Food with story, pride, and flavor.

Our menu is built around Southern heart and coastal freshness—charred, seared, braised, and bright, with seasonal ingredients leading the way. Each dish is crafted to feel familiar yet elevated, honoring traditions while leaving room for creativity on the plate.

Monthly Feature (June)

Honey Thyme Lamb Chops

Tender lamb chops finished with a honey thyme glaze and seasonal accompaniments

Small Plates

Collard Green & Artichoke Dip

Slow-simmered collards folded with artichoke and cream, served warm with toasted crostini

King Crab Stuffed Eggs

Deviled eggs filled with king crab, finished with caviar

Tarragon & Chive Deviled Eggs

Crab Cake Croquettes

Golden, crisp croquettes with a delicate crab filling

Crispy Southern Wings

Bourbon Bay | Meyer Lemon Pepper | Southern Sweet BBQ

Sweet Tea Sticky Ribs

Slow-cooked ribs glazed in sweet tea reduction, served with Fuji apple slaw

Fried Green Tomatoes

Crisp green tomatoes with a house-made chutney

Prawns & Cornbread

Sautéed prawns served alongside warm, buttery cornbread

Soups & Salads

Soup of the Day

Roasted Heirloom Tomato Soup

Slow-roasted tomatoes with fresh basil

Magnolia House Salad

Seasonal greens with a light house vinaigrette

Grilled Caesar Salad

Charred romaine, parmesan, and champagne Caesar dressing

Entrées

Fried Catfish

Crisp, golden catfish served with corn purée, field peas, and shallots

Wood-Fired Ribeye

Bone-in ribeye finished with smoked rosemary butter and crispy shallots

Cedar-Planked Salmon

Scottish salmon with citrus beurre blanc

Smothered Chicken Confit

Slow-cooked chicken with field peas and crispy okra

The Magnolia

A signature trio of chicken, lobster, and crab served over collard green risotto

Blackened Chicken Pasta

Seared chicken over pasta in a lightly spiced cream sauce

From the Garden

Seasonal Vegetable Rice

A warm, hearty blend of vegetables and rice with coastal herbs. Our take on a classic étouffée.

Vegan Vegetable Stew

A rich, slow-simmered vegetable dish with layered flavor. Our take on a classic jambalaya.

Roasted Cauliflower Steak

Caramelized cauliflower served with seasonal vegetables and a bright herb finish

Handhelds

Southern Smoke Burger

House-crafted burger with smoky, savory toppings

Avocado Chicken Sandwich

Grilled chicken with avocado and fresh accompaniments

Loaded Lobster Grilled Cheese

Buttery toasted bread with lobster, melted cheese, and citrus aioli

East Beach Fish Sandwich

Fresh fish, lightly fried or grilled, with house toppings

Catfish Po’ Boy

Crispy catfish with classic Southern-style accompaniments

Sides

Truffle Mashed Potatoes

White Cheddar Mac & Cheese

Smoked Turkey Collard Greens

Roasted Brussels Sprouts

Roasted Asparagus

Charred Broccolini

Smoked Maple Yams

Manchego Truffle Fries

Desserts

Banana Pudding Parfait

Layered banana pudding with whipped cream and crumble

Caramel Cheesecake

Shortbread crust with rich caramel finish

Peach Cobbler Bread Pudding

Warm, spiced peaches folded into soft bread pudding

Lemon Fried Pound Cake

Golden fried pound cake with blueberry compote

Triple Chocolate Brownie à la Mode

Warm brownie served with ice cream

How We Cook

Intentional from first bite to last.

We start with ingredients that speak for themselves: coastal seafood, local produce when possible, and soulful staples that feel like home. From there, we layer flavor - smokes, citrus, herbs, and spice, all to create dishes that are comforting, thoughtful, and distinctly Magnolia & Marlin.

We aim for plates that make you feel something: a memory, a moment, a “you have to try this” shared across the table.