4700 Old Gettysburg Road, Mechanicsburg, PA  17055     (717) 901-9700


Dinner is served from 3:30pm-10pm

All entrees served with house salad, bread and butter

APPETIZERS

Soup

Soup of the day: Cup $3.79 Bowl $4.79

BRUSCETTA WITH GOAT CHEESE - a mix of kalamata & black olives, roma tomatoes, red onions, artichoke hearts and fresh basil marinated in olive oil and served on top of toasted Italian bread with an herbed goat cheese spread. 8.25

MOZZARELLA ALLA CAPRESE- fresh mozzarella cheese with roma tomatoes, basil pesto drizzled with olive oil and a blood orange balsamic vinegar reduction. 8.25

CALAMARI- lightly floured and fried calamari served with marinara sauce. 8.50                                               
 SPANIKOPITA- crispy phyllo dough triangles filled with cheeses and spinach served warm. 7.50

PORK OSSO BUCO – crispy and tender petit pork shanks drizzled with Belgian ale, blackberry and apricot bbq sauce. 9 

CARABEAN STYLE SCALLOP CEVICHE – bay scallops marinated in fresh limejuice & cilantro, coconut milk, grated coconut and a brunoise of red pepper served in a tortilla cup with fresh tortilla chips. 12

WINE LOVERS COMPANION – three cheeses of the day, olives and artichoke hearts served with grilled ciabatta bread . 13

Champaign Oysters – Pan fried panko breaded oysters in shell over sautéed arugula with panchetta lardons served on the half shell drizzled with a Champaign beurre blanc . 13

HUMMUS TRIO – Housemade sampling of garbanzo bean dips; black bean, smoky chipotle and roasted red pepper with feta. 8.25

ASIAN SPRINGROLLS- Crab, shrimp and cabbage filled crispy fried rice paper rolls over chilled wakame salad with a sweet soy drizzle. 10 

 

 

 

Signature Salads 

 

JESS’S FAVORITE SALAD IN THE WHOLE WORLD - Mixed greens, toasted almonds and fresh strawberries topped with coconut encrusted chicken with our house poppyseed dressing. 10.75 or try it with coconut encrusted shrimp. 14

PITTSBURGH STEAK SALAD- mixed greens, tomatoes, cucumbers, red peppers, and red onions, topped with grilled filet mignon, French fries, and smothered with cheddar jack cheese, served with ranch dressing. 12

GRILLED CHICKEN GREEK SALAD- mixed greens, topped grilled chicken breast with  tomatoes, cucumbers, red peppers, red onions, feta cheese, kalamata olives, and oregano served with our greek vinaigrette dressing. 10.50

Fruit and Goat Cheese Salad– Fresh almond breaded goat cheese flash fried and served over arugula with dried cranberries, and apples, finished with a blood orange balsamic vinaigrette. 11

TRADITIONAL CHICKEN CAESAR SALAD – crispy diced romaine hearts tossed with feathered Parmesan cheese, homeade croutons and creamy caesar dressing. 9.50

 

 Pastas

LASAGNA- layers of pasta sheets filled with meat sauce, ricotta, and mozzarella cheese. 15
 

Spaghetti WITH MEATBALLS- thin spaghetti tossed with pomodoro sauce and topped with house made meatballs. 12 
 

PORTOBELLA PASTA PRIMIVERA- Grilled balsamic marinated portabella mushroom served on top of sautéed zucchini, yellow squash, tomatoes and shallots in a light pesto sauce tossed with parpadella pasta and topped with fresh grated parmesan cheese. 17

MEDITERRANEAN SEAFOOD PASTA – Sea scallops, little neck clams and shrimp sautéed with artichoke hearts, tomatoes, kalamata olives, black olives red onions, arugula, garlic and olive oil tossed with thin spaghetti. 22.50

 

 

FISH & SEAFOOD

CRAB CAKE – Jumbo lump crab meat, lemon zest, grain mustard sauce served over toasted coconut risotto with sautéed asparagus.  single 19 double 24

KEY WEST SCALLOPS – Key West seasoned (lemon, basil, thyme) & sauteed scallops served over pineapple almond risotto with sautéed asparagus. 24  

CITRUS SHRIMP- Grilled shrimp drizzled with a meyer lemon beurre blanc and blood orange balsamic drizzle served over Israeli cous cous tossed with wild mushrooms and accompanied by green beans. 22

SCOTTISH SALMON – Grilled salmon with a lemon buerre blanc served over Macadamia nut risotto served with asparagus. 21
 

SEAFOOD JAMBALAYA – Shrimp, scallops and clams simmered with andouille sausage, onions & peppers served in a spicy tomato risotto broth. 21

LOBSTER FRA DIAVOLO – Grilled 5oz lobster tail served over parpadelli pasta tossed with crab meat, shrimp & clams in a spicy tomato sauce. 27

GRILLED TUNA- Corriander dusted seared tuna over wakame salad with a sweet soy reduction and gingered sauteed green beans. 25

CITRUS SHRIMP- Grilled shrimp drizzled with a Meyer lemon beurre blanc and blood orange balsamic drizzle served over Israeli cous cous tossed with wild mushrooms and accompanied by basmati rice blend and sauteed green beans. 19

ALMOND ENCRUSTED FLOUNDER- Toasted almond breaded flounder drizzled with a white  chocolate beurre blanc, accompanied by basmati rice blend and sautéed green beans. 19 

 

 

 Beef, Veal & Pork

BISTRO TENDER- Twin char grilled tenderloins topped with a rosemary mushroom demi glaze accompanied by chef mashed potatoes & broccoli. 24 
 

TEXAS BRISKET- Cherry wood smoked beef brisket with sour cherry apricot bbq with a pan fried corn fritter and baked beans. 19 
 

PETITE TENDER & TAIL- Char-grilled 5oz petite tenderloin drizzled with roasted shallot cream sauce, accompanied by a grilled 5oz lobster tail served with wild mushroom truffle oil drizzled mashed potatoes and asparagus spears. 25 
 

NY STRIP & SHRIMP -Char-grilled filet style NY strip steak and fried coconut shrimp with dried cherry bleu cheese risotto with sautéed asparagus. 24 
 

VEAL OSCAR-Sautéed veal cutlet topped with crab meat and asparagus drizzled with hollandaise sauce served over basmati rice blend. 25 
 

STEAK FLORENTINE - Two grilled bistro tender steaks marinated in olive oil, garlic and cracked black pepper, drizzled with a red wine vinaigrette, served atop fettuccini pasta tossed with fresh mozzarella, arugula, Roma tomatoes, garlic and olive oil. 23 
 

PORK OSSO BUCO- Petite pork shanks slow cooked then sautéed with wild mushrooms and shallots in a pomodoro sauce laced withbasil pesto served over parpadelle pasta. 19 

CHICKEN

CHICKEN CHESAPEAKE- Sautéed chicken breast topped with broiled crabmeat and mornay sauce, served over Mediterranean risotto. 24 
BBQ CHICKEN- Pan seared chicken breast with blackberry apricot bbq served with a pan fried corn fritter, accompanied by coconut basmati rice blend. 18 

COCONUT CHICKEN - A tropical delight! Coconut encrusted chicken topped with a pineapple-strawberry salsa served with asparagus and basmati rice blend. $19 
MEDITERRANEAN CHICKEN - Bruschetta and Feta cheese topped grilled chicken breast over lemon herb risotto with grilled prosciutto wrapped asparagus. 19 

CHICKEN OR VEAL MARSALA - Sautéed chicken breast or veal cutlet with mushrooms in a Marsala wine sauce, served with buttermilk mashed potatoes and sautéed green beans. 18.50 

 

BURGERS, CHICKEN & PORTABELLA SANDWICHES

Pick your style sandwich and have it made with your choice of a fresh char-grilled 1/ 2 pound triple prime Burger, Portabella Mushroom or Chicken breast. All served with French fries and a pickle. 
 

TRADITIONAL - American cheese, lettuce, tomato, onions and mayonnaise served on a country white roll.-Burger* or Portabella 9.75 -Chicken 8.75 Add apple wood smoked bacon. 

SMOKEHOUSE -Sweet and smoky seasoned topped with Sweet Baby Ray's BBQ sauce, crispy apple wood smoked bacon and jack cheddar cheese on a country white roll. -Burger* or Portabella 10.25 -Chicken 9.25 
 
CRIMINI MUSHROOM -Grilled baby bellas, Swiss cheese, blackberry apricot bbq sauce and crispy onion straws on a country roll.  -Burger* or Portabella 10.50 -Chicken 9.50 

BALSAMIC BACON SWISS - Melted Swiss cheese, crispy applewood smoked bacon and balsamic glazed onions on a country white roll. -Burger* or Portabella 10.25 -Chicken 9.25 

 


WRAPS & SANDWICHES 
All sandwiches & wraps served with French fries. 
BRISKET SANDWICH - Pulled tender beef brisket drizzled with bbq with a side of cole slaw on a country white roll. 9 
 

TURKEY CLUB WRAP- Smoked turkey, applewood smoked bacon, lettuce, tomato, red onion and roasted red pepper aioli in a spinach tortilla. 9 
 

SOUTHWEST CHICKEN WRAP -Blackened chicken breast, black bean and corn salad, guacamole, sour cream, cheddar jack cheese, salsa and crispy tortilla strips in a jalapeño cheddar wrap. 9 

BISTRO TENDER SANDWICH* - Tender bistro steak marinated in olive oil, garlic and cracked black pepper grilled and sliced, topped with roasted red peppers, fresh spinach, and herbed goat cheese on ciabatta bread. 10 
 

CRANBERRY ALMOND CHICKEN SALAD SANDWICH - Pulled chicken breast mixed with mayonnaise, Dijon mustard, toasted almonds, and dried cranberries topped with Provolone cheese, lettuce and tomato on grilled ciabatta bread. 8.75

DESSERTS

Cheese Cake-Flavor of the day $5

Crème Brulee-Flavor of the day $5

Peanut Butter Melt Away Pie-A velvety smooth peanut butter pie, glazed with dark chocolate atop a chocolate cookie crust. $5

Tiramisu-Light mascarpone cream on a coffee and rum soaked ladyfinger sponge cake, dusted with cocoa $5

Chocolate Lava Cake
A mouthwatering individual flourless chocolate cake exploding with a warm fudge center. $5

Lemon Berry Marscarpone
Alternating layers of moist cream cake with cranberries, blueberries, and cinnamon streusel baked into each cake then filled with fruit and a lemon mascarpone cream $5

Luscious Lemon Bars-
A light way to end you meal. Simply delicious lemon bars. $4.50

Nutty Brownie Sundae- Try one of the best pecan brownies ever, served warm, topped with vanilla ice cream, Hershey’s chocolate syrup, caramel sauce and whipped cream $5

* May be cooked to order. The FDA advises that consuming raw or undercooked meat, poultry, seafood or egg increases your risk of foodborne illness.

2003 - 2010 All Rights Reserved - Cafe Magnolia
Site developed by JSBOWMAN Enterprises - login.mawebcenters.com