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Milton Inn

(410) 771-4366

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  • 14833 York Rd, Sparks, MD 21152
  • Restaurant website
  • No cuisines specified

  • $$$$$
  • Milton Inn

  • (410) 771-4366
  • Lunch
  • Main
  • Brunch
  • Dinner
  • Prix Fixe
  • Catering
  • Appetizers and Soups
    • Smoked Salmon Rose $12.00

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

    • Hot Crab Dip $14.00

      Backfin crabmeat in a rich Imperial sauce served with French bread croutons

    • Chicken Liver Mousse $12.00

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

    • Seafood Martini $18.00

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

    • Pan Seared Foie Gras $19.00

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

    • Mozzarella en Carrozza $12.00

      Grana Padano encrusted mozzarella, fried and served with spicy marinara

    • Clam Casino $14.00

      Six freshly shucked topnecks prepared with garlic butter, red pepper and bacon

    • Maryland Crab Soup $11.00

      Chef boston's award winning version of this maryland classic

    • Chilled Seafood Gazpacho $12.00

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

  • Salads
    All salads can be served with grilled, marinated chicken breast. Add $8.00
    • Caesar Salad $8.00

      This historic favorite is garnished with mini croutons and anchovy

    • Cobb Salad $16.00

      Smoked turkey, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with strawberry vinaigrette or caesar dressing.

    • Strawberry Salad $12.00

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

  • Entrees
    • Sauteed Rainbow Trout $17.00

      Served with blended wild rice and seasonal vegetables, topped with brown butter and capers

    • Sauteed Shrimp, Crab and Mussels $18.00

      Shrimp, mussels and crab over penne pasta in a spicy marinara sauce sprinkled with grana padano cheese

    • Crabmeat Omelet $19.00

      Three egg omelet with jumbo lump crabmeat finished with a creamy crab sauce

    • Grilled Salmon Caesar Salad $24.00

      Traditional caesar salad topped with an 8oz. grilled atlantic salmon filet.

    • Pan Seaed Duck Breast $24.00

      Pan seared hudson valley duck breast with peach bourbon reduction, sweet potato mousse and seasonal vegetables.

    • Herb Seared Pork Chop $17.00

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

    • Grilled Filet of Beef $19.00

      6oz. Filet served with jack tarr potatoes and seasonal vegetables topped with smoked tomato compound butter and red wine sauce

    • Veal Scaloppine $17.00

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

    • Rack of Lamb $24.00

      Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetables and a rosemary lamb glace

    • Calves Liver $17.00

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

    • Wild Mushroom Phyllo $15.00

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

    • Ginger & Garlic Marinated Breast of Chicken $17.00

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

    • Surf & Turf $35.00

      6oz. Filet topped with bearnaise sauce and a 6oz lobster tail with drawn butter, served with jack tarr potatoes and seasonal vegetables

  • Ala Carte Steaks and Fish
    Add 4oz. jumbo lump in garlic butter, or 4oz crab cake 12 blackened spices available
    • 12oz. Red Eye or NY Strip $31.00

    • 8oz. Filet Mignon $32.00

    • 12oz. Filet Mignon $41.00

    • 8oz. Swordfish $31.00

    • 8oz. Salmon $29.00

    • 8oz. Tuna $31.00

  • Sauces
    • Red Wine $4.00

    • Roguefort $4.00

    • Root Beer Demi-Glace $4.00

    • Smoked Tomato Compound Butter $3.00

    • Beurre Meuniere $3.00

    • Creamy Dill $4.00

    • Lemon Butter with Capers $4.00

  • Sides
    • Haricot Verts $7.00

    • Sweet Potato Mousse $7.00

    • Sauteed Spinach in Garlic Butter $7.00

    • Grilled Summer Vegetables $7.00

    • Jack Tarr Potatoes $7.00

    • Steamed Asparagus $7.00

  • Summer Restaurant Week - Appetizers
    • Chicken Liver Mousse $20.00

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

    • Smoked Salmon Rose $20.00

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

    • Casesar Salad $20.00

      Garnished with mini croutons and anchovy

    • Chilled Gazpacho $20.00

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

  • Summer Restaurant Week - Entrees
    • Lobster Tail $20.00

      6oz. Lobster tail with lemon and drawn butter, served with jack tarr potatoes and wilted spinach

    • Sauteed Shrimp, Crab and Mussels $20.00

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

    • Wild Mushroom Phyllo $20.00

      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

    • Herb Seared Pork Chop $20.00

      Served with Jack Tarr potatoes and seasonal vegetables, topped with grape coulis and pork reduction

    • Veal Scaloppini $20.00

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

    • Calves Liver $20.00

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

    • Ginger & Garlic Breast of Chicken $20.00

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

  • Sandwiches
    Served on choice of croissant, sour dough or Pain de Mie with fresh cole slaw
    • Shrimp Salad $16.00

      Traditional Maryland-style shrimp salad

    • Black Angus Burger $12.00

      8oz. Burger grilled to perfection served on a toasted Asiago garlic roll with homemade potato chips with choice of cheese: cheddar, blue, swiss, boursin or gruyere. With bacon add $2.00, with crab dip add $5.00

    • Grilled Chicken Sandwich $14.00

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

    • Lobster and Smoked Salmon Club $22.00

      On pain de Mie with basil oil red pepper tomato coulis, fresh field greens and cole slaw

    • Triple Decker Club Sandwich $14.00

      Smoked turkey breast, bacon, avocado, hard cooked egg, lettuce, tomato and basil mayonnaise served on Pain de Mie with homemade potatoe chips

  • The Milton Inn Lounge Menu - Appetizers And Soups
    • Chilled Seafood Gazpacho $12.00

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

    • Mozzarella en Carrozza $12.00

      Grana Padano encrusted mozzarella, fried and served with spicy marinara

    • Maryland Crab Soup $11.00

      Chef Boston's award winning version of the maryland classic

    • Clams Casino (Four Clams) $9.00

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

    • Clams Casino (Six Clams) $13.00

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

    • Clams Casino (Eight Clams) $17.00

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

    • Fried Oyster & Heirloom Tomato Salad $16.00

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

    • Hot Maryland Crab Dip $15.00

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

    • Shrimp Scampi $14.00

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

    • Blackened Beef Tenderloin Tips $12.00

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

    • Shrimp & Andouille Grits $18.00

      Shrimp and andouille grits in garlic sauce with tomato concasse

  • The Milton Inn Lounge Menu - Salad And Sandwiches
    • Cobb Salad $18.00

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

    • Chicken Caesar Salad $19.00

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

    • Calves Liver $17.00

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

    • Black Angus Burger $15.00

      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

    • Crab Cake Sandwich $18.00

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

    • New York Strip Sandwich $17.00

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

    • Grilled Chicken Breast Sandwich $15.00

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

    • Shrimp Salad Sandwich $16.00

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

  • Ala Carte Steaks and Fish
    Add seared foie gras $12.00, add lobster tail $18.00, Add 4oz jumbo lump in garlic butter, or 4oz crab $12.00, oscar style with jumbo lump crab, asparagus & bearnaise $16.00
    • 12oz. Rib Eye or NY Strip $31.00

    • 16oz. NY Strip $37.00

    • 8oz. Filet Mignon $32.00

    • 12oz. Filet Mignon $41.00

    • 18oz. Cowboy Steak $49.00

    • 18oz. Beef Porterhouse $46.00

    • 8oz. Salmon $29.00

    • 8oz. Swordfish $31.00

    • 8oz. Tuna $31.00

    • 18oz. Dover Sole (Whole or Boneless) $55.00

    • 6oz. Lobster Tail $23.00

    • Twin Lobster Tails $46.00

  • Sauces
    • Bearnaise $4.00

    • Red Wine $4.00

    • Roquefort $4.00

    • Root Beer Demi-Glace $4.00

    • Dijon Peppercorn $4.00

    • Foie Gras and Shiitake Butter $4.00

    • Hollandaise $4.00

    • Beurre Meuniere $3.00

    • Charon $3.00

    • Creamy Dill $4.00

    • Lemon Butter with Capers $4.00

    • Caper, Tomato and Black Olive Beurre Blanc $4.00

  • Sides
    All steaks and fish are seasoned with salt and pepper, grilled or pan-seared and brushed with whole butter
    • Grilled Summer Vegetables $7.00

    • Jack Tarr Potatoes $7.00

    • Sauteed Spinach in Garlic Butter $7.00

    • White Cheddar & Smoked Corn Grits $7.00

    • Steamed Asparagus $7.00

    • Tomato Half with Garlic Bread Crumbs $7.00

    • Haricot Vert $7.00

    • Sweet Potato Mousse $7.00

    • Wild Mushroom Risotto $7.00

    • Sauteed Mushrooms in Garlic Butter $7.00

  • Summer Restaurant Week - Appetizer Selections
    • Baked Half Pink Grapefruit $25.00

      Topped with honey and brown sugar

    • Seasonal Berries $25.00

      Accompanied by homemade biscuits drizzled with honey

    • Smoked Salmon Rose $25.00

      Served with capers, creamed horseradish, red onion and lemon

    • Caesar Salad $25.00

      Garnished with mini croutons and anchovy

    • Chilled Gazpacho $25.00

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

  • Entree Selections
    • French Toast $14.00

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

    • Pan Seared Atlantic Salmon $23.00

      With tomato red pepper coulis, pesto oil and seasonal vegetables

    • Ginger & Garlic Marinated Breast of Chicken $17.00

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

    • Herb Seared Pork Chop $17.00

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

    • Wild Mushroom Phyllo $15.00

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

    • Maryland Jumbo Lump Crab Cake $18.00

      Accompanied by a wild rice blend and seasonal vegetables

    • Black Angus Burger $14.00

      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

  • Summer Restaurant Week - Entree Selections
    • Ham & Cheese Omelet $25.00

      With Smithfield ham and cheddar cheese, served with hash browns

    • Eggs Benedict $25.00

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

    • French Toast $25.00

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

    • Ginger & Garlic Breast of Chicken $25.00

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

    • Herb Seared Pork Chop $25.00

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

    • Wild Mushroom Phyllo $25.00

      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

  • Egg Selections
    • Two Eggs any Style $11.00

      Served with bacon and hash browns

    • Steak and Eggs $21.00

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

    • Eggs Rockefeller $16.00

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

    • Eggs Benedict $15.00

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

    • Poached Eggs Oscar $18.00

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

  • Sunday Brunch - Omelet Selections
    • Crabmeat Omelet $18.00

      Topped with jumbo lump crabmeat served with hash browns

    • Ham and Cheese Omelet $14.00

      Cheddar cheese and ham served with hash browns.

    • Make Your Own Omelet $15.00

      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

  • Sides
    • 3 Slices Apple Wood Smoked Bacon $4.00

    • 4 Breakfast Sausage Links $4.00

    • Hash Browns $3.00

    • Toast $2.00

    • English Muffins $2.00

  • Appetizers
    • Baked Half Pink Grapefruit $4.00

      Topped with honey and brown sugar

    • Seasonal Berries $11.00

      Accompanied by homemade biscuits drizzled with honey

    • Chicken Liver Mousse $12.00

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

    • Hot Crab Dip $15.00

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

    • Smoked Salmon Rose $9.00

      Served with capers, creamed horseradish, red onion and lemon

    • Caesar Salad $10.00

      This historic favorite is garnished with mini-croutons and anchovy

    • Strawberry Salad $12.00

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

    • Maryland Crab Soup $11.00

      Chef boston's award winning version of this maryland classic

    • Clams Casino $8.00

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

    • Fried Oyster & Heirloom Tomato Salad $16.00

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

    • Artisan Cheese Plate $18.00

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

  • Soups and Salads
    • Maryland Crab Soup $11.00

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

    • Chilled Seafood Gazpacho $12.00

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

    • Caesar Salad $10.00

      This favorite is garnished with mini croutons and anchovy

    • Strawberry Salad $12.00

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

  • Entrees
    • Pan Seared Salmon $39.00

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

    • Ginger & Garlic Marinated Chicken $32.00

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

    • Shellfish Sampler $58.00

      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 Duck Breast $35.00

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

    • Herb Seared Pork Chop $35.00

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

    • Grilled Filet of Beef $39.00

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

    • Seafood Andor $36.00

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

    • Wild Mushroom Phyllo $29.00

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

    • Tomato Half with Garlic Bread Crumbs $7.00

    • Haricot Verts $7.00

    • Sweet Potato Mousse $7.00

    • Mushoom Risotto $7.00

    • Sauteed Mushrooms in Garlic Butter $7.00

    • Grilled Summer Vegetables $7.00

    • Jack Tarr Potatoes $7.00

    • Sauteed Spinach in Garlic Butter $7.00

    • White Cheddar & Smoked Corn Grits $7.00

    • Steamed Asparagus $7.00

  • Summer Restaurant Week - Entrees
    • Lobster Tail

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

    • Sauteed Shrimp, Crab and Mussels $35.00

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

    • Wild Mushroom Phyllo $35.00

      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

    • Herb Seared Pork Chop $35.00

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

    • Veal Scaloppini $35.00

      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 $35.00

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

    • Ginger & Garlic Breast of Chicken $35.00

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

  • Appetizers
    • Smoked Salmon Rose $17.00

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

    • Chicken Liver Mousse $15.00

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

    • Clams Casino $17.00

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

    • Shrimp & Andouille Grits $18.00

      Shrimp & andouille grits in garlic sauce with tomato concasse

    • Pan Seared Foie Gras $19.00

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

    • Prince Edward Island Mussels $15.00

      Presented with spinach risotto, tomato concassé and garlic cream

    • Seafood Martini $19.00

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

    • Fried Oyster & Heirloom Tomato Salad $16.00

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

    • Appetizer Sampler for Two $40.00

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

    • Artisan Cheese Plate $18.00

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

  • Summer Restaurant Week - Appetizers
    • Chicken Liver Mousse $35.00

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

    • Strawberry Salad $35.00

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

    • Caesar Salad $35.00

      Garnished with mini croutons and anchovy

    • Clams Casino $35.00

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

    • Chilled Gazpacho $35.00

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

  • Lunch Prix Fixe Menu - Appetizer
    $20.00
    • Chicken Liver Mousse

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

    • Smoked Salmon Rose

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

    • Strawberry Salad

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

    • Soup of the Day

      Chef's daily selection

  • Sunday Brunch Menu - Appetizers
    $34.00
    • Baked Half Pink Grapefruit

      Topped with honey and brown sugar

    • Seasonal Berries

      Accompanied by a homemade biscuits drizzled with honey

    • Chicken Liver Mousse

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

    • Smoked Salmon Rose

      Served with capers, creamed horseradish, red onion and lemon

    • Caesar Salad

      Garnished with mini croutons and anchovy

    • Strawberry Salad

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

    • Chilled Gazpacho

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

  • Lunch Prix Fixe Menu - Entree
    $20.00
    • Sauteed Brook Trout

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

    • Calves Liver

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

    • Veal Scaloppine

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

    • Wild Mushroom Phyllo

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

    • Ginger & Garlic Marinated Breast of Chicken

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

    • Herb Seared Pork Chop

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

  • Sunday Brunch Menu - Entree Selections
    $34.00
    • Crabmeat Omelet

      Topped with jumbo lump crab meat, served with hash browns

    • Steak and Eggs

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

    • Eggs Benedict

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

    • French Toast

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

    • Pan Seared Salmon

      With tomato red pepper coulis, pesto oil and seasonal vegetables

    • Ginger & Garlic Marinated Breast of Chicken

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

    • Herb Seared Pork Chop

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

    • Wild Mushroom Phyllo

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

  • Soup Selections
    • Maryland Crab Soup $11.00

      Chef boston's award winning version of this maryland classic

    • Cream of Crab $11.00

      With a hint of sherry and old bay seasoning

  • Entrees
    • Herb Seared Pork Chop $35.00

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

    • Ginger & Garlic Marinated Chicken $32.00

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

    • Chicken Oscar $34.00

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

    • Pan Seared Atlantic Salmon $34.00

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

    • Pan Seared Swordfish $34.00

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

    • Maryland Jumbo Lump Crab Cakes $38.00

      Accompanied by a wild rice blend and seasonal vegetables

    • Crab Imperial $36.00

      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

    • Grilled Rib Eye of Beef $39.00

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

    • Seared Black Angus Strip Steak $35.00

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

    • Grilled Rack of Lamb au Jus $44.00

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

    • Filet of Chesapeake $38.00

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

    • Wild Mushroom Phyllo $30.00

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

    • Surf & Turf (8oz. Filet) $58.00

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

    • Surf & Turf (6oz. Filet) $51.00

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

    • Twin Lobster Tails $52.00

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

    • Single Lobster Tail $31.00

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

    • Stuffed Lobster Tail $43.00

      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

    • Double Stuffed Lobster Tails $76.00

      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

  • Chef's Tasting Menu - Entrees
    • Sauteed Trout Livornaise $42.00

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

    • Sauteed Shrimp, Crab and Mussels $42.00

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

    • Wild Mushroom Phyllo $42.00

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

    • Herb Seared Pork Chop $42.00

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

    • Veal Scaloppini $42.00

      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 $42.00

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

    • Ginger & Garlic Marinated Chicken $42.00

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

  • Wine Dinner - Entree
    • Entree Pink Peppercorn & Herb Crusted Lamb Chop

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

  • Hors d'Oeuvre - Passed
    25 Pieces on each tray, chef boston suggests 3 or 4 per person if doing a sit down dinner
    • Belgian Endive with Herb and Pepper Relish $50.00

    • Smoked Salmon Canape $65.00

    • Curried Chicken in a Puff Pastry $65.00

    • Sesame Chicken with Raspberry Horseradish Sauce $65.00

    • Cornbread Topped with Pineapple $65.00

      Rhubarb chutney and smithfield ham

    • Asparagus and Parmesan Puffs $65.00

    • Greek Spanakopita Triangles $65.00

    • Goat Cheese and Tomato Tarts $65.00

    • Fontina Fondue $65.00

    • Thai Spring Rolls $80.00

      With sweet and sour dipping sauce

    • Miniature Chicken Cordon Bleu $80.00

    • Seared Tuna Tonnato $90.00

    • Grilled Filet of Beef on a Crispy Crouton $90.00

    • Prosciutto, Tomato and Olive Bruschetta $90.00

    • Curried Shrimp on Wontons $90.00

    • Barbecued Gulf Shrimp Wrapped in Bacon $90.00

    • Fried Bluepoint Oysters with Remoulade Sauce $90.00

    • Belgian Endive Spears $90.00

      With curry marinara fruits de mer

    • Miniature Crab cakes $100.00

      Served with cocktail sauce

    • Lobster Medallion Atop Brioche $110.00

      With tarragon creme fraiche and caviar

    • Baby Lamb Chops $110.00

  • Hors d'Oeuvre - Stationary
    • Clams Casino $80.00

    • Baked Brie Wheel with Raspberry Sauce $80.00

    • Creamy Maryland Jumbo Lump Crab Dip $110.00

    • Assorted Artisan Cheeses $140.00

    • Poached Salmon Display $150.00

      Serves 25 guests

    • Smoked Salmon Station $6.00

      Per person

  • Wine Dinner - Passed Hors d' Oeuvres
    • Chilled Oyster on the Half Shell

      With citrus apple relish

    • Grilled chicken & citrus Thai summer Roll

    • Herb Marinated Mozzarella

      With grape tomato skewers

  • Appetizers
    • Smoked Salmon Rose $16.00

      With red onions, capers, creamed horseradish and toast points

    • Clams Casino $16.00

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

    • Oysters Rockefeller $16.00

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

    • Grilled Portobello Mushrooms $17.00

      With jumbo lump crab, fresh basil and marinara sauce

    • Gulf Shrimp Cocktail (5) $17.00

    • Lobster Medallions with a Vanilla Sauce $18.00

    • Intermezzo $3.00

      apple and rosemary, lemon or raspberry sorbet

  • Chef's Tasting Menu - Appetizers
    • Chicken Liver Mousse $42.00

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

    • Prince Edward Island Mussels $42.00

      Presented with spinach risotto, tomato concassé and garlic cream

    • Strawberry Salad $42.00

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

    • Clams Casino $42.00

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

    • Chilled Gazpacho $42.00

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

    • Mozzarella en Carrozza $42.00

      Grana padano encrusted mozzarella, fried and served with spicy marinara

  • Salad Selections
    • Caesar Salad $10.00

      Garnished with mini croutons and anchovy

    • Hearts of Romaine $10.00

      Vine ripened tomatoes, crumbled blue cheese and mini croutons

    • Strawberry Salad $12.00

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

    • Salad Eleanora $10.00

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

    • Warm Baby Spinach Salad $11.00

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

  • Salad Stations
    • Caesar Salad $6.00

      Garnished with mini croutons and anchovy

    • Mixed Field Greens and Grilled Portobello Mushrooms $6.00

      With balsamic vinaigrette

    • Raspberry Salad $7.00

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

  • Pasta Stations
    • Penne Pasta with Marinara $9.00

    • Penne Pasta Marinara with Chicken $17.00

    • Penne Pasta Marinara with Shrimp $19.00

    • Penne Pasta with Pesto $9.00

    • Penne Pasta Pesto with Chicken $17.00

    • Penne Pasta Pesto with Shrimp $19.00

    • Tri-colored Tortellini $10.00

      With sun dried tomato cream

    • Tri-colored Tortellini with Chicken $18.00

    • Tri-colored Tortellini with Shrimp $20.00

  • Wine Dinner - First Course
    • Cedar Plank Salmon

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

  • Wine Dinner - Second Course
    • Herb & Fennel Squab

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

  • Buffet Stations
    Prices are per person
    • Smoked Salmon Station $6.00

    • Poached Salmon Display $150.00

      Serves 25 guests

    • Raw Bar $17.00

      Two oysters, two clams and two Gulf shrimp per person

  • Carving Stations
    Minimum of two per party; all are served with rolls and condiments mixed grilled vegetables and roasted red bliss potatoes
    • Roasted Turkey Breast $16.00

    • Honey Baked Ham $16.00

    • London Broil $16.00

    • Leg of Lamb $16.00

    • Grilled Beef Tenderloin $22.00

    • Lamb Chops $26.00

  • Dessert Selections
    Each cake serves 14
    • Creme Brulee $9.00

      Vanilla custard with a caramelized sugar coating

    • Tiramisu $9.00

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

    • Trio of Sorbet $9.00

      Mango, raspberry and lemon presented on a cookie palette

    • Truffle Torte $9.00

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

    • Peanut Butter Delight $9.00

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

    • Macadamia Torte $9.00

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

    • The Milton Inn's House Made Cheesecake $11.00

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

    • Gondeck Torte $100.00

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

    • Carrot Cake $100.00

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

    • Sweet Surrender $100.00

      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

    • Lemon Nirvana $100.00

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

  • Wine Dinner - Dessert
    • Key Lime Tart

      Served with melon sorbet

Menu for Milton Inn provided by Allmenus.com

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