Magnolia's Kitchen

Mary Elizabeth Burns

770-670-8849

marymagnolia1@gmail.com

A new approach to Private Dining




Sample Cocktail Reception Style
If you are looking for more of a cocktail party event, a reception style menu with passed hor d'oeuvres and buffet stations are a great way to ensure your guests get a taste of everything.


Hor d'oeuvers

Duck Confit meatballs
Red wine and raspberry reduction
House Cured Charcuterie- duck prosciutto, mortedella, dry cured Salami, seared figs
Grilled Octopus Greek Olive Oil
Manchego Olive Crostini
Pulled Duck Mini Tostadas


Salads and Accompaniements

Bibb lettuce toasted pecans, crispy prosciutto

Arugula, shaved Parmesan, cured lemon dressing

Saga Blue cheese grits

Root Vegetable Terrine

Homemade Wild mushroom Ravioli


Entrees

Veal breast, sage brown butter

Raviolo al Uovo

Heritage braised pork

Fried Chicken

Seared Grouper


Desserts

Miso Caramel Bread Pudding

Ginger Ice Cream Drizzled with Butterscotch and Cracklins

Honey Crisp Apple Pecan Tart, Hazelnut Ice Cream

Date and Apple butter Sundae