Milton Inn

Milton Inn
14833 York Rd., Sparks, MD 21152
For reservation call: 410-771-4366 Fax: 410-771-4184
Website:www.miltoninn.com

Hours: Lunch: Mon-Fri Noon-3 p.m.
Dinner: Mon-Thu 5:30 p.m. to 9:00 p.m., Fri-Sat 5:30 p.m. to 9:30 p.m.
Sun: 4 p.m. to 8 p.m.

The Milton Inn is a four-star (Baltimore Sun), DiRoNA award winning restaurant housed in a circa 1740 country manor home. Chef/Partner Brian Boston's regional American offerings have won acclaim both nationally and internationally. Six intimate dining rooms featuring five operating fireplaces lend to a site named Baltimore's favorite romantic dining restaurant in readers polls.

"Going the extra mile for a wonderful meal. The Milton Inn, has long been Baltimore's favorite destination restaurant. Executive Chef Brian Boston and the rest of the staff are to a man (and woman) young, energetic, enthusiastic and quite glad to have you there. There's none of the superciliousness you might expect at a restaurant so weighted down with history and reputation for haute cuisine."
Elizabeth Large, The Sun

"The reborn Milton Inn is better than ever, thanks to a new chef and a stunning renovation. Bravo, kudos, and thanks to the Country Fare Group of Restaurants, which assumed management of The Milton Inn in Sparks just under a year ago. Fresh paint, polished floors, fabulous curtains, and loving attention to every detail have turned this old lady (c. 1740) into the well-heeled dowager she was meant to be. "

Cynthia Glover, Baltimore Magazine

Chef's Tasting Menu

~ Your choice of an appetizer, entrée and dessert for thirty-three dollars~
~ Available to parties six or less~

~ Appetizers ~

Clams Casino –six topnecks prepared in the traditional manner

Chicken Liver Mousse -garnished with onion rings, chopped eggs
and toasted pain de mie

Grilled Poussin ~ one half tender young chicken with soft herb polenta, wilted greens and raspberry gastrique

Chilled Gazpacho ~ made with cucumber, tomato, onion, red pepper
and a touch of tequila

Caesar Salad ~ this favorite is garnished with mini croutons and anchovy

Raspberry Salad ~ mixed field greens topped with bleu cheese, pine nuts
and fresh raspberries, tossed with raspberry vinaigrette

~Entrées ~

Pasta – shrimp and crabmeat over penne pasta served with marinara sauce

Wild Mushroom Phyllo – wild mushrooms, Grana Padano cheese
and fresh herbs encased in a delicate phyllo atop sautéed spinach
with red pepper tomato coulis and pesto

Barbequed Pork Chop ~ with pineapple rhubarb chutney, sweet potato chips, candied ginger and red wine barbeque sauce

Veal Scaloppine – tender medallions layered with spinach,
Swiss cheese and prosciutto ham, topped with rosemary glaze,
accompanied by potato hash

Chicken New Hampshire – boneless breast stuffed with ham
and Swiss cheese in a lemon butter sauce with rosemary,
rice and seasonal vegetables

Pepper Encrusted Black Angus Strip Steak – topped with crumbled Colorado blue cheese and port wine sauce served with oven roasted potatoes and seasonal vegetables

~ Desserts ~