The Pub and Dining Room are open from 4:30 through dinner Monday through Saturday.   Please call 910-295-6900 for dinner reservations or just stop on by for a cocktail.

We are happy to announce that Brad Spore is our chef at the Magnolia Inn and he has created a fabulous menu for our dining patrons and guests.

SAMPLE MENU (subject to change)

To Start 

Baked French Onion Soup   -  With melted gruyere & baguette crouton                                        

Tomato Bisque   -     Creamy homemade tomato soup                                        

Classical Caesar Salad   -  Hearts of romaine lettuce, shaved parmigiano reggiano and   our creamy dressing                                                                                                              

Caprese Baguette    -   With buffalo mozzarella, roasted garlic, prosciutto and tomato  on a toasted baguette drizzled with pesto                                                                                       

Mag Greens   -   Spring mixed greens tossed with an apple cider vinaigrette topped    with goat cheese, dates & cherry tomato                                                                                                                  

Calamari   -   Buttermilk marinated calamari flashfried and served with   a marinara sauce                                                                                                                         

Blackened Jumbo Shrimp   -   Marinated in tequila, lime & cilantro served with  Tzatziki  sauce                                                                                                                                                                                                                                                                     

Cheeseboard    -    Selection of cheeses – toasted baguette points and chutney           

Gravalax     -    Cured salmon with capers, shaved onion – served with crostinis                                                                                                  

Pulled Pork Sliders   -   With a dark rum, habernaro sauce – served with fries                       

Chicken Wings   -     Crispy fried tossed in a sweet Thai garlic-chile sauce                                   

 Hummus    -    Served with Naan Bread                                                                                                                                            

Entrees

French Dip Au Jus  -  Prime Rib with gruyere cheese and carmelized onions on a   toasted baguette – served with fries

Fish & Chips -   Traditional beer battered wild-caught cod served with fries

Grilled 8 ounce Chuck Burger   -   House ground beef with caramelized onions, chipotle mayo   on a soft pretzel bun  

Jumbo Sea Scallops  -   Pan seared scallops atop crispy potato croquettes   served with seasonal vegetable 

Chicken & Shrimp Pasta -    With asparagus tips, baby spinach, olives and sundried tomatoes in an asiago cream sauce over farfalle pasta

 Blackened Filet of Salmon   -  With a fresh mango salsa, jasmine rice and pan flashed bok-choy 

Braised Pork Shank  – With roasted & seasonal vegetables, served on garlic mash & topped with sundried tomato pesto.

Grilled 8 ounce Angus Sirloin Steak  -     With a café de paris butter

Char-grilled 20 ounce Angus Cowboy Steak -   Bone-in Ribeye Steak with a rosemary Cabernet demi glace