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
  • Pear & Prosciutto Burrata—$16.9

    Pears, prosciutto, burrata, arugula, extra virgin olive oil, lemon juice, lemon zest, black pepper
  • Magnolias Calamari—$17.9

    Fried calamari over arugula with Fresno peppers, pickled red onion and a passion fruit mae ploy sauce
  • 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
  • Compressed Watermelon Greek Salad—$13.9

    Watermelon, spring mix, feta cheese, sliced pepperoncini, cucumbers, kalamata olives, red onions, cherry tomatoes with cantaloupe vinaigrette


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

  • 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 tri-colored fingerling potatoes, baby carrots, broccoli florets with a espresso Au Poivre
  • Sea Scallops—$44.9

    Iron seared U-10 scallops, with asparagus and lima bean corn risotto topped with a pepper bacon jam
  • Heritage Farms Double Bone Pork Chop—$38.9

    Sous vide & cast iron seared with roasted potato, peach, bacon, Brussels sprouts & caramelized onion hash with a Pomegranate glaze
  • Bourbon Street Chicken—$35.9

    Grilled and sous vide chicken thighs with fried okra and red beans and rice
  • Seafood Trio Pappardelle Pasta—$61.9

    Lobster tail, scallops and shrimp, over pappardelle pasta with baby heirloom tomatoes, wild mushroom blend, Swiss chard and a lobster sherry 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

    Mashed potatoes, with an 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 Bolognaise—$43.9

    Sofrito braised shrimp, mussels, fresh catch, chorizo, red peppers, onions, tomatoes, English peas over saffron rice
  • 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

    Iron seared salmon, with lemongrass jasmine rice, asparagus, topped with a fennel salad and Miso honey glaze
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.

June 2024