Magnolia's

Lightly fried baby shrimp served with sherry-scallion dipping sauce.

Served with tomatillo salsa.

Stuffed with warm goat cheese and chopped pecans. Served on a bed of fresh watercress and garnished with sun-dried tomatoes.

Served with seared ginger spinach and drizzled with cracked black pepper-lemon dressing.

Served with tangy chipotle tartar sauce.

Served with chipotle salsa.

With dandelion greens, watercress, arugula, and more. Topped with spiced pears, toasted walnuts, sherry vinaigrette, and a warm goat cheese crouton.

Topped with buttermilk-blue cheese dressing, ripe tomatoes and apple smoked bacon.

Fresh basil vinaigrette or creamy shallot and green onion dressing.

Topped with crumbled maytag blue cheese.

Black-eyed peas and rice topped with scallions and garlic-marinated tomatoes.

Black-eyed peas and logan turnpike stone ground cheese grits topped with scallions and garlic-marinated tomatoes.

With raisin pecan rice and orange chipotle sauce. Served with collard greens.

Chunks of spicy Andouille sausage, chicken, shrimp, oysters, and crawfish tossed with rice. Served with mixed greens.

Topped with a New Orlens meuniere sauce. Served with mashed sweet and new potatoes and mixed vegetables.

Roasted semi-boned half chicken topped with Magnolias' barbecue sauce, served with sweet potato hash, cole slaw, collard greens, and mashed white potatoes.

Served over gingered calabaza puree (west Indian pumpkin) and topped with a rum and molasses glaze. Served with mixed vegetables.