Dinner

  • Sunday-Thursday until 10:00 pm
  • Friday & Saturday until 12:00 am

* ONLINE RESERVATIONS

Appetizers

  • Magnolia Jumbo Lump Crab Cakes with Chipotle Pepper Aioli and Green Onion Basil Oil 12.95
  • Roasted Asparagus Sprinkled with Imported Pecorino Romano, Chopped Premium Bacon, White Truffle Oil 11.50
  • Petite Wellingtons Marinated Dry Aged Beef with Wild Mushrooms in Puff Pastry with Bordelaise Sauce 12.50
  • Creamed Spinach & Artichoke Dip with Corn Tortillas 10.75
  • Crispy Cornmeal Crusted Calamari with Slow Cooked Marinara and Buttermilk Tzadziki 10.50
  • Steamed Mussels White Wine Dijon Broth, Crusty Italian Bread 10.75

Salads

  • Market Greens Tossed with Tomato, Marinated Red Onion, Balsamic Vinaigrette 6.95
  • Grilled Asparagus & Beets Arugula, Gorgonzola Cheese Crumbles, Roasted Shallot Vinaigrette 10.95
  • Caesar Salad Shaved Pecorino Romano, Garlicky Herb Croutons, Romano Crisp 9.95

Grilled Pizzas

  • Margherita Plum Tomato Sauce with Fresh Mozzarella, Basil and Garden Herbs 10.50
  • Market Grilled Seasonal Vegetables, Fresh Herbs, Ricotta Cheese, Extra Virgin Olive Oil 11.95

Sides

  • Spiced French Fries * Beer & Honey Battered Onion Rings * Apple Cider Cole Slaw * Garlic Mashed Potatoes * Vegetable du Jour 6.00

Entrees

  • Pan Seared Day Boat Scallops Saffron Dust, Sauteed Spinach, Roasted Garlic Mashed Potatoes, Citrus Beurre Blanc 24.00
  • Smoked BBQ Baby Back Ribs Apple Cider Cole Slaw, Blue Cheese Mashed Potatoes, Blackened Pomme Frites 22.00
  • Sauteed Chicken Breast Fresh Spinach & Mozzarella, Risotto, Shitake Marsala Sauce 22.50
  • Mediterranean Wine Braised Salmon Artichoke Hearts, Kalamata Olives, Capers, Tomatoes, White Wine Butter & Lemon ÊSauceÊ21.00
  • Char Grilled 21 Day Dry Aged Cowboy Steak 22oz. Chef's Cut Ribeye Chop, Chef's Vegetable 26.95
  • Sauteed Shrimp Tossed with Penne Pasta, Sundried Tomatoes, Fresh Basil, Extra Virgin Olive Oil & Garlic 23.75
  • Grilled Sliced Hanger Steak Toasted Pecan and Clover Honey Crust, Southern Spiced Wedge Potatoes, Bourbon Gravy, Chefês Vegetable 20.00
  • Magnolia Gumbo Simmering Bowl of Shrimp, Scallops, Mussels, Calamari, Plum Tomatoes and New Potatoes in Sassafras Roux 23.50

Small Plates

  • Magnolia's Veggie Burger with Jack Cheese, Apple Cider Cole Slaw, Crispy Fries 10.95
  • Blackened Salmon Salad with Arugula, Grape Tomatoes, Marinated Onions, Roasted Shallot Vinaigrette 12.50
  • BJês Burger Beer & Honey Battered Vidalia Onion Rings and Spiced Steak Fries (Cheese Upon Request) (Add Premium Bacon 1.50) 12.95
  • Penne Romano Fresh Mozzarella, Tomato and Basil, Extra Virgin Olive Oil, with Toasted Pine Nuts and Freshly Grated Pecorino Romano 10.50
  • Shrimp Oreganatta Scampi Shrimp with Toasted Bread Crumbs, Fresh Garlic, White Wine, Chili Pepper, Parsley, Lemon and Cappellini Pasta13.95

Desserts
  • Chocolate Fondue with Jacques Torres Handcrafted Chocolates, Fresh Seasonal Fruit, Homemade Pound Cake (for two) 15.00
  • Apple Blueberry Dumpling with Homemade Banana Ice Cream 7.00
  • Assortment of Homemade Ice Cream with Fresh Whipped Cream 6.00
  • Warm Mocha Truffle Cake * takes 30 minutes, so order with your entree * with Homemade Coffee Ice Cream 8.00
  • Tartuffo Vanilla and Chocolate Ice Cream in a Hard Chocolate Shell 6.00
  • Toasted Lemon Pound Cake Fresh Fruit Compote & Whipped Cream 6.00
  • Brooklyn Egg Cream * Voted Number 1 at the First Brooklyn Egg Cream Extravaganza * Godiva Chocolate Liquer, Fox's U-Bet Syrup, Milk, Seltzer 7.50

Executive Chef Roman Villalba