Margaux's Restaurant

Dinner Menu - December 19, 2014


Dipper's Delight of Hummus, Black Bean & Spinach Artichoke with mixed chips
Crispy Wonton Wrapped Shrimp with mango salad & Thai red coconut curry
Twice Cooked Broken Arrow Ranch Antelope Shiitake Dumplings with slaw & ginger
scallion dipping sauce
Fried Oysters with goat cheese ranch & housemade hot sauce
The Princess Kate Sampler: Buttermilk Bleu, Sandy Creek, Dehesa Cordobesa,
Lomo, Marinated Olives, Toast Points & Artichokes
Pamlico Sound Crab Cakes n Shrimp with butternut squash remoulade
Fried Calamari with house sweet chili sauce
Escargot served in the shell with herb garlic butter & julienne vegetables (GF)
*The Naughty Santa: Yellowfin Tuna Scallion Roll, Soy Marinated Shiitake Roasted Red Pepper
Asparagus Roll accompanied by wasabi, soy sauce & pickled ginger
Vietnamese Fresh Shrimp Spring Rolls with jumbo lump crabmeat, pickled vegetables,
peanut pesto & chili jam
*Service of Freshly Shucked Cape Charles V.A. Oysters on the Half Shell with mignonette(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)
Chilled Platter of Steamed Old Bay Shrimp in the Rough(GF)
1/4 lb. $11.95 1/2 lb $16.95

Broths & Greens

French Onion Soup with melted gruyere
Soup of the Moment: Bombay Cauliflower & Coconut with jumbo lump crab rayta(GF)
The OG Steakhouse Salad of poached shrimp, bacon crisps, romaine, egg, tomatoes,
red onion, bleu cheese crumbles, croutons, cucumber & dijon vinaigrette
Organic Baby Greens tossed with balsamic vinaigrette, dried strawberries,
toasted walnuts & Goat Lady Dairy Chevre (GF)
*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 Fresh Garden Salad
~Angel Hair with grilled shrimp, fresh plum tomato sauce & beurre blanc edge
~Breaded Chicken Breast Stuffed with Silver Oak Ham N Swiss served on spinach linguini
& mushroom marsala sauce
~Grilled Tex-Mex Spiced Tofu with 3 cheese tamale, green rice, black bean mango salsa
& chili sauce

*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 Autumn Fare

Grilled Mahi Mahi in a soy mushroom broth with sticky rice, green beans & mango sambal (GF)
Grilled Yellowfin Tuna over a warm cous cous salad with dry cured olives zucchini ricotta salata
cilantro tahini dressing & tangerine glaze
Grilled Grouper with asparagus, sweet potato buttermilk pancake
& jumbo lump crab green tomato remoulade
Saute Scallops Shrimp Jumbo Lump Crab Tossed with caper brown butter over black pepper
polenta & port braised kale (GF)
Scottish Salmon Wrapped in Puff Pastry with ginger currant stuffing, green beans & fingerlings
Stuffed Carolina Flounder with red bliss mash, wilted spinach & warm bacon vinaigrette
Grilled Filet of Beef with a wild mushroom bread pudding & red wine reduction
Pan Roasted Broken Arrow Ranch Antelope sliced over brussel sprout fingerling bacon hash
with fig chutney
Grilled Angus NY Strip with Margaux's Steak Butter & pomme frites(GF)
Red Wine Braised Lamb Shank over orzo perlato pilaf with artichokes, olives, fennel & shallots(GF)
PubGrub: Grilled Half Pound Butcher's Blend Angus Burger with jalapeno pimento cheese, mushrooms, iceberg on brioche bun & 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 & crispy bacon strips
Mixed Grill of the Sea: Half of a 1.5# Maine Lobster with Lemon Shrimp,
Bacon Wrapped Scallop,
Tuna, Crabcake, Whipped Spuds & Farmer's Market Vegetable Medley
Crispy Peppered Long Island Duckling with market vegetables, sweet potato mash
& blackberry glaze (GF)


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 $29.95 Applies
Saturday Evening Prix Fixe Menu Is $29.95 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 Bombay Cauliflower & Coconut (GF)
Crunchy Shrimp with lemon soy dipping sauce
Veggie Spring Rolls with sweet chili sauce
Crabcake with Brussel sprout slaw
OaXaCa Turkey Tamale with pico & chili sauce *(Nut Alert)
Second Course (Choose One)

Herb Grilled Baseball Sirloin Steak with beet relish (GF)
Panko Fried Tilapia with baby greens, fries & garlic mayo
Blackened Pork Brisket with bbq sauce(GF)
Saute Shrimp tossed with penne, spinach, tomato sauce & parmesan sprinkles
Seared Scallops with mango chutney & sticky rice(GF)
*Grilled Salmon with mashed potatoes, zucchini & lemon butter(GF)
Third Course (Choose One)
Key Lime Pie
French Vanilla Cheese Cake
Bourbon Pumpkin Pecan Pound Cake
Profiterole with chocolate sauce
Creme Brulee(GF)
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)

Powered by the DofM