Margaux's Restaurant

Dinner Menu - December 15, 2017


Garlic Roast Shrimp with fresh greens & curried chick peas
Roast Onion Red Pepper Pizzetta with mozzarella, ricotta & fresh herbs
Crispy Buffalo Fried Oysters with bleu cheese ranch & crudite
Colorado Lamb Skewers & Mushroom Arancini Balls over fresh arugula
& balsamic reduction
The Tiny Tim: Ted, Greenhill Camembert, Breseola, Rosette De Lyon, Cornichons, Grain Mustard, Medjool Date-Golden Raisin Chutney & Toast Points
Fried Calamari with sriracha aioli & chipotle buttermilk dressing
Pamlico Sound Crab Cakes and Crispy Shrimp with
red onion fennel pickles & lemon butter
Mrs. Claus Vitamins: Sweet Egg Asparagus Roll with Spicy Mayo +
Yellowfin Tuna Sashimi with wasabi, soy sauce & 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 Hog Island, VA Oysters
on the Half Shell with mignonette (GF)
*Chilled Fruit De Mer of Oysters, Crabmeat, Shrimp in the Rough, Horseradish, Mignonette & Cocktail Sauce (GF)

Broths & Garden Greens

French Onion Soup with melted gruyere
Soup of the Moment: Curried Coconut Butternut Squash (GF)
Organic Baby Greens with roasted red peppers, cucumbers, Tillamook cheddar, poached shrimp, cherry-wood smoked bacon, classic ranch & crispy corn tortillas (GF)
Chophouse of Romaine, provolone picante, mantequilla olives, red onion, white anchovies & roasted tomato balsamic vinaigrette (GF)
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 sauteed shrimp, fresh plum tomato sauce & beurre blanc edge
~Pan Fried Lentil "Meatballs" over carrot ribbons, broccoli with marinara (V)(GF)
~Grilled Chicken over roasted sweet potato wedges & fingerlings, collard greens and
a pear-ginger chutney (GF)

*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 Early Winter Fare 14 December 17

Seared Scallops over roasted red pepper grits, asparagus, crispy fried shallots
with an orange vermouth reduction (GF)
Grilled Mahi Mahi with parmesan polenta, balsamic marinated Mediterranean vegetable antipasto relish & rocket (GF)
Grilled Yellowfin Tuna with Andouille hominy stew, roast vegetables and
Scout Master smoked chili sauce (GF)
Salmon En Croute with orzo pasta, Brussels sprouts & pesto
Pecan Crusted Black Grouper with roasted Brussels sprouts & fingerling potatoes tossed mostarda sage butter
Shrimp, Scallops, Mussels served in a tarragon parmesan garlic butter
with orzo pasta & spinach
Grilled Filet Mignon over parmesan polenta & Madeira mushroom
cipollini onion cream (GF)
Red Wine Braised Boneless Short Rib of Beef with Margaux's steak butter
broccoli & sweet potato mash (GF)
Grilled 10oz. Lady Edison Pork Chop with a crock of cherrywood smoked bacon & tomato beans, buttermilk slaw & red bliss mash
Pan Seared Duck Breast with carrots, shiitakes, scallions, egg, ramen noodles,
toasted sesame seeds in a spiced citrus ginger broth
PubGrubber: Grilled Half Pound Angus Burger with Tillamook cheddar, pico de gallo, re-fried beans, slaw & 6GuyFries (Add 16oz Local Draft + $3.75)

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 & sauce Calvados (GF)
Admiral Pettifer's Mixed Grill of the Sea: Half of a 1.5# Maine Lobster with Crab Cake, Bacon Wrapped Scallop, Lemon Shrimp, Salmon, Whipped Spuds & Market 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)
Caesar Salad with herbed croutons & reggiano sprinkles
Cheese Service: Bellamy Blue + Lissome Beer Washed + Kentucky Rose
Crab Cake with remoulade
Chicken & Cheddar Empanada with pico & chipotle cream
Cup of Curried Coconut Butternut Squash Soup (GF)
Fried Shrimp with sweet chili sauce
Second Course (Choose One)

Herb Grilled Angus Cafe Strip with mushroom duxelles & red wine (GF)
Grilled 6 Ounce Pork Chop with Scout Master smoked chili sauce (GF)
Saute Shrimp with Frogmore Andouille Sausage Stew (GF)
Saute Scallops with sticky rice, nappa slaw & mango salsa (GF)
Grilled Salmon with mashed potatoes, grilled zucchini & beurre blanc(GF)
Third Course (Choose One)
Dark Chocolate Mousse (GF)
French Vanilla Cheesecake
Profiterole with chocolate sauce & toasted almonds
Margaux's Creme Brulee (GF)
Key Lime Pie
Apple Cinnamon Bread Pudding
  • 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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