Brian Boston, Executive Chef/Proprietor of the historic Milton Inn, located in Northern Baltimore County is proud to introduce the new c. 1740 Lounge, featuring an expertly crafted menu of small plate offerings and an extensive wine list in a casual, welcoming atmosphere.
The Lounge is located on the first floor of The Milton Inn’s 274-year-old fieldstone building, considered one of the premiere country dining spots in the United States. It extends to an outdoor patio and The Hearth Room with seating for 100. The patio is enclosed and heated during the winter.
“The c. 1740 Lounge has it’s own, individual personality and energy, says Chef Boston. We offer the same great food, ambience and service The Milton Inn is known for in a less formal setting. The plates may be small but the portions are substantial. Rather than offering individual starters and main courses, small plates are designed so you can order many, experiment and enjoy!”
The menu offers 26 options including signature dishes such as Clams Casino, Oysters Rockefeller, Blackened Beef Tenderloin and Lobster, Bacon Mac and Cheese. Courses begin at just $12 and wine pairings start at $4 for a 2-ounce pour and $7 for a 4-ounce pour. The menu is available Monday through Friday for lunch and seven days a week for dinner.
The Milton Inn is the only restaurant in Baltimore County to receive the prestigious DiRoNA award- North America's highest restaurant award based on cuisine, service and atmosphere. Named 2011 Chef of the Year by The Restaurant Association of Maryland, Brian Boston's kitchen produces cuisine that has been described by the Zagat Survey as "top ranked Traditional American Cuisine" every year since 2002. The Inn's wine list is a perennial winner of the Wine Spectator "Award of Excellence."
Small Plates…Big Flavors!
|Venison Short Loin: Pan seared Venison short loin with butternut squash grits, sauteed Brussels sprouts, baby carrots, king mushrooms with pepper, bacon and shallot, finished with Cumberland reduction chive puree|
|Beef Tenderloin Tartare: With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette|
|Clams Casino: Four fresh topnecks prepared in traditional manner with garlic butter, red peppers and bacon|
*Thank you Randi Rom for the photos since I was unable to attend