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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News & Events

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

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