Margaux's Restaurant

Dinner Menu - April 28, 2017


Choucroute Garnie of Housemade Tasso, Chorizo, Andouille Sausage,
braised cabbage & mustard seed caviar (GF)
Seared Scallops over edamame puree, cucumber salad drizzled
with Yuzu sesame ponzu (GF)
Tomato Tillamook Cheddar Tart with arugula & balsamic glaze
Poached Shrimp with Moroccan spiced cous cous & tomato relish (GF)
The Bearded Ploughman: O'bannon, Sbrinz Alpage, Prosciutto Picante,
Rosette de Lyon, Pickled Zucchini, Apricot Relish & Toast Points
Fried Oysters with straw potatoes & tartar sauce
Pamlico Sound Crab Cakes and Crispy Shrimp with
spring vegetable dill salad & lemon butter
Fried Calamari with red onion jam & buttermilk chile sauce
Baron Tomago: Philadelphia Roll topped with Spicy Crab
accompanied by soy, wasabi & 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 $18.95
*Service of a Half Dozen Freshly Shucked Shooting Point, VA Oysters
on the Half Shell with mignonette (GF)

Broths & Greens

French Onion Soup with melted gruyere
Soup of the Moment: Corn & Crab Chowder (GF)
Organic Baby Greens tossed with Carolina Spring Strawberries, Goat Lady Chevre
& white balsamic basil dressing (GF)
Tex Mex Chophouse with roasted chicken, corn, red peppers, mozzarella, crispy tortillas & buttermilk scallion ranch
Traditional Caesar Salad with herb croutons & fresh reggiano parmesan
Mixed Greens of Local Leaf with julienne vegetables, Dijon vinaigrette, gorgonzola & house-made pickled cucumbers (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
~General Tso's Tofu tossed with house vegetables, Lo-Mein noodles
and sesame hoisin sauce
~Za'atar Spiced Chicken Schnitzel with fava bean hummus, quinoa tabouli,
tomato cucumber salsa, feta & tahini sauce

*Consumer Advisory: Consuming raw or under cooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness
(V) = Vegan (GF) = Gluten Free

Chef Pettifer Gastronomies 28 April 17

Grilled Yellowfin Tuna with sweet chili ginger butter, Thai pickled
vegetables & sticky rice
Corn Bread Stuffed Carolina Flounder with Jumbo Lump Crabmeat,
red pepper jelly, grits & buttermilk slaw
Saute Salmon with black bean green rice cake, spinach, pico de gallo, guacamole
& chipotle crema
Grilled Triggerfish with a Greek salates, marinated feta over skorhalia (NUT ALERT)
Pan Seared Jumbo Scallops with grilled shiitake puree, crab corn dumplings, asparagus & sesame scallion drizzle
Saute Shrimp, Scallops-n-Mussels served in a fresh tomato sauce with
Farmer's Market Spring vegetables & penne
Rosemary Grilled Lamb Loin with gratin potatoes, applemint jelly
& red wine reduction
Grilled Angus NY Strip with roasted corn salsa & Yukon mash (GF)
Grilled Filet of Beef with shiitake mushroom Chinese black bean relish, pickled cucumbers, soy sauce & sweet potato mash
Pork SaltNbocca with country ham, sage, Yukon gold mash
& mushroom marsala sauce
PubGrub: Grilled Half Pound Angus Burger with roasted corn salsa, Tillamook cheddar, slaw on ciabatta & 6 Guy Fries

Vintage: Circa 1992

Grilled Filet of Beef with Roquefort crumbles, potatoes Anna, sauce bordelaise
& fresh market vegetables
Mustard Seared Calves Liver with red wine vinegar, caramelized onions & bacon strips
Crispy Peppered Long Island Duckling with Market vegetables,
sweet potato mash & sour cherry glaze (GF)

3 Course Prix Fixe

Monday Prix Fixe Mayhem $21.95pp All Evening
Early Byrd Hours Tues-Fri 5:30p-6:30p $21.95 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
Curry Chicken Crepes with coconut dal
Cheese Plate: Sofia, L'Amuse & Campo
Crabcake with cucumber & lemon butter
Beef Tenderloin Tips with zucchini relish (GF)
Cup of Corn Chowder (GF)
Fried Shrimp with potato salad
Tempura Fried Tuna Scallion Roll with unagi sauce
Second Course (Choose One)

Herb Grilled Bavette Steak with steak butter & red wine (GF)
Grilled Pork Chop with braised lentils & artichokes (GF)
Saute Shrimp with penne, spinach, marinara & parmesan sprinkles
Sweet Soy Glazed Seared Scallops with sticky rice & pineapple salsa (GF)
Grilled Salmon with mashed potatoes, zucchini & beurre blanc(GF)
Third Course (Choose One)
Profiterole with chocolate sauce & toasted almonds
French Vanilla Cheesecake
Margaux's Creme Brulee (GF)
Dark Chocolate Mousse (GF)
Key Lime Pie
Chocolate Layer Cake
Nutella Turtle Tart

  • 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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