Margaux's Restaurant

Dinner Menu - October 27, 2016


Bourbon Spiked Butternut Squash Strudel with salted pecans & mirin cream
Belhaven Crab Dip with crisp tostadas (GF)
Crispy Fried Oysters with heirloom tomato salad,
pickled okra, arugula & bbq sauce
Fried Calamari with sweet chile sauce, spicy mayo & tomato chutney
Pan Fried Chicken Livers with sugar cured Watauga County Ham, charred onions
& peppercorn demi-glace
Smoked Salmon Quesadilla with capers, red onion, cream cheese, boiled egg
& dijonnaise
The King George: Brabander, Rocket's Robiola, Lomo, Rosette De Lyon, Marinated Olives, Toast Points & Artichokes
Pamlico Sound Crab Cakes and Crispy Shrimp with artichoke puree
& lemon butter
Red Medicine: Yellowfin Tuna Scallion Roll with Spicy Crab Topper accompanied by wasabi & pickled ginger (GF)
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 James River VA 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: Tuscan Chickpea (GF)
Organic Baby Greens tossed with sliced Bartlett pears, gorgonzola crumbles, toasted pecans & lemon scented EVOO (GF)
Margaux's Original Steakhouse Salad of poached shrimp, egg, bacon, tomatoes, cucumber, red onion, romaine, bleu cheese morsels, croutons & dijon vinaigrette
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
~Blackened Country Ham Stuffed Chicken Breast with grilled andouille sausage, creamy vegetable primavera & red bliss mashed potatoes
~Spicy Vegan Tostada with Crispy Corn Tortillas, Bbq Organic Tofu, green rice, black beans, pico, guacamole & chipotle bbq sauce (V)(GF)

*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 Autumn Creations 26 October 16

Grilled Yellowfin Tuna with heirloom tomato salsa, rocket & parmesan polenta (GF)
Pan Seared Salmon with Fontina cheese spiked risotto cake, saute Brussels sprouts
& locally foraged black trumpet mushroom cream
Grilled NC Swordfish over Moroccan roasted Fall vegetables with marinated feta, rocket & green olive relish (GF)
Pan Roasted Wild Striped Bass with saute shiitakes N green beans, sticky rice, mango slaw & Thai butternut squash coconut curry
Grilled Black Grouper with roasted Brussels sprouts tossed in a mostarda di frutta sage butter, shaved prosciutto over parmesan polenta (GF)
Seared Scallops, Shrimp, Mussels with slow cooked tomato, fennel, smoked bacon cannelini beans & baby kale
Grilled Filet of Beef with porcini butter, duxelles, fingerlings
& cabSauv reduction (GF)
Pan Roasted Duck Breast with leg meat confit, glazed carrots
& slow cooked red wine white bean daube (GF)
Grilled Angus Ribeye of Beef with sauce bearnaise, red bliss mash & broccoli (GF)
Spice Seared Kangaroo Loin with cauliflower pea potato samosas,
apricot chutney
& tamarind sauce
PubGrub: Grilled 6 Ounce Angus Burger toppled with swiss, local leaf, roasted tomato & 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
& blackberry apple sauce (GF)
Admiral Pettifer's Mixed Grill of the Sea: Half of a 1.5# Maine Lobster, Grilled Tuna, Lemon Shrimp, Bacon Wrapped Scallop, Crabcake, Whipped Spuds & Vegetables

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)
Traditional Caesar Salad with herb croutons
Cup of NC Sweet Potato Bisque
Smoked Pork BBQ Empanada with chipotle crema
Crab Cake with potato salad
Beef Skewer with bleu cheese dressing (GF)
Margaux's Shrimp Cocktail
Second Course (Choose One)

Herb Grilled Cafe Strip Steak with balsamic mushrooms (GF)
Grilled Pork Chop with sweet potato mash & yellow mustard bbq sauce (GF)
Panko Fried Tilapia with baby greens, fries & teriyaki mayo
Saute Shrimp tossed with Angel Hair, spinach, marinara & parmesan sprinkles
Seared Scallops with sticky rice & sweet soy mango bbq sauce (GF)
Grilled Salmon with mashed potatoes, grilled squash & beurre blanc (GF)
Third Course (Choose One)
Apple Raisin Bread Pudding
Profiterole with chocolate sauce & toasted almonds
Tuxedo Cookie Crunch Cheesecake
Margaux's Creme Brulee (GF)
Key Lime Pie
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)

Powered by the DofM