magnolia menus

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BOMBAY BAR NUTS 4. MAGNOLIA FRIES 5. PICKLED VEGETABLES 4. DEVILS ON HORSEBACK 3/ea. kölsch gastrique TARTINE 8. roasted corn, burrata, truffled honey FRIED PORK TROTTERS 9. cherry tomato relish, aioli BUTTER BEAN AND CHARD 6. CARAWAY SPAETZLE 6. NEW POTATO SALAD 6. ASPARAGUS 9. sieved egg, aioli $12 EACH OR SERVED NAKED ON A BOARD (2 FOR $18 / 4 FOR $36) served naked with sauerkraut & stone ground mustard $7 EACH / $23 SMALL BOARD / $39 LARGE BOARD served with pickled vegetables, mustard & fruits ANDOUILLE tomato braised butter beans & chard ENGLISH BANGER roast apples & pickled mustard seeds BRATWURST roasted carrots & pickled mustard seeds $6 EACH / $23 BOARD served with fruit compote COW english cheddar BLUE english stilton SHEEP california GOAT california HARISSA SAUSAGE pimenton potatoes RUSTIC PATE PORK RILETTES SALUMI LIVER TERRINE COUNTRY HAM ROASTED KING SALMON 28. asparagus, new potato salad BEER-BATTERED LOCAL COD 16. chips, lemon, malt vinegar FARROTTO 17. leeks, pioppini mushrooms, hazelnuts CONFIT CHICKEN LEG 22. bacon, arugula, bread salad PORK CHOP 26. roasted heirloom carrots, caraway spaetzle MAGNOLIA BURGER 16. house-ground custom beef blend, house pickle, spicy aioli add Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25 SOUP 6/10. FIELD GREENS 6/11. pickled shallot, cherry tomato, feta LITTLE GEMS 7/13. port blue dressing, grapes, hazelnuts GRILLED ROMAINE 14. bacon vinaigrette, croutons, sieved farm egg RAW SUMMER VEGETABLES 8. buttermilk dressing MARINATED LOCAL SQUID 13. on grilled bread with lemon aioli BEER STEAMED MUSSELS 16. garlic, shallots, chive, kölsch ale, grilled bread

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Page 1: 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

H A M

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

Page 2: Magnolia Menus

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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

MEAT

HOUSE SAUSAGE

CHEESE

CHOOSE FROM:

CHOOSE FROM:

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

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

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 .

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

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

H A M

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

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 cheese 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

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

$ 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

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

* * * 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 * * *

Page 3: 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

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

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

H A M

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

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

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

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

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

$ 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

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

Page 4: Magnolia Menus

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

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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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R E D

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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.

***