Chef’s FeaturesStarter:
Cajun Veal Meatballs
with creamed bourbon pepper mushrooms and pomme frittes
Buttermilk Fried Quail
with sundried tomato blue cheese coleslaw
Entrées:
Pan Seared Black Grouper
with saffron scallop risotto, pan roasted asparagus and red wine honey syrup
Grilled 14oz Cowboy Filet
with roasted shallot gorgonzola mashed potatoes, brown butter bacon braised Brussels sprouts and red wine demi
Pan Seared Black Grouper
with saffron scallop risotto, pan roasted asparagus and red wine honey syrup
Grilled 14oz Cowboy Filet
with roasted shallot gorgonzola mashed potatoes, brown butter bacon braised Brussels sprouts and red wine demi
To find out more about Milton's Cuisine and Cocktails, click here=>
1 comment:
When is Milton's going to feed the cops?
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