Restaurant Magnus
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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.

Focaccia and Chimi-ChuriAll 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

Entrees, Photos by Andre Ferrella

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

Desserts, Photos by Andre Ferrella

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

Tapas, Photos by Andre Ferrella

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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Restaurant Magnus
120 East Wilson
Madison, WI 53703
(608)258-8787
magnus@chorus.net

RESERVATIONS: 608-258-8787 or magnus@chorus.net with date, number in party, time, last name and contact number.

 
Tapas, Entrée and Dessert Photos by Andre Ferrella, The LivingMuseum.com
Copyright © 2004 Restaurant Magnus