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Milton Inn Restaurant Review: This 18th-century grande dame radiates care within a series of small rooms that make for intimate dining, and chef-partner Brian Boston is upholding its reputation as a bastion of fine cuisine. His seasonal menu nods to regional traditions while adding Southern touches, taking a gutsy stance on such dishes as pan-seared Hudson Valley duck breast with fresh cherries, roasted garlic and chives-and-caramelized shallot risotto, and Seafood Andor with lobster, orange roughy, jumbo lumps of crab meat, mussels and shrimp in a creamy dill sauce, served with vegetable-and-wild mushroom risotto. When soft-shell crabs are in season, don’t pass them by. For lighter bites, check out the C. 1740 lounge menu with $12 plates and two-ounce wine pours. A once staunchly Californian wine list has moved toward Burgundy and Rhône, and the Inn offers its own Wine Club.