Dinner Menu
Magnolia Grill Dinner Menu
Getting Started
Crawfish tails, shrimp, fish, and rice in a roux-based stew.
Fresh oysters are topped with a delectable breadcrumb and spinach mixture. Broiled until golden brown, these are a New Orleans classic.
Heaps of delicate blue crab claws sautéed in a sauce of olive oil and butter, slightly spicy. Finished with garlic and lemon. Served with toast points for dipping.
Tender calamari, lightly breaded and fried. Served with marinara sauce for dipping.
Tender shrimp lightly battered and fried, them tossed in our spicy bistro sauce.
Tom Still Remembers How to Cook Italian
Hot or Mild
Rolled pasta stuffed with three cheeses, and baked with meat sauce. Served with a side of spaghetti and marinara.
Grilled chicken breast tossed with creamy Alfredo sauce and served over fettuccine.
Tender pieces of veal sauteed in butter with mushrooms, cream, and Marsala wine.
Chicken breast sauteed in a butter sauce with lemon slices and capers.
Chicken livers sauteed with bell peppers and onions in a sherry wine sauce. Served with a side of spaghetti with marinara sauce.
Beef Tenderloin pieces sauteed with bell peppers, onions, and mushrooms in a sherry wine sauce.
Seafood Camp Walton Style
All entrees above include your choice of soup or house salad, and garlic bread.
Served with french fries.
Served with potato of the day and vegetables.
Served on crawfish etouffee’ with vegetables.
Served with french fries.
Scallops and shrimp sauteed in a white wine and cream sauce.
Served with potato of the day.
Served with french fries.
Shrimp, fish, oysters, crawfish tails, and scallops.
Shrimp, fish, oysters, crawfish tails, and scallops.
Shrimp, fish, oysters, crawfish tails, and scallops.