The Milton Inn

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