Milton Inn

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

Grana Padano encrusted mozzarella, fried and served with spicy marinara

Chef Boston's award winning version of the maryland classic

Freshly shucked topnecks prepared with garlic butter, red peppers and bacon

Freshly shucked topnecks prepared with garlic butter, red peppers and bacon

Freshly shucked topnecks prepared with garlic butter, red peppers and bacon

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

Backfin crab meat in a rich imperial sauce served with french bread croutons

Four jumbo gulf shrimp in a scampi sauce served with toasted baguettes

Blackened beef tenderloin tips with barbecued sauce, bearnaise and cheddar grits

Shrimp and andouille grits in garlic sauce with tomato concasse

Smoked turkey breast, bacon, avocado, crumbled blue cheese, chopped tomatoes and chopped eggs served over mixed field greens with strawberry vinaigrette or caesar dressing

Garnished with mini croutons and anchovy topped with a grilled chicken breast. Chicken also available blackened

With bacon and onions in a glace served with mashed potatoes and fresh vegetables

8oz. Burger grilled to perfection served on a toasted asiago garlic roll with bacon and your choice of cheese, served with potato chips and cole slaw cheddar, blue, swiss, boursin or gruyere

Traditional maryland crab cake served on a asiago garlic roll served with potato chips and cole slaw.

New York strip cooked to perfection topped with gruyere cheese, onions and mushrooms on a toasted baguette with potato chips and cole slaw

Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on a toasted asiago garlic roll, served with potato chips.

Traditional Maryland style shrimp salad served on choice of bread served with cole slaw.

Topped with honey and brown sugar

Accompanied by homemade biscuits drizzled with honey

Served with capers, creamed horseradish, red onion and lemon

Garnished with mini croutons and anchovy

With cucumber, tomato, onion, red peppers and a touch of tequila

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

With tomato red pepper coulis, pesto oil and seasonal vegetables

Breast of chicken served with spring onion and mushroom risotto, wilted spinach and Moscato thyme reduction

Served with Gouda mashed potatoes, grilled summer vegetables, white grape coulis and pork reduction

Wild mushrooms, grana padano cheese and fresh herbs encased in a delicate phyllo atop sauteed spinach with tomato red pepper coulis and pesto oil

Accompanied by a wild rice blend and seasonal vegetables

8oz. Burger grilled to perfection, served on a toasted asiago roll with homemade potato chipsand choice of cheese. Cheddar, blue, swiss, boursin or gruyere with bacon add $2.00, with crab dip add $5.00

With Smithfield ham and cheddar cheese, served with hash browns

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

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

Breast of chicken served with sping onion and mushroom risotto, wilted spinach and moscato thyme reduction

Served with smoked Gouda mashed potatoes, grilled summer vegetables, white grapes and pork reduction

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

Served with bacon and hash browns

Filet medallions diane and scrambled eggs with goat cheese and fresh basil served with hash browns

Eggs rockefeller two poached eggs topped with spinach, shallot and pernod cream, finished with hollandaise sauce and served with hash browns

The milton inn's version of this traditional favorite served with hash browns.

Poached eggs oscar two poached eggs topped with jumbo lump crab meat, asparagus and bearnaise sauce, served with hash browns

Topped with jumbo lump crabmeat served with hash browns

Cheddar cheese and ham served with hash browns.

Choose up to 3 items served with hash browns. Any additional item 1 each. Vegetables: Asparagus, mushrooms, peppers, sauteed red onions, spinach, tomatoes. Cheeses: Blue, cheddar, goat, swiss. Meats/Seafood: Apple wood smoked bacon, sausage, smoked ham, crab meat add $5.00, lobster add $6.00

Topped with honey and brown sugar

Accompanied by homemade biscuits drizzled with honey

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

Backfin crab meat in a rich imperial sauce served with french bread croutons.

Served with capers, creamed horseradish, red onion and lemon

This historic favorite is garnished with mini-croutons and anchovy

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

Chef boston's award winning version of this maryland classic

Four fresh top necks prepared in the traditional manner with garlic butter red peppers and bacon

Fried oyster served over an heirloom tomato smoked corn salad tossed wtih basil vinaigrette

St. andre soft-ripened, triple cream cheese, epoisses and aged guinness cheddar with fresh and dried fruits and baguette

Chef boston's award winning version of this maryland favorite is laced with jumbo lump crabmeat.

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

This favorite is garnished with mini croutons and anchovy

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

Pan seared atlantic salmon topped with feta, tomato, calamata, cucumber and crab relish, served with anna potatoes.

Breast of chicken served with spring onion and mushroom risotto, wilted spinach and Moscato thyme reduction

Spinach risotto with shrimp, crab and mussels in a garlic butter sauce, single lobster tail with drawn butter, clams casino and oysters rockefeller accompanied by asparagus

Pan seared hudson valley duck breast with peach bourbon reduction, goat cheese caramelized onion pave, grilled peaches and asparagus

Served with gouda mashed potatoes, grilled summer vegetables, white grape coulis and pork reduction

12oz. Rib eye with horseradish pave, grilled asparagus heirloom tomato confit and red wine reduction

Lobster, rockfish, jumbo lumps of crab meat, mussels and shrimp in a creamy dill sauce, served with vegetable and wild mushroom risotto.

Wild mushrooms, grana padano cheese and fresh herbs encased in a delicate phyllo atop sautéed spinach with tomato red pepper coulis and pesto.

6oz. Lobster tail with lemon and drawn butter, served with jack tarr potatoes and seasonal vegetables

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

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

Served with smoked Gouda mashed potatoes, grilled summer vegetables, white grapes and pork reduction

Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with rosemary glaze, accompanied by potato hash and seasonal vegetables

Filet mignon served wtih jack tarr potatoes and seasonal vegetables, finished with smoked tomato compond butter

Breast of chicken served with spring onion and mushroom risotto, wilted spinach and Moscato thyme reduction

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

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

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

Shrimp & andouille grits in garlic sauce with tomato concasse

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

Presented with spinach risotto, tomato concassé and garlic cream

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

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

Clams casino, guinness cheddar, chicken liver mousse, shrimp & grits and smoked salmon rose.

St. andre soft-ripened, triple-cream cheese, epoisses and aged guinness cheddar with fresh and dried fruits and baguette

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

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

Garnished with mini croutons and anchovy

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

With cucumber, tomato, onion, red peppers and a touch of tequila

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

Served with horseradish, capers, red onion, lemon and toast point

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

Chef's daily selection

Topped with honey and brown sugar

Accompanied by a homemade biscuits drizzled with honey

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

Served with capers, creamed horseradish, red onion and lemon

Garnished with mini croutons and anchovy

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

With cucumber, tomato, onion, red pepper and a touch of tequila

Topped with brown butter and caper sauce; served with blended wild rice and seasonal vegetables

With bacon and onions in red wine demi-glace served with mashed potatoes and fresh vegetables

ender medallions layered with spinach, swiss cheese and prosciutto ham, topped with rosemary glaze, accompanied by potato hash

Wild mushrooms, grana padano cheese and fresh herbs encased in a delicate phyllo atop sauteed spinach with tomato red pepper coulis and pesto oil

Breast of chicken served with jack tarr potatoes, seasonal vegetables and moscato thyme reduction

Served with jack tarr potatoes and seasonal vegetables, topped with grape coulis and pork reduction

Topped with jumbo lump crab meat, served with hash browns

Filet medallions diane and scrambled eggs with goat cheese and fresh basil, served with hash browns

The milton inn's version of this tradition favorite served with hash browns

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

With tomato red pepper coulis, pesto oil and seasonal vegetables

Breast of chicken served with spring onion and mushroom risotto, wilted spinach and moscato thyme reduction

Served with Gouda mashed potatoes, grilled summer vegetables, white grape coulis and pork reduction

Wild mushrooms, grana padano cheese and fresh herbs encased in a delicate phyllo atop sauteed spinach with tomato red pepper coulis and pesto oil

Chef boston's award winning version of this maryland classic

With a hint of sherry and old bay seasoning

Served with gouda mashed potatoes, grilled summer vegetables, white grape coulis and pork reduction

Breast of chicken served with spring onion and mushroom risotto, wilted spinach and Moscato thyme reduction

Boneless breast of chicken topped with jumbo lumps of crabmeat, asparagus and bearnaise sauce

Herb encrusted and served with red pepper, tomato coulis, pesto oil and seasonal vegetables

Served with wilted spinach on a polenta cake and lobster nuggets in a lemon thyme beurre blanc sauce

Accompanied by a wild rice blend and seasonal vegetables

All jumbo lump crab delicately seasoned with old bay, topped with imperial sauce and cooked until golden brown, served with jack tarr potatoes and seasonal vegetables

12oz. Rib eye with horseradish potato pave, grilled asparagus heirloom tomato confiet and red wine reduction

Topped with chasseur sauce; served with roasted red bliss potatoes and seasonal vegetables

Four double garlic breadcrumb encrusted chops served with asparagus hollandaise and sweet potato mousse

Filet mignon topped with a jumbo lump crab cake and bearnaise sauce served with jack tarr potatoes and seasonal vegetables

Wild mushrooms, grana padano cheese and fresh herbs encased iin a delicate phyllo atop sauteed spinach with tomato coulis and pesto

Filet mignon topped with bearnaise sauce and a lobster tail served with drawn butter, jack tarr potatoes and seasonal vegetables

Filet mignon topped with bearnaise sauce and a lobster tail served with drawn butter, jack tarr potatoes and seasonal vegetables

Two 6oz lobster tails served with drawn butter, jack tarr potatoes and seasonal vegetables

One 6oz. lobster tail served with drawn butter, jack tarr potatoes and seasonal vegetables

6oz. Lobster tail topped with a maryland jumbo lump crab cake and Imperial sauce, cooked until golden brown, served with jack tarr potatoes and seasonal vegetables

Two 6oz. lobster tails topped with a maryland jumbo lump crab cake and imperial sauce, cooked until golden brown, served with jack tarr potatoes and seasonal vegetables

Topped with black olives, tomato concasse and caper beurre blanc; served with blended wild rice and seasonal vegetables

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

Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop sauteed spinach with red pepper tomato coulis and pesto oil

Served with smoked gouda mashed potatoes, grilled summer vegetables, white grape coulis and pork reduction

Tender medallions layered with spinach, swiss cheese and prosciutto ham, topped with rosemary glaze, accompanied by potato hash and seasonal vegetables

Topped with smoked tomato compound butter, served with jack tarr potatoes and seasonal vegetables

Bresat of chicken served with spring onion and mushroom risotto, wilted spinach and moscato thyme reduction

With a cabernet reduction, prosciutto pave, radish & dragon carrot salad tossed in sherry vinaigrette

Rhubarb chutney and smithfield ham

With sweet and sour dipping sauce

With curry marinara fruits de mer

Served with cocktail sauce

With tarragon creme fraiche and caviar

Serves 25 guests

Per person

With citrus apple relish

With grape tomato skewers

With red onions, capers, creamed horseradish and toast points

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

Six oysters enrobed with spinach, shallot and Pernod cream, finished with hollandaise

With jumbo lump crab, fresh basil and marinara sauce

apple and rosemary, lemon or raspberry sorbet

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

Presented with spinach risotto, tomato concassé and garlic cream

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

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

With cucumber, tomato,onion, red pepper and a touch of tequila

Grana padano encrusted mozzarella, fried and served with spicy marinara

Garnished with mini croutons and anchovy

Vine ripened tomatoes, crumbled blue cheese and mini croutons

Mesclun greens tossed with strawberry vinaigrette, fresh strawberries, candied almonds, grapes and crumbled blue cheese

Watercress and belgian endive topped with mushrooms, granny smith apples and red wine vinaigrette

With warm bacon dressing, mushrooms, thinly sliced red onions and chopped egg

Garnished with mini croutons and anchovy

With balsamic vinaigrette

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

With sun dried tomato cream

Cedar plank salmon with beet & truffle risotto, grilled asparagus and raspberry mint hollandaise

Grilled herb & fennel marinated squab with roasted red pepper smoked corn English pea shiitake mushroom ragout, finished with merlot reduction

Serves 25 guests

Two oysters, two clams and two Gulf shrimp per person

Vanilla custard with a caramelized sugar coating

Genoise soaked in coffee syrup with alternating layers of chocolate and mascarpone mousse, lightly dusted with cocoa powder

Mango, raspberry and lemon presented on a cookie palette

Dense, fudgey, flourless chocolate cake enrobed with a silky ganache and garnished with truffles

Chocolate graham crust filled with creamy peanut butter mousse and rich chocolate ganache, garnished with roasted, crushed peanuts and caramel

Caramel studded with macadamia nuts, covered with cream cheese mousse over a chocolate cookie base. Poured with chocolate ganache and topped with macadamia nuts

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

Five layers of moist yellow cake filled with pastry cream and a touch of rum, then enrobed with chocolate fudge icing

Pineapple, raisins, walnuts and carrots crowd the layers with cream cheese icing and ground walnuts as the finishing touch

An American classic, strawberry shortcake with a twist. Layers of yellow cake skimmed with raspberry marmalade and then fresh whipped cream and oodles of strawberries

A delicate lemon chiffon torte streamed with whole raspberries and finished with lemon gelee and white chocolate shavings

Served with melon sorbet