Margaux's Restaurant

Dinner Menu - February 6, 2016


Crispy Fried Oysters with cabbage slaw & tartar sauce
Cauliflower Potato Pea Samosas with roast root vegetable medley, mango chutney,
cucumber & carrot raitas
Seared Scallops with cucumber salad & ginger scallion sauce
Lamb Sliders with smoked ghost pepper chili cheese, guacamole, pico,
iceberg & fried onions
The Queen Charlotte Sampler: Mimolette, Green Hill Camembert , Cotto Salami,
Artisan Duck Salami, Marinated Olives, Toast Points & Artichokes
Pamlico Sound Crab Cakes n Shrimp with pickled cucumber & artichoke puree
and drizzled by lemon butter
Fried Calamari with ginger orange, caper dill aioli & marinara
The Horny Geisha: Yellowfin Tuna Roll, Cucumber Roll with Spicy Crab Halo,
Poached Shrimp Red Pepper Roll accompanied by wasabi, soy-sauce & 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 Hog Island, V.A. Oysters
on the Half Shell with mignonette (GF)
Fruit De Mer of the Sea: Chilled Platter of Oysters on the Half Shell,
Shrimp in the Rough, Jumbo Lump Crabmeat & Cocktail Sauce (GF)


Broths & Greens

French Onion Soup with melted gruyere
Soup of the Moment: Cauliflower Almond
Cantonese Chophouse of Duck Confit, D'Anjou pears, cilantro infused oil,
garlic soy, crispy wontons & romaine mix
Organic Baby Green Mix with roasted beets, orange supremes,
roasted almonds, spicy Goddess dressing (GF)
Traditional Caesar Salad with herb croutons & fresh reggiano parmesan
Mixed Greens with julienne of vegetables, Dijon vinaigrette dressing & 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
~Grilled Chicken Breast with braised lentils, baby kale & red wine demi glace (GF)
~Seared Tofu with cashew hoisin sauce, udon noodles, daikon radish, carrots,
lime, pickled shiitakes & cilantro (V)

Consumer Advisory: Consuming raw or under cooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness

(GF=Gluten Free)

Chef Pettifer Winter Faire 05 February 16

Grilled Triggerfish with roast Winter root vegetable raviolis
& asparagus over warm caper spiked Vermont goat cheese
Pan Roasted Salmon with charred tomato cilantro rice, broccoli
& black bean salsa (GF)
Pistachio Crusted Black Grouper with lemon butter, red bliss mash & saute spinach
Saute Shrimp, Scallops, Little Neck Clams with Bucatini, shiitake mushrooms,
chili flakes, spinach & house made tomato sauce
Grilled Yellowfin Tuna over a warm Levant salad of cous cous, artichokes, cippolinis,
sundried olives, feta with a roast garlic tahini dressing & tangerine chutney (GF)
Seared Scallops with frisee, lime vinaigrette, apples, walnuts & shaved Mimolette (GF)
Soy & Dijon Braised Pork Ribs with Napa slaw, roasted radishes & chili bbq sauce (GF)
Filet of Beef En Croute with wild mushroom farce, madeira reduction,
fingerlings & saute brussel sprouts
Grilled Angus NY Strip with habanero cheddar Mac N Cheese & chipotle hollandaise
Margaux's Cassoulet of Confit Duck Leg, Garlic Sausage, Braised Pork
& Great Northern Beans topped with herb bread crumbs (25 Minute Prep Time)
PubGrubber: Grilled Half Pound Angus Burger on ciabatta with garlic mushrooms,

swiss, Boston leaf & 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

& clementine glaze (GF)
Mixed Grill of the Sea: Half of a 1.5# Maine Lobster, Bacon Wrapped Scallop,
Tuna, Lemon Shrimp, Whipped Spuds & Farmer's Market Vegetable Medley

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 & reggiano
Cup of Cauliflower Almond
Braised Chicken Empanadas with pico & guac
Veggie Spring Rolls with sweet chili sauce
Crab Cake with fingerling potato salad
Crunchy Shrimp with green chili ranch
Second Course (Choose One)

Herb Grilled Cafe Strip Steak with beet relish & red wine (GF)
Roast Cornish Hen with red pepper tapenade & sweet potato mash (GF)
Panko Crusted Tilapia with baby greens, french fries & South Western remoulade
Bucatini tossed with sauteed shrimp, marinara, spinach & parmesan
Seared Scallops with broccoli & melon mango salsa (GF)
Grilled Salmon with mashed potatoes, squash & buerre blanc (GF)
Third Course (Choose One)
Key Lime Pie
Peanut Butter Truffle Tart
Dark Chocolate Mousse (GF)
French Vanilla Cheesecake
Profiterole with chocolate sauce & toasted almonds
Sweet Potato Bread Pudding
Margaux's Creme Brulee (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)

Powered by the DofM