magnolia menus

B O M B A Y B A R N U T S 4 .

M A G N O L I A F R I E S 5 .

P I C K L E D V E G E T A B L E S 4 .

D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique

T A R T I N E 8 .roasted corn, burrata, truffled honey

F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli

B U T T E R B E A N A N D C H A R D 6 .

C A R A W A Y S P A E T Z L E 6 .

N E W P O T A T O S A L A D 6 .

A S P A R A G U S 9 .sieved egg, aioli

$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard

$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits

A N D O U I L L Etomato braisedbutter beans

& chard

E N G L I S HB A N G E Rroast apples& pickled

mustard seeds

B R A T W U R S Troasted carrots

& pickled mustard seeds

$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote

C O Wenglish cheddar

B L U Eenglish stilton

S H E E Pcalifornia

G O A Tcalifornia

H A R I S S AS A U S A G E

pimenton potatoes

R U S T I CP A T E

P O R KR I L E T T E S

S A L U M IL I V E R

T E R R I N EC O U N T R Y

R O A S T E D K I N G S A L M O N 2 8 .asparagus, new potato salad

B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar

F A R R O T T O 1 7 .leeks, pioppini mushrooms, hazelnuts

C O N F I T C H I C K E N L E G 2 2 .bacon, arugula, bread salad

P O R K C H O P 2 6 .roasted heirloom carrots, caraway spaetzle

M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25

S O U P 6 / 1 0 .

F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta

L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts

G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg

R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing

M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli

B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread

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* * * B I L L O F F A R E ( B R U N C H ) * * *

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------------------------------------ ----------------------------------- P R O U D L Y H I S T O R I C F A M O U S L Y G R A T E F U L

HOUSE SAUSAGE

CHEESE

CHOOSE FROM:

C U R E D M E A T & A R T I S A N C H E E S E S* * * * * * * * * * * * * * * * * * * * * * * *

Y O U A R E H E R E

T W O E G G S 5 .

T O A S T 2 .

B A C O N 6 .

C R I S P Y P O T A T O E S 4 .

S E A S O N A L F R U I T 5 .

B R E A K F A S T S A U S A G E 6 .

& chard

mustard seeds

S H E E Pcalifornia

G O A Tcalifornia

pimenton potatoes

R U S T I CP A T E

B E I G N E T S 6 .sugar dusted & chantilly cream

S T E E L C U T O A T M E A L 8 .maple & bacon praline

F R E N C H T O A S T 1 2 .honey, chantilly cream & seasonal fruit

F U L L E N G L I S H B R E A K F A S T 1 7 .2 eggs, banger, bacon, butter beans, grilled tomato & toast

“ M A D A M E M A G N O L I A ” 1 3 .egg, ham, béchamel sauce & mixed greens

S T E A K & E G G S 1 7 .grilled flank, two eggs, potatoes & toast

F R I E D E G G & S A U S A G E S A N D W I C H 1 2 .arugula, gruyere, aioli & onion marmalade

S O U P 6 / 1 0 .

L I T T L E G E M S 7 / 1 3 .port blue cheese dressing, grapes, hazelnuts

S N A C K S

B R U N C H

S I D E S

P R E S S P O T 3 / 6 .banner dark blend

E S P R E S S O 3 .

C A P P U C I N O 4 .

L A T T E 5 .crown point blend

N U M I T E A 4 .looseleaf

M A G N O L I A M I M O S A 1 2 .the sum of these parts:

F R E S H S Q U E E Z E D J U I C E 4 .orange or grapefruit

S C H A R F F E N B E R G E RB R U T E X C E L L E N C E . 1 2 / 4 4 .sparkling wine, mendocino county

C O F F E E & M O R E

S O U P , S A L A D S ,S M A L L P L A T E S

* * * P R O U D L Y S E R V I N G S I G H T G L A S S C O F F E E * * *

F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli

B U T T E R B E A N A N D C H A R D 6 .

C A R A W A Y S P A E T Z L E 6 .

N E W P O T A T O S A L A D 6 .

A S P A R A G U S 9 .sieved egg, aioli

& chard

mustard seeds

S H E E Pcalifornia

G O A Tcalifornia

pimenton potatoes

R U S T I CP A T E

O P E N - F A C E D , H O U S E - C U R E D

S A L M O N T A R T I N E 1 4 .capers, cream cheese, pickled red onion

G R I L L E D C H E E S E S A N D W I C H 1 1 .swiss, gruyere, caramelized onions

G R I L L E D V E G E T A B L E S A N D W I C H 1 3 .summer squash, wild arugula, burrata

B L T A S A N D W I C H 1 3 .bacon, lettuce, tomato, avocado

B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar

* * * All sandwiches served with salad or fries* * *

S O U P 6 / 1 0 .

L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts

B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread

S N A C K S

L U N C H

S I D E S S O U P , S A L A D S ,S M A L L P L A T E S

T H E M A I N E V E N T ( B E E R )

2 0 O Z .

I M P E R I A LP I N T S

(for all of our standard beers)

Great for pairings.mix & match

1 / 2P I N T S

enjoy a flight of 6 beersof your choice

4 o z . T A S T E R S

1 4 O Z . S N I F T E R*as style requires

A C R O S S T H E G A L A X Y

Y O U A R E H E R E T H E M O T H E R S H I P S F B B Q H O U S E B R E W S * * * W H I S K E Y C O C K T A I L S

* * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * *

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S O M E T H I N G E L S E ?

E V E R Y T H I N G I S W I N E D E R F U L

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I N A L L M A N N E R O F S H A P E S & S I Z E S

Keep ‘em coming.

9 o z .

K ö l s c h S t a n g e

B E E R T O - G O

2 L I T E RR E F I L L A B L E G R O W L E R S

W I N E O N T A P

S U T T O N C E L L A R S 2 0 1 4 M A G N O L I A B L E N D

syrah, carignane, neutral french oak, wild yeast, unfiltered

1 0 . glass / 1 6 . quartino / 2 6 . half-liter

S P A R K L I N G

S C H A R F F E N B E R G E RB R U T E X C E L L E N C E . 1 2 / 4 4 .sparkling wine, mendocino county

P O R T & D E S S E R T

S U T T O N C E L L A R S 2 0 0 6 . 1 6 .‘la tortuga’, late harvest chardonnay, sonoma county

Y O R K C R E E K 2 0 0 3 . 1 3 .port, napa / sonoma

R O S É

T A B L A S C R E E K 2 0 1 5 . 1 0 / 3 9 .grenache, counoise, mourvedre & syrah, paso robles

F I L T E R E D H E T C H H E T C H Ystill or fizzy (complimentary)

H O U S E - M A D E S O D A 4 .root beer

C O F F E E 4 .sightglass

A U G U S T W E S T 2 0 1 3 . 1 5 / 5 6 .pinot noir, santa lucia highlands

L A N G & R E E D 2 0 1 3 . 1 4 / 5 4 .cabernet franc, north coast

N O V Y 2 0 1 4 . 1 1 / 4 2 .zinfandel, russian river valley

Y O R K C R E E K 2 0 0 6 . 1 2 / 4 4 .merlot, sonoma county

S H E R M A N & H O O K E R ’ SS H E B A N G . 8 / 3 2 .fifth cuveé, north coast

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N A V A R R O 2 0 1 4 . 1 4 / 5 6 .pinot gris, anderson valley

T A N G E N T 2 0 1 4 . 9 / 3 6 .albarino, edna valley

L I O C O 2 0 1 4 . 1 2 / 4 8 .chardonnay, sonoma county

* * * * P L E A S E R E F E R T O T H E B E E R B O A R D F O R T O D A Y ’ S B R E W S * * * *

* K E G S A V A I L A B L E F O R S P E C I A L O R D E R .

H E R E ’ S T H E D E A L

We've been brewing beer in San Francisco right here in the

basement on our 7-barrel system for nearly two decades. Now we

also brew across town in Dogpatch but we've never strayed from

our uncompromising attention to detail and our unwavering love

for special ingredients like Maris Otter barley malt.

Our small, hands-on brewery here in the Haight affords us

ample opportunity to express creativity, independence, and

tradition—the values at the core of American craft beer. Our

English-influenced bitters, milds, pales, browns, and porters

form the core of our brewing inspiration but we can't help but

explore the wide and diverse world of brewing at

every opportunity.

The craft beer community has much in common with the wider

artisan food community. People are reconnecting with nearly-lost

food and drink traditions, celebrating the unique and the local,

and beer plays a central role in this shift. It also pairs

wonderfully with many such foods, especially cheese and all

manner of cured meats. See the front of this menu for a

selection of both.

50 years ago this very neighborhood became an epicenter of

creative expression and independent thought, primarily through

music and art. But it also inspired a back-to-the-land,

do-it-yourself movement that has helped to return great tasting

food and drink to the table. We’re proud to be a part of it.

magnolia menus

Documents

magnolia complaint - exhibit 6

magnolia complaint - exhibit 3

magnolia mckay's mill

magnolia complaint - exhibit 21

magnolia zine 01

magnolia complaint - exhibit 10

© bolder menus © bolder menus © bolder menus

magnolia elementary 5350 magnolia pearland, tx 77584...

menus crudiveganos 70-30 a30 menus completos

starters menus & sides starters menus menus & …

magnolia (v.m.)

magnolia mood magazine

magnolia complaint - exhibit 19

magnolia complaint - exhibit 37

ensayo fotografico magnolia chaverra

magnolia slo

magnolia complaint - exhibit 33

stolzkitchens.co.uk · manhattan uni 491 magnolia magnolia...

proyecto tlp magnolia

magnolia fs2012