Magnolia's Restaurant & Lounge

Fresh baked and served warm with stone–ground mustard.

Pacific NW oysters, muffuletta, tartar, lemon, and spicy coleslaw.

Savory filling with spiced potatoes, onions, peas, lentils, served three vegetarian or beef with mint chutney

Cherry wood–smoked salmon on an herbed potato pancake topped with capers and dill sour cream.

Marinated chicken pieces marinated with Indian spices, deep fried and saute with sauce.

Garlic–paprika rubbed eye of chuck beef skewers served with finger ling potatoes.

Julienne of assorted vegetable slices coated with chickpea flour and deep fried, served with mint and tamarind chutney.

Chef’s seasonal selection of local and imported cheeses. Served with capicola, prosciutto, salami, spiced walnuts, seasonal fruit, and crostini.

With white wine, butter, chili flake, garlic, and seasoning*.

Pickled vegetables and harissa spicy aioli.

Seasonal fish filet with seasonal vegetables and beluga lentils on saffron cream sauce.

10 oz bone–in pork chop topped with apple–craisin chutney, served with garlic mashed potatoes and sauteed vegetables.

Seared scallops with arugula, Granny Smith apple, fennel, carrots, julienne, and fingerling potatoes. Topped with walnut oil vinaigrette.

7oz grilled natural burger with spicy aioli, lettuce, tomato, mayonnaise, and pickles served with French fries.

Polenta cake, seasonal vegetables with green onion, and roasted garlic emulsion.

Caesar dressing, Artisan romaine, shaved parmesan cheese Mama Lil’s spicy peppers, and herbed croutons.

Flourless chocolate cake with ground Ibarra chocolate and cinnamon. Served with a new Mexican chile jam and arbol chile gelee.

Served warm with ginger–caramel sauce and Olympic mountain vanilla ice cream

Lime, orange, and grapefruit custard on graham cracker crust with whipped cream and berries.

Ginger–infused egg custard.

Large prawns in a garlic sauce atop risotto with cherry tomatoes, broccoli, and topped with shaved parmesan cheese.

Slow cooked with Indian spices served with house special or white rice and cabbage or tomato cucumber side salad.

Chorizo, prawns, calamari, clams, and mussels in classic saffron rice.

Cooked with tomatoes garam masala and other Indian spices in creamy sauce served with basmati rice and cabbage or tomato cucumber side salad.

Pacific NW oysters, muffaletta, tartar, lemon, and spicy coleslaw.

Cherry wood–smoked salmon on a herbed potato pancake topped with capers and dill sour cream.

Celery and carrot sticks with ranch dressing.

Served with fries.

Cheese or pepperoni.

Cheese or chicken.

Sauerkraut and your choice of mustard, pickles, or onions.

Black truffle cheese, French brie, and Spanish aged manchego with spiced walnuts.

A light pastry made from dry milk and flour and soaked in flavoured syrup. Served with a touch of Ice cream.

Breaded pork cutlet, wild mushroom sauce, red cabbage cheese spatzle, and seasonal vegetables.

Cheese cubes, green pees, paneer cooked with chopped onions, tangy tomato, cashew nuts, cream, and other ingredients to form a rich gravy that holds the star ingredients served basmati rice, cabbage or tomato cucumber side salad.

Paneer cheese, onion, and bell pepper sautéed in a sweet & sour sauce

Samosa on curried chickpeas topped with sweet yogurt, tangy chutneys, chopped onions and tomatoes

With crouton topped with Swiss cheese.

Salmon filet, Polenta cake, and grilled broccolini with a green onion and roasted garlic emulsion.

Iceberg wedges with warm blue cheese–applewood bacon, red wine vinaigrette, tomato, and green onion.

Beets marinated with sweet onions; served with arugula and feta cheese.

Organic seasonal greens tossed with green onion, tomatoes, and Granny Smith apple with honey–thyme–balsamic dressing, and spiced walnuts.

Seasonal fish filet with seasonal vegetables and beluga lentils on saffron–cream sauce.

Seared scallops with arugula, Granny Smith apple, fennel, carrots, julienne, and fingerling potatoes. Topped with walnut oil vinaigrette.

Polenta cake and seasonal vegetables with green onion and roasted garlic emulsion.

Large prawns in a garlic sauce atop risotto with cherry tomatoes, and broccolini. Topped with shaved Parmesan cheese.

Grilled Portobello and seasonal vegetables.

Chorizo, prawns, calamari, clams, and mussels in classic saffron rice.

Breaded pork cutlet, wild mushroom sauce, red cabbage–cheese spätzle, and seasonal vegetables.

10 oz. natural New York steak with frites topped with tarragon– roasted shallot compound butter. Served with french fries.

10oz. bone–in pork chop topped with apple–craisin chutney. Served with garlic mashed potatoes and sautéed vegetables.

7 oz. grilled natural burger with spicy aioli, lettuce, tomato, mayo, and pickles. Served with french fries.

Slow cooked with Indian spices served with basmati rice, sautéed cabbage and tomato cucumber salad

Cooked with tomatoes garam masala and other Indian spices in a creamy sauce. Served with basmati rice and cabbage or tomato cucumber side salad.

Paneer cheese, green peas cooked with onions served with basmati rice, small cabbage, and tomato cucumber salad.

Basmati rice cooked in aromatic spices, prepared with your choice of chicken & complimentary spices, served with curry sauce and raita

Basmati rice cooked in aromatic spices, prepared with your choice of lamb & complimentary spices, served with curry sauce and raita

Paneer cheese, nuts, and vegetables, cooked in a coconut based sauce, served with basmati rice, sautéed cabbage, and a tomato cucumber salad

Seasoned shrimp in a creamy tomato and onion sauce, served with basmati rice, sautéed cabbage, and a tomato cucumber salad

Chef's choice of seasonal fruits and/or berries baked with an oatmeal–brown sugar crumble. Served with Olympic Mountain cinnamon ice cream.

Flourless chocolate cake with ground Ibarra chocolate and cinnamon. Served with a New Mexican chile jam and arbol chile gelée.

Served warm with ginger–caramel sauce and Olympic Mountain vanilla ice cream.

Lime, orange, and grapefruit custard on graham cracker crust with whipped cream and berries.

Ginger–infused egg custard.

Vanilla or cinnamon with chocolate, caramel, or raspberry sauce and whipped cream.

Light pastry made from dry milk and flour and soaked in flavored syrup. Served with a touch of Ice cream.

Seasonal flavor.

An Indian dessert delicacy, chenna pieces cooked in sugar syrup and then soaked in condensed milk to achieve a soft, creamy consistency