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
