Bar Snacks
- $ 24.99
Chicken & Shrimp Madagascar
Pan sautéed filet of chicken and Gulf shrimp in a curry-cream sauce served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Wine Pairing: Toasted Head Chardonnay
Small Portions
Appetizers
- $ 8.99
Maggie's Mushrooms
Mushrooms caps sauteed with shallots & garlic butter, topped with Parmesan cheese.
- $ 13.99
Maggie's Crab Dip
Backfin crab meat baked with spinach in a seasoned cream cheese sauce, served with toast points.
- $ 12.99
Scallops Wrapped In Bacon
Oven roasted and served in a light lemon aioli sauce.
- $ 14.99
Crab Medallions
Five delicious Maggie's "mini " crab cakes pan sauteed served with a Maryland corn relish & tarter sauce.
- $ 12.99
Barbecued Shrimp
Six large gulf shrimp wrapped in bacon, broiled and topped with our house barbecue sauce.
- $ 10.99
Calamari
Fresh Calamari rings dredged in flour, deep fried then served with Marinara sauce.
- $ 12.99
5 St Louis Rib Fingers
St Louis cut pork ribs, cooked until tender and deep fried served with a choice of one of the following sauces: house Carolina vinegar pepper, tomato base BBQ sauce or Caribbean jerk BBQ
- $ 8.99
Fried Pickles
House made dill pickles, panko breaded and lightly fried; served with ranch dressing.
Entrees
All entrees are served with a house salad and hot French rolls & fresh whipped butter. Substitute a Caesar or Spinach salad for $3.00 **Baked potatoes are not available until 4:00 Monday – Saturday** A full rack of St Louis cut pork spare ribs, cooked until tender and served with a choice of one of the following sauces: House Carolina vinegar pepper, tomato base BBQ sauce or Caribbean jerk BBQ. Served with French fries & cole slaw.
Featured Wine: Ravenswood Shiraz Two 4 ounce center cut of beef filet pan sauteed served in a sherry wine sauce, laced with Dijon mustard; served with house made mashed potatoes and a sauteed medley of zucchini, onions and peppers.
*Single 4 ounce 1/2 portion. $20.99
Wine Pairing: Rosenbloom Red Zinfindel An 8 ounce center cut of beef filet pan sauteed to your liking then finished in butter; served with mashed potatoes and vegetable du jour.
Wine Pairing: Concannon Petite Syrah Slow roasted premium Black Angus Beef; served in au jus. This entrée is served with a baked potato & birds nest. **Available Thursday, Friday & Saturday after 5:00pm & Sunday after noon.
Featured Wine: Cartlidge & Brown Cabernet 6 ounce cut of premium medallions of Black Angus tenderloin, marinated in a ginger glaze sauce with jalapeno's; pan seared then garnished with fried sweet onions. This entree is served with roasted red skin potatoes and a sauteed medley of zucchini, onions and peppers.
Wine pairing: Bodega Septima Malbec Grilled 8 ounce prime Angus sirloin steak; served with our house made mashed potatoes and a sauteed medley of zucchini, onions and peppers.
*Topped with crab meat and finished with an imperial sauce $26.99
Wine Pairing: Concannon Petite Syrah Tender cuts of filet cooked in Natty Boh gravy and peas, topped with our house made mashed potatoes.
Wine Pairing: Ravenswood Shiraz Two sautéed chicken breast topped with freshly made tomato sauce and a blend of Provolone and Parmesan cheeses, served with penne pasta Alfredo.
*Single breast $18.99
Wine Pairing: Gabbiano Chianti Pan sautéed filet of chicken and Gulf shrimp in a curry-cream sauce served with colonial style chutney; served with herb roasted red skin potatoes & birds nest.
Wine Pairing: Toasted Head Chardonnay A Maggie's Specialty - filets of chicken breast lightly dusted with flour and sautéed with mushrooms, shallots, and carrots then tossed in a champagne cream sauce.
Wine Pairing: Chateau St Michelle Riesling Fresh lobster & crab meat blended with Mozzarella, Provolone cheeses, cream cheese and Parmesan: wrapped in a pasta sheet and baked with marinara sauce.
Featured Wine: Gabbiano Chianti Baked chicken breast baked topped with back fin crabmeat and topped with our Imperial sauce; then backed and served with our house made mashed potatoes and a sauteed medley of zucchini, onions and peppers.
Wine Pairing: Sterling Vintners Pino Grigio Penne pasta sauteed with shallots, tomato & basil, then tossed in a cajun cream sauce.
Chicken add $6.00
Shrimp add $7.00
Wine Pairing: La Croix du DUC Merlot A boneless breast of chicken, oven roasted with herbs and spices; served over linguini that has been tossed in house made Alfredo sauce.
Wine Pairing: Domaine du Chateau d' Eau Chardonnay Seared scallops with mushroom caps sautéed with shallots & garlic butter topped with Parmesan cheese. Served with garlic red skin potatoes and a sautéed medley of zucchini, onions & peppers. Featured Wine: La Val Sauvignon Blanc Shrimp and scallops sautéed with tomato, garlic, basil and white wine; served on a bed of linguini topped with Parmesan cheese
Wine Pairing: Domaine du Chateau d' Eau Pinot Noir Colossal crab meat, Gulf shrimp, and tender sea scallops baked in garlic butter, fresh tomatoes, basil and white wine; served with herb roasted red skin potatoes and a sauteed medley of zucchini, onions and peppers.
Wine Pairing: La Val Sauvignon Blanc Colossal & jumbo lump crabmeat blended with our unique house recipe of seasonings; served with herb roasted red skin potatoes and birds nest.
*Single serving crab cake served with roasted red skin potatoes & birds nest. $19.99
*Crab cakes can be made Gluten Free when requested
Wine Pairing: Domaine du Chateau d' Eau Chardonnay Gulf shrimp in a curry-cream sauce, served with colonial style chutney; served with herb roasted red skin potatoes & birds nest.
Wine Pairing: Toasted Head Chardonnay Grilled portabella mushrooms in a curry cream sauce; served with colonial style chutney. Served with herb roasted red potatoes and birds nest. Roasted zucchini, stuffed with Quinoa, Feta cheese and onion; drizzled with Greek dressing and served with wilted spinach.
Slowly stewed tomatoes, spinach, chick peas, eggplant and zucchini in a Moroccan curry sauce; served over steamed rice. Fresh eggplant breaded & fried and layered with house made marinara sauce and Mozzarella & Provolone cheeses, and baked to a golden brown. Served with Penne pasta and Alfredo sauce.
Rib Dinner
Tournedos Dijonaise
Filet Mignon
Prime Rib
Hawaiian Pi Pi Tenderloin
Sirloin Steak
Shepherd's Pie
Chicken Parmesan
Chicken & Shrimp Madagascar
Chicken Champagne
Seafood Cannelloni **NEW ITEM**
Chicken Chesapeake
Cajun Penne Pasta
Herb Roasted Chicken Linguini Alfredo
Maggie's Scallops
Seafood Neptune
Seafood Cassoulette
Maggie's Signature Double Crab Cakes
Shrimp Madagascar
Add On - Maggie's Signature Crab Cake
Vegetarian Dishes
Portabella Mushroom Madagascar
Stuffed Zucchini
Moroccan Stewed Vegetables
Eggplant Parmesan
Children’s Menu
Each item is served with a small order of fresh cut fruit and a small beverage.
Chicken Fingers
Turkey Sandwich
Half Cheese Quesadilla
Peanut Butter & Jelly
Mac & Cheese
Grilled Cheese