Regular Dinner Menu





MAGNOLIA POINTE GRILLE/CLUBHOUSE WINTER MENU 2019

SMALL PLATES

Calamari Steak Strips    

Rice floured,and deep-fried calamari steak strips served with Chipotle tartar sauce $14

Vegetarian Buffalo Wings  

Rice flour and beer battered cauliflower, deep fried golden brown and tossed with traditional buffalo wing sauce,
finished with bleu cheese crumbles, served with ranch dressing dipper 
 $10

Brussels Sprouts Sauté   

Fresh local brussels sprouts sautéed in brown butter with crispy pancetta pieces,
garnished with shaved Parmesan cheese and toasted sliced baguette
   $10

Traditional Buffalo Chicken Wings  

Spicy chicken wings deep fried and tossed in traditional buffalo wing sauce, finished with
bleu cheese crumbles and served with a ranch dressing dipper   
$14

French Onion Soup
Finished with a toasted baguette crouton, topped with melted gruyere cheese  $8

Magnolia Pointe Burger

Flame broiled half pound Black Angus sirloin burger on a brioche bun with crisp lettuce, sliced tomatoes, red onion and thinly sliced dill pickle, finished with Cajun 1000 Island dressing and choice of cheese  $12.50

(
Add bacon +$1.50
Add grilled onions +$.50 Add avocado +$1 Add mushrooms +$.75)

The burger comes with choice of side: smallbowl of soup ~ small mixed greens salad ~ small Caesar salad ~
house fries or sweet potato fries (add $2)

Entree Salads
Pomegranate Glazed Salmon Salad  

Pan seared salmon filet dressed in ribbons of pomegranate reduction on a bed of arugula, mixed greens and lemon infused
red quinoa, tossed in blood orange vinaigrette and finished 
with candied pecans and pomegranate seeds  $22

Classic Caesar Salad  

Hearts of romaine tossed with shaved parmesan cheese inhouse made Caesar dressing, finished with herbed croutons $11

Add grilled chicken  $14

Honey Sesame Asian Chicken Salad

Grilled chicken, toasted almonds, Mandarin supremes, shaved celery, shredded carrots and sliced cucumber on romaine & field greens, dressed with Asian dressing and topped with crispy wonton strips and toasted sesame seeds  $14

Spinach Salad with Hot Bacon Dressing  

Roasted apples, toasted walnuts, redonion, hard boiled egg and bleu cheese crumbles with
hot cabernet, bacon and mushroom dressing over tender baby spinach   $14


SIGNATURE DISHES

Coq Au Vin
Chicken breast and thigh meat braised in Burgundy wine with Cippolini onions, pancetta lardons, and Cremini mushrooms served in ceramic boats with creamy mashed potatoes and fresh vegetables     $23

Tortellini Carbonara
Three cheese tortellini sautéed with garlic and pancetta lardons in a creamy alfredo sauce 
topped with shaved parmesan cheese and cracked black pepper  $22

Fresh Salmon Filet on a bed of Brussels Sprouts  

Fresh Salmon filet grilled and finished with pomegranate glaze. Served on a bed of sautéed shredded brussels sprouts and pancetta lardons garnished with pomegranate seeds and served with house rice pilaf  $25

BUTCHER BLOCK

All steaks are aged choice, certified Angus beef, hand cut in house and finished with Chef's smoked steak seasoning blend.
All entrees come with choice of soup or salad, garden fresh seasonal vegetables and choice of side
(creamy mashed potatoes, house rice pilaf, house fries 
or sweet potato fries)

Roast Pork Tenderloin Soubise  

Berkshire pork tenderloin marinated in lightly seasoned garlic and olive oil, roasted perfectly, sliced into medallions.
The pork is then finished with Chefs’ version of classic 
soubise (julienne caramelized onions finished with a light splash of sherry and cream). Served with seasonal house rice pilaf and fresh vegetables  $24

Bistro Filet Medallions   

Grilled bistro filet sliced into medallions and finishedwith a Cremini mushroom cabernet sauvignon
demi-glace, crumbled Gorgonzola andscallions  $26

Choice Angus Rib Eye  

Outstanding example of steak at its best! Well marbled and deliciously juicy, 
char-grilled and finished with maître’d butter (14 oz.)  $32

Choice Angus Filet Mignon  

Eight ounce, center cut choice Angus filet mignon, wrapped in Applewood smoked bacon and flame broiled,
finished with Cremini mushroom and Cabernet sauvignon demi-glace  
$32

*Please notify your server of any dietary restrictions*
18% Service Charge will be added to parties of 8 or more

Split plate charge is $6

 
 
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