8/9/2019 Milestone's NEW Tapas Dinner Menu

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

E T C

LOKANIKO

roasted greek sausage, with lemon wedge. 7

SHRIMP GRAND MARNIER

dipped in egg batter, pan seared topped with grand marnierglaze. 12

SHRIMP SCAMPI

garlic olive oil lemon wine sauce over toast points. 12

CHICKEN KEFTEDES

chicken fritters, lemon, tzatziki sauce. 6.

ARANCINE

bolognese risotto fritters, parmigiano green pea puree. 7

DOLMADES

rice & meat stuffed vine leaves with egg-lemon sauce. 7

M ILESTONE BURGERS

lettuce, tomato, onions. 10

EGGPLANT ROLLETTIN I

stuffed with a ricotta cheese blend, topped with marinaraand mozzarella cheese. 8

F ISHERMAN MUSSELSwhite wine, marinara sauce. 9

FRIED CALAMARI

hot cherry peppers, arugula, aïoli. 11

TUN A TARTARE*shallots, capers, cucumbers, lemon dressing. 10

SEARED SCALLOPS

tarragon, lemon wine sauce. 11

BRUSCHETTA

tomatoes, garlic and basil over garlic bread. 7

CRISPY W INGS

teriyaki sesame seed. 7

SPANAKOPITA

spinach, green onion and feta pie. 8

FLAMING SAGANAKI

baked sheep’s milk cheese, lemon. 8

S A L A D S & S O U P S .

MARINATED BEE T SALAD

yogurt-mint-lemon dressing, mesclun, candied walnuts. 8.

HORIATIKI SALAD

feta cheese, cucumbers, peppersred onion, tomatoes, olives, peperoncini, evoo. 8.

CAPRESE SALADtomatoes, mozzarella, basil, evoo. 8.

ARUGULA SALAD

fresh sliced mushrooms, parmigiano, lemon dressing. 8.

CAESAR SALAD

croûtons, white anchovies, shaved parmigiano reggiano. 8.

M IXED GREENS

orange, tomatoes, goat cheese, balsamic vinaigrette. 8.

KOTOSOUPA AVGOLEMONO

greek egg-lemon soup, chicken and orzo pasta. 5.

LENTIL SOU P

5.

Add chicken 8 or shrimp 9 to any salad.

P A S T A & C O .

CHICKEN Z IT I & BROCCOLI

white wine sauce & romano cheese. 16

PAPPARDELLE CHICKEN L IVER

shallots, brandy, sage, tomato fondue, parmigiano. 16

BOLOGNESE

savory beef-pork ragout, parmigiano cheese over freshtagliatelle. 15

TAGLIATELLE BROCCOLI RAB E

garlic olive oil, italian sausage, pecorino ramano. 16

R IGATONI AMATRICIANA

pancetta, red onion, plum tomato with a hint of cream. 15

L INGUINE CLAMS

manila clams, garlic, white wine sauce. 17

RAVIOLI LOBSTER

shallot vodka cream sauce. 19

PENNE PUTTANESCA

anchovies, black olives, caper, fresh tomato garlicsauce. 14

SPRING R ISOTTO

zucchini, summer squash, mushrooms, broccoli, carrots. 17

HADDOCK R ISOTTO

wild mushroom ragout, pan roasted haddock. 20

S E A F O O D E N T R É E

PAN ROASTED COD

garlic, oil, clams, white wine sautéed broccoli rabe. 20

SALMON KLEFTIKO*baked in parchment paper plum tomatoes, olives, lemon,

oregano served with mixed greens. 18

SHELLFISH R ISOTTO

clams, mussels, scallops, shrimp, fresh tomato garlicbasil broth. 24

BAKED HADDOCK a delicate garlic wine sauce topped with a roasted redpepper breadcrumb, served with spring vegetables. 18

SHRIMP ROSSANTICO

garlic, olive oil, asparagus, roasted red pepper,mushrooms over fedelini. 19

Our chickens are naturally raised.No antibiotics or growth hormones.

[*] 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 É E

R IBEYE  STEAK*gorgonzola red wine reduction, garlic mashed potatoes &

asparagus. 26

GRILLED S IRLOIN STEAK*caramelized onion balsamic reduction, garlic mashed potatoes

& asparagus. 24

RAC K OF LAM B*wild mushroom dijon mustard rosemary wine sauce, garlic

mashed potato. 26

MOUSSAKA & HORIATIKI

layered eggplant, potatoes, meat ragout and bechamel. 16

CENTER CUT POR K CHO P*grilled, topped with vinegar pepper and potatoes. 19

VEA L “S ALTINBOCCA”prosciutto, sage, mushroom-marsala sauce with sautéed

spinach. 20

CHICKEN VALDOSTANA

chicken breast topped with prosciutto, mozzarella cheese ina white wine prosciutto hint of cream sauce, asparagus. 18

HAL F CHICKEN

roasted with garlic rosemary olive oil with mashed potatoesand mixed vegetables. 16

CHICKEN & PROSCIUTTO stuffed with spinach, prosciutto & mozzarella cheese, topped

with mushroom artichoke white wine sauce. 18

CHICKEN FRANCESE

battered chicken breast with white wine lemon sauce, spinachsalad. 16

8/9/2019 Milestone's NEW Tapas Dinner Menu

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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 D I N N E R M E N U