Maggie's at State and A

Pan-seared hand-dived sea scallop wrapped in prosciutto and garnished with organic micro greens, resting atop a risotto croquette. Served with cauliflower mousseline and a port reduction sauce.

Black mussels and manila clams sauteed with shallots, garlic and white wine. Finished with a sprinkle of parsley

Fried calamari, served with sauteed red bell peppers, green onions, jalapenos and spicy aioli sauce.

House-made lobster ravioli served with baby carrots, capers and sage in a brown butter sauce.

Sauteed shrimp with shallots and garlic. Flambeed in cognac with a lobster sauce reduction.

Chilled shrimp (4) with house-made cocktail sauce. Served with an open-faced shrimp salad sandwich on toasted rosemary olive oil bread.

Blue crab cakes served with green pea wasabi sauce and tomato relish. Garnished with organic micro herbs.

Cone wontons filled with ahi tuna, chives, avocado mousse, and lemon juice. Garnished with organic micro greens.

Duck confit mixed with goat cheese, pine nuts and parsley wrapped in wontons. Served with truffle sauce and sautéed snap peas in butter garlic sauce.

Braised Oxtail layered with Yukon truffle mashed potatoes and topped with a truffle crust. Served in an au jus with baby carrots.

Beef carpaccio marinated in salt, pepper, chives, lemon, and truffle oil. Glazed with balsamic reduction. Paired with wild arugula salad tossed in black truffle dressing and garnished with shaved parmesan cheese.

Half-dozen escargot sauteed in a sauce of pernod, butter, garlic and parsley.

Meatballs served with homemade marinara sauce and shredded parmesan.

Puff pastry filled with balsamic caramelized onions and bacon, topped with boucheron goat cheese. Served on a bed of organic mixed greens with balsamic glaze.

Caramelized Brussels sprouts topped with diced bacon and a balsamic glaze.

French cheese selection of petit basque, fourme d'ambert blue cheese, and saint andre soft ripened cheese. served with grapes, candied walnuts, and an organic mixed green salad dressed with whole grain mustard.

Yukon mashed potatoes layered with wild porcini, shiitake, and oyster mushrooms. Mushrooms sautéed in olive oil, shallots, garlic and pesto sauce. Topped with a truffle crust.

Broccolini, sugar peas, asparagus, french green beans and brussels sprouts sautéed in olive oil, shallots, garlic and pesto.

Sauteed in olive oil, shallots, and garlic.

Fresh endive and wild arugula tossed with honey mustard dressing, topped with Bleu d'Auvergne Roquefort cheese and sliced Asian pear. Garnished with candied walnuts and organic heirloom baby tomatoes.

Grilled prime top sirloin steak with organic heirloom baby tomatoes, pine nuts, cucumbers, avocado and blue cheese served on organic mixed greens and tossed in our house-made blue cheese dressing and balsamic glaze.

Warm goat cheese croquette atop a bed of organic mixed greens tossed with Whole Grain Mustard dressing. Garnished with organic baby heirloom tomatoes, radishes, organic micro greens, and candied nuts.

Chopped chicken breast mixed with fresh Fiji apples, celery, red onions, black raisins and parsley in a curry aioli and served wrapped in romaine lettuce.

Roasted red and gold beets, glazed with a balsamic reduction, layered with boucheron goat cheese on a bed of wild arugula tossed with Whole Grain Mustard dressing. Garnished with crispy prosciutto and organic baby heirloom tomatoes. Served warm.

Roasted marinated tiger shrimp with spicy mango salsa, sliced avocado, and enoki mushrooms. Served on a bed of organic mixed greens.

Grilled balsamic-glazed salmon prepared medium-rare, unless otherwise specified atop a salad of endive, wild arugula, fava beans, and asparagus. Dressed with our house-made fresh raspberry dressing, and served on a bed of sliced roma tomatoes. Garnished with fresh raspberries.

Fresh grilled marinated chicken breast served on a bed of romaine lettuce with our housemade Caesar dressing, house-made croutons, and fresh parmesan cheese slices. No croutons for gluten-free

Fresh grilled marinated chicken breast, tomatoes, cucumbers, red onions, avocado, and roasted red beets served on a blend of organic mixed greens. topped with our house-made croutons. no croutons for gluten-free. choice of dressing: ranch, blue cheese, caesar, honey mustard, balsamic vinaigrette

Black mussels steamed in coconut broth with Thai chili. Served with truffle parmesan French fries.

Grilled wild king salmon served with yukon mashed potatoes and asparagus sautéed with garlic, shallots and butter with sauce vierge.

Pan-seared hand-dived sea scallops wrapped in prosciutto and garnished with micro greens, resting atop risotto croquettes. Served with cauliflower mousseline and a port reduction sauce.

Chilean Sea Bass paired with parmesan-garnished wild enoki mushroom risotto. Served with caramelized brussels sprouts.

Sauteed Dorado with a potato crust served with tourneed potatoes and fresh manila clams in a lemon butter sauce.

Pan-seared hand-dived sea scallop wrapped in prosciutto, Manila clams and sautéed Dorado with a potato crust. Served with risotto and a lemon butter sauce.

House-made lobster ravioli served with baby carrots, capers and sage in a brown butter sauce.

House-made gnocchi with wild porcini, shiitake and oyster mushrooms in a cream sauce. Garnished with shaved parmesan and parsley. Add chicken $4.00

House-made spinach tagliatelle served with creamy leek compote and tiger prawn shrimp. Garnished with organic micro greens.

Duck confit ravioli served with truffle sauce and sautéed snap peas in garlic butter sauce.

Half-pound chargrilled wagyu beef topped with American cheese, red onion, pickle, lettuce, tomato, and our house sauce on a brioche bun. Add bacon 2.00

Half-pound chargrilled wagyu beef topped with crispy bacon, sharp white cheddar cheese, hickory BBQ sauce, red onion, lettuce, and tomato on a brioche bun.

Half-pound chargrilled wagyu beef on a brioche bun with blue cheese, crispy bacon, balsamic caramelized red onion, lettuce, tomato, and mayonnaise.

Half-pound chargrilled wagyu beef on a brioche bun with roasted red pepper, caramelized red onion, pepper jack cheese, lettuce, tomato, and rosemary aioli.

Fresh baked quiche with roasted Roma tomato and goat cheese.

Fresh baked quiche with French ham and swiss cheese.

Prime black angus filet mignon served with house-made bearnaise sauce and asparagus. Accompanied by a baked potato topped with your choice of butter, chives, cheese, bacon and sour cream.

8oz Pime Top Sirloin marinaded in housemade teriyaki sauce and served with snap peas sauteed in a garlic butter sauce and a baked potato with your choice of butter, chives, cheese, bacon and sour cream.

Grilled Rib Eye paired with mixed wild porcini, shiitake and oyster mushrooms in cognac sauce. Accompanied by gratin dauphinois and broccolini sauteed with a garlic butter sauce.

Braised Oxtail layered with Yukon truffle mashed potatoes and topped with a truffle crust. Served in an au jus with baby carrots.

Pork Loin wrapped in prosciutto sautéed in a demi-glaze of sage, shallots, capers, mixed wild mushrooms and white wine. Served with Yukon truffle mashed potatoes and green beans sauteed in a garlic butter sauce.

Slow-cooked Jidori chicken breast prepared with baby carrots, mixed mushrooms and pearl onions in a burgundy red wine sauce. Served with risotto.

With freshly made tortilla chips

Housemade crepe filled with diced chicken and a delicious combination of wild porcini, shiitake, and crimini mushrooms in a creamy tarragon sauce.

Housemade crepe filled with scrambled eggs, bacon, and sharp white cheddar.

Two slices of brioche French toast served with butter and maple syrup.

Two slices of brioche French toast dipped in our housemade coconut sauce and cooked to perfection. Served with butter and maple syrup.

Two slices of brioche French toast topped with caramelized bananas.

Two slices of brioche French toast topped with a medley of strawberries, blueberries, blackberries, and raspberries, and drizzled with creme anglaise.

Three-egg omelet filled with French ham, mixed cheese, and red onions.

Three-egg omelet filled with a delicious combination of porcini, shiitake, and crimini mushrooms sautéed in olive oil and garlic with melted fontina cheese.

Three-egg omelet with mixed cheese.

Three-egg omelet filled with mixed cheese and crispy chopped bacon.

Two poached eggs and Canadian bacon on a toasted English muffin, topped with hollandaise sauce.

Two poached eggs with sautéed spinach and caramelized red onions on a toasted English muffin, topped with hollandaise sauce.

Two poached eggs and blue crab cakes on a toasted English muffin, topped with smoked paprika hollandaise sauce.

Three-eggs scrambled with fresh chorizo, diced Yukon potatoes, red onions, and fontina cheese, drizzled with creme fraiche.

Three-egg scrambled to perfection with diced roasted red bell pepper, sautèed spinach, caramelized red onions, and goat cheese.

Two eggs prepared any style. Choice of potato dauphinois or potato pancake and choice of buttered toast (whole grain, sourdough, or walnut raisin. Add two pieces of bacon. 2.00

Quarter-pound wagyu beef burger cooked medium, topped with two eggs fried over easy, crispy bacon, and your choice of sharp white cheddar cheese or American cheese. Served on a brioche bun with mayonnaise. Served with choice of garden salad, potato pancake, or potato dauphinois

whole grain, sourdough, walnut raisin

Stack of two buttermilk pancakes served with butter and maple syrup.

Stack of two buttermilk pancakes topped with a medley of strawberries, blueberries, blackberries, and raspberries, and drizzled with creme anglaise.

Stack of two buttermilk pancakes topped with caramelized bananas.

Orange, apple, cranberry, ruby red grapefruit