Charleston's Magnolias Debuts New Uptown, Down South Fall Menu

For over 25 years, Magnolias continues as a forerunner in upscale Southern cuisine, and the downtown Charleston institution is pleased to announce fall menu updates. Helmed by Executive Chef Kelly Franz and Culinary Arts Director Donald Drake, the Lowcountry favorite on East Bay Street welcomes the autumn season with lovely takes on traditional fare.

As the South Carolina climate transitions into the cooler fall season, ingredients like Brussels sprouts, peanuts, and end-of-season tomatoes grace the new menu, along with hearty dishes like a 12oz. Double Thick Pork Chop. Melding her own favorite cooking techniques and recipe ideas with Magnolias’ classic Lowcountry fare, Chef Franz is excited to welcome diners to experience brand new and seasonally updated dishes during dinner, lunch, and Sunday brunch. For Charleston locals and visitors to The Holy City alike, Magnolias remains a cherished culinary gem, and the time is now to discover new favorites.

Highlights include Cornmeal Fried Oysters, Boiled Peanut Salad, Pan Roasted Duck Breast complete with duck confit gumbo, a new mouthwatering Country Fried Steak Hoagie, and more. Fall wouldn’t be complete without scrumptious new desserts from Executive Pastry Chef Andrea Upchurch either. Menu updates include:

Dinner

Uptown Appetizers:

Charleston Crab Cake – shrimp & butter bean succotash, tomato butter

Cornmeal Fried Oysters – Creole rémoulade, Brussels sprouts slaw, warm bacon vinaigrette

Sautéed P.E.I. Mussels – leeks, white wine, saffron butter, grilled bread

Almond Fried Brie – fennel, arugula, balsamic reduction, dried cranberries, grilled bread

Salads:

Brussels Sprouts Salad – baby greens, rainbow carrots, truffle Parmesan vinaigrette

Pear Salad – arugula, grapefruit, goat cheese, candied walnuts, white balsamic vinaigrette

Boiled Peanut Salad – romaine, okra & corn relish, country ham cracklins, buttermilk ranch, cornbread croutons

Down South Dinners:

Bourbon Fried Catfish – Creole grits, shrimp & butter bean succotash, Tabasco rémoulade

Cedar Plank Salmon – baby potatoes, green beans, artichokes, diced egg, fennel, lemon-caper vinaigrette

Sweet Chili Rubbed Ahi Tuna – hoppin’ John risotto, Brussels sprouts slaw, warm bacon vinaigrette

Pan Roasted Duck Breast – duck confit gumbo, Andouille sausage, dirty rice, okra & corn relish

Seared 12oz. Double Thick Pork Chop – whipped potatoes, local kale, roasted rainbow carrots, herb pan gravy

Braised Beef Short Ribs – handmade egg noodles, local kale, roasted Portobello mushrooms, jus

Sides:

Artichokes Au Gratin – creamed spinach

Roasted Beets – lemon goat cheese mousse, jalapeño pistachio pesto

Desserts:

Apple Pie Trifle – autumn spice cake, apple compote, brown sugar mousse, oatmeal streusel, graham cookie

Pumpkin Butterscotch Cake – cinnamon ice cream, candied pumpkin seeds, ginger-white chocolate ganache

Chocolate Covered Cherry Bread Pudding – cherry vanilla ice cream, brandied cherry compote

New Lunch Highlights

Carolina BBQ Pulled Pork – mac & cheese, dirty rice, collard greens

Tuna Salad Club – sourdough, applewood smoked bacon, tomatoes, Swiss cheese, Dijon mayo

Fried Oyster Po’Boy – hoagie roll, arugula, blackened green tomatoes, Creole rémoulade

Grilled Shrimp Wrap – romaine, shaved Parmesan, tomatoes, red onion, Caesar dressing

Country Fried Steak Hoagie – tasso mayo, tomato, cheddar cheese, white gravy

New Sunday Brunch Highlights:

Apple Fritter Poppers – cinnamon cream cheese mousse

Ham Cracklin Biscuits – tomato jam

Egg White Omelet – baby spinach, Greek olives, white cheddar, tomatoes, basil, creamy white grits

Duck Confit Omelet – roasted mushrooms, arugula, goat cheese, caramelized onions, seasoned potato hash

Smoked Salmon Frittata – potatoes, bell pepper, feta cheese, lemon-dill crème fraiche

Breakfast Wrap – scrambled eggs, white cheddar, arugula, pesto, tomatoes, red onion, truffle Parmesan vinaigrette