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’ve created!

Chilean Sea Bass

Small Plates

  • Portuguese Octopus—$18.9

    Roasted octopus on a bed of mixed greens, pickled ginger and red 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
  • Charcuterie Board—$19.9 NEW

    Assorted meats & cheeses
  • Magnolias Calamari—$17.9

    Fried calamari over arugula with roasted garlic, grilled red onion, pimento peppers, capers & caper berries with marinara
  • Braised Pork Belly—$18.9

    Five spice rubbed braised pork belly with kimchi, wasabi aioli and soy reduction

Salads ~ Soups

  • 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 Street Corn Steak Salad—$21.9

    Iron seared sliced skirt steak over iceberg lettuce, avocado, corn, onion, shaved parmesan tomato with a lime agave vinaigrette
  • Roasted Beet Salad—$14.9

    Contains Nuts Red & golden Beets, mixed greens, whipped goat cheese, red onion, heirloom tomato, strawberries, blueberries and toasted almonds with balsamic vinaigrette
  • Burrata Caprese—$13.9 NEW

    Heirloom tomato, arugula, crispy prosciutto, red onion, white balsamic glaze & Saba

Entrees

  • Our Chefs take great pride in pairing the accompaniments for each menu item and would appreciate no substitutions.

  • WEEKLY SPECIAL: 20oz Bone in Ribeye

    Ask your server for details.
  • Chilean Sea Bass—$49.9

    Forbidden black rice, baby bok choy, shaved carrots with a golden mango habanero salsa
  • Prime Filet Mignon—$52.9

    Tri-peppered iron seared tenderloin with fingerling potatoes, baby carrots, broccoli florets with a espresso Au Poivre
  • Sea Scallops—$44.9

    Iron seared U-10 scallops, with garlic parmesan crust, asparagus and a citrus, spinach, red pepper risotto
  • Heritage Farms Double Bone Pork Chop—$38.9

    Sous vide & cast iron seared with hush puppies, peach, bacon, Brussels sprouts & caramelized onion hash with a bacon jam
  • Jerk Spice Chicken—$35.9 NEW

    Grilled and sous vide chicken thighs with red beans and rice & sweet plantains
  • Seafood Trio Pappardelle Pasta—$61.9

    Lobster tail, scallops and shrimp, over pappardelle pasta with baby heirloom tomatoes, wild mushroom blend, Swiss chard and basil pesto cream with a house gremolata
  • Fresh Catch—Market Price

    Chef’s choice – Your server will describe the chef’s preparation of the day
  • Cabernet Braised Short Ribs—$39.9

    Rustic smashed potatoes, with anchovy, pesto, truffle oil and parmesan, grilled radicchio, served with a golden raisin jus
  • Brown Butter Truffled Mushroom Gnocchi—$29.9

    Gnocchi, wild mushroom blend, heirloom tomatoes, Swiss chard topped with a truffle sage brown butter
  • Magnolias Seafood Puttanesca—$43.9 NEW

    Fresh catch, shrimp, mussels, kalamata olives, heirloom tomato, sliced pepperoncini, baby spinach & saffron bucatini pasta
  • Shrimp & Grits—$38.9

    Pan seared shrimp, andouille sausage, fried okra, cheddar cheese grits, creole sauce with shaved parmesan & scallions
  • Faroe Island Salmon—$38.9

    Salmon with asparagus, Greek orzo salad, kalamata olives, banana peppers, apricot, feta cheese & a sundried tomato beurre blanc
three different sushi rolls on a wooden board

Sushi Rolls, Sashimi, & Nigiri

New items monthly!


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.

July 2024