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APPETIZERS
EAST OYSTERS *
Half dozen (6) of U.S. Best oysters served with shallot-blood orange mignonette sauce, spicy cocktail sauce, and horseradish
THAI GREEN CURRY MUSSELS
1 lb of Prince Edward Island mussels steamed in a Thai green curry and served with focaccia made from scratch
HOUSEMADE FOCACCIA BREAD
Fresh house made focaccia bread served with creamy goat cheese & compound butter
CAESAR SALAD *
Crisp romaine, shaved asiago and parmesan cheese, white anchovies, and croutons
PACHED PEAR & BLUE CHEESE
Pears poached in cabernet & Belle Pear liqueur, mixed greens, candied walnuts, & blue cheese, dressed with a honey vinaigrette
CHARCUTERIE BOARD
3 meats and 3 cheeses with fresh fruit, fig jam, stoneground mustard, and crackers. Small feeds 2-3 guests. Large feeds 4-6 guests. Please reserve ahead of time or allow time for preparation
CAVIAR SERVICE
PETROSSIAN TSAR IMPERIAL OSSETRA *
30 g | served with blinis, creme fraiche, smoked salmon, and a pickled oyster
IMPERIAL RESERVE KALUGA *
30 g | served with blinis, creme fraiche, smoked salmon, and a pickled oyster
WAGYU BEEF
8 OZ WAYGU FILET
8 oz seared filet, served to order. Served either rare or medium rare.
ANGUS BEEF
SEARED AUSTRALIAN A9 AGED FILET *
8 oz Australian A9 center cut filet aged and grilled over an open flame
CARPACCIO SEARED 35-DAY WET AGE FILET *
Sliced thin, arugula, fried capers, shaved shallot, olive oil, served with house made focaccia
CORNISH GAME HEN *
Whole bird butterflied and prepared with seasonal vegetables and lemon cream sauce
16 OZ NEW ZEALAND LAMB CHOPS *
Seared and oven roasted topped with veal Demi glace and rosemary
10 OZ BISON RIBEYE *
10 oz boned-out filet served with veal Demi-glace
RUBBED GRILLED VENISON *
8 oz rubbed and seasoned venison loin, finished with a veal stock demi and seasonal mushrooms
FRENCH CUT WILD ELK *
8 oz cuts served with house made creamy garlic mash and rosemary Demi glace
14 OZ PRIME BONE-IN RIBEYE *
Bone-in Prime Angus grilled over flames
ENHANCEMENTS
Oscar Style
Crab topped with asparagus and hollandaise
Surf & Turf
Topped with 10 oz lobster tail
Freshwater Prawns
Topped with 2 U5 prawns
Stilton Blue Cheese Encrusted
Fire roasted and charred blue cheese over your steak of choice
SAUCES
Compound Herb Butter
Peppercorn Sauce
Bernaise
Demi Glace
Chimichurri
SEA
SEAFOOD BOUILLABAISSE
4 oz catch of the day, 2 U10 scallops, little neck clams, a U5 prawn all simmered in a tomato based broth with hints of fennel and served with fresh house made focaccia bread
CRAB CAKES
2 4oz cakes served with a sweet sesame aioli and a chili oil
MAINE LOBSTER TAIL
8-10 oz Maine lobster tail tailored and broiled, served with drawn butter
BAKED CHILEAN SEA BASS
7 oz of fresh seabass, blistered tomatoes, charred pearl onions, with a spinach and herb puree, finished with fennel pollen
TIGER PRAWNS
6 U5 tiger prawns grilled and seasoned with old bay served with drawn butter
SEARED DIVER SCALLOPS & PUMPKIN
4 Pan seared diver scallops finished with a seasoned pumpkin purée
CHARRED MOLÉ OCTOPUS
Charred octopus from the Pacific tossed with lemon and lime seasoning and finished with a molé sauce.
ATLANTIC SALMON
8 oz seasoned with salt, pepper, and herbs. Topped with a bourbon brown butter sauce and flame broiled
SIDES
All of our homemade sides are a la carte and are sharable between two guests
LOBSTER MACARONI
POTATO DAUPHINOISE
JUMBO ASPARAGUS
BROCCOLINI
CREAMED CORN
MIXED MUSHROOMS
DESSERTS
APPLE TARTE TATIN WITH MADAGASCAR VANILLA GELATO
Infused with bourbon cinnamon sugar, creates a deep, warm flavor that perfectly complements the tender, golden fruit. Baked atop flaky, buttery puff pastry, this indulgent upside-down dessert balances crisp, caramelized edges with a luscious, boozy sweetness
CARROT CAKE
This towering five-layer cake is packed with warm spices, shredded carrots, and crunchy pecans, creating a moist and flavorful bite in every layer. Slathered with luscious cream cheese frosting and finished with a sprinkle of toasted nuts, it’s a decadent blend of sweetness and texture
RED VELVET CAKE
A three-layered round cake boasts a velvety crumb with a rich cocoa flavor and a hint of tangy buttermilk. Stuffed in between silky cream cheese frosting, its striking red layers create a perfect balance of sweetness and subtle chocolate indulgence
UBE CHEESECAKE
This luscious round ube cheesecake features a creamy, vibrant purple filling extracted from a Filipino sweet potato that expresses delicate nutty sweetness. Served on a tangy berry coulis, its rich, velvety texture contrasts beautifully with the bright, fruity acidity
NEW YORK STYLE CHEESECAKE
This classic New York-style cheesecake boasts a rich, creamy texture with a perfectly dense yet smooth bite, nestled on a crisp graham cracker crust. Elevated with a house-made sauce and a special signature component, each slice delivers a decadent balance of indulgence and unique, handcrafted flavor
CHOCOLATE TRINITY CAKE
A three-layer mousse dessert featuring velvety dark, milk, and white chocolate mousses stacked atop a rich chocolate cake base, creating a harmonious balance of depth and sweetness. Each luscious layer melts seamlessly on the palate, delivering a smooth, indulgent experience with every bite
MADAGASCAR VANILLA GELATO
A luxuriously smooth and creamy texture, infused with the rich, floral sweetness of pure Madagascar vanilla beans
LEMON SORBET
Bright and refreshing, bursts with zesty citrus flavor and a crisp, tangy finish that cools and invigorates with every spoonful. Ask your server for a topping of either limonchello or house champagne.
BRUNCH
CRAB CAKES
2-4 oz cakes served with hollandaise and blistered cherry tomatoes
STEAK & EGGS
10 oz Delmonico and eggs. Served with a side of truffle potatoes
EGGS BENEDICT
Two crispy potato cakes topped with bacon, poached eggs and hollandaise | Crab, or lobster available to substitute
OMELETTE
Choice of cheese - goat cheese, asiago, or cheddar | Choice of protein - bacon, crab, lobster | Choice of 3 toppings - spinach, tomatoes, onions, mushrooms, jalapeños, asparagus | Served with your choice of toast
PRAWNS & GRITS
Andouille sausage and green peppers in a Cajun style tomato sauce with 3 prawns and grits
MAGNOLIA MUSELLI
Vanilla Greek yogurt layered with granola, honey, and a berry compote. Topped with fresh berries
MAGNOLIA FRENCH TOAST
Thick sliced brioche French toast topped with whipped cream and fruit compote. Served with a side of maple syrup
MAGNOLIA OMELETTE
Two egg omelette with your choice of either goat cheese, spinach, tomatoes, and balsamic drizzle or bacon, cheese, and green peppers | Served with toast
MAGNOLIA AVOCADO TOAST
Toast layered with two eggs, avocado, cherry tomatoes, and dressed greens. Topped with goat cheese, pickled onions, and a spicy fig drizzle
MAGNOLIA BLINTZ
Three crepes stuffed with a creamy cheese filling
SIDES
BOWL OF GRITS
TOAST
BACON (3)
TRUFFLED POTATOES
SMALL GRANOLA PARFAIT
HOUSE COCKTAILS
ESPRESSOTINI
Wheatley Vodka | Espresso | Coffee Liqueur
CINNAMON SWEET THYMES
Tito's Vodka | Aperol | Apricot Liqueur | Lemon Juice | Cinnamon, & Thyme Syrup | Topped with Club Soda
MARILYN MONROE
Gray Whale Gin | Ology Lavender Gin | Lemon Juice | Simple Syrup | St. Germain Elderflower Liqueur | Egg White | Ginger Bitters
18 SOUTH'S OLD FASHIONED
Buffalo Trace Bourbon | Maple Honey Syrup | Orange & Peychaud Bitters | Fresh Orange Peel | Filthy Cherry
THE MANHATTAN
Buffalo Trace Bourbon | Antica Sweet Vermouth | Angostura Bitters
RUMARETTO SOUR
Plantation Dark Rum | Amaretto | Lime Juice | Simple Syrup | Egg White | Angostura Bitters
ROSE COLLINS
Gray Whale Gin | Lemon Juice | Rosemary Syrup | Rhubarb Bitters | Topped with Club Soda
SOUTHBOUND & DOWN
Bulleit Rye | Campari | Maple Honey Syrup | Lemon Juice | Egg White
OYSTER SHOOTER
Shooter of Bloody Mary | Cold Water Oyster
NEXT DRINK MENU TO COME NEXT MONTH
WINE LIST
Raise a Glass With Us by Exploring Some of the Brands We Appreciate
QUILT
QUILT RESERVE
NICKEL & NICKEL
FAR NIENTE
CHIMNEY ROCK
COPPOLA
DOMINUS
JARVIS
AUSTIN HOPE
FORTUNATE SON
100 ACRE
CAYMUS FAMILY
HARLAN
MASCOT
FAUST
MOLLYDOOKER
SEQUOIA GROVE
PLUMPJACK
WAGNER FAMILY
SILVER OAK
DON MELCHOR
DARIOUSH
ZD
CAKEBREAD
VINEYARD 29
ADAPTATION
KATHRINE HALL
FROGS LEAP
HEITZ
CADE
ST SUPERY
SPRING MOUNTAIN
BLACK STALLION
BELLE GLOS FAMILY
TWOMEY
KING ESTATE
RESONANCE
DUCK HORN
SOKOL BLOSSER
BOEN
CHERRY PIE
SWANSON
CHATEAU LOUDENNE
QUINTESSA
LUIGI BOSCO
SEGHESIO
BANFI
SODA CANYON
SASSICAIA
THE PRISONER
CLOUDY BAY
CRAGGY RANGE
CHATEAU FUISSE
INNISKILLAN
SANTA MARGHERITA
LOUIS LATOUR
LA CHABLISIENNE
A TO Z
WHISPERING ANGEL
CAPSALDO
DAOU
DOM PERIGNON
CRISTAL
TAITTINGER
TELMONT
ROEDERER ESTATE
CHANDON
TORRESELLA
*These items may be served raw or undercooked. Consuming raw or undercooked meats, seafood, poultry, and or eggs may increase your risk of food-borne illness. Please inform your server if a person in your party has a food allergy or special dietary need (e.g., gluten intolerance, shellfish allergy, etc.).