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Magnolia's chef, Francisco Peot, has created a wonderful pub menu that blends traditional American favorites with modern, eclectic twists. The menu has a farm fresh focus and changes regularly to take advantage of seasonal produce and seafood.
Magnolia is proud to support sustainable agriculture as well as local farms and businesses while serving food that tastes better. Nearly all of the produce used at Magnolia is organically grown without the use of pesticides. Much of it comes from local farms based on seasonal availability.
Nearly all of the beef and pork is from Niman Ranch, a local Marin company which raises free range animals without the use of hormones or antibiotics. We serve only free range chicken from Petaluma Poultry that is raised on vegetarian feed without hormones or antibiotics.
The oysters come from Tomales Bay in Marin County. The bread comes from the Bread Workshop, an artisanal bakery in Berkeley. Magnolia's makes most of the dressings and sauces from scratch, as well as all of the desserts. They think you'll enjoy the difference.
The kitchen is open late every night with a special menu from 10:30 until midnight (11:30 on Sundays). Each weekday, they feature a different lunch special: half of the sandwich of the day served with your choice of a cup of soup, a side salad or french fries for only $4.95. Monday nights, Magnolia pays homage to the decadent and delicious culinary traditions of New Orleans, with an accompanying soundtrack of the Crescent City's finest music. Wednesday is Fish and Chips Night, a popular Magnolia tradition for over five years. Each day Magnolia attempts to offer the highest quality food possible for the price in a friendly, comfortable pub environment.
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