Dinner Menu

    • Salads

    • WEDGE SALAD

      WEDGE SALAD

      7.50

      with Little Gem Lettuce, Bacon, chopped Tomatoes and House Blue Cheese Dressing

    • MESCLUN GREENS

      MESCLUN GREENS

      8.00

      with toasted Walnuts, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette

    • CAESAR SALAD

      CAESAR SALAD

      8.00 

      a Classic Combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing          

    • WARM GOAT CHEESE SALAD

      WARM GOAT CHEESE SALAD

      9.50

      (Vegetarian) served over Red Corral Lettuce with a Honey Balsamic Vinaigrette topped with Roasted Beets and Marcona Almonds

    • Soup & Small Plates

    • HEARTY TUSCAN WHITE BEAN MINESTRONE

      HEARTY TUSCAN WHITE BEAN MINESTRONE

      7.00

      (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese

       

    • FRENCH ONION

      FRENCH ONION

      7.00

      baked with Gruyere Cheese

    • SMOKED TROUT PLATE

      SMOKED TROUT PLATE

      14.00

      with Horseradish sauce, sliced Cucumbers, Red Onion and Rye Toast

    • PORK BELLY ROMAINE WRAPS

      PORK BELLY ROMAINE WRAPS

      9.00

      (Kurobuta Pork) Asian glazed Pork Belly, with House Pickled Cucumbers and Romaine Leaves for making wraps

    • SCALLOP WRAPPED WITH SHRIMP AND PANCETTA

      SCALLOP WRAPPED WITH SHRIMP AND PANCETTA

      12.00

      served on Port Glazed Beluga Lentils topped with a Beurre Blanc Sauce.

    • CRAB CAKE

      CRAB CAKE

      12.00

      with a Pickled Mustard Seed Sauce and Mixed Greens

    • Pasta Risotto & Vegetarian

    • LASAGNA NOODLES

      LASAGNA NOODLES

      18.00

      with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Veal and Pork    

    • THREE CHEESE RISOTTO

      THREE CHEESE RISOTTO

      20.00

      with braised Short Ribs

    • WILD MUSHROOM RAGU

      WILD MUSHROOM RAGU

      15.00

      (Vegetarian) served over Cheese Polenta

    • PENNE PASTA

      PENNE PASTA

      18.00

      (Seasonal) tossed with Fresh Spinach and Basil with a Tomato Mascarpone Cheese Sauce

    • Large Plates

    • BEEF WELLINGTON

      BEEF WELLINGTON

      38.00

      (A Maldaner’s Specialty) served with Mashed Potatoes and Vegetables finished with a Truffle Sauce

    • FILET OF BEEF

      FILET OF BEEF

      38.50

      with Chef’s Choice of Accompaniments - (8 Ounce Filet 38.50, 6 Ounce Petite Filet 34.50)

    • GRILLED RIBEYE STEAK

      GRILLED RIBEYE STEAK

      38.00

      (Saratoga Cut) served with Mashed Potatoes and Vegetables topped with a Gorgonzola Cheese Butter   

    • ROUTE 66 CHEESEBURGER

      ROUTE 66 CHEESEBURGER

      17.50

      Grass fed Beef with Provolone Cheese, a Fig and Pancetta Compote, Arugula and Tomato on a toasted Brioche Bun accompanied with French Fries

    • PORK CHOP

      PORK CHOP

      22.00

      (Kurobuta Pork, Sugar Grove Farms) boneless Pork Chop served with a a Tortilla Tart, wilted Greens cooked with Pork Belly over an Apple Mole Sauce

    • CALVES LIVER

      CALVES LIVER

      18.00

      seared with a roasted Onion, served with Mashed Potatoes and Vegetables with a Smoked Bacon-Balsamic Vinegar Sauce

    • RACK OF LAMB

      RACK OF LAMB

      32.00

      (Iowa Lamb) served with a Ragu of Lamb Shank in a well of Mashed Potatoes with a Sauce Reduced from the Shank topped with a Fennel Salad

    • DUCK CASSOULET

      DUCK CASSOULET

      25.00

      made with Duck Sausage and Duck Confit topped with toasted Garlic Bread Crumbs

    • QUAIL STUFFED WITH SWEET ITALIAN SAUSAGE

      QUAIL STUFFED WITH SWEET ITALIAN SAUSAGE

      22.00

      served on Sweet Corn, Caramelized Onion, and Bacon (R & R Farms) over Polenta and Wilted Greens

    • CHICKEN 2 WAYS

      CHICKEN 2 WAYS

      22.00

      'Changes Seasonally' (Organic & Free-Range; Parkes Family Produce) sautéed Chicken Breast and Confit of Leg and Thigh Braised with Root Vegetables then finished with a Burnt Honey Sauce 

    • SEARED TUNA

      SEARED TUNA

      26.00

      Sushi Grade Tuna (Tataki) served with Noodles cooked in Green Tea over Mixed Greens with Won Tons, Lime Wedges and House Pickled Cucumbers

    • SALMON

      SALMON

      28.00

      Asian glazed topped with Pistachios then served over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes

    • BEEF CARPACCIO

      12.00

      Beef Tenderloin seasoned with Coffee and Brown Sugar, sliced thin and served raw, topped with Arugula, Aged Parmesan, and a Lemon Garlic Aioli

Reserve

maldnrs5b

Where Local Began

Lunch – Mon-Fri 11-2:30pm
Dinner – Tues-Thur 5-9pm – Fri and Sat 5-9:30pm
Desserts until 10:00pm

222 S. 6th St, Springfield, IL

Call: (217) 522-4313

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