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To Begin
Steamed Clams — a dozen Littlenecks prepared traditionally in butter broth 8.95
Garlic Clams — a dozen Littlenecks steamed with garlic, basil & white wine 8.95
Shrimp Cocktail — tender jumbo shrimp served with lemon & cocktail sauce 9.95
Smoked Lemon-Pepper Mackerel — served with lime mayonnaise 8.95
Sautéed Mushoooms — ask your server for the sauce du jour 7.95
Garlic Bread 2.95
Soup
Manhattan Clam Chowder — chopped clams & vegetables in tomato-clam broth 3.75
Salad
House Salad — mixed greens & garden vegetables with creamy tarragon dressing 5.95
Spinach Salad — tossed with sesame dressing, diced tomatoes, & enoki mushrooms 5.95
Our Great Garlic Salad 6.95
Main Course
Shrimp in Beer Batter 19.95
Sautéed Sea Scallops — with leeks, tomatoes, & Dijon mustard 24.95
Flounder Florentine — broiled flounder on a bed of sautéed spinach topped with garlic butter 21.95
Oyster House Shellfish Stew 26.95
Shrimp & Scallop Scampi — served over roasted garlic polenta 24.95
Poached Salmon — with warm whole-grain mustard vinaigrette 19.95
Grilled Shrimp — served over spinach salad with sesame dressing 19.95
A dozen or more specials are available each day, depending upon what is freshest in the market. Recent specials have included:
Prince Edward Island Mussels — steamed with sweet onions & tarragon 8.95
Sautéed Mushrooms — tossed in a whole-grain mustard buerre blanc 7.95
Potato-Leek Soup 3.25
Crab Norfolk — jumbo lump crab sauteed with lemon & black pepper 24.95
Grilled Sushi-Grade Tuna — served with wasabi & soy 28.95
Broiled Halibut — with a Dijon-herb glassage 21.95
Parmesan-Crusted Double-Cut Pork Chop — with roasted garlic pan jus 18.95
Cashew-Crusted Florida Black Grouper — with pineapple salsa 21.95
Steak au Poivre — filet mignon crusted with crushed black pepper & served with a brandy cream sauce 28.95
Also see our more casual tavern menu, which is available only in our tavern.
Menu items are subject to market availability & market price fluctuations.
- Milford Oyster House is a totally non-smoking establishment.
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