Madeline's Menus
At Madeline’s, we take pride in offering you delicious menu items freshly prepared from quality products. If you have any questions or have special dietary needs, please reach out to us and we will be happy to assist you.
≈Brunch Drink Features≈
Create Your Own Mimosa 18
Prosecco Split (8 oz) with choice of three juices orange, pineapple, apple cranberry, ruby red grapefruit, white cranberry
Mexpresso Martini 15
Patron XO Café, Kahlua, Espresso
A Truce Between Fruit and Flower 13
Deep Eddy Ruby Red Grapefruit Vodka, St. Germaine Elderflower Liqueur, Green Chartreuse, Strawberry-Lavender Syrup, Lemon Juice
≈Brunch Entrées≈
Substitute fresh fruit cup for home fried potatoes - add $2
Steak & Eggs 22
six-ounce NY strip steak, eggs your way, home-fried potatoes or fresh fruit cup, choice of toast, English muffin or biscuit
Create-Your-Own Omelet 17
three-egg omelet with your three favorite fillings: bacon, ham, sausage, cheddar, American or Swiss cheese, mushrooms, tomatoes, sauteed onions, spinach, or sweet bell pepper. With home-fried potatoes and choice of toast, English muffin or biscuit
Chicken and Waffles 16
buttermilk fried chicken over a waffle with choice of creamy pepper gravy or maple syrup
Audouille Sausage & Potato Hash 14
audouille sausage, sweet peppers, onions and home-fried potatoes with eggs your way, served with toast, English muffin or biscuit
Creamed Chipped Beef 18
served over choice of toast with side of home-fried potatoes
Eggs Your Way 14
two eggs prepared to your liking, home-fried potatoes or fresh fruit cup, choice of bacon, sausage, or ham, served with toast, English muffin or biscuit
Madeline's Benedicts
All benedicts are served with home fried potatoes. Substitute fresh fruit for $2
Classic Eggs Benedict 18
Canadian bacon on an English Muffin topped with two poached eggs, finished with hollandaise sauce
Crab Florentine Benedict 24
two poached eggs, lump crab and spinach on English muffin topped with hollandaise
Smoked Salmon and Dill 20
English Muffin with dill butter, smoked salmon topped with two poached eggs, Finished With hollandaise and dill garnish
Pork Belly Benedict 19
seared pork belly on a toasted biscuit with (maple bourbon??) hollandaise and a maple syrup drizzle
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Avocado Toast 12
fresh avocado sliced on grilled sourdough bread topped with blistered cherry tomatoes with two eggs your way
Personal-Size Breakfast Pizza 14
Fontina cheese cream sauce, ham, crumbled sausage, cheddar cheese and diced tomatoes, topped with scrambled eggs.
Frittata of the Day 16
today’s featured frittata served with home-fried potatoes choice of toast, English muffin or biscuit. Substitute fresh fruit cup $2
Quiche of the Day 16
ask your server for today’s feature – served with side salad and choice of home-fried potatoes or fresh fruit cup
Pancakes 14
fluffy pancakes with your choice of blueberries, chocolate chips or plain, choice of bacon, sausage links, or ham
Stuffed French Toast 16
two slices of cinnamon Brioche bread dipped in crème brûlée batter, and stuffed with chef’s choice filling, with powdered sugar and maple syrup, choice of bacon, sausage links, or ham
≈Soups and Salads≈
She Crab Soup Cup 10 Bowl 14
Soup of the Day Cup 7 Bowl 10
French Onion Soup Crock 13
Smoke Salmon Dip
cream cheese, capers, dill and pickled onions served with pita points, 14
Madeline’s Salad GF
mixed greens, strawberries, mandarin oranges, toasted almonds house made mango vinaigrette, 14
Roasted Beet Salad GF
mixed greens, roasted red and golden beets, candied walnuts, dried cranberries, citrus thyme vinaigrette 15
Caesar Salad
romaine, croutons, and shredded parmesan tossed in house Caesar dressing 12
Add grilled chicken breast (10) or shrimp (12) to your salad
≈Brunch Sandwiches≈
choice of French fries, home-fried potatoes or Cole slaw. Substitute fresh fruit $2.
Breakfast Burger 19
fried egg, home fries, smoked cheddar, caramelized onion aioli, toasted brioche
Bacon Avocado Wrap 15
scrambled eggs, bacon, cheddar cheese, avocado pico de gallo, wrapped in sun-dried tomato tortilla with side of sour cream
Grilled Reuben 19
corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on marble rye
Crab Cake Sandwich 22
Madeline’s signature crab cake, arugula, tomato, lemon aioli, toasted brioche
RUSTIC GOURMET PIZZA
Fresh house-made pizza dough, loaded with your favorite toppings. Your favorite pizza is also available on a gluten-free cauliflower crust. Add (2)
We do not recommend our gluten free cauliflower crust for anyone with severe gluten allergies. Our pizzas are baked in our brick oven, and cross contamination with products containing flour can occur
Fig and Prosciutto
crispy prosciutto, brie cream, fig jam and arugula 20
Veggie Pizza
fontina cream sauce, topped with shredded mozzarella, broccoli, mushrooms cherry tomatoes, red onion and pesto, 16
Meat Lovers Pizza
loaded with pepperoni, bacon, sausage and prosciutto and shredded mozzarella, 19
Classic Pepperoni
Cheese pizza topped with pepperoni, 16
≈ Lunch ≈
≈ Starters ≈
FRIED CALAMARI 16
flash fried, then drizzled with sweet soy sauce and scallion aioli.
BOOM’N SHRIMP 18
four tempura fried shrimp, topped with signature boom’n sauce, served over red cabbage slaw.
SMOKED SALMON DIP 14
cream cheese, capers, dill and pickled onions served with pita points
AUTUMN ARANCINI 14
squash risotto, braised cabbage and caramelized apple, sage brown butter emulsion, fried sage
PRIME RIB DIP 13
creamy dip with pieces of prime rib, horseradish, Dijan mustard, au jus, onions and garlic, served with pita points
CRISPY BRUSSEL SPROUTS 13
shaved and deep-fried, dried cranberries, candied walnuts, bacon pieces, blue cheese crumbles and pomegranate vinaigrette
PORK BELLY 16
apple raisin chutney, roasted red beet puree, fried parsnip ribbons, sweet potato hash
SIX MADELINE’S WINGS 12
Your choice of sauce: Mild, Hot, Raspberry Barbeque, Sweet Thai Chili, Mango Habanaro
≈ House Made Soups ≈
SOUP OF THE DAY seasonal and always made in house Cup 7 Bowl 10
MADELINE’S SHE CRAB BISQUE Cup 10 Bowl 14
FRENCH ONION SOUP Crock 13
≈ Market Fresh Salads ≈
MADELINE’S SALAD GF 14
mixed greens, strawberries, mandarin oranges, toasted almonds, house made mango vinaigrette
CLASSIC CAESAR 13
chopped romaine, croutons, shredded parmesan, house made Caesar dressing
FENNEL & ASPARAGUS GF 15
arugula, shaved grilled asparagus and fennel, roasted tomatoes, parmesan cheese and roasted shallot vinaigrette
ROASTED BEEF SALAD GF 15
mixed greens, roasted red and golden beets, candied walnuts, dried cranberries, citrus thyme vinaigrette
COBB SALAD GF 14
bed of mixed greens bacon topped with hard-boiled egg, avocado, crumbled blue cheese and cherry tomatoes.
CONSIDER ADDING A TOPPING FROM THE CHOICES BELOW
≈ Salad Toppings ≈
Grilled Chicken Breast GF 10 ∙ Grilled 4 oz Filet GF 20 ∙ Grilled Shrimp GF 12 ∙ Crab Cake 22 ∙ Grilled 4 oz Salmon GF 12
≈ Beverages ≈
Coke, Diet Coke, Coke Zero, Dr. Pepper, Fuze Raspberry Ice Tea, Sprite, Lemonade, Fresh Brewed Ice Tea 3.75
A-Treat Bottled Soda: Birch Beer, Black Cherry, Cream Soda, Sarsaparilla 4.00
Coffee & Hot Tea 3.25 Espresso: Single 3.50 Double 5.00 Cappuccino 4.50
≈ Rustic Gourmet Pizza ≈
Fresh house-made pizza dough, loaded with your favorite toppings
Your favorite pizza is also available on a gluten-free cauliflower crust. Add (2)
We do not recommend our gluten free cauliflower crust for anyone with severe gluten allergies. Our pizzas are baked in our brick oven, and cross contamination with products containing flour can occur.
VEGGIE PIZZA 18
fontina cream sauce, topped with shredded mozzarella, broccoli, mushrooms, cherry tomatoes, red onion and pesto
MEAT LOVERS PIZZA 22
loaded with pepperoni, bacon, sausage and shredded mozzarella
MARGARITA 17
tomatoes, fresh mozzarella, basil
FIG & PROSCIUTTO PIZZA 20
crispy prosciutto, brie cream, fig jam and arugula
CLASSIC PEPPERONI 18
cheese pizza topped with pepperoni
≈ Handhelds ≈
Choice of seasoned fries or Coleslaw (GF). Substitute sweet potato fries or , fresh fruit cup (GF) - Add $2
GRILLED REUBEN 19
corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on marble rye
FRENCH DIP 20
shaved rib eye, Swiss cheese, sauteéd mushrooms and spicy horseradish sauce on ciabatta & side of au jus
CHEESE STEAK 18
shaved prime rib, sauteed onions, provolone cheese and marinara sauce
BLACKENED STEAK SANDWICH 19
rib-eye steak, thinly sliced blue cheese crumbles, pickled red onions and Worcestershire aioli on an herb butter toasted panini
AVOCADO CHICKEN WRAP 17
marinated grilled chicken, shredded lettuce, diced tomato, avocado, chipotle aioli in a sundried tomato tortilla wrap
FRIED CHICKEN SANDWICH 17
brined chicken thighs, deep fried with tomato bacon jam, Cole slaw, BBQ sauce and pickles
CRAB CAKE SANDWICH 24
Madeline’s signature crab cake, broiled and served on a brioche bun with arugula, tomato and lemon aioli
FALAFEL SANDWICH 16
with red pepper relish, tzatziki, red onion and arugula served on a brioche bun
(veggie burger available on request)
MADELINE’S BURGER 19
with smoked cheddar, bacon, grilled red onion and BBQ sauce served on a brioche bun
(veggie burger available on request)
EIGHT-OUNCE BURGER 16
topped with lettuce, tomato and onion on a brioche bun
(veggie burger available on request)
Add cheese of your choice (American, Swiss, smoked cheddar, provolone) (2)
gluten-free multigrain bread available for all sandwiches and burgers
≈ Small Plates ≈
Add a small garden or Caesar salad for $5
FOUR-OUNCE FILET (GF) roasted red bliss potatoes and vegetable of the day, finished with bordelaise 29
FISH AND CHIPS with cole slaw 18
SINGLE CRAB CAKE roasted red bliss potatoes and vegetable of the day, lemon beurre blanc 29
≈ Dinners ≈
≈ Starters ≈
LITTLENECK CLAMS GF 16
steamed in white wine, lemon butter sauce with crostini (GF without crostini)
FRIED CALAMARI 16
flash fried, then drizzled with sweet soy sauce and scallion aioli
SEARED SCALLOPS 23
bacon lardons, water chestnuts and tomato bacon jam on a fried corn tortilla
BOOM’N SHRIMP 18
four tempura fried shrimp, topped with signature boom’n sauce, served over red cabbage slaw
AUTUMN ARANCINI 14
squash risotto, braised cabbage and caramelized apple, sage brown butter emulsion, fried sage
SEARED TUNA 19
sesame encrusted tuna, pickled ginger, wasabi aioli, soy glaze, crispy wonton chips
SMOKED SALMON DIP 14
cream cheese, capers, dill and pickled onions served with pita points
PORK BELLY 16
apple raisin chutney, roasted red beet puree, fried parsnip ribbons, sweet potato hash
PRIME RIB DIP 13
creamy dip with pieces of prime rib, horseradish, Dijan mustard, au jus, onions and garlic, served with pita points
GRILLED BEEF SKEWERS 16
two skewers with a side of braised onions and pomme dauphine finished with blackberry-sage port gastrique
CRISPY BRUSSEL SPROUTS 13
shaved and deep-fried, dried cranberries, candied walnuts, bacon pieces, blue cheese crumbles and pomegranate vinaigrette
ELK SWEDISH MEATBALLS 16
brown mushroom cream sauce, pickled cabbage, garlic bread and crispy sweet potato straws
LAMB LOLLIPOPS 24
honey & pistachio encrusted with potato hash trio, cauliflower puree and red wine-fig reduction (contains nuts)
SIX MADELINE’S WINGS 12
Your choice of sauce: Mild, Hot, Raspberry Barbeque, Sweet Thai Chili, Mango Habanaro
≈ House Made Soups ≈
SOUP OF THE DAY seasonal and always made in house Cup 7 Bowl 10
MADELINE’S SHE CRAB BISQUE Cup 10 Bowl 14
FRENCH ONION SOUP Crock 13
≈ Market Fresh Salads ≈
MADELINE’S SALAD GF 14
mixed greens, strawberries, mandarin oranges, toasted almonds, house made mango vinaigrette
CLASSIC CAESAR 13
chopped romaine, croutons, shredded parmesan, house made Caesar dressing
FENNEL & ASPARAGUS GF 15
arugula, shaved grilled asparagus and fennel, roasted tomatoes, parmesan cheese and roasted shallot vinaigrette
ROASTED BEET SALAD GF 15
mixed greens, roasted red and golden beets, candied walnuts, dried cranberries, citrus thyme vinaigrette
COBB SALAD GF 14
bed of mixed greens bacon topped with hard-boiled egg, avocado, crumbled blue cheese and cherry tomatoes. Consider adding a topping from the choices below
≈ Salad Toppings ≈
Grilled Chicken Breast GF 10 ∙ Grilled 4 oz Filet GF 20 ∙ Grilled Shrimp GF 12 ∙ Crab Cake 22 ∙ Grilled 4 oz Salmon or Tuna GF 12
≈ Madeline's Pizzas ≈
VEGGIE PIZZA 18
fontina cream sauce, topped with shredded mozzarella, broccoli, mushrooms, cherry tomatoes, red onion and pesto
MEAT LOVERS PIZZA 22
loaded with pepperoni, bacon, sausage and shredded mozzarella
FIG & PROSCIUTTO PIZZA 20
crispy prosciutto, brie cream, fig jam and arugula
≈ Entrees ≈
add House or Caesar Salad for $5
ELK LOINS WELLINGTON GF 49
with duxelle (mushrooms, shallots, herbs) topped with puff pastry crumbles and blackberry demi, mashed potatoes and braised cabbage
Suggested pairing: Canoe Ridge “Expedition”. Merlot, Walla Walla, Washington
GRILLED FILET GF 4oz 29 8oz 49
Certified Angus Beef filet with roasted roasted cipollini onion, mashed potatoes, asparagus and bordelaise
Suggested pairing: Cantini Bruni ”Poggio D’Elsa”. (Sangiovese, Cabernet), Tuscany, Italy
BRAISED SHORT RIB 39
with red wine jus, tomato bacon jam, mashed sweet potatoes and roasted broccoli and cauliflower
Suggested pairing: DeLoach “Heritage Reserve”. Cabernet Sauvignon, Sonoma, California
BRAISED LAMB SHANK 48
pomegranate jus, potato gratin, honey glazed carrots
Suggested pairing: Bodini. Malbec, Mendoza, Argentina
GRILLED PORK CHOP GF 39
cider brined, with spaetzle, braised cabbage and apples, roasted golden beets and finished with apple demi
Suggested pairing: Washington Hills. Riesling, Washington State
CHICKEN CORDON BLEU ROULADE 33
panko crusted, filled with Swiss cheese and ham finished with whole grain mustard cream sauce, mashed potatoes and broccoli
Suggested pairing: Arona. Sauvignon Blanc, Marlborough, New Zealand
DUCK BREAST 40
wildflower honey, nut-crusted duck breast with black garlic duck jus, confit duck risotto and roasted parsnips
Suggested pairing: Marion-Field Cellar “The Harrison”. Pinot Noir, Willamette Valley, Oregon
ICELANDIC BLACKENED COD 36
pea and roasted tomato risotto with shrimp and bay scallops
Suggested pairing: Decoy by Duckhorn Vineyards. Chardonnay, Somona, California
BOURBON GLAZED SALMON 35
with brown butter sage gnocchi, green beans and red pepper jam
Suggested pairing: Spinelli. Pinot Grigio, Terre Di Chieti, Italy
MADELINE’S CRAB CAKES Single 29 Double 46
rice pilaf and asparagus, finished with lemon burre blanc
Suggested pairing: Silk and Spice. White Blend, Portugal
CRAB AND SHRIMP PASTA 38
pappardelle pasta with crab, shrimp, roasted tomato, spinach, roasted shallot, creamy garlic lemon butter sauce
Suggested pairing: Zardetto, Prosecco DOC Brut, Italy
FETTUCINI BOLOGNESE 26
ground pork sausage and beef in hearty tomato sauce, side of garlic bread
Suggested pairing: Cantini Bruni ”Poggio D’Elsa”. (Sangiovese, Cabernet), Tuscany, Italy
ADD ON TO ANY ENTREE
4 oz half Lobster Tail - Market Price / 8 oz Lobster Tail - Market Price
≈ SANDWICHES ≈
MADELINE'S BURGER 19
with smoked cheddar, bacon, grilled red onion and BBQ sauce served on a brioche bun with seasoned fries
GRILLED REUBEN 19
thin-sliced corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, marble rye with seasoned fries
FRENCH DIP 20
shaved rib eye, Swiss cheese, sauteéd mushrooms and spicy horseradish sauce on ciabatta & side of au jus
ENJOY SLOW ROASTED PRIME RIB EVERY FRIDAY AND SATURDAY
PLEASE LET YOUR SERVER KNOW IF YOU HAVE ANY ALLERGIES OR DIETARY RESTRICTIONS
The consumption of raw or undercooked meats, poultry, shellfish or egg products may increase your risk of food borne illness, especially if you have certain medical conditions
20% gratuity will be added to checks for parties of 8 or more
**Savor the Flavors of the Season at Madeline’s**
Enjoy a thoughtfully crafted dining experience with dishes made to order from the finest seasonal ingredients. Pair your meal with a selection from our curated wine list or one of our handcrafted cocktails. We’re delighted to have you as our guest.
Jay and Nadine King, Proprietors