Join us for Mother's Day
Brunch Buffet is from 10 - 3
Adults: $59 | Children 6 - 12 - $15 | Under 5 - free
Call for reservations 484-277-2250
Ala Carte Brunch 10 - 2
Mother's Day Dinner 3 - 7
Mother’s Day Brunch Buffet in the Banquet Room
Sunday, May 10, 2025 10 am to 3 pm
Brunch Features
Carving Station Featuring
Prime Rib and Baked Ham
Salmon with Mustard Cream Sauce
Seafood Tower
Mashed Potatoes
Pasta Primavera
Seasonal Vegetables
Kid's Chicken Fingers
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
Mango Bellini 11
Raspberry Lemon Drop 11
White Pear Sangria 12
Brunch Starters and Salads
Smoked Salmon Crostini 15
whipped cream cheese, dill, pickled red onion, capers
Shrimp Cocktail GF 16
poached in shrimp stock, served with traditional cocktail sauce
Baked Brie 15
wrapped in puff pastry, blueberry compote, lemon curd, candied walnuts, and served with crostini
Lobster Bisque cup (10) or bowl (14)
Madeline’s Salad GF 12
mixed greens, strawberries, mandarin oranges and toasted almonds, house made mango vinaigrette
Caesar Salad 13
romaine, croutons and shredded parmesan tossed in Caesar dressing
Wedge Salad GF 13
iceberg lettuce, pickled red onion, bacon, tomatoes, blue cheese dressing
Add grilled chicken breast (10) or Gulf shrimp (12) to your salad
Brunch Selections
Crab Florentine Benedict 20
two poached eggs atop crab meat with spinach, finished with hollandaise sauce, served over an English muffin
Crab, Avocado and Chive Frittata 18
with seasonal fried potatoes and choice of toast, English muffin or buttermilk biscuit. Substitute fruit cup for potatoes add $2
Andouille Sausage, Potato Hash and Eggs 14
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 16
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 18
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 13
topped with amaretto whipped cream. Choice of ham, bacon or sausage links
Strawberry Stuffed French Toast 15
finished with champaigne-Grand Mariner whipped cream. Choice of ham bacon or sausage links
Steak and Eggs 19
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. 11 | 40
Marion-Field Cellar “The Harrison.” Pinot Noir, Willamette Valley, Oregon. 12 | 45
Raspberry Lemon Drop 11
White Pear Sangria 12
Starters
Shrimp Cocktail GF 16
four large shrimp poached in shrimp stock, with house-made cocktail sauce
Baked Brie 15
wrapped in puff pastry, blueberry compote, lemon curb, candied walnuts, served with crostini
Fresh Calamari 16
flash fried and drizzled with sweet soy sauce and scallion aioli
Beef Wellington Mushrooms 15
black & blue beef stuffed mushrooms, pickled cabbage, truffle mustard, puff pastry crumble
Lobster Bisque cup (10) or bowl (14)
French Onion Soup crock (10)
Salads
Madeline’s Salad GF 14
mixed greens, strawberries, mandarin oranges and toasted almonds, house-made mango vinaigrette
Caprese Salad 15
heirloom tomatoes, basil, balsamic reduction
Caesar Salad 13
chopped romaine, croutons and shaved parmesan and house-made Caesar dressing
Add grilled chicken breast (10) or gulf shrimp (12) to your salad
Dinner Features
Filet Mignon GF four-ounce (24) or eight-ounce (45)
Certified Angus Beef cut tenderloin with mushroom cream sauce, sour cream and chive mashed potatoes and honey glazed baby carrots
Add Lobster to your meal half tail (23) while tail ($45)
Prime Rib GF 54
Certified Angus Beef ribeye, slow roasted and served with horseradish sour cream, twice-baked loaded potato and asparagus
Stuffed Pork Chop 37
filled with spinach, got cheese and bacon, finished with apricot glaze, while grain mustard and cherry mostardo. Served over spaetzle
Rack of Lamb GF 42
pan-seared, then roasted and finished with pomegranate glaze, served with side of au gratin potatoes and broccoli crowns
Chicken Cordon Bleu 32
stuffed with provolone and Swiss cheese and thinly -sliced ham and proscuitto, finished with Dijon cream sauce, served with mashed potatoes and broccoli crowns
Crab Cakes single (30) or double (44)
Madeline’s jumbo lump crab cakes finished with lemon beurre blanc, served with mushroom and red pepper risotto and roasted cauliflower
Salmon Oscar 36
grilled salmon, lump crab and asparagus topped with Bearnaise sauce, with a side of rice pilaf
Crab and Shrimp Pasta 36
pappardelle pasta with crab, shrimp, roasted tomato, spinach, roasted shallot, creamy garlic lemon butter sauce.
Pasta Primavera 25
Penne pasta in a vodka blush sauce with broccoli, mushrooms, onions, tomatoes, and yellow & green squash
Add grilled chicken (10) or grilled shrimp (12)
♥ Madeline’s Valentine’s Features ♥
Offered Thursday Feb. 12 thru Saturday Feb. 14
along with our regular menu
Featured Wines
Kendall Jackson Vintner Chardonnay, California 13 | 48
Canoe Ridge “Expedition” Merlot, Horse Haven Hills, CA 13 | 48
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 $5
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 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
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
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!
