Dinner Menu (OUR NEW "Spring/Early
Summer Menu! Updated May 8th, 2008)
RESERVATIONS: 608-258-8787
or magnus@chorus.net
with date, number in party, time, last name and contact number.
The Restaurant Magnus kitchen offers tapas, dinner and dessert
specials. With an emphasis on seasonal ingredients, Chef Leonardo
Guevara creates new specials daily.
 All
entrées are served with:
BREAD: Focaccia, a bread baked at Restaurant
Magnus every day, with chimi-churi, a dipping sauce of onions,
vinegar, olive oil, honey and fresh herbs
And if you'd like soup or salad($5):
SOUP: Roasted sweet corn soup with jalapeno-corn relish
and smoked paprika oil.
SALAD: Mesclun Greens and Roasted Beet Salad with
Manchego cheese and lemon poppy seed vinaigrette.
Entrées
OCEAN
CORIANDER ENCRUSTED
HALIBUT
With toasted Israeli couscous, edamame, olives,
zucchini, and tomato ragout. $27.
TAMARIND-MISO
GLAZED AHI TUNA
Grilled ahi with haricot verts, shiitake mushrooms, bok choy,
fennel and a pear-jalapeno butter sauce. $29.
SEARED SEA SCALLOPS
Seared
sashimi-grade sea scallops with crab-mango-haricots verts
salad wrapped in rice paper, with spicy peanut sauce.
$27.
ROASTED SALMON
With shellfish mousse, sauteed sweet corn, asparagus, pancetta
and a black bean sauce. $25.
LAND
PAN ROASTED
CHICKEN BREAST
With chorizo, wild mushrooms, leeks, baby red potatoes,
and sage demi glace. $24.
NEW YORK STRIP
Certified Angus Beef New York strip marinated and grilled
with chimi-churri, grilled asparagus and herbed baby red potatos.
$33.
ARGENTINEAN
DIABLO STEAK
Seared Black Angus shoulder center cut steak with parsnip
puree, wild mushrooms, haricots verts, oyster butter, and
Rioja demi glace. $26.
TRUFFLE SEARED
LAMB CHOPS
With yucca puree, braised cabbage, fennel, baby
beets and lamb jus.. $33.
GRILLED PORK
TENDERLOIN
With baby red potatoes, sauteed stone fruit, poblano
chiles, watercress and a sherry-chipotle butter sauce. $24.
GARDEN
WILD MUSHROOM
STRUDEL
With carrot gastrique and jicama-chayote squash
salad. $19.
CHILE RELLENO
Roasted poblano chile filled with Chihuahua cheese, wild mushrooms,
carrots and green onions, a black bean-corn-jalapeno relish,
and a butternut squash puree. $19.
Desserts
PEANUT BUTTER
CHOCOLATE BOMBE
Peanut butter mousse encased in Guayaquil dark chocolate and
a cookie crust, served with brandy caramel and Kahlua-chocolate
sauces and Mexican chocolate ice cream. $9.
TRES LECHES
DE ZARSAMORA
'Three Milks" infused cake with currants,
strawberry coulis, vanilla cream and fresh berries. $9
CREPES OBERT
Granny Smith Apples flambeed in brown sugar and
brandy served in crepes with house made Indonesian vanilla
ice cream. $9
CINNAMON AND
MAPLE CREME BRULEE
With vanilla creame and cookies. $9.
KEY LIME PIE
A Florida lime custard dome on a sweet-spiced crumb
crust, with a cajeta cream and coconut rum sauce - $9
FRESH FRUIT
TART
With marscapone mousse, pistachio brittle and strawberry sauce.
$9.
SPANISH CHEESES
Chef's selection of imported cheeses with fresh
fruit, berries and water crackers - $14
CANA DE OVEJA
Ripened Spanish sheep's milk cheese baked in phyllo dough,
with dry figs, pistachios, sherry butter sauce and habanero
syrup. $14
Tapas Menu
Served 4:30pm-12:00am Mon~Fri; 5:00pm~12:00am Sat~Sun
SHELLFISH, CRUSTACEANS & FISH
SELECT RAW PACIFIC
COAST OYSTERS
on the half-shell with ponzu-jalapeno vinaigrette-
$2.50 ea.
AHI SASHIMI
TWO WAYS
Seared Ahi Sashimi and Ahi Poke with green tea
soba noodles, wasabi tobiko and ginger-soy sesane dressing.
- $14.
PERUVIAN BAY
SCALLOP CEVICHE
With mixed peppers, avocado, mango-habanero vinaigrette
and house-made tortilla chips. $12.
SAUTÉED
PRAWNS
With jicama-chayote squash salad, guanciale and
a coconut-mango ginger vinaigrette. $14.
SAUTÉED
CRAB CAKE
With mango-avocado salad and key lime vinaigrette.
$14.
BREADS, SALADS
FRESH BAKED
FOCACCIA
With chimi-churri - a dipping sauce of red onions,
cilantro, parsley, olive oil, honey and jalapeno peppers.
$3.
BRAZILLIAN
SALAD
With chopped cabbage, poblano chiles, cucumber,
avocado, basil, red onion, crispy tortilla strips and a huckleberry
vinaigrette. $10
MESCLUN GREENS
AND ROASTED BEET SALAD
With manchego cheese and lemon poppy seed vinaigrette.
$6. With dinner entree. $5.
SEARED TOFU
AND RICE NOODLE SALAD
Tofu marinated in soy, sesame and oyster sauce
then seared, with rice noodle salad and
spicy
peanut dressing. $10.
SOUP
ROASTED SWEET
CORN SOUP
With jalapeno-corn relish and smoke paprika oil.
$6. With dinner entree $5.
CHEESES
SPANISH CHEESES
a selection of imported cheeses with fresh fruit,
berries and water crackers - $14
CANA DE OVEJA
Soft-ripened Spanish sheep's milk cheese baked
in phyllo dough with dried figs, pistachios, sherry butter
sauce and habanero syrup. $14.
SANDWICHES
GRILLED
BEEF
Chilean churrasco sandwich with avocado, pico de
gallo and fresh jalapeño mayonnaise. $9.
GRILLED AHI
TUNA
Chilean churrasco sandwich with avocado, pico de
gallo and fresh jalapeño mayonnaise. $9.
GRILLED PORTOBELLA
MUSHROOM
Chilean churrasco sandwich with avocado, pico de
gallo and fresh jalapeño mayonnaise. $9.
BOCADITOS
XINXIM
Shrimp, chorizo verde, blackened chicken and beef,
habanero and coconut milk stew with cashews. $14.
SEARED FOIE
GRAS
with rye bread "torrejas", passion fruit
molasses and a date-jalapeno relish. $15.
BRAISED SPANISH
CHORIZO
With spinach, marcona almonds, mango and roasted garlic
focaccia. $13.
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