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Milton Inn Restaurant Review: This eighteenth-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, chive and caramelized shallot risotto, and rack of venison with chestnut-granola crust. When soft-shell crabs are in season, don’t pass them by. Two gargantuan specimens will likely come browned in lemon-cashew butter and draped over a relish of corn, peas, baby tomatoes and diced beets. The chef’s tasting menu (not available on Saturdays) offers compelling flavors and good value. A once staunchly Californian wine list has moved toward Burgundy and Rhône, and the Inn offers its own Wine Club.