Gaines’ Magnolia Table Restaurant To Offer 10 New Cuisines For Spring
and Joanna Gaines are welcoming the spring season and celebrating
their year in business with the offering of 10 new menu items. The
winter soups will be gone, but the berry-filled salads and pear
lemonade are making their appearance on the menu.
couple, former Fixer Upper stars, shared the news through their blog
with lots of food pictures.
said the seasonal recipes are a testament that spring is around the
corner, and they want their restaurant – Magnolia Table - to be a
reflection of the season’s sounds, sights and smells.
Gaines’ opened the Magnolia Table in February 2018, which makes
this the second spring season for the business. The restaurant is
opened for breakfast and lunch and serves an array of foods such as
burgers, biscuits, breakfast tacos and more.
lovers can partake in the asparagus quiche with fontina cheese, which
is made of a flaky pie crust loaded with eggs, asparagus and a
mixture of two cheeses – fontina and Gruyere. It also comes with
simple greens and tomatoes.
those who want something even flakier with their eggs, Joanna made up
the classic egg salad and serves it on a buttery croissant with
tomatoes and lettuce.
thing the couple added to their menu is a tea sandwich samples trio,
which are small tea-party sandwiches of pimento cheese, egg salad and
chicken salad. The spread comes with a harvest wrap and spring berry
harvest wrap is made with fresh watermelon radishes, cucumber,
tomato, mixed greens, and avocado, which caused some ruckus in their
household last year.
to Joanna, she wanted the avocado toast to be included in the
Magnolia menu – in an effort to add some light options for those
watching their weight. Chip, on the other hand, called the
combination nasty. However, it’s clear who won that argument –
the avocado toast can be found on the menu.
with the tasty brunch foods, the spring menu offers some sweet foods
such as fruity lemon blueberry pancakes.
created the concoction from a classic short stack and added
blueberry, lemon butter and lemon zest. And, using her leftover
lemons, she came up with the freshly-squeezed prickly pear lemonade.
The sweet menu side also includes a classic carrot cake with loads of
cream cheese frosting.
For individuals who won’t be making the trek to Texas in the near future, Joanna’s first cookbook will include many of the new spring menus.