Margaux's Restaurant

Dinner Menu - May 5, 2015


Seared Scallops with tzatziki & Greek salsa (GF)
Lamb Chorizo Kabobs with spring vegetable quinoa salad
Hawaiian Vegetable Pizzetta with pineapple, red onions, red bell peppers, portobellos,
mozzarella & bbQ sauce
The Marie Antoinette Sampler: Alpha Toman, O'banon, Black Forest Prosciutto, Capicola,
Marinated Olives, Toast Points & Artichokes
Fried Oysters with blue cheese slaw & house hot sauce
Pamlico Sound Crab Cakes n Shrimp with pickled green bean, artichoke, fennel salad
Fried Calamari with Shanghai succotash, sweet N sour chili sauce & wasabi creme
Escargot served in the shell with herb garlic butter & julienne vegetables (GF)
*Red Nirvana: Cucumber Roll with Spicy Crab accompanied by wasabi, soy sauce & pickled ginger
Vietnamese Fresh Shrimp Spring Rolls with jumbo lump crabmeat, pickled vegetables,
peanut pesto & chili jam (GF)
Chilled Platter of Steamed Old Bay Shrimp in the Rough(GF)
1/4 lb. $11.95 1/2 lb $16.95
*Service of a Half Dozen Freshly Shucked Chincoteague VA Oysters
on the Half Shell with migonette (GF)
*Fruit De Mer of the Sea: Chilled Platter of Oysters on the Half Shell, Jumbo Lump Crabmeat,
Shrimp in the Rough & Cocktail Sauce (GF)


Broths & Greens

French Onion Soup with melted gruyere
Soup of the Moment: Thai Coconut Corn Bisque (GF)
Organic Baby Greens tossed with Split Creek Farmstead goat cheese, basil ver jus
over black mission fig puree & duck prosciutto
Gado Gado Salad of poached shrimp, romaine, egg, cucumbers, green beans, tomatoes,
red onion, tofu, croutons & roasted peanut dressing
*Traditional Caesar Salad with herbed croutons & fresh reggiano parmesan
Mixed Greens with julienne of vegetables, Dijon vinaigrette dressing & gorgonzola (GF)
Romaine Salad with chicory, endive, tomatoes, bacon bits, onions & blue cheese (GF)


Margaux's Entrees

~These Entrees Are Served With A Mixed Green Salad
~Angel Hair with grilled shrimp, fresh plum tomato sauce & beurre blanc edge
~Grilled Chicken Breast with bacon and red wine vinegar braised local greens,
herb butter & soft polenta (GF)
~Smoked Chili Bbq Glazed Tofu with whole grain mustard slaw, pickled cucumber
& red onion salad (GF)
*Consumer Advisory: Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness

(GF=Gluten Free)

Chef Pettifer Spring Fare

Grilled Black Grouper served in a yellow corn rock shrimp bisque with green tomato
chutney over polenta (GF)
Pan Seared Halibut with white bean puree, frisee, apples, pecans, ricotta salata salad
& lime vinaigrette (GF)
Blackened Yellowfin Tuna with pinto bean pepper salsa, charred romaine hearts, grilled jalapeno
scallion ranch, tortilla strips & queso fresca
Grilled Carolina Triggerfish with red wine marinated cremini mushrooms, braised witloof, Westphalian
ham N gruyere gratin & red wine reduction (GF)
Seared Scottish Salmon with sweet potato puree, asparagus
& green strawberry mango salsa (GF)
Pan Roasted Shrimp & Scallops with jumbo lump crab, andouille sausage gumbo served with
scallion white rice & pickled okra
Grilled NY Strip with Tuscan ramps, pine nuts, golden raisins over polenta with Chianti reduction (GF)
Grilled Filet of Beef with steak butter, french fries & red wine reduction (GF)
Pan Roasted Antelope with fingerling potatoes, mutabbal & green beans (GF)
Herb Grilled Leg of Lamb on a Skewer over Greek grilled vegetables with
red wine dressing, marinated feta, chick pea puree & lemon tahini (GF)
Maple Leaf Farm Duck Breast in a madeira broth with sweet potato mash,
grilled pork sausage & mustardo
TurfTuesday: Grilled 6 Ounce Cafe Strip with sauce bearnaise & 6 Guy Fries
(Add A Chilled Can of Tecate + 2.50)

Vintage: Circa 1992

Grilled Filet of Beef with Roquefort crumbles, potatoes Anna, sauce bordelaise
& fresh market vegetables (GF)
Mustard Seared Calves Liver with red wine vinegar, caramelized onions & crispy bacon strips
Crispy Peppered Long Island Duckling with Market vegetables,
sweet potato mash & sauce Calvados (GF)
Mixed Grill of the Sea: Half of a 1.5 Pound Maine Lobster, Tuna, Crabcake, Shrimp,
Bacon Wrapped Scallop, Whipped Spuds, Farmer's Market Vegetable Medley

3 Course Prix Fixe

Monday Prix Fixe Mayhem $19.95pp All Evening
Early Byrd Hours Tues-Fri 5:30p-6:30p $19.95 Per Personality
After 6:30p Original Price of $32.95 Applies
Saturday Evening Prix Fixe Menu Is $32.95 Per Person All Evening
MommaRule: Plates Served The Way Momma Serves Them: As Is
First Course (Choose One)
*Caesar Salad with herb croutons & reggiano
Cup of Thai Coconut Corn Bisque (GF)
Lamb Samosas with tzatziki
Crunchy Shrimp with lemon dill aioli
Crispy Vegetable Egg Rolls with sweet chile sauce
Crabcake with artichoke puree
Second Course (Choose One)

Herb Grilled Bavette Steak with steak butter (GF)
Panko Fried Tilapia with baby greens, 6 Guy Fries & basil lemon mayo
Grilled Pork Brisket with bbq sauce (GF)
Penne Pasta tossed with sauteed shrimp, marinara, spinach & parmesan sprinkles
Sauteed Scallops with plum sauce, scallion rice & green beans (GF)
*Grilled Salmon with mashed potatoes, squash & buerre blanc (GF)
Third Course (Choose One)
Key Lime Pie
Local Strawberry Jello
White Chocolate Cappuccino Cheesecake
Profiterole with chocolate sauce & toasted almonds
Creme Brulee(GF)
Chocolate Bread Pudding
White Chocolate Mousse (GF)

  • Location & Hours

    (919) 846-9846
    info AT margauxsrestaurant DOT com
    8111 Creedmoor Rd, Suite 111
    Raleigh, North Carolina
    map it | Virtual Tour

    Lunch: Thursdays & Fridays Only 11:30am-1:30pm
    Dinner: Mon-Thurs 5:30-9pm, Fri-Sat 5:30-10pm
    Closed Sundays (Available for Private Events)

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