Dinner Menu
Casual attire ~ Please gentleman, no tank tops at dinner service.
Dinner Menu Changes Monthly
Our talented chefs put a new twist on your favorite dinner menu items every month. Come back often to see what they’re created!
Small Plates
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Portuguese Octopus—$18.9
Roasted octopus on a bed of mixed greens, pickled ginger and onion with a red pepper coulis -
Crab Cakes—$26.9
Super lump crab, garlic, shallots, cracker crumbs, herbs, Cajun remoulade -
Shishito Peppers & Beef Tenderloin Skewers—$21.9
Iron seared peppers & beef tenderloin, chimichurri drizzle, heirloom tomatoes, Korean BBQ glaze & moody blue horseradish sauce -
Pear & Prosciutto Burrata—$16.9
Pears, prosciutto, burrata, arugula, extra virgin olive oil, lemon juice, lemon zest, black pepper -
Calamari Giardiniera—$17.9
Fried calamari with pickled carrots, celery, onion, cauliflower, pepperoncini, cherry capers marinara sauce -
Magnolias Fried Oysters—$21.9
Oysters on a bed of arugula, pickled red onion, cherry tomatoes, green goddess dressing and Fresno pepper buttered toast points
Salads ~ Soups
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Magnolias Salad—$12.9
Contains Nuts Arcadian blend mixed greens, English cucumber, heirloom tomatoes, seasonal berries, blue cheese crumbles, red onion, candied pecans & apple champagne vinaigrette -
Chef Caesar—$11.9
Artisan romaine, slow toasted croutons, freshly shaved parmesan cheese & house made Caesar dressing -
Iceberg Wedge Salad—$12.9
Iceberg lettuce, bacon, heirloom tomatoes, scallions with Moody blue cheese dressing -
Roasted Beet Salad—$15.9
Contains Nuts Red & golden beets, mixed greens, whipped goat cheese, red onion, heirloom tomato, strawberries, blueberries, with balsamic vinaigrette, toasted almonds -
Soup Du Jour—$10.9
Entrees
Our Chefs take great pride in pairing the accompaniments for each menu item and would appreciate no substitutions.
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Chilean Sea Bass—$49.9
Eggplant and yellow squash risotto, broccolini, marinated blistered baby heirloom tomatoes with a pesto beurre blanc -
Prime Filet Mignon—$56.9
Tri-pepper seared filet, fingerling potatoes, baby carrots, broccolini, topped with a U6 Shrimp & finished with truffle hollandaise sauce -
Sea Scallops—$44.9
Iron seared U-10 scallops, celery root puree risotto, corn, lima beans, red bell peppers, andouille sausage succotash with tomato confit -
Heritage Farms Double Bone Pork Chop—$38.9
Sous vide & cast iron seared with black-eyed peas & collard greens roasted sweet potatoes, with a peach chutney -
Roasted Airline Chicken Breast Madeira—$35.9
Sous vide chicken, ricotta mashed potatoes, cherry tomatoes, baby carrots, madeira mushroom sauce, shaved parmesan -
Seafood Trio Pappardelle Pasta—$61.9
Lobster tail, scallops, shrimp, over pappardelle pasta, baby heirloom tomatoes, wild mushroom blend and a sherry lobster cream sauce -
Fresh Catch—Market Price
Chef’s choice – Your server will describe the chef’s preparation of the day -
Cabernet Braised Short Ribs—$39.9
Ricotta mashed potatoes, carrots & Brussels sprouts, short rib jus -
Pasta Primavera Fettuccini—$29.9
Squash, zucchini, broccoli, red peppers, red onion, diced tofu, fettuccini in a white wine butter sauce -
Shrimp & Grits—$36.9
Pan seared shrimp, andouille sausage, okra, black lentils, baby tomatoes & cheddar cheese grits, salsa roja, shaved parmesan & scallions -
Citrus Chamomile Calabrian Honey Faroe Island Salmon—$38.9
Iron seared salmon, crispy Brussels, kale chips, roasted sweet potatoes, over coconut rice, with a citrus chamomile Calabrian chili pepper honey
Split Plate Charge: $10.00
If you have a chronic illness or immune disorders, you are at a greater risk for serious illness and consuming raw oysters, under cooked meats or shellfish may increase your risk of a food borne illness.
April 2024