Magnolia Cafe

Name: Magnolia Cafe
Address: 1224 W. Wilson Ave., 60640, IL, 60640
Telephone: 773-728-8785

1224 W. Wilson Ave., Chicago, IL 60640, US

• Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 5:30PM-10:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 10:00AM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

Brunch

Huevos Rancheros:

Two eggs sunny side up served over black beans, sweet corn, chorizo sausage, tostadas, homemade salsa and sour cream

Smoked trout hash

with caramelized onions, roasted red peppers, applewood smoked bacon and hollandaise sauce. Served with two eggs any style

Croissant sandwich

served with scrambled eggs, vegetables, pesto and cheddar cheese. Served with house potatoes

Wild mushroom omelet, herbed goat cheese, and spinach.

Served with toast and house potatoes

Shrimp, smoked mozzarella and fresh seasonal vegetable omelet.

Served with toast and house potatoes

Applewood smoked bacon, sharp cheddar and scallion omelet.

Served with toast and house potatoes

Traditional eggs benedict.

Served with house potatoes

Gravlax and poached eggs over English muffins, wilted arugula, tomato and p

Served with house potatoes

Crab Cakes and poached eggs over English muffins, roasted red peppers and o

Served with house Potatoes

Grilled petit filet of beef

with poached eggs served atop brioche with hollandaise. Served with house potatoes

Two eggs any style

with house potatoes and toast

Buttermilk pancakes

served with fresh seasonal fruit and warm maple syrup

Brioche French toast

stuffed with raspberry preserves and cream cheese

Granola, vanilla yogurt, and fresh fruit parfait

Homemade muffins

served with lemon curd

Sides

Canadian bacon

Sausage

Toast

Bacon

Croissant

House Potatoes

DINNER MENU

Appetizers

Smoked chicken quesadillas

with roasted red peppers, caramelized onions and pepper jack cheese served with sour cream, salsa and guacamole

Magnolia crab cakes

with sweet corn, pico de gallo and roasted garlic aioli

Grilled shrimp over lemon-chive and haricot vert risotto

topped with a citrus vinaigrette

Roasted Butternut Squash Soup

with brown sugar crème fraiche and pine nuts

Salads

Seared Scallops over sliced tomatoes, fresh mozzarella and arugula

topped with basil, pine nuts and balsamic

Mixed greens

with grape tomatoes, oranges and spiced walnuts in a citrus vinaigrette

Lyonnaise Salad

with baby red oak leaf lettuce and mixed greens with applewood smoked bacon, red potatoes and sherry vinaigrette, topped with a poached egg

Roasted red, golden and striped beets

with baby red oak leaf lettuce, goat cheese and toasted walnut vinaigrette

Entrees

Roasted Mahi Mahi and seared scallop over a poblano pepper, leek and smoked

with grilled asparagus and a light herbed broth

Grilled beef tenderloin

with thyme goat cheese potato cakes, king trumpet mushrooms and grape tomato ragout topped with red wine reduction

Braised beef short rib

with cauliflower gratin, spinach and onion rings in a red wine reduction

Seared duck breast and leg confit over wild rice, butternut squash and drie

Roasted chicken breast wrapped in prosciutto

stuffed with ricotta and spinach served with caramelized onion whipped potatoes, grilled asparagus and roasted garlic jus

Grilled 10 oz pork chop

with applewood smoked bacon, sautéed spinach, sweet potatoes, crisp apple rings and natural jus

Shrimp and spicy andouille sausage

with penne pasta, scallions, spinach and French beans tossed in a creamy tomato basil sauce topped with fresh mozzarella

Seasonal vegetables

served with caramelized onion mashed potatoes