News & Events

⭐ 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

From the Bar

Cranberry Aperol Spritz   12
Aperol, prosecco, cranberry juice, splash of club soda

Pomegranate Gingertini   14
Tito’s Vodka, Pama Liquor, ginger syrup, cranberry juice

Decoy by Duckhorn Vineyards.  Chardonnay, Somona, California.  13 | 48

DeLoach “Heritage Reserve”.  Cabernet Sauvignon, Sonoma, California.  13 | 48

Starters

Elk Swedish Meatballs   15
hunter sauce, crispy sweet potato crisps, pickled cabbage, served with garlic bread

Poached Jumbo Shrimp Cocktail (GF)  19
traditional house made cocktail sauce

Lamb Lollipops   19
potato hash trio, cauliflower puree with red wine-fig reduction

Escargot   18
sauteed with white wine and garlic herb butter, served in a braised cremini mushroom topped with toasted panko with parmesan

Oysters on the Half Shell   half dozen 18  full dozen 35
From the James River, Virginia, served with mignonette, cocktail and horseradish

Baked Brie   14
cherry onion marmalade, salted caramel, bacon jam, crostinis

 

Soups & Salads

Madeline's She-Crab Soup   cup 10  bowl 14

Red Beet Salad (GF)   15
mixed greens, roasted red and yellow beets, pears, candied walnuts, goat cheese with orange citrus vinaigrette

House Greens (GF)   8
spring mix, tomatoes, cucumbers, watermelon radish, lemon champagne vinaigrette

Ceasar Salad   9
romaine, croutons, shredded parmesan, tossed in house made Caesar dressing

 

Dinner Features

Surf and Turf (GF)   90
eight-ounce Certified Angus filet with bordelaise and an eight-ounce cold water lobster tail with drawn butter, caramelized shallot mashed potatoes, parsnip puree, broccoli

Pan Seared Scallops (GF)   46
creamy saffron risotto, broccoli, pancetta lardons, tomato tarragon reduction

Pan Seared Chilean Sea Bass   49
finished with herbed velouté, tri-colored couscous and sauteed asparagus

Madeline's Prime Rib (GF)   55
fourteen-ounce, slow-roasted Certified Angus ribeye, caramelized shallot mashed potatoes, sautéed asparagus, au jus, horseradish cream sauce

Crab and Shrimp Pasta   38
pappardelle pasta with crab, shrimp, roasted tomato, spinach, roasted shallot, in a creamy garlic lemon butter sauce

Prime Pork Chop   38
fourteen-ounce grilled center-cut pork chop stuffed with goat cheese and spinach, confit fingerling potatoes, sauerkraut, fig apple demi and roasted cippolini onions

Duck Two Ways   38
seared duck breast and confit leg & thigh, served with mushroom barley, green bean almondine, finished with port wine cherry sauce

Madeline’s Crab Cakes   single 29  double 44
creamy saffron risotto, sautéed asparagus, caramelized lemon beurre blanc

Thanksgiving Dinner at Madeline's

Call for reservations 484-277-2250
11:00am to 6:00pm

Plated Dinner served on Main Dining Floor

First Course: Baked Brie with bacon jam, dried cranberries, crispy sweet potato, and crostini for sharing

Second Course: Butternut Squash Apple Bisque or Autumn Chop Salad

Third Course: Traditional Turkey Dinner with all the Fixings $47
Prime Rib Platter $65
Apple Cider Glazed Salmon Platter $50
Kid's Roast Turkey or Kid's Chicken Fingers $18

Fourth Course: Choice of Dessert

 

Buffet Served in Banquet Room

$65 per person | $25 children 6-12 | under 5 free

Carving Stations
Slow Roasted Prime Rib
Honey & Brown Sugar Baked Ham

Soup and Salad
Butternut Squash Apple Bisque or Autumn Chop Salad

Main Buffet
Fresh Roaster Turkey
Baked Salmon with Apple Cider Glaze
Kid's Chicken Fingers
Mashed Potatoes
PA Dutch Potato Filling
Sausage & Mushroom Stuffing
Brown Butter and Sage Squash
Green Bean Casserole
Honey Glazed Carrots
Buttered Corn
Cranberry Sauce

Dessert Table with Assorted Pastries
All dinners include a non-alcoholic beverage
20% gratuity will be added

THURSDAY NIGHT CLAM BAKE
AT MADELINE’S

APPETIZER FEATURE
OYSTERS ON THE HALF SHELL
Half Dozen $18 Full Dozen $35

CLAM BAKE $29
Includes:
Dozen Littleneck Clams
Ten Tail-On Shrimp
Red Bliss Potatoes
Corn on the Cob
Andouille Sausage
Side of Cole Slaw

UPGRADE YOUR CLAM BAKE

Add On:
Half BBQ Smoked Chicken $13
Half Lobster Tail (4 oz) $23
Whole Lobster Tail (8 oz) $45
Snow Crab Clusters $40

COOL OFF WITH A SUMMER DRAFT
Leinenkugels Summer Shandy
Kona Big Wave
Sam Adams Summer Ale

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!