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Bleaux Magnolia
Dinner Menu
Appetizers
(scroll down for Dinner entrees)
Butter Leaf Salad 8
roasted baby beets, candied macadamia nuts, rye croutons with gorgonzola cheese dressing
Arugula Salad 9
hazelnut crusted goat cheese, caramelized onions with huckleberry
vinaigrette and Fuji apple
Hydroponic Watercress Salad 10
with duck confit, Clementine segments and a horseradish kumquat
vinaigrette
Pistachio Crusted Scallop 11
seared day boat served with raspberry coulis and parsnip puree
Pulled Pork Lumpia 9
rice paper wrapped pulled pork , sweet potato and pickled onion
served with a green goddess dipping sauce and a spicy voodoo aioli
Crab Cakes 12
fresh rock crab cakes served with mango aioli, Asian pear, jicama and
macadamia nut slaw
Fried Green Tomato Caprese Salad 11
fresh mozzarella, and heirloom tomatoes served with an arugula basil
pesto and a cherry balsamic reduction
The Queen Bee of all Cheese Plates half…..13 full…..23
manchego, cowgirl creamery "red hawk", Bermuda tri angle, Marin
triple cream brie and a gorgonzola cheese cake accompanied with marshall
farms honey comb, fresh fruit compotes and smoked paprika and cappacolla
crackers
Bleaux Magnolia
Entrées
Seafood Gumbo 19
spicy tasso ham, fresh scallops, crab meat and prawns
cooked to order with this classic dish, served with bleaux marbled
jalapeño cheddar cornbread
Duck Breast Jambalaya 18
smoked duck sausage, confit duck leg and sliced whole
duck breast with spicy tasso ham all come together with a twist on this
traditional Creole classic
Cornbread Crusted Catfish 16
sautéed bloomsdale spinach with black eye peas, pork
jowl and caramelized onions drizzled with a huckleberry sauce
Grilled Beef Filet 24
grilled voodoo filet in drunken sauce served with five
onions grits, asparagus with roasted garlic and lemon zest
Colorado Lamb T –bone 23
sassafras dusted Colorado lamb T-bones paired with a
bing Cherrie demi glaze and served with root vegetable mash and
broccolini
Niman RanchPork Osso Buco 19
braised with maple soy ginger, served with sweet potato
steak fries and tender beet, mustard greens
• Bleaux Magnolia 1408 Clay st. Napa CA 94559 •
• Phone (707)252-2230 • Fax (707)252-1320 •
• Lunch is Tuesday thru Sunday 11 to 3 •
• Dinner is Tuesday thru Saturday from 5 to 9 •
• Jazz Brunch on Sundays 11 to 3 •
• corkage is $15 a bottle, buy one get one waived •
• 18% gratuity added for parties of six or more
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• GM/ co-owner Philip Schuster • Pastry Chef Richard
Perot •
• Executive Chef/co-owner Matt Mermod • Sous Chef
Clint Ferguson •
6-12-2007
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