Restaurants: The Menu at Magg's

Appetizers

Shrimp-Bacon-Artichoke Bruschetta	9.50
Sautéed bay shrimp, artichokes, bacon, and diced tomatoes served over sliced ciabatta bread.
Fresh Zucchini Strips	8.50
Fresh slices of local zucchini, battered, dipped, and fried crispy. Dusted with aged parmesan and served with lemon aioli.
Crispy Calamari	9.00
Lightly fried and served with a homemade marinara sauce.
Hot Stuffed Banana Peppers	9.00
Stuffed with a sweet sausage, slow cooked in our capo tomato sauce, topped with cheese fondue.
Baked Crab Cake	12.00
Maryland style crab meat, baked and garnished with shaved greens, tossed with a champagne-mustard vinaigrette.
Shrimp Cocktail	9.00
Tiger prawns slightly chilled and served with a horseradish cocktail sauce.
Antipasti	8.50
A sampling of cheeses, prosciutto ham, salami, roasted peppers, accompaniments, cheeses, and fresh fruits.
Colossal Lump Crab	13.00
Chilled or casino style.

Soup & Salads

Classic Caesar Salad	6.00
Hearts of romaine, shaved Parmigiano Reggiano, and garlic croutons, served in an Asiago basket.
Salad Élan	8.00
Heirloom greens, candied pecans, orange segments, apples, gorgonzola cheese, and a raspberry-walnut vinaigrette dressing.
Spinach Salad	6.00
Tossed with champagne-mustard vinaigrette, house croutons and bacon topped with a fried egg.
Italian Tomato	7.00
Local ripe tomatoes tossed with red onion, feta cheese, fresh basil, Italian parsley, and garlic, with olive oil and red wine vinegar.
Roasted Twin Onion	4.50
Caramelized sweet onions served in a rich sherry beef broth, topped with melted imported provolone cheese and croutons.
Fresh Fruit Salad	6.00
Blend of fresh seasonal melons and berries.
Soup du Jour	4.00
Soup of the day

Fish

Cajun Grilled Salmon	25.00
Topped with balsamic strawberries and served with chef’s rice.
Chilean Sea Bass	24.00
Topped with tomato relish, seasoned with fresh basil and Italian parsley, served with chef’s rice.
Pittsburgh Virginia Spots	26.00
Lightly breaded and sautéed with lemon and butter, topped with a white wine and Spanish caper sauce.

1500 Degrees

Filet Mignon	28.00
8 oz. hand-cut, center-certified Angus beef tenderloin.
New York Strip	26.00
12 oz. certified Angus New York strip steak offering more flavor and texture than the filet.
Bone-In Ribeye	30.00
Excellent marbling adds to the full flavor of this 20 oz. great cut.
Colorado Prime Rack of Lamb	25.00
Double-cut chops broiled and roasted with caramelized shallots and Italian parsley, garnished with mint jelly.
Veal Chop	26.00
Like our steaks, aged, with rich, mouth-watering flavor.
Butterflied Pork Chop	22.00
16 oz. pork loin brined in garlic and herbs served with roasted peppers, shallots, and drizzled with virgin olive oil.
Cold Water Lobster Tail	Market Price
8oz. South African lobster tail broiled to perfection and served with hot butter.

Veal & Chicken

Veal and Peppers	24.00
Scaloppine of veal sautéed in olive oil with shallots, tri-colored peppers, and fresh shitake mushrooms.
Veal and Shrimp Scaloppine	25.00
Lightly breaded veal, sautéed in sweet butter with bay shrimp, wild mushrooms, sweet cream, and St. Remy Napoleon Brandy.
Pazzo Chicken	22.00
Chicken breast sautéed in olive oil with shallots, artichokes, and prosciutto ham, topped with a Gorgonzola and balsamic drizzle.

Sides for Two

One Pound Baked Potato (Works)	5.00
Truffled Seasoned Fries	4.00
Steamed Asparagus with lemon Aioli	5.50
Sautéed Italian Broccoli	5.00
Pecorino Mashed Potatoes	5.00
Peppers and Polenta	6.00
Roasted Wild Mushrooms	4.50
Vidalia Onion Rings	5.00