|
Bleaux Magnolia
Dinner Menu
Appetizers
(scroll down for Dinner entrees)
Panzanell
Salad 10
baby arugula with grilled home made bread, shaved manchego, golden
raisins, garlic, 7 black olives
with a
balsamic vinaigrette
Green Leaf Gorganzola Salad 11
port poached pear, sherry truffle vinaigrette & candied pecans
Manchego Mac-N-Cheese 10
apple wood smoked bacon, grilled corn topped with cornbread crumbs
Sarsaparilla
Braised Pork Belly 13
manchego grits with scallions
Pulled Pork Lumpia 11
rice paper wrapped pulled pork , sweet potato and pickled onion
served with a green goddess dipping sauce and a spicy voodoo aioli
Crab Cakes 15
fresh rock crab cakes served with mango coulis, Asian pear, jicama and
macadamia nut slaw
Fried Green Tomato Caprese Salad 11 (seasonal)
fresh mozzarella, and heirloom tomatoes served with an arugula basil
pesto and a cherry balsamic reduction
Grilled Corn & Chicken Chowder 5/8
Baked Oyster Magnolia
3.5
finely diced tasso ham, arugula, marscapone & manchego
cheeses & chipoltle peppers all pureed and spread on top of a fresh
oyster, then baked
Bleaux Magnolia
Entr้es
Seafood Gumbo 23
spicy tasso ham, fresh scallops, crab meat and prawns
cooked to order with this classic dish, served with bleaux marbled
jalape๑o cheddar cornbread
Fall Vegetable Jambalaya With
Duck Leg Confit 22
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 21
saut้ed bloomsdale spinach with black eye peas, pork
jowl and caramelized onions drizzled with a huckleberry sauce
Drunken Skirt 25
truffled pomme frites
Tempranillo Braised Pot Roast 23
roasted root
vegetables, brussel sprouts with horseradish mashed potatoes
Niman RanchPork Osso Buco 249
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 Monday thru Sunday 11 to
2:30
Dinner is Monday thru Saturday from 5 to 9
Jazz Brunch on Sundays 11 to
2:30
corkage free if you promise to
come back
18% gratuity added for parties of six or more
GM/ co-owner Philip Schuster Pastry Chef Richard
Perot
Executive Chef/co-owner Matt Mermod
01-27-2009
|