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Friday, March 12, 2010

Milton's Cuisine & Cocktails Weekend Menu!

Chef’s Features

Starter:

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
To find out more about Milton's Cuisine and Cocktails, click here=>

1 comment:

Anonymous said...

When is Milton's going to feed the cops?