Magnolias Menu
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MAGNOLIAS DINNER MENU Sunday - Thursday, 3:45 pm - 10:00 pm Friday & Saturday, 3:45 pm - 11:00 pm Uptown Appetizers HOUSEMADE PIMIENTO CHEESE HOUSEMADE POTATO CHIPS with Charleston flatbread crumbled blue cheese and 9. scallions (enough to share) 7. FRIED GREEN TOMATOES SALT AND PEPPER FRIED SHRIMP white cheddar and caramelized onion grits, with a blackened grit cake, green tomato country ham, and tomato chutney chow chow, and peach jezebel sauce 10. 12. PAN FRIED CHICKEN LIVERS PAN SEARED LUMP CRAB CAKES caramelized onions, country with lowcountry succotash and tomato butter ham and Madeira sauce 14. 10. PAN SEARED SEA SCALLOPS DOWN SOUTH EGG ROLL on sweet corn hoe cakes with a caramelized stuffed with collard greens, chicken, and apple and smoked bacon cream sauce, sautéed tasso ham and served with red pepper purée, spinach, and balsamic syrup spicy mustard sauce and peach chutney 14. 9. Soups and Salads CREAMY TOMATO BISQUE BLUE CRAB BISQUE chiffonade of fresh basil fresh chives Cup.............5. Bowl...........6. Cup.............6. Bowl...........7. WADMALAW FIELD GREENS CUCUMBER SALAD lemon-lingonberry vinaigrette....6. with romaine lettuce, beefsteak tomatoes, add crumbled blue cheese.......7. country ham cracklins, and buttermilk blue cheese dressing 9. CAESAR SALAD shaved Reggiano Parmesan cheese HERB GRILLED CHICKEN BREAST and croutons..8. mixed greens, feta cheese, cornbread croutons, sweet corn relish, and a ARUGULA, PEAR AND GOAT CHEESE SALAD honey-chipotle vinaigrette candied pecans and lingonberry vinaigrette 15. 10. Small Plates PAN FRIED BONELESS PORK CHOP LOWCOUNTRY BOUILLABAISSE Carolina red rice, sautéed asparagus, local fish and shellfish simmered with spicy tasso ham, and a bacon-horseradish pan gravy andouille sausage, corn, okra, new potatoes, 15. and bell pepper in a spicy shellfish potlikker, served with grilled bread 15. PECAN CRUSTED CHICKEN BREAST with macaroni and cheese, collard greens, SPICY SHRIMP AND SAUSAGE and peach jezabel sauce tasso gravy over creamy white grits 15. 15. GRILLED MEATLOAF HERB GRILLED TUNA butter whipped potatoes, sautéed green beans, with arugula, Split Creek feta cheese, cherry toma- and mushroom-sage gravy toes, and a citrus-agave vinaigrette 15. 16. MAGNOLIAS AUTHENTIC SOUTHERN CUISINE COOKBOOK by Chef Donald Barickman...29.95 Please ask your server about Magnolias’ t-shirts, golf shirts, hats, and gift cards. Down South Dinners SWEET CHILI RUBBED AHI TUNA BUTTERMILK FRIED CHICKEN BREAST habañero hummus and pepperjack served with cracked pepper biscuits, mashed spring rolls, roasted mango salsa, potatoes, collard greens, cream style corn, and Creole rémoulade and sausage herb gravy 29. 19. BLACKENED CATFISH Carolina red rice with fried green SWEET TEA GLAZED DUCK BREAST tomatoes, habañero chutney, and with a skillet grit cake and a fresh okra, boiled peanut and sweet corn salad tomato butter 27. 24. PARMESAN CRUSTED FLOUNDER 12OZ NEW YORK STRIP over jasmine rice and creek shrimp pirloo with with a smoked bacon and blue cheese crust, sweet corn, tomato, and asparagus salad, lump crab, sour cream smashed red bliss potatoes, and citrus beurre blanc sautéed asparagus, and veal demi-glace 28. 32. SHELLFISH OVER GRITS GRILLED 8OZ FILET OF BEEF sautéed shrimp, sea scallops and lobster topped with housemade pimiento cheese, over creamy white grits with a lobster butter sauce, grilled roma tomatoes, a pan fried potato cake, and fried spinach and Madeira sauce 30. 30. BALSAMIC GLAZED SALMON CAROLINA CARPETBAGGER over a warm spinach salad with local goat cheese, twin filets of beef tenderloin with crispy fried oysters, tomatoes, artichoke hearts, mushrooms, french green beans, portobello mushroom bordelaise, and a dill-shallot vinaigrette and béarnaise sauce 27. 32. BOURBON GLAZED PORTERHOUSE PORK CHOP GRILLED VEGETABLE NAPOLEON with an okra and sweet corn fricassee, with Split Creek goat cheese, marinated artichokes, local black-eyed pea cakes, and a spinach, grape tomatoes, and balsamic syrup bacon-horseradish pan gravy 21. 24. FRENCH GREEN BEANS SAUTÉED ASPARAGUS MASHED POTATOES CREAMED CORN COLLARD GREENS CREAMY GRITS MACARONI AND CHEESE SUCCOTASH CAROLINA RED RICE SAUTÉED SPINACH 4. POTATO CAKE EXECUTIVE CHEF: DON DRAKE CHEF DE CUISINE: KELLY FRANZ Please inform your server of any food related allergies prior to ordering MAGNOLIAS LUNCH MENU Monday - Saturday, 11:30 am -3:45 pm Uptown Down South Starters PAN-FRIED CHICKEN LIVERS HOUSEMADE POTATO CHIPS with caramelized onions, country ham, with crumbled blue cheese and scallions, and Madeira sauce.................................................................10 enough to share... ....................................................................7 DOWN SOUTH EGG ROLL FRIED GREEN TOMATOES stuffed with collard greens, chicken and tasso, served with white cheddar and caramelized onion grits, with red pepper purée, spicy mustard sauce and country ham, and tomato chutney...........................................10 peach chutney...........................................................................9 SALT AND PEPPER FRIED SHRIMP HOUSEMADE PIMIENTO CHEESE with a blackened grit cake, green tomato chow chow, with Charleston flatbread...... .................................................9 and peach jezebel sauce..........................................................12 with tiny green beans, Carolina rice, Soups and Salads CREAMY TOMATO BISQUE BLUE CRAB BISQUE with fresh basil with fresh chives Cup...........................................................................................5 Cup..........................................................................................6 Bowl.........................................................................................6 Bowl........................................................................................7 SOUTHERN CAESAR SALAD WADMALAW FIELD GREENS with shaved Parmesan cheese .................................................8 with a lemon-lingonberry vinaigrette.......................................6 with grilled chicken.................................................................14 with crumbled blue cheese.......................................................7 with fried shrimp....................................................................15 CUCUMBER SALAD with romaine lettuce, beefsteak tomatoes, ham cracklins, FRESH FRUIT SALAD and buttermilk blue cheese dressing........................................9 with fresh oregano and a lemon-poppyseed vinaigrette...........9 HERB GRILLED CHICKEN SALAD BUFFALO FRIED CHICKEN COBB SALAD with mixed greens, cornbread croutons, feta tossed in a spicy Texas Pete buffalo sauce with romaine, cheese, sweet corn relish, beefsteak tomatoes, diced egg, avocado, beefsteak tomatoes, white cheddar and a honey-chipotle vinaigrette............................................14 cheese, smoked bacon, and buttermilk ranch dressing...........14 SHRIMP SALAD GRILLED SALMON BLT over Wadmalaw field greens with beefsteak tomatoes, served on a goat cheese crusted toasted baguette alfalfa spouts, citrus-agave vinaigrette, with beefsteak tomatoes, smoked bacon, arugula, and Charleston flatbread......................................................12 and a lemon-caper vinaigrette ......................................... .....14 Down South Entrées HERB GRILLED TUNA SHELLFISH OVER GRITS with arugula, Split Creek feta cheese, sautéed shrimp, sea scallops and lobster over cherry tomatoes, and a citrus-agave vinaigrette....................16 creamy white grits with lobster butter sauce and fried spinach...........................................................................16 PAN SEARED LUMP CRAB CAKE over Carolina rice and creek shrimp pirloo, sautéed spinach, and tomato butter.....................................................14 LOWCOUNTRY BOUILLABAISSE local fish and shellfish simmered with spicy tasso ham, PARMESAN CRUSTED FLOUNDER andouille sausage, corn, okra, new potatoes, and bell pepper over Carolina rice and creek shrimp pirloo with sweet corn, in a spicy shellfish potlikker, with grilled bread....................15 tomato and asparagus salad, lump crab and a citrus beurre blanc..............................................................15 CAROLINA CARPETBAGGER . grilled medallions of beef tenderloin with crispy fried oysters, SPICY SHRIMP AND SAUSAGE French green beans, portobello mushroom bordelaise, served with tasso gravy over creamy white grits...................13 and béarnaise sauce...............................................................16 BALSAMIC GLAZED SALMON GRILLED MEATLOAF over a warm spinach salad with local goat cheese, with sautéed green beans, mashed potatoes, and marinated artichoke hearts, grape tomatoes, mushroom-sage gravy............................................................13 mushrooms, and a dill-shallot vinaigrette.............................14 BUTTERMILK FRIED CHICKEN BREAST BLACKENED CATFISH served with cracked pepper biscuits, mashed over red rice with fried green tomatoes, habañero potatoes, collard greens, cream style corn, and chutney, and tomato butter......................................................13 sausage herb gravy................................................................19 Sandwiches served with our housemade bread and butter pickles and a choice of sweet potato fries, housemade potato chips, jalapeño-peach coleslaw or collard greens CHARLESTON CRAB CAKE SANDWICH FRIED GREEN TOMATO BLT with a green tomato-caper tartar sauce..................................12