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Bistro Menu

Inspired by the regional bounty of America's great lands, rivers, lakes and coasts, Madd Chef's Executive Chef and owner Richard Cicic serves humble refined cuisine inside a typical bistro style setting that feels both refreshingly simple yet elegant. Four signature cooking methods will be used, including hot stone baking, cast-iron grilling, wood smoking and sea salt poaching. We hope you enjoy your evening tonight and thank you for dining at The Madd Chefs.

The Bistro Menu

Your meal will begin with our bread course offered with featured flavored compound butters. a gift from the Chef. Each entrée will include the chef's soup that he prepared for the evening. The next course will include our specialty salad created daily using local natural ingredients. Then choose from any entree of our Bistro Menu which changes weekly to ensure the freshest ingredients available to the Madd Chef. Finally enjoy a special dessert for two created by our chef's daily. On Friday and Saturday join us for date night and dine on any two of our five course dinners for only $49.00. Thank for your interest in Madd Chefs Bistro fine dinning in Brunswick
Eggplant Napoleon
Garden eggplant and tomatoes layered with fresh mozzarella and basil. Served with fresh pasta tossed with our tomato pomodoro sauce
Chicken Scaloppine Twist
Chef Richard's Classic, thinly pounded chicken filets marinated and pan seared golden brown, then topped with a Brie scaloppine and pancetta sauce.
Chicken Romano
Hand breaded chicken breast in a panko and Romano cheese crust , then topped with fresh pomodoro sauce and mozzarella cheese.
Chicken Aglio
Pan seared chicken tenderloins tossed with artichokes, olives, and fresh tomatoes. Served over pasta tossed in a rich garlic wine cream sauce.
Bacon wrapped Pork Tenderloin
Pork Filet mignon wrapped in apple wood bacon and finished with a Chipotle Plumb BBQ Sauce and pickled onions. Anything wrapped in BACON gots to be good
Pasta Pomodoro
Fresh pasta tossed with peeled diced tomatoes from Italy, fresh basil puree and then finished with fresh slices of mozzarella. The simplicity is the attraction of this dish.
Grilled Honey Ginger Salmon
Fresh Atlantic Salmon slow grilled and glazed with a honey and crystal ginger sauce then topped with a citrus cucumber salsa
Cajun Shrimp Pasta
Bayou sea water poached swimming in a Asiago cajun cream sauce over fresh cooked pasta. The heat is tame enough to enjoy without blistering you mouth. But I can turn up the heat at your request.
Creole Jambalaya
Smoked sausage and chicken, Jambalaya with peppers, onions and okra, served with aromatic Louisiana white rice. Chef will add the heat to your liking
Braised Ossa Bucco
Braised Pork shank slow cooked in a Mirpoix of root vegetables and served with a demi glace reduction sauce.
Madd Chef's Bouillabaisse
A fresh verity of scallops, zebra mussels, shrimp, brown clams, and fresh tilapia simmered in a aromatic blend of wine, fresh vegetables, olive oil and served with thick cut french bread.
Long Bone!
13 plus ounce long bone veal chop Milanese, coated in a Asiago and panko crumb crust. finished with a red wine and shitake mushroom demi glace sauce.
Ponzu Ginger Chicken You'll Love This One
Young tender chicken breast encrusted with crystal ginger an served over aromatic Jasmine rice and fresh vegetable. Finished with a Japanese Ponzu broth. Such a clean refreshing blend of flavors for cool summers night.
*All American Steak and Fries
Aged New York Strip steak-hand cut daily by the chef and wrapped in bacon. Seasoned with our fifteen spice blend and black sea salt. Finished with a reduction steak sauce and topped with pomme frites & horseradish bistro sauce.
*King Kobe Burger
No fork and knife needed. Probable the best and most expensive burger in Brunswick. But don't count this one out just yet, This is better than most steak. Well maybe the steaks they serve at the Grille restaurant down the street. We char grill it to a medium doneness then filled with gorgonzola, Pancetta and mozzarella. Topped with a fried over easy egg and onion confit (sweet onions caramelized in 50 year old balsamic vinegar) then finished with mixed greens tossed in mustard and horseradish vinaigrette. Then I finished it off with a shot of our house prepared steak sauce. But it doesn't end there, we serve this burger perfection on a buttery home-made hearth roll with fresh hand cut Belgian fries and home made roasted garlic ketchup.