8/14/2019 Milestone Dinner

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T A P A S , M E Z E D E S , E T C

PROSCIUTTO & MELONEparma prosciutto, cantaloupe, mint. 10.

LOKANIKOroasted greek sausage, sheep's milk cheese

apple cider dressing. 7.

POR K T ONNATOcold thin sliced poached pork loin

arugula leaves, tuna-caper dressing. 7.

CHICKEN KEFTEDESchicken fritters, lemon, tzatziki sauce. 6.

ARANCINEbolognese risotto fritters, parmigiano

green pea puree. 7.

DOLMADESrice & meat stuffed vine leaves

egg-lemon sauce. 7.

M ILESTONE BURGERlettuce, tomato, onions. 10.

STEAMED CLAMS & CHORIZOgarlic, white wine, paprika, parsley. 10.

F ISHERMAN MUSSELSwhite wine, marinara sauce. 9.

FRIED CALAMARIhot cherry peppers, arugula, aoli, tomato dip. 8.

OCTOPUS SALADpotatoes, capers, red onions, lemon-oregano dressing. 9.

TUN A TARTARE*chives, shallots, capers,

cucumbers, lemon dressing. 10.

SEARED SCALLOPS*bacon, tarragon, lemon, vermouth. 10.

BRUSCHETTAtomatoes, garlic and basil over garlic toast. 7.

BROCCOLI RAB Egarlic and oil, red pepper flakes, lemon. 8.

FAVOSALATAyellow split peas dip with pita chips. 7.

MELITZANOSALATAroasted eggplant, fresh tomatoes

onion, garlic, lemon. 7.

SPANAKOPITAspinach, green onion and feta pie. 8.

FLAMING SAGANAKIbaked sheep's milk cheese, ouzo, lemon. 8.

S A L A D S & S O U P S .Add chicken 8 or shrimp 9 to any

salad.

MARINATED BEE T SALADyogurt-mint-lemon dressing, mesclun, candied walnuts. 8.

HORIATIK I SALADfeta cheese, cucumbers, peppers

red onion, tomatoes, olives, peperoncini, evoo. 8.

CAPRESE SALADtomatoes, mozzarella, basil, evoo. 8.

ARUGULA SALADfresh sliced mushrooms, parmigiano, lemon dressing. 8.

CAESAR SALADcrotons, white anchovies, shaved parmigiano reggiano. 8.

M IXED GREENSorange, tomatoes, goat cheese, balsamic vinaigrette. 8.

M INESTRONE SOU Pvegetables, beans, pesto, tubetti pasta. 8.

GAZPACHO ANDALUcold soup of tomatoes, cucumbers and bell peppers

sherry vinegar, crotons, evoo 8.

KOTOSOUPA AVGOLEMONOgreek egg-lemon soup, chicken and orzo pasta. 8.

P A S T A & C O .

PAPPARDELLE & CHICKEN L IVERshallots, brandy, sage, tomato fondue, parmigiano. 15.

BOLOGNESEsavory beef-pork ragout, parmigiano cheese

over fresh tagliatelle. 15.

TAGLIATELLE & BROCCOLI RAB Egarlic, red pepper flakes, sun-dried tomatoessweet italian sausages, pecorino romano. 15.

EGGPLANT RAVIOLIfresh tomato sauce and mint. 15.

L INGUINE CLAMSmanila clams, garlic, white wine sauce. 19.

FEDELINI SHRIMPS & ZUCCHINIsaffron, lemon, fresh tomato sauce. 19.

RAVIOLI LOBSTERfresh tomato souce, vanilla oil. 19.

PENNE PUTTANESCAanchovies, olives, caper, tomato sauce. 14.

R IGATONI NORMAeggplant, fresh tomatoes, garlic, basil, dry ricotta. 14.

HADDOCK & MUSHROOM R ISOTTOwild mushroom ragout, pan roasted haddock. 20.

SHELLFISH R ISOTTOclams, mussels, scallops, shrimp, fresh tomatoes. 22.

SPRING R ISOTTOartichokes, fava beans, green peas, asparagus. 17.

S E A F O O D E N T R E

CRISPY T I LAP IAsauted broccoli rabe, garlic-almond sauce. 17.

PAN ROASTED CODgarlic, oil, manila clams, white wine

sauted broccoli rabe. 20.

SALMON KLEFT ICO*baked in parchment papercherry tomatoes, olives

mixed greens. 20.

SEA BAS S L IVORNESE*garlic, onion, fresh tomato saucesoft polenta, wilted greens. 20.

[*] Denote raw or undercooked product.

Massachusetts require us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, eggs may increase your risk of food borne illness.

Please inform your server of any food allergies or dietary restrictions, menu items do not include all ingredients.18% gratuity will be added for parties of 6 or more.

S I G N A T U R E E N T R EOur chickens are naturally raised.No antibiotics or growth hormones.

GRILLED HANGER STEAK*fresh tomato relish, arugula saladlemon vinaigrette. 20.

STEAK & FRIES*grilled sirloin strip, lemon steak fries. 28.

PAN ROASTED LAM B CHO P LOI N*mint, garlic, lemon pan saucegreek style potatoes. 22.

MOUSSAKA & HORIATIKYlayered eggplant, potatoes

meat ragout and bechamel. 16.

GRIDDLED HAL F CHICKENmixed greens, chorizo-balsamic vinaigrette. 17.

CHICKEN & PROSCIUTTOartichoke, pancetta white wine sauce

saffron risotto. 17.

HONEY-C URED POR K TENDERLOIN*roasted with lemon-mustard dressing

eggplant-pepper relish. 19.

VEA L S ALTINBOCCAprosciutto, sage, mushroom-marsala sauce

saffron risotto. 20.

8/14/2019 Milestone Dinner

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m i l e s t o n eS O U T H E R N E U R O P E A N C O O K I N G

S P R I N G / S U M M E R M E N U