Send To Printer
Appetizers
Lobster Bruschetta
lobster claw, oven roasted grape tomatoes, kalamata olives and basil
on grilled crostini with micro green salad…18
House Made Tanqueray and Dill Gravlax
gravlax atop fried wonton with vodka crème frâiche, tobiko caviar,
garnished with dill…16
Hudson Valley Smoked Duck Breast
smoked duck breast atop a toasted baguette with melted brie, served with radish carpaccio
drizzled with Cumberland sauce…15
Clams Casino
eight fresh top necks prepared in the traditional manner with garlic butter,
red peppers and bacon…16
Hudson Valley Seared Foie Gras
fennel pollen dusted Foie Gras with shiitake mushroom duxelle inside potato cannelloni
finished with chive oil and aged balsamic…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
Sea Diver Scallops
pan seared sea diver scallops served on English cucumber, roasted tomatoes, sliced garlic
and fresh oregano atop feta cheese drizzled with infused tomato olive oil…17
Fried Oysters
three oysters fried with heirloom tomatoes, micro greens tossed in
basil vinaigrette and olive oil and served with smoked corn relish and remoulade sauce…14
Appetizer Sampler for Two
clams casino, smoked duck, fried oysters with smoked corn relish
and Foie Gras…40
Artisan Cheese Plate – St. André (soft-ripened, triple-cream cheese), Roquefort and aged Guinness cheddar with
fresh and dried fruits and baguette…16
Soups and Salads
Maryland Crab Soup
Chef Brian’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 jumbo shrimp and lump crabmeat…12
Heirloom Tomato and Smoked Corn Salad
served on a bed of Boston lettuce with Italian basil vinaigrette…11
Caesar Salad
this favorite is garnished with mini croutons and anchovy…10
Raspberry Salad
mesclun greens tossed with raspberry vinaigrette, fresh raspberries,
pine nuts and crumbled blue cheese…11
Entrées
Crab Crusted Atlantic Salmon
served with wilted baby arugula tossed in shallots and bacon, truffle and corn coulis,
arugula pesto and pine nut spaetzle…38
Blackened Mahi Mahi
topped with citrus salsa and Cointreau beurre blanc over a ricotta and cucumber risotto
served with asparagus and carrots…35
Seafood Andor
lobster, rockfish, jumbo lumps of crabmeat, mussels and shrimp in a creamy dill sauce;
served with vegetable and wild mushroom risotto…36
Mesquite Rubbed Hudson Valley Duck
mesquite seared duck breast, smoked corn grits, peach gastrique and
a bouquetière of vegetables…33
Roasted Breast of Chicken
with grilled summer vegetables, roasted fingerling potatoes and finished with
oregano sherry vinaigrette and chicken jus…30
Jerk Marinated Pork Chop
served with andouille risotto, grilled pineapple, sautéed Swiss chard and finished with
pineapple key lime coulis…31
Grilled Filet of Beef
8oz filet topped with tomato, prosciutto, buffalo mozzarella, Marsala demi glaze,
served with purple peruvian mashed potatoes, broccoli and white asparagus…36
Sautéed Shrimp, Crab and Mussels
jumbo shrimp, lumps of crab and mussels tossed with penne pasta and a spicy marinara sauce
sprinkled with Grana Padano cheese…32
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…28
Sides
grilled summer vegetables…6 tomato half with garlic bread crumbs…5
jack tarr potatoes…6 haricot verts…6
sautéed spinach in garlic butter…6 sweet potato mousse…6
white cheddar and smoked corn grits…6 wild mushroom risotto…6
steamed asparagus…7 sautéed mushrooms in garlic butter…7
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
