TAPAS, MEZEDES, SALADS & SOUPS.

ETC
MARINATED BEET SALAD
LOKANIKO yogurt-mint-lemon dressing, mesclun, candied walnuts. 8.
roasted greek sausage, with lemon wedge. 7
HORIATIKI SALAD
SHRIMP GRAND MARNIER feta cheese, cucumbers, peppers
red onion, tomatoes, olives, peperoncini, evoo. 8.
dipped in egg batter, pan seared topped with grand marnier
glaze. 12
CAPRESE SALAD
SHRIMP SCAMPI tomatoes, mozzarella, basil, evoo. 8.
garlic olive oil lemon wine sauce over toast points. 12
ARUGULA SALAD
CHICKEN KEFTEDES fresh sliced mushrooms, parmigiano, lemon dressing. 8.
chicken fritters, lemon, tzatziki sauce. 6.
CAESAR SALAD
ARANCINE croûtons, white anchovies, shaved parmigiano reggiano. 8.
bolognese risotto fritters, parmigiano green pea puree. 7
MIXED GREENS
DOLMADES orange, tomatoes, goat cheese, balsamic vinaigrette. 8.
rice & meat stuffed vine leaves with egg-lemon sauce. 7
KOTOSOUPA AVGOLEMONO
MILESTONE BURGERS greek egg-lemon soup, chicken and orzo pasta. 5.
lettuce, tomato, onions. 10
LENTIL SOUP
EGGPLANT ROLLETTINI 5.
stuffed with a ricotta cheese blend, topped with marinara
and mozzarella cheese. 8 Add chicken 8 or shrimp 9 to any salad.

FISHERMAN MUSSELS
white wine, marinara sauce. 9

FRIED CALAMARI
hot cherry peppers, arugula, aïoli. 11

TUNA TARTARE* PASTA & CO.

shallots, capers, cucumbers, lemon dressing. 10

SEARED SCALLOPS CHICKEN ZITI & BROCCOLI

tarragon, lemon wine sauce. 11 white wine sauce & romano cheese. 16

BRUSCHETTA P APPARDELLE CHI CKEN L IVER

tomatoes, garlic and basil over garlic bread. 7 shallots, brandy, sage, tomato fondue, parmigiano. 16

CRI SPY WINGS BOLOGNESE

teriyaki sesame seed. 7 savory beef-pork ragout, parmigiano cheese over fresh
tagliatelle. 15
SPANAKOPITA
spinach, green onion and feta pie. 8 TAGLIATELLE BROCCOLI RABE
garlic olive oil, italian sausage, pecorino ramano. 16
FLAMING SAGANAKI
baked sheep’s milk cheese, lemon. 8 RIGATONI AMATRICIANA
pancetta, red onion, plum tomato with a hint of cream. 15

LINGUINE CLAMS
SIGNATURE ENTRÉE manila clams, garlic, white wine sauce. 17

RAVIOLI LOBSTER
RIBEYE STEAK * shallot vodka cream sauce. 19
gorgonzola red wine reduction, garlic mashed potatoes &
asparagus. 26 P ENNE P UTTANESCA
anchovies, black olives, caper, fresh tomato garlic
GRILLED SIRLOIN STEAK* sauce. 14
caramelized onion balsamic reduction, garlic mashed potatoes
& asparagus. 24 SPRING RISOTTO
zucchini, summer squash, mushrooms, broccoli, carrots. 17
RACK OF LAMB*
wild mushroom dijon mustard rosemary wine sauce, garlic HADDOCK RISOTTO
mashed potato. 26 wild mushroom ragout, pan roasted haddock. 20

MOUSSAKA & HORIATIKI

layered eggplant, potatoes, meat ragout and bechamel. 16

CENTER CUT PORK CHOP*

grilled, topped with vinegar pepper and potatoes. 19
SEAFOOD ENTRÉE
V E A L “S A L T I N B O C C A ”
prosciutto, sage, mushroom-marsala sauce with sautéed
spinach. 20
PAN ROASTED COD
CHI CKEN V ALDOSTANA garlic, oil, clams, white wine sautéed broccoli rabe. 20
chicken breast topped with prosciutto, mozzarella cheese in
a white wine prosciutto hint of cream sauce, asparagus. 18
SALMON KLEFTIKO*
baked in parchment paper plum tomatoes, olives, lemon,
HALF CHI CKEN oregano served with mixed greens. 18
roasted with garlic rosemary olive oil with mashed potatoes
and mixed vegetables. 16
SHELLFISH RISOTTO
clams, mussels, scallops, shrimp, fresh tomato garlic
CHICKEN & PROSCIUTTO basil broth. 24
stuffed with spinach, prosciutto & mozzarella cheese, topped
with mushroom artichoke white wine sauce. 18
BAKED HADDOCK
a delicate garlic wine sauce topped with a roasted red
CHI CKEN F RANCESE pepper breadcrumb, served with spring vegetables. 18
battered chicken breast with white wine lemon sauce, spinach
salad. 16
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.
Please inform your server of any food allergies or dietary restrictions, menu items do not include all ingredients.
Massachusetts require us to inform you that consuming
18% gratuity
raw or undercooked
will be meats,
added poultry,
for parties
seafood,
ofshellfish,
6 or more.
eggs may increase your risk of food borne illness.
M I L E S T O N E
S 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