Milo’s Dinner - Winter 2010 Starters: Crab cake appetizer 9- Pepita crusted shrimp with herb aioli 10- Smoked salmon and goat cheese bruschetta 9- Fried cheese-filled ravioli with Milos marinara 7- Warm spinach and artichoke dip with pita chips 8- Salads and Soup: Mixed greens with choice of basil, herb, or raspberry vinaigrette or blue cheese dressing 4- Chopped romaine, cranberries, blue cheese, bacon, pecans and herb vinaigrette 6- Spinach salad with pears, goat cheese, walnuts, caramelized onions and basil vinaigrette 6- Boston lettuce, beets, oranges, pine nuts, feta cheese and raspberry vinaigrette 7- Goat cheese and roasted apple strudel over mixed greens with herb vinaigrette 9- Caesar salad with herbed croutons 5- with crab cake or pepita crusted shrimp 11- Soup of the day 4.50 Pizzas: Upside-down pizza with sausage, green peppers, five cheeses and chunky tomato sauce 10- Upside-down pizza with blue cheese, bacon and caramelized onions 10- Upside-down pizza with spinach, artichokes, black olives, five cheeses and chunky tomato sauce 10- Flat pizza with pesto, goat cheese and sun dried tomatoes 10- with smoked salmon 12- Entrées: all entrées are served with sautéed fresh vegetables Wild mushroom ravioli with pecan beurre blanc 13- Hoisin-sesame crusted salmon with Asian noodles 18- Crab cakes with garlic mashed potatoes and herb aioli 20- Saut褤 duck breast with a dried fruit risotto, saut褤 spinach and a sherry glaze 18- Lemon, garlic and herb roasted half chicken with lemon cream sauce and Jasmine rice 13- New York strip steak with goat cheese- rosemary-cracked black pepper crust and garlic mashed potatoes 20- Filet mignon with Dijon-peppercorn cream sauce, onion rings and garlic mashed potatoes 20- Grilled shrimp and scallop brochette over creamy pesto and tomato penne pasta 22- Pan roasted pork tenderloin with sweet potato pur裠and bourbon pecan glaze 17- Herb marinated rack of lamb with garlic mashed potatoes and port reduction 22- Lemon and Romano crusted tilapia with Jasmine rice and beurre blanc 17- Lasagna with roasted tomatoes, spinach and ricotta cheese 13- Desserts: Warm pear-ginger crisp with vanilla ice cream 5.50 Flourless chocolate cake with whipped cream 5- Teddys apple cake with cinnamon crunch ice cream 5.50 Pecan pie cinnamon with whip cream 5- Ciao Bella Ice cream or sorbet 4- An 18% gratuity will be added to parties of 5 or more. If you must pay individually, you must pay in cash. Maximum two credit cards per table. If you share an entree, the split plate charge is $5. If you bring in your own dessert, the plating charge is $2 per person. The corking fee is $10 per bottle.