Milton’s Cuisine & Cocktails Unveils New Warm-Weather Menu

Milton’s Cuisine & Cocktails Unveils New Warm-Weather Menu

For more information:
Morgan Lanier or Destiny Thompson
Melissa Libby & Associates



Executive Chef Derek Dollar Serves Up Fresh Crop of Seed-to-Fork Options


ATLANTA (June 6, 2019) – Atlantans are breaking out the shorts and sandals and cranking up their air conditioners—yes, summer is on its way! And at Milton’s Cuisine & Cocktails in historic Crabapple, executive chef Derek Dollar is rolling out a new seasonal menu highlighting the bounty of Milton’s Acre, the restaurant’s on-site garden that’s overflowing with fresh, locally sourced fruits and vegetables.


“We’ve got quite a bumper crop this year,” says Dollar. “Corn, beets, lipstick bell peppers, zucchini, yellow pattypan squash, upland cress, cucumbers and heirloom tomatoes—fantastic, high-quality ingredients. So, we’ve come up with some delicious new offerings that showcase these ingredients in unique ways.”


New menu items include:


·        Pork chile verde soup with aged white cheddar and Cholula hot sauce ($8)

·        Baby gem salad with compressed cucumber, shaved baby beets, squash flowers and chili threads in a creamy white balsamic vinaigrette ($8)

·        Steakhouse meatballs served with a house pastrami rub, potato puree, spinach, brandy demi-glace and crispy red onion ($12)

·        Prime beef Bolognese with fresh pappardelle pasta, Loud Mouth Farms mushrooms, spinach and shaved Parmesan ($25)

·        Summer vegetable plate with blistered squash and baby corn, sweet peppers, heirloom cherry tomatoes, avocado-whipped goat cheese, smoked paprika chimichurri and crispy red onion ($19)

·        Roasted spring chicken with creamed corn puree, upland cress, Applewood bacon and cracked honey mustard ($21)

·        Smoked prime meatloaf with Gouda mashed potatoes, grilled broccolini and a tangy meatloaf glaze ($25)


Of course, leisurely summer dinners call for exquisite cocktails. Milton’s is serving up an all-new roster of handcrafted concoctions, including:


·        Applewood-smoked Old Fashioned with Old Forester bourbon, angostura bitters, Luxardo cherry, dehydrated orange and a King cube ($12)

·        Garden Water featuring Ketel One Botanical low-calorie vodka (choice of peach and orange blossom, cucumber and mint, or grapefruit and rose) topped with soda ($10)

·        The Poncho made with Lunazul Blanco tequila, lime juice, agave, soda, cilantro and dehydrated grapefruit with a tajin rim ($11)

·        Celery G&T with Hendrick’s gin, simple syrup, pressed celery and lime juice, served with a lemon twist and celery leaf ($11)

·        Smoked Honey Sazerac with Bulleit Rye bourbon, smoked honey syrup, Peychaud’s bitters, Angostura bitters and absinthe spray with a lemon swath ($12)

·        Milton Mule made with Bare Bone vodka, peach pickle brine, lime juice, ginger beer, basil and pickled peaches ($11)

·        Summer Bruiser with Vida mezcal, sweet vermouth and dehydrated orange served with a King cube ($13)

Milton’s is open nightly for dinner at 5 p.m. and Sunday brunch from 11 a.m.-3 p.m. For more information, please call 770-817-0161 or visit

Located at 800 Mayfield Road, Milton’s Cuisine & Cocktails is nestled in a restored 155-year-old farmhouse located in the historic district of Crabapple. The charming North Fulton restaurant serves contemporary Southern cuisine that utilizes fresh, local ingredients, many of which come from the restaurant’s on-site garden called Milton’s Acre. For more information about Milton’s, visit