Victory at Magnolia Place: House Menu Information

Victory at Magnolia Place: House Menu Information

Victory at Magnolia Place:
House Menu Information
2015
The Restaurant Team
VBC-121213
Victory at Magnolia- April 2015
Food Ideology…
House-made, use of local
products, globally inspired
cuisine smaller portions, unique
menu additions, quality, integrity
and consistency of food products
Local Suppliers:
• 
• 
• 
Two Gander Farm, Downingtown
Green Meadow Farm, Gap
Vollmecke Orchards, Coatesville
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Starters
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Hand Tossed Pretzel
VBC Signature Appetizer
Vegetarian
Spicy HopDevil beer cheese,
Dusseldorf mustard
Cooking Style: Baked
Ingredients/Allergens: Flour, brown
sugar, yeast, and salt, soybean oil spray
HopDevil Beer cheese- cheddar,
cream cheese, HD wort, bell peppers,
Worcestershire, Sriracha, roux
Modifications: no salt, no soybean oil
spray
Terms:
Dusseldorf Mustard- mustard from the
Bavarian town of Dusseldorf. Has a spicy
tang.
Garnish: Spicy HopDevil beer cheese
and Dusseldorf Mustard
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Fresh Frites
Vegetarian and Gluten Free
Cooking Style: Fried Potatoes
Ingredients/Allergens: Soy (in
fryer oil), eggs in aioli
Garnish: Malt vinegar aioli
Modifications: no salt, different
sauce
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Wings of Victory
Cooking Style: Fried
Ingredients/Allergens: Chicken,
dredging flour, salt, pepper,
granulated garlic, onion powder,
Sauces- Buffalo, Korean, Carolina
BBQ, Parmesan Peppercorn, and
special additions
6 hand-breaded chicken wings,
house-made buttermilk bleu
cheese dressing, celery & carrot
sticks
Modifications: sub ranch; naked
Garnish: Celery, carrots, bleu cheese
dressing
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Hummus
Cooking Style: Pureed
Za’atar, Lebanese olive oil,
vegetable crudités, warm pita
Ingredients/Allergens: Za’atar,
Lebanese olive oil, vegetable
crudités, warm pita, lemon juice,
Modifications: None
Terms: Za’atar- Middle Eastern
spice blend of oregano, marjoram,
thyme, sumac & sesame seed
Garnish: None
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Sautéed P.E.I Mussels
Chef’s selection of preparation
PEI Mussels (Shellfish)
Daily selection based on seasonal ingredients
PEI- Prince Edwards Island
Mussels farmed in the Prince Edwards Island
region of Canada.
The water’s mineral content and the farming
practices makes PEI one of the best quality
mussels varieties.
Style will change daily/weekly
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salads
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House Salad
Vegetarian
Gluten Free
Cooking Style: Raw
Field greens, shaved red onion,
cucumber, Danish bleu cheese, white
wine vinaigrette
Ingredients/Allergens: Spring mix,
baby arugula, Frisee, shaved red
onion, cucumber, crumbled Danish
bleu cheese, white wine vinaigrette
Modifications: sub dressing, no
onion, no bleu cheese, no cucumber,
sub romaine
add bacon, add egg
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Caesar Salad
Gluten Free w/o croutons
Vegetarian w/o dressing
Romaine hearts, toasted garlic
croutons, shaved Parmigiano Reggiano
Cooking Style: Raw
Ingredients/Allergens: Romaine
hearts, anchovy Caesar, Parmigiano
Reggiano cheese (in dressing)
Modifications: dressing on side, no
Parmigiano Reggiano (will still be in
dressing), sub field greens
add- anchovy, bacon, egg
Terms: Caesar dressing: parmesan
cheese, lemon juice, olive oil, egg,
Worcestershire sauce, garlic, and
black pepper
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Sandwiches
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Kennett Mushroom Sandwich
Cooking Style: Roasted
Ingredients/Allergens:
Roasted portobello, spiced eggplant and
tomato chutney, boursin cheese, fresh
sprouts, toasted ciabatta
Roasted Portobello, spiced eggplant
and tomato chutney, boursin cheese,
fresh sprouts, toasted ciabatta, herb,
lemon
Garnish: house-made pickled
vegetables
Terms: Chutney- Indian style
sauce/ condiment
Ciabatta- Italian style of bread
Boursin cheese- French style fresh
cheese with garlic and herbs
Modifications: no cheese, sub
cheese no sprouts, no chutney,
chutney O/S, sub bread, no bread
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Carolina Pork Sandwich
Cooking Style: slow cooked
House-pulled pork, Carolina mustard
BBQ, cabbage slaw, sesame seed bun
Ingredients/Allergens: House
pulled pork, Carolina mustard BBQ,
cabbage slaw, sesame bun, brown
sugar
Cole Slaw dressing- mayo, vinegar,
sugar, celery seed, salt, pepper
Garnish: house-made pickled
vegetables
Modifications: no slaw, slaw O/S,
sub potato roll, different sauce
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Hand Breaded chicken club
Cooking Style:
Ingredients/Allergens:
Crispy pickle brined chicken breast,
pecan wood smoked bacon, iceberg
lettuce, tomato, charred shishito
pepper mayonnaise, toasted Pullman
loaf, kosher salt, pepper, granulated
garlic, cayenne pepper
Pickle brined chicken breast, pecan
wood smoked bacon, iceberg lettuce,
tomato, charred Shishito pepper mayo,
toasted Pullman loaf
Modifications:
Terms: Shishito Peppers- Japanese
variety of pepper. Means “lion” in
Japanese. 1 in 10 are spicy, others
are mild and sweet.
Garnish: house-made pickled
vegetables
VBC-121213
Handcrafted Burger
Cooking Style: Grilled
Hormone and antibiotic free beef, cooper
sharp yellow American cheese, fry sauce,
Ingredients/Allergens: Hormone
dill pickle chips, shaved iceberg lettuce,
and antibiotic free certified Angus beef, red onion, and Big Marty’s sesame seed
cooper sharp yellow American cheese, bun
fry sauce, dill pickle chips, shaved
iceberg lettuce, red onion, and Big
Marty’s sesame seed bun
Fry sauce- mayo, ketchup, mustard,
Worcestershire, Granulated garlic, salt
and pepper
Modifications: no cheese, sub
cheese, no onion, no lettuce, no pickle,
no fry sauce, sauce on side, no bread
Terms: Cooper Sharp American- high
quality premium American cheese
Garnish:house-made pickled
vegetables
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Kennett Burger
Cooking Style:
Hormone and antibiotic free beef,
pecan wood smoked bacon, sautéed
cremini mushrooms, melted Danish
bleu cheese, toasted brioche
Ingredients/Allergens: Hormone
and antibiotic free certified beef,
pecan wood smoked bacon, sautéed
cremini mushrooms, melted Danish
bleu cheese, toasted brioche
Modifications:
no cheese, sub cheese, no bacon, no
mushrooms, add lettuce, sub red
onion, add pickle, add fry sauce
Garnish: house-made pickled
vegetables
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