Margaux's Restaurant

Dinner Menu - March 31, 2015


Seared Scallops with edamame shitake mushroom salad,
sesame ponzu vinaigrette, unagi sauce, spicy mayo & togarashi shicimi
Reuben Perogies with pickled cabbage & Russian dressing
Prosciutto Wrapped Quail Breast with smoked bacon, French lentils & cherry infused
balsamic reduction (GF)
The Princess of Monaco Sampler: Jim's 9 Year Cheddar, Goat Lady Chevre, Salamento, Capicola,
Marinated Olives, Toast Points & Artichokes
Fried Yukon Gold Potatoes with aioli, ketchup & malt vinegar
Fried Oysters with pico de gallo, guacamole & blistered serrano hot sauce
Pamlico Sound Crab Cakes n Shrimp with fava bean puree & spring vegetable salad
Fried Calamari with cashew hoisin, sambal oleck aioli & sweet n sour
Escargot served in the shell with herb garlic butter & julienne vegetables (GF)
*Sushi Service: Cucumber Roll with Spicy Crab & Lobster
Salad 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: Creamy Potato Leek (GF)
Organic Baby Greens tossed in a Meyer lemon charred shallot dressing with grilled asparagus,
shrimp, parmesan & toasted pinenuts
Chophouse Salad of romaine tossed with Tuscan white balsamic marinated peppers,
artichokes, mushrooms, sundried tomatoes, coppa, Taleggio & fried bread crumbs
*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
~Grilled Chicken Breast with julienne vegetables, tomato garlic white wine butter sauce
over penne
~Tofu Satay with Spring vegetables, noodles & peanut sauce (V)

*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 Early Spring Fare

Grilled Yellowfin Tuna with sweet chili mango sesame black bean sauce, green beans & sticky rice (GF)
Seared Jumbo Sea Scallops with cauliflower potato puree & grilled onion vinaigrette (GF)
Grilled Mahi Mahi over roasted vegetable, merguez sausage,
cous cous with marinated feta & pomegranate glaze
Carolina Flounder with a shellfish stuffing, fine herb butter,
pea puree, fingerlings & asparagus
Seared Scottish Salmon with sweet potato puree, romesco
sauce, scallions, pine nuts & wilted spinach
Pan Roasted Shrimp & Scallops with roasted tomato chile orange risotto,
jumbo lump crab and fennel salad(GF)
Slow Cooked Angus Boneless Short Rib with Thai marinated
cucumbers, red coconut curry & sticky rice (GF)
Poached "RARE" Filet of Beef with bbq beef pierogies & pimento cheese mash
Pan Seared Bone In Veal Chop with red bliss mash, haricot verts & rosemary
veal reduction (GF)
Grilled Heritatge Farms Pork Tenderloin with apple sundried cranberry rosemary relish(GF)
PubGrubber: Grilled Half Pound Butcher's Blend Burger with white cheddar, pico de gallo,
guacamole, hot sauce on ciabatta with 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
Crispy Peppered Long Island Duckling with Market vegetables,
sweet potato mash & raspberry sauce (GF)
Admiral Pettifer's Mixed Grill of the Sea: Half of a 1.5# Maine Lobster, Tuna, Lemon Shrimp, Crabcake, Bacon Blanketed Scallop, Whipped Spuds & Farmer's Market Veggie 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 Creamy Potato Leek (GF)
Beef Skewers with horseradish creme
Crunchy Shrimp with yellow mustard bbq sauce
Crispy Vegetable Egg Rolls with sweet chile sauce
Crabcake with potato salad
Second Course (Choose One)

Herb Grilled Baseball Sirloin with green peppercorn cognac cream
Panko Fried Tilapia with baby greens, 6 Guy Fries & lemon caper mayo
Roast Cornish Hen with butternut squash relish (GF)
Penne Pasta tossed with sauteed shrimp, marinara, spinach & parmesan sprinkles
Sauteed Scallops with parmesan polenta & roasted tomato sauce (GF)
*Grilled Salmon with mashed potatoes, zucchini & buerre blanc(GF)
Third Course (Choose One)
Key Lime Pie
French Vanilla Cheese Cake
Apple Cinnamon Bread Pudding
Profiterole with chocolate sauce & toasted almonds
Creme Brulee(GF)
Dark 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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