Tongue / Arugula Salad / Lemon Vinaigrette / Pine Nuts
Fried Potatoes with Truffle Salt / Duck Glace and Confit of Duck / Cheddar Curds / Green Onions / Foie Gras Butter
Backfin Crabmeat / Horseradish Cream Cheese Sauce / Toasted Baguette
Sesame Sticky Rice / House Kimchi
Four Panko Breaded Shrimp / Cole slaw / Lemon / Choice of Cocktail, Tartar or Remoulade sauce
Shrimp / Corn and White Cheddar Grits / Lobster Sauce / Grilled Summer Vegetables
All Jumbo Lump Crab Cake / Roasted Fingerling Potatoes / Seasonal Vegetables
Black Bean Puree / Cilantro Cucumber Avocado Guacamole / Smoked Corn Relish
Smoked Tomato Beurre Blanc / Fingerling Potato Hash / Grilled Asparagus / Green Pea Tendrils
Remoulade Sauce / Lemon
Strawberry Basil Relish and English Pea Risotto / Black Pepper Tuille / Red Wine Glace
Topped with honey and brown sugar
Accompanied by a homemade biscuit drizzled with honey
With tomato jam, olive tapenade, and toasted baguette
Served with Sesame sticky rice and house Kimchi
With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Backfin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacoN
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk bleu cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
With goat cheese crema and shiitake mushrooms
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
This favorite is garnished with mini croutons and anchovies
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
Two poached eggs topped with colossal lump crab meat, asparagus and béarnaise sauce served with hash browns
Three eggs cooked in spicy tomato sauce with basil, accompanied by toasted parmesan baguette, Italian sausage and hash browns
Two eggs served with bacon and hash browns
The Milton Inn's version of this traditional favorite served with hash browns
Petite filet Diane and scrambled eggs with goat cheese and fresh basil served with hash browns
Topped with colossal lump crabmeat, served with hash browns
Cheddar cheese and ham served with hash browns
Peppers, Spinach, Tomatoes, Asparagus, Mushrooms, Sautéed Red Onions
Bleu, Goat, Swiss, Boursin, White Cheddar
Sausage, Smoked Ham, Smoked Bacon, Lobster - add $9, Crab Meat - add $7
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
Single crab cake accompanied by a wild rice blend and seasonal vegetables
Shrimp over corn and white cheddar grits, with Lobster sauce and grilled Summer vegetables
Fried buttermilk breast of chicken and a cornmeal, cheddar and scallion waffle, accompanied by a choice of Tasso red eye gravy or maple syrup
8oz. Burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese. Cheddar, Bleu, Swiss, Boursin or Gruyere
Served with toasted crostini and Grana Padano cheese
Four single herb garlic encrusted chops, sweet potato mousse, seasonal vegetables and rosemary lamb glace
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Six fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
With remoulade sauce and lemon
With tomato jam, olive tapenade, and toasted baguette
Fried potatoes with truffle salt, duck glace and confit of duck, cheddar curds, and green onions with foie gras butter
Strawberry basil relish and English pea risotto, black pepper tuile, red wine glace
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
Chef's daily selection of assorted house made charcuterie
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess Dressing
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semihard, cow's milk cheese) with fresh berries and baguette
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
With loaded mashed potatoes, caramelized garlic wild mushrooms and Cabernet sauce, and assorted Spring vegetables
Mint and Dijon Crusted, with butternut squash puree, Spring vegetables, fingerling potatoes and Merlot sauce
Red beet hummus, wild mushroom fricassee, roasted fingerling potatoes, toasted hazelnuts, goat cheese and brown butter
Shrimp over corn and white cheddar grits, with lobster sauce and grilled Summer vegetables
With macadamia nut crust, roasted sweet peppers, bok choy, cilantro coconut emulsion
With smoked tomato beurre blanc, fingerling potato hash, grilled asparagus and green pea tendrils
whole or boneless
in Garlic Butter
with Colossal Lump Crab, Asparagus & Béarnaise
With remoulade sauce and lemon
Back fin crabmeat in a rich horseradish cream cheese sauce served with toasted baguette
Four fresh top necks prepared in the traditional manner with garlic butter, red peppers and bacon
Capers, red onion, creamed horseradish, served with pumpernickel and lemon
PEI mussels presented in a red curry cilantro coconut milk broth with lime and served with crostinis
With anchovy aioli, capers, shallot, cornichons, quail egg yolk, and toasted baguette
Braised veal tongue with arugula salad, lemon vinaigrette, and pine nuts
French, soft, triple-crème cow's milk cheese
French, semi-hard, sheep's milk blue cheese
Irish, semi-hard, cow's milk cheese) with fresh berries and baguette
Chef Boston's award winning version of this Maryland classic laced with jumbo lump crabmeat
With goat cheese crème and shiitake mushrooms
Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham
This favorite is garnished with mini croutons and anchovies
With tomato jam, olive tapenade, and toasted baguette
Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess dressing
Traditional Maryland style shrimp salad on your choice of bread with potato cucumber salad
Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on an Asiago roll, served with potato cucumber salad
8oz burger served on a toasted Asiago roll with bacon, potato cucumber salad and your choice of cheese: Cheddar, Bleu, Boursin or Gruyere
Served with sauerkraut, corned beef and Gruyere cheese on pumpernickel
Lobster chunks, colossal crab and shrimp tossed in remoulade sauce, served on a hoagie roll with potato cucumber salad and Cole slaw
Fried chicken, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with honey tarragon vinaigrette, raspberry vinaigrette, blue cheese, ranch, Green Goddess or Caesar dressing
Served with toasted crostini and Grana Padano cheese
With roasted garlic and caramelized onion mash, caulilini and roasted carrots with tarragon butter, with a raspberry gastrique
With bacon and onions in a glace served with Jack Tarr potatoes and seasonal vegetables
Served with Sesame sticky rice and house Kimchi
Black bean puree, cilantro cucumber avocado guacamole, and smoked corn relish
Three egg omelet with colossal lump crab finished with a creamy crab sauce
Dusted with Chinese five spice, served with a vegetable stir fry and chilled Thai peanut udon noodles
Shrimp over corn and white cheddar grits, with lobster sauce and grilled summer vegetables
Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetable and rosemary lamb glace
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