HEARTY TUSCAN WHITE BEAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese 8.00
FRENCH ONION SOUP baked with Gruyere Cheese 10.00
SMOKED TROUT PLATE with Horseradish sauce, sliced Cucumbers, red Onion and Rye toast 15.00
CRAB CAKE with a Pickled Mustard Seed Sauce and Mixed Greens 21.00
SCALLOPS wrapped in Shrimp and Pancetta served with Caviar Lentils and a Lemon Butter Sauce 23.00
PORK BELLY ROMAINE WRAPS (Kurobuta Pork) Asian glazed Pork Belly, with Sweet and Spicy Jalapeno Pickles and Romaine Leaves 17.00
MESCLUN GREENS with
Pecans, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette 10.50
CAESAR SALAD a
classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and
homemade Caesar Dressing 10.50
WARM GOAT CHEESE SALAD (Vegetarian) served over Red Coral Lettuce with a Honey
Balsamic Vinaigrette topped with roasted Beets and Almonds 12.50
PENNE NOODLES with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal
23.00
THREE CHEESE RISSOTTO with pumpkin and a balsamic drizzle 26.50
MUSHROOM RAGU served over spaghetti squash topped with parmigiano cheese 23.00
*GRILLED CHICKEN BREAST can be added to any of the above
BEEF WELLINGTON (A Maldaner’s Specialty) served with Mashed Potatoes, and Vegetables finished with a Truffle Sauce 45.00
FILET OF BEEF served with Chefs’ choice of accompaniments. 46.00
GRILLED RIBEYE STEAK (Saratoga Cut) served with Mashed Potatoes, and Vegetables topped with a Gorgonzola Cheese Butter 50.00
DUCK CONFIT with sauteed Duck Breast served with Mashed Potatoes Topped with a Stone fruit Sauce 33.50
RACK OF LAMB (Iowa Lamb) Crusted with Parmesan Cheese served on a warm Lentil Salad with Asparagus 39.00
BRAISED CHICKEN THIGH AND LEG With Mashed Potatoes, Carrots, Sugar Snap Peas, Cherry Tomatoes, and Onion in a light Fall Tomato sauce. (Chicken from 4 lee’s farm) 26.00
PORK CHOP served with Barbeque Baked Beans and a North Carolina Barbecue Sauce topped with a house made Coleslaw 28.50
SALMON Asian glazed, topped with Pistachios over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes finished with a Beurre Blanc Sauce 33.50
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Thank you for dining with us and please stay happy and healthy! Michael Higgin
Maldaner’s Restaurant is the first downtown business — but likely not the last — to install technology to help visually impaired individuals access the business, thanks to a partnership with Sensible Innovations. Sensible Innovations is a Springfield-based technology company whose Aware audible way-finding app for visually impaired people was recently named Consumer Electronics Show 2018 Innovation Awards Honoree.
Lunch:
Mon-Fri 11am-2:30pm
Dinner: Tues-Thurs 5pm-9pm
Fri and Sat 5pm-9:30pm
Maldaner's Restaurant & Catering
222 S. 6th Street
Springfield, Illinois 62701
Parking lot behind the restaurant is available after 5:00pm to visitors of Maldaner's
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