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

      8.50

      (Vegetarian) with Red Pepper Coulis & Grilled Lemon Toast with Balsamic Dressed Greens

    • Soup & Small Plates

    • HEARTY TUSCAN WHITE BEAN MINESTRONE

      HEARTY TUSCAN WHITE BEAN MINESTRONE

      6.50

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

       

    • FRENCH ONION

      FRENCH ONION

      7.5

      baked with Gruyere Cheese

    • SMOKED TROUT PLATE

      SMOKED TROUT PLATE

      12.00

      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 over Illinois grown Fried Rice Cake and a Fresh Turmeric, Orange and Carrot Butter Sauce topped with an Arugula Pesto

    • 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    

    • PASTA CARBONARA

      PASTA CARBONARA

      18.00

      tossed with Pancetta, Arugula and aged Parmigiano-Reggiano

    • THREE CHEESE RISOTTO

      THREE CHEESE RISOTTO

      18.00

      topped with Braised Beef Short Ribs, braised in a Red Wine Reduction

    • WILD MUSHROOM RAGU

      WILD MUSHROOM RAGU

      15.00

      (Vegetarian) served over Cheese Polenta

    • Large Plates

    • BEEF WELLINGTON

      BEEF WELLINGTON

      36.00

      (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

      36.00

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

    • HALF POUND BEEF CHEESEBURGER

      HALF POUND BEEF CHEESEBURGER

      17.50

      Grass fed Beef with Triple Cream Cambozola Cheese, Caramelized & Fried Onions, Jalapeno Pickles and a Roasted Apple Aioli served on a toasted Brioche Bun accompanied with French Fries

    • VEAL MEATBALLS

      VEAL MEATBALLS

      22.50

      in a Rich Tomato Sauce with Artichokes and Thyme served over White Popcorn Cheese Polenta

    • PORK CHOP

      PORK CHOP

      22.00

      (Kurobuta Pork, Sugar Grove Farms) boneless Pork Chop served with a Gooseberry Sauce flavored with Local Honey over wilted Greens finished with Au Jus

    • 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 Quinoa atop wilted Greens finished a with Red Wine Sauce

    • DUCK CONFIT

      DUCK CONFIT

      24.00

      House Cured served with a Duck and Foie Gras Sausage, Sweet Potato Hash over a Wild Huckleberry Sauce (Washington State) 

    • QUAIL STUFFED WITH SWEET ITALIAN SAUSAGE

      QUAIL STUFFED WITH SWEET ITALIAN SAUSAGE

      22.00

      served on Cheese Polenta and Wilted Greens

    • ½ CHICKEN FRICASSEE

      ½ CHICKEN FRICASSEE

      20.00

      (Organic & Free-Range; Parkes Family Produce) with Braised Seasonal Root Vegetables over Mashed Potatoes and Arugula topped with a light White Wine-Cream Sauce *Abe Lincoln’s Favorite Meal* 

    • 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

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Where Local Began

222 S. 6th St
Springfield, IL
MAKE A RESERVATION
(217) 522-4313

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

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Banquets

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