Now open for Saturday and Sunday brunch at 10am!!
We are open for indoor and outdoor dining and curbside pickup
Prime Rib every Friday and Saturday after 4:00
Join us for Happy Hour. Monday through Friday from 4 – 6 pm
Please call (484)277-2250 to reserve your table or place your takeout order
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Menu

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.

BrunchLunchDinners

Brunch Drink Features

CranApple Mimosa 10
Cranberry and Apple Juice, Champagne

The Cold Brewed Cocktail 13
Jameson Cold Brewed Whiskey, Espresso, Agave Nectar

Pumpkin Espresso Martini 14
Espresso, Kahlua, Holla Vodka, Pumpkin Spice Syrup

Brunch Entrées

Steak & Eggs  24

seven-ounce NY strip steak, eggs your way, home-fried potatoes or fresh fruit cup, choice of toast, English muffin or biscuit

 

Andouille Sausage, Potato Hash and Egg   14

andouille sausage, sweet peppers, onions, and home-fried potatoes with eggs your way, served with toast, English muffin or biscuit

 

Corned Beef Hash 16

with home-fried potatoes and two eggs your way, served with toast, English muffin or biscuit

 

Chicken and Waffles   16

buttermilk fried chicken over a waffle with choice of creamy pepper gravy or maple syrup

 

Biscuits and Sausage Gravy 18

with side of home-fried potatoes and two eggs your way.

 

Crab Florentine Benedict   24

two poached eggs, lump crab and spinach on English muffin topped with hollandaise, choice of home-fried potatoes or fresh fruit

Classic Benedict   18

two poached eggs, Canadian bacon, topped with hollandaise, home-fried potatoes or fresh fruit

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 or fresh fruit cup, choice of toast, English muffin or biscuit

 

Eggs Your Way 13

two eggs prepared to your liking, home-fried potatoes or fresh fruit cup, choice of bacon, sausage, ham or scrapple with toast, English muffin or biscuit

 

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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 or fresh fruit cup and choice of toast, English muffin or biscuit

 

Quiche of the Day 15

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

Avocado Toast 12

creamy avocado spread over grilled sourdough bread topped with blistered cherry tomatoes and balsamic glaze, topped with two eggs your way

 

Apple Pecan Pancakes 12

cinnamon flavored pancakes topped with warm apple and pecan compote, choice of bacon, sausage links, ham, or scrapple

 

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, ham, or scrapple

 

Soups and Salads

 

She Crab Soup   Cup  10 Bowl 14

 

Soup of the Day Cup  6 Bowl   9

 

French Onion Soup Crock 10

 

Madeline’s Salad GF  mixed greens, strawberries, mandarin oranges, toasted almonds house made mango vinaigrette, 14

 

Roasted Beet Salad GF baby greens, gorgonzola, candied pecans, orange segments, caramelized citrus 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, fresh fruit cup or Cole slaw

 

Classic Monte Cristo 16

sliced turkey, ham and Swiss cheese on French toast with house made apple butter

 

Breakfast Burger 18

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 16

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 ≈

CRISPY BRUSSEL SPROUTS 13
shaved and deep-fried, applewood bacon, dried cranberries, parmesan cheese, apple gastrique

FRIED CALAMARI 16
flash fried, then drizzled with sweet soy sauce and scallion aioli.

BOOM’N SHRIMP 17
four tempura fried shrimp, topped with signature boom’n sauce, served over red cabbage slaw.

SIX MADELINE’S WINGS 12
Brined, then roasted- available hot, BBQ or plain

BLACK ~N~ BLUE BEEF DIP 12
With toasted pita points and crostini

(GF without chips)

NACHO PLATE 12
seasoned ground beef, refried beans, chotija and cheddar cheese, avocado mousse, pico de galllo, cilantro-lime sour cream over tri colored tortilla chips

 ≈ Soups ≈ 

MADELINE’S SHE CRAB SOUP      Cup 10     Bowl 14

SOUP OF THE DAY seasonal and always made in house      Cup 7      Bowl 10

FRENCH ONION SOUP      Crock 12

 

≈ Market Fresh Salads ≈

MADELINE’S SALAD GF 14
mixed greens, strawberries, mandarin oranges, toasted almonds, house made mango vinaigrette

CAESAR SALAD 12
romaine, croutons, shredded parmesan, tossed in house made Caesar dressing

ROASTED BEET SALAD GF 15
baby greens, gorgonzola, candied pecans, orange segments, caramelized citrus vinaigrette

COBB SALAD GF   14
bed of mixed greens, bacon, hard-boiled egg, avocado, crumbled blue cheese and cherry tomatoes.

CONSIDER ADDING A TOPPING FROM THE CHOICES BELOW

≈ Salad Toppings ≈

Grilled Chicken Breast (10) GF  | Grilled Shrimp (12) GF  |  Grilled 4 oz filet (18) GF | Madeline’s crab cake  (18)

≈ Dressing Choices ≈

Balsamic Vinaigrette ∙ Chunky Blue Cheese ∙ Ranch ∙ Thousand Island  ∙ Mango Vinaigrette ∙ Caesar

 

≈ 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 16
fontina cream sauce, shredded mozzarella, broccoli, mushrooms, cherry tomatoes, red onion and pesto

MEAT LOVERS PIZZA  19
loaded with pepperoni, bacon, sausage and shredded mozzarella

MARGARITA 16
tomatoes, fresh mozzarella, basil

FIG & PROSCIUTTO PIZZA 20
crispy prosciutto, brie cream, fig jam and arugula

CLASSIC PEPPERONI  16
cheese pizza topped with pepperoni

Add a small garden or Caesar salad with your pizza for $5

 

≈ Sandwiches ≈

Choice of seasoned fries, fresh fruit cup (GF) or Coleslaw (GF).  Substitute sweet potato fries (2)

Choice of seasoned fries, fresh fruit cup (GF) or Coleslaw (GF).  Substitute sweet potato fries (2)

GRILLED REUBEN 16
corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on marble rye

CRAB CAKE SANDWICH 22
Madeline’s signature crab cake, broiled and served on a brioche bun with arugula, tomato and lemon aioli

FRENCH DIP 18
shaved rib eye, Swiss cheese and spicy horseradish sauce on ciabatta & side of au jus.

CHEESE STEAK 18
shaved ribeye, sauteed onions, provolone, marinara sauce on an Amoroso roll

TURKEY RACHEL 16
fresh roasted turkey, Swiss cheese, Cole slaw and Thousand Island dressing on grilled marble rye

AVOCADO CHICKEN WRAP 16
marinated grilled chicken, shredded lettuce, diced tomato, avocado, chipotle aioli in a sundried tomato tortilla wrap

MADELINE’S CHICKEN SANDWICH 17
grilled chicken breast topped with bacon, smoked cheddar, grilled red onion and barbeque aioli on a brioche bun.

MADELINE’S BURGER     18
with smoked cheddar, bacon, grilled red onion and BBQ sauce served on a brioche bun

EIGHT-OUNCE BURGER     16
topped with lettuce, tomato and onion on a brioche bun
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)  potato and vegetable of the day, au poivre sauce    24

HOUSEMADE GNOCCHI  duck confit, mushrooms, butternut squash, asparagus, leek cream     20

SINGLE CRAB CAKE potato and vegetable of the day, lemon beurre blanc     27

FOUR-OUNCE SALMON (GF) potato and vegetable of the day, creamy leek soubise     20

 

≈ Dinners ≈

≈ Starters ≈

SEARED SCALLOPS GF   21
served over sweet corn puree, grilled corn and barley salad and candied bacon bits

CRISPY BRUSSEL SPROUTS 13
shaved and deep-fried, applewood bacon, dried cranberries, parmesan cheese, apple gastrique.

MUSHROOM GOAT CHEESE STRUDEL 14
sherry reduction, baby green salad, pickled peppers

FRIED CALAMARI 16
flash fried, then drizzled with sweet soy sauce and scallion aioli.

BOOM’N SHRIMP 17
four tempura fried shrimp, topped with signature boom’n sauce, served over red cabbage slaw.

BLACK ~N~ BLUE BEEF DIP 12
With toasted pita points and crostini
(GF without chips)

FEATURED FLATBREAD 15
Ask your server for today’s feature

SEARED TUNA 18
sesame encrusted tuna, pickled ginger, wasabi aioli, soy glaze, crispy wonton chips

 

Madeline's Wings 12
Your choice of sauce: mild, hot, or BBQ.

 

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  12

≈ Market Fresh Salads ≈

MADELINE’S SALAD GF   14
mixed greens, strawberries, mandarin oranges, toasted almonds, house made mango vinaigrette

CLASSIC CAESAR 12
chopped romaine, croutons, shredded parmesan, house made Caesar dressing

ROASTED BEET SALAD GF 15
baby greens, gorgonzola, candied pecans, orange segments, caramelized citrus 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  12 ∙ Grilled Shrimp GF  12 ∙ Grilled Salmon or Tuna GF  12

≈ Dressing Choices ≈

Balsamic Vinaigrette ∙ Chunky Blue Cheese ∙ Ranch ∙ Thousand Island  ∙ Mango Vinaigrette ∙ Caesar

 

≈ Lighter Fare ≈

BLACK ANGUS BURGER 20
smoked cheddar, caramelized onions, mushrooms, candied bacon, black garlic aioli, brioche bun

GRILLED REUBEN 16
thin-sliced corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, marble rye

CHEESE STEAK 18
shaved ribeye, sauteed onions, provolone, marinara sauce on an Amoroso roll

CRAB CAKE SANDWICH 22
Madeline’s signature crab cake, broiled and served on a brioche bun with arugula, tomato and lemon aioli

VEGGIE PIZZA 16
fontina cream sauce, topped with shredded mozzarella, broccoli, mushrooms, cherry tomatoes, red onion and pesto

MEAT LOVERS PIZZA 19
loaded with pepperoni, bacon, sausage and shredded mozzarella

FIG & PROSCIUTTO PIZZA 20
crispy prosciutto, brie cream, fig jam and arugula

 

FROM THE LAND

add House or Caesar Salad for $4

SEARED ELK LOINS 42
confit fingerling potatoes, Brussel sprouts, parsnip purée, port reduction
Suggested pairing:  McMannis Family Vineyards.  Zinfandel, Lodi, California.

GRILLED FILET 45
eight-ounce Black Angus filet, roasted shallot mashed, asparagus wild mushrooms, au poivre sauce
Suggested pairing:   Cantini Bruni ”Poggio D’Elsa”. (Sangiovese, Cabernet), Tuscany, Italy

SEARED DUCK BREAST 36
sweet potato and root vegetable hash, cherry-onion marmalade, duck cracklings
Suggested pairing:   Marion-Field Cellar “The Harrison, Pinot Noir, Willamette Valley, Oregon

BRAISED LAMB SHANK 38
herbed mashed, sautéed spinach, natural reduction, gremolata

Suggested pairing:   DeLoach “Heritage Reserve”, Cabernet Sauvignon, Sonoma, California

AIRLINE CHICKEN BREAST 30
ale-brined, confit potatoes, roasted parsnips, butternut squash, pan gravy
Suggested pairing:   Fleur de California. Chardonnay, Carneros, California

HOUSEMADE GNOCCHI 28
duck confit, mushrooms, butternut squash, asparagus, leek cream
Suggested pairing:  Silk and Spice. White Blend, Portugal

 

FROM THE SEA

add House or Caesar Salad for $4

GRILLED HALIBUT 39
sweet potato mousse, roasted vegetable medley, red pepper relish, toasted cumin oil,
Suggested pairing:  Arona, Sauvignon Blanc, Marlborough, New Zealand

SEARED SALMON 34
shrimp risotto, asparagus, creamy leek soubise
Suggested pairing:   Magnificent Wine Co. Riesling, Columbia Valley, Washington State

MADELINE’S CRAB CAKES Single   27 Double   44
whipped potatoes, asparagus, lemon beurre blanc
Suggested pairing:  Silk and Spice. White Blend, Portugal

CRAB AND SHRIMP PASTA  (GF)  36
pappardelle pasta with crab, shrimp, roasted tomato, spinach, garlic lemon butter sauce
Suggested pairing:  Acinum. Prosecco, Venetto, Italy.

An 20% gratuity will be added to checks for parties of 8 or more
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.

 

**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

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