Join us for Mother's Day
Brunch Buffet is from 10 - 3
Ala Carte Brunch 10 - 2
Mother's Day Dinner 3 - 7
Adults: $57 | Children 6 - 12 - $17 | Under 5 - free
Call for reservations 484-277-2250
Mother’s Day Brunch Buffet in the Banquet Room
Sunday, May 11, 2025 10 am to 3 pm
Brunch Features
Carving Station Featuring
Prime Rib and Baked Ham
Salmon with Mustard Cream Sauce
Seafood Tower
Rice Pilaf
Pasta Primavera
Seasonal Vegetables
Omelet Station
French Toast Casserole
Scrambled Eggs
Bacon, Sausage
Home Fries
Fresh Fruit and Pastries
Coffee, Tea, Selection of Juices
20% gratuity will be added
Ala Carte Brunch
10 - 2
Featured Cocktails
Raspberry Lemon Drop
Mango Bellini
White Pear Sangria
Brunch Starters and Salads
Strawberry Bruschetta
whipped ricotta, crispy pancetta, diced strawberries drizzled with honey-balsamic glaze on crostini
Shrimp Cocktail GF
poached in shrimp stock, served with traditional cocktail sauce
She Crab Soup cup or bowl
Madeline’s Salad GF
mixed greens, strawberries, mandarin oranges and toasted almonds, house made mango vinaigrette
Caesar Salad
romaine, croutons and shredded parmesan tossed in Caesar dressing
Arugula Salad GF
blackberries, blueberries, marinated cucumber, avocado, feta, mint lime vinaigrette
Add grilled chicken breast or Gulf shrimp to your salad
Featured Cocktails
Mango Bellini
Raspberry Lemon Drop
White Pear Sangria
Brunch Selections
Avocado Toast
creamy avocado spread over grilled sourdough bread topped with blistered cherry tomatoes and balsamic glaze, topped with two scrambled eggs.
Crab Florentine Benedict
two poached eggs atop crab meat with spinach, finished with hollandaise sauce, served over an English muffin
Quiche of the Day
shrimp, gruyere, and asparagus, choice of fried potatoes or fruit cup and served with mixed greens
Andouille Sausage, Potato Hash and Eggs
andouille sausage, sautéed with peppers, onions and potatoes, finished with fresh herbs and topped with two scrambled eggs. Served with toast, English muffin or buttermilk biscuit
Spinach and Tomato Omelet
three eggs with tomato, spinach and melted boursin cheese. Choice of seasoned fried potatoes or fruit cup and choice of toast, English muffin or buttermilk biscuit
Meat Lovers Omelet
ham, bacon, sausage and cheddar cheese. Choice of seasoned fried potatoes or fruit cup and choice of toast, English muffin or buttermilk biscuit
Pancakes with Fresh Berries
topped with amaretto whipped cream. Choice of ham, bacon or sausage links
Bananas Foster Stuffed French Toast
bananas and walnuts with a buttery rum sauce. Choice of ham, bacon or sausage links
Steak and Eggs
six-ounce strip steak with two eggs your way, with fried potatoes or fruit cup, choice of toast, English muffin or buttermilk biscuit
Mother’s Day Dinner
3 - 7
Featured Cocktails
Spinelli. Pinot Grigio, Terre Di Chieti, Italy.
Marion-Field Cellar “The Harrison.” Pinot Noir, Willamette Valley, Oregon.
Raspberry Lemon Drop
White Pear Sangria
Starters
Shrimp Cocktail GF
four large shrimp poached in shrimp stock, with house-made cocktail sauce
Strawberry Bruschetta
whipped ricotta, crispy pancetta, diced strawberries drizzled with honey- balsamic glaze on crostini
Fresh Calamari
flash fried and drizzled with sweet soy sauce and scallion aioli
Steak Flatbread
grilled steak, whipped feta-horseradish sauce with blistered tomatoes & pickled red onions
Crispy Brussel Sprouts
Shaved and deep-fried, with applewood bacon, cherry tomatoes and drizzled with sherry vinaigrette.
She Crab Soup cup or bowl
French Onion Soup crock
Salads
Madeline’s Salad GF
mixed greens, strawberries, mandarin oranges and toasted almonds, house-made mango vinaigrette
Arugula Salad GF
blackberries, blueberries, marinated cucumber, avocado, feta, mint lime vinaigrette
Caesar Salad
chopped romaine, croutons and shaved parmesan and house-made Caesar dressing
Add grilled chicken breast or gulf shrimp to your salad
Dinner Features
Filet Mignon GF four-ounce or eight-ounce
Certified Angus Beef cut tenderloin with mushroom cream sauce, au gratin potatoes and roasted cauliflower
Prime Rib GF
Certified Angus Beef ribeye, slow roasted and served with horseradish sour cream, twice-baked loaded potato and asparagus
Crab Cakes single or double
Madeline’s jumbo lump crab cakes finished with lemon beurre blanc, served with mushroom and red pepper risotto and roasted cauliflower
Rack of Lamb GF
pan-seared, then roasted and finished with pomegranate glaze, served with side of au gratin potatoes and broccoli crowns
Airline Chicken Cordon Bleu
stuffed with provolone and Swiss cheese and thinly -sliced ham and proscuitto, finished with Dijon cream sauce, served with mashed potatoes and broccoli crowns
Chilean Sea Bass
grilled and topped with amaretto butter sauce, confit potatoes and green bean almondine
Salmon Oscar
grilled salmon, lump crab and asparagus topped with Bearnaise sauce, with a side of rice pilaf
Crab and Shrimp Pasta
pappardelle pasta with crab, shrimp, roasted tomato, spinach, roasted shallot, creamy garlic lemon butter sauce.
Pasta Primavera
Penne pasta in a vodka blush sauce with broccoli, mushrooms, onions, tomatoes, and yellow & green squash
Add grilled chicken or grilled shrimp
Brunch with the Easter Bunny
April 12, 2025 | 10am - 2pm
$22 per child 12 and under | $45 per ages 13 and up | Includes taxes and gratuity
Photos with the Easter Bunny!
♥ Madeline’s Valentine’s Features ♥
Offered Thursday Feb. 13 thru Sunday Feb. 16
along with our regular menu
Featured Wines
C’est La Vie! Syrah-Grenache (Rosé), France 11 | 42
McMannis Family Vineyards. Zinfandel, Lodi, California. 12 | 42
Featured Cocktails
Blackberry Whiskey Sour
Crown Royal Blackberry, lemon juice, agave nectar
Chocolate Raspberry Martini
Pallini Raspicello raspberry liqueur, Kahlua, creme de cacao, Bailey’s
Bloomin Strawberry Lemonade Mocktail
lemonade, strawberry syrup, rose water
Starters
Half Dozen Oysters
house made cocktail sauce, horseradish and mignonette sauce
Baked Brie
apple raisin compote, salted caramel, toasted almonds and served with crostini
Entrees
Add a garden or Caesar salad for $4
Surf and Turf
eight-ounce filet with bordelaise and eight-ounce cold water lobster tail with drawn butter, potato gratin and asparagus
Chilean Sea Bass
pan seared with pomegranate port reduction, saffron pea risotto, asparagus
Stuffed Airline Chicken Breast
filled with spinach, dried apricots and fresh mozzarella, pan gravy, mashed potatoes, and roasted vegetable medley
⭐ New Year's Eve at Madeline's ⭐
New Year's Eve - Lunch 11 to 3, Special Dinner menu 4 to 10
Closed New Year's Day, January 1st and 2nd.
Reopening January 3 at 11:00
Starters
House Made Gnocchi
duck confit, chanterelles, English peas, blistered tomatoes, brown butter emulsion
Poached Jumbo Shrimp Cocktail
traditional housemade cocktail sauce and caramelized citrus
Lamb Lollipops
frenched Australian lamb chops, sweet potato cake, parsnips, whole grain mustard
Crispy Veal Sweetbreads
cauliflower puree, port reduction, sweet and sour peppers, arugula
Oysters Rockefeller
six oysters topped with bacon, spinach, parmesan bread crumbs and pernod
Baked Brie
cherry onion marmalade, salted caramel, crostinis
Soups & Salads
South Carolina Style She-Crab Soup
Red Beet Salad
baby greens, gorgonzola, candied pecans, orange segments, caramelized citrus vinaigrette
Mixed Greens
arcadian lettuce mix, tomatoes, cucumbers, watermelon radish, honey balsamic viniagrette
Dinner Features
Surf and Turf
eight-ounce filet with bordelaise and a six-ounce cold water lobster tail with drawn butter,
potato-root vegetable gratin, parsnip puree, broccolini,
Pan Seared Scallops
creamy saffron risotto, broccolini, pancetta lardons, tomato tarragon reduction
Pan Seared Chilean Sea Bass
saffron jasmine rice, sauteed asparagus, roasted red pepper coulis
Slow Roasted Prime Rib
slow-roasted ribeye, caramelized shallot mashed potatoes, honey roasted carrots, au jus,
horseradish cream sauce.
Crab and Shrimp Pasta
with leeks and roasted tomatoes, pappardelle pasta, garlic lemon butter sauce
Prime Pork Chop
grilled center-cut pork chop, spiced sweet potato, bourbon apples & raisins,
roasted root vegetables
Duck Two Ways
seared duck breast and confit leg and thigh, potatoes anna, chanterelles, Brussels sprouts,
sour cherry reduction
Madeline’s Crab Cakes
saffron jasmine rice, sauteed asparagus, caramelized lemon burre blanc
