TAPAS, MEZEDES, ETC SALADS & SOUPS.

Add chicken 8 or shrimp 9 to any

PROSCIUTTO & MELONE salad.
parma prosciutto, cantaloupe, mint. 10.

LOKANIKO MARINATED BEET SALAD

roasted greek sausage, sheep's milk cheese yogurt-mint-lemon dressing, mesclun, candied walnuts. 8.
apple cider dressing. 7.
HORIATIKI SALAD
P O R K “T O N N A T O ” feta cheese, cucumbers, peppers
cold thin sliced poached pork loin red onion, tomatoes, olives, peperoncini, evoo. 8.
arugula leaves, tuna-caper dressing. 7.
CAPRESE SALAD
CHICKEN KEFTEDES tomatoes, mozzarella, basil, evoo. 8.
chicken fritters, lemon, tzatziki sauce. 6.
ARUGULA SALAD
ARANCINE fresh sliced mushrooms, parmigiano, lemon dressing. 8.
bolognese risotto fritters, parmigiano
green pea puree. 7. CAESAR SALAD
croûtons, white anchovies, shaved parmigiano reggiano. 8.
DOLMADES
rice & meat stuffed vine leaves MIXED GREENS
egg-lemon sauce. 7. orange, tomatoes, goat cheese, balsamic vinaigrette. 8.

MILESTONE BURGER MINESTRONE SOUP

lettuce, tomato, onions. 10. vegetables, beans, pesto, tubetti pasta. 8.

STEAMED CLAMS & CHORIZO GAZPACHO ANDALU

garlic, white wine, paprika, parsley. 10. cold soup of tomatoes, cucumbers and bell peppers
sherry vinegar, croûtons, evoo 8.
FISHERMAN MUSSELS
white wine, marinara sauce. 9. KOTOSOUPA AVGOLEMONO
greek egg-lemon soup, chicken and orzo pasta. 8.
FRIED CALAMARI
hot cherry peppers, arugula, aïoli, tomato dip. 8.

OCTOPUS SALAD
potatoes, capers, red onions, lemon-oregano dressing. 9.
PASTA & CO.
TUNA TARTARE*
chives, shallots, capers,
cucumbers, lemon dressing. 10. PAPPARDELLE & CHICKEN LIVER
shallots, brandy, sage, tomato fondue, parmigiano. 15.
SEARED SCALLOPS*
bacon, tarragon, lemon, vermouth. 10. BOLOGNESE
savory beef-pork ragout, parmigiano cheese
BRUSCHETTA over fresh tagliatelle. 15.
tomatoes, garlic and basil over garlic toast. 7.
TAGLIATELLE & BROCCOLI RABE
BROCCOLI RABE garlic, red pepper flakes, sun-dried tomatoes
garlic and oil, red pepper flakes, lemon. 8. sweet italian sausages, pecorino romano. 15.

FAVOSALATA EGGPLANT RAVIOLI

yellow split peas dip with pita chips. 7. fresh tomato sauce and mint. 15.

MELITZANOSALATA LINGUINE CLAMS

roasted eggplant, fresh tomatoes manila clams, garlic, white wine sauce. 19.
onion, garlic, lemon. 7.
FEDELINI SHRIMPS & ZUCCHINI
SPANAKOPITA saffron, lemon, fresh tomato sauce. 19.
spinach, green onion and feta pie. 8.
RAVIOLI LOBSTER
FLAMING SAGANAKI fresh tomato souce, vanilla oil. 19.
baked sheep's milk cheese, ouzo, lemon. 8.
PENNE PUTTANESCA
anchovies, olives, caper, tomato sauce. 14.

RIGATONI NORMA
SIGNATURE ENTRÉE eggplant, fresh tomatoes, garlic, basil, dry ricotta. 14.

Our chickens are naturally raised. HADDOCK & MUSHROOM RISOTTO

No antibiotics or growth hormones. wild mushroom ragout, pan roasted haddock. 20.

GRILLED HANGER STEAK* SHELLFISH RISOTTO

clams, mussels, scallops, shrimp, fresh tomatoes. 22.
fresh tomato relish, arugula salad
lemon vinaigrette. 20.
SPRING RISOTTO
artichokes, fava beans, green peas, asparagus. 17.
STEAK & FRIES*
grilled sirloin strip, lemon steak fries. 28.

PAN ROASTED LAMB CHOP LOIN*

mint, garlic, lemon pan sauce
greek style potatoes. 22. SEAFOOD ENTRÉE
MOUSSAKA & HORIATIKY
layered eggplant, potatoes CRISPY TILAPIA
meat ragout and bechamel. 16. sautéed broccoli rabe, garlic-almond sauce. 17.

GRIDDLED HALF CHICKEN PAN ROASTED COD

mixed greens, chorizo-balsamic vinaigrette. 17. garlic, oil, manila clams, white wine
sautéed broccoli rabe. 20.
CHICKEN & PROSCIUTTO
artichoke, pancetta white wine sauce SALMON KLEFTICO*
saffron risotto. 17. baked in parchment paper
cherry tomatoes, olives
H O N E Y -C U R E D P O R K T E N D E R L O I N * mixed greens. 20.
roasted with lemon-mustard dressing
eggplant-pepper relish. 19. SEA BASS LIVORNESE*
garlic, onion, fresh tomato sauce
V E A L “S A L T I N B O C C A ” soft polenta, wilted greens. 20.
prosciutto, sage, mushroom-marsala sauce
saffron risotto. 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.
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 M E N U