Earlier this month I had a chance to return to Magdalena to try the new winter menu and again, I was blown away.
In leu of another full write-up, I’m going to share some notes about what we ordered below. But again, I loved everything.
Dinner started with a quick tour in the kitchen with is seriously beautiful. We watched Chef Mark and his team prepare and plate the Hand-rolled Tagliatelle Verde (see below for a video of the highlights). I ended up ordering this when we sat down to eat and it was one of my favorite dishes of the evening.
My other favorite dish from the evening was the Celriac & Parsnip soup with a side of Smoked Venison Tartare. The pair of flavors complimented each other beautifully and it was just mind-blowingly amazing.
The other appetizers I tried included:
Salad of Jonah Crab – French Curry, Pickled Turnip, and Mango around a fresh lump of crab.
Aguachile – Octopus and Stone Bass which was packed with limey-citrusy flavors.
Foie Gras – Served over a potato and cabbage cake with puffed sorghum and beet puree.
Crispy Heritage Chicken “Nugget” – Golden Raisins, Pickled Celery, & Truffle. I had this last time I visited and I was really into it. I was glad it made a second appearance.
And the Braised Shank of Elysian Fields Lamb – Tender lamb over a bed of roasted squash puree, bee pollen and tarragon.
Banana & Dulce de Leche Tart with milk chocolate and lemon ice cream. The dulce de leche was the winner of this dish.
Baked Ginger Molasses Cake with coconut & yuzu sorbet, and spiced golden syrup.
Lastly, Chef brought out a special dessert that may be on a future menu. White Chocolate Creamaux, Chocolate Sorbet, Bergamot, and Blood Orange
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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
While this meal was paid for by Magdalena, all views stated here are my own.