Margaux's Restaurant

Dinner Menu - March 27, 2017


Seared Scallops over polenta topped by blood orange vinaigrette
and wilted kale (GF)
Hand Tossed Pizzetta with caramelized onions, bacon, brie & Brussels sprouts
Chicken Quesadilla with re-fried beans, cheddar, guacamole, salsa & sour cream
Pan Seared Vegetable Dumplings with kimchi & ginger dipper
ThePhatPloughman: Cypress Hill Purple Haze, Sbrinz Alpage, Bresaola, Finocchiona Salami, Pickled Quince, Zucchini, Sour Cherry Relish & Toast Points
Quintessential Ninja: Spicy Yellowfin Tuna Roll, Salmon Ginger Roll, Shrimp Furikake, Scallion Cucumber Roll, wasabi, soy & pickled ginger (GF)
Fried Oysters with pickled daikon radish carrot salad, hoisin & toasted sesame seeds
Pamlico Sound Crab Cakes and Crispy Shrimp with
dill salted cucumbers & lemon butter
Fried Calamari with Rockefeller mayo & cilantro lime tzatziki
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 Pirate Pearl, NC Oysters
on the Half Shell with mignonette (GF)
Fruit De Mer Platter For One of Chilled Oysters, Shrimp In The Rough, Crabmeat, Cocktail Sauce, Horseradish & Mignonette (GF)

Broths & Greens

French Onion Soup with melted gruyere
Soup of the Moment: Curried Ginger Carrot with crab rayta (GF)
Organic Baby Greens tossed with sliced Bartlett pears, gorgonzola, toasted pecans & lemon scented extra virgin olive oil (GF)
Margaux's Original Steakhouse Salad of romaine, cucumber, egg, poached shrimp, diced tomatoes, red onion, croutons, gorgonzola, crispy bacon & 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
~Saute Chicken Scallopini with spaghetti, spinach, artichokes
& lemon caper piccata sauce
~Tikka Masala Tofu with green beans, sticky rice & tomato curry (GF)(V)

*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 Gastronomies 25 Mars 17

Grilled Yellowfin Tuna with blood orange thyme butter over baby kale, fingerling,
roasted carrots & Blue Sky Farms breakfast radishes
Spanakopita Stuffed Flounder Baked In Phyllo with chick pea puree,
marinated dry cured olives, roasted peppers N cucumbers, laban & harissa
Saute Salmon with red chili sweet potato N grilled vegetable enchiladas topped by
salsa fresca, queso, creme fraiche & a side of serrano hot sauce
Seared Scallops with 3 cheese pea risotto cake, asparagus,
prosciutto & button mushroom carbonara sauce
Grilled Mahi Mahi with roasted butternut squash, cremini mushroom goat cheese rotolo, saute spinach & lemon balsamic
Margaux's Shellfish Fra Diablo with Shrimp, Scallops, Mussels, Andouille Sausage served in a spicy tomato broth, white beans, spinach & garlic bread
Grilled 12oz. Veal Porterhouse with porcini foie gras butter,
Yukon mash & asparagus (GF)
Grilled Angus NY Strip with Ranch-House bbq sauce, poblano pesto
& scallion mash (GF)
Grilled Filet of Beef with potato gratin, parsnip relish, red wine mustard sauce
& Brussels sprouts (GF)
Pineapple Glazed Queensland Kangaroo with stir fried Brussels sprouts,
jasmine rice & plantain fritters (GF)
Grilled Half Pound Angus Burger with roast jalapeno tomato salsa, garlic mayo, Tillamook cheddar, cherrywood smoked bacon, romaine on ciabatta & 6Guy 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 & raspberry green peppercorn sauce (GF)
Admiral Pettifer's Mixed Grill of the Sea: Half of 1.5# Maine Lobster, Crabcake, Tuna, Lemon Shrimp, Bacon Wrapped Scallop, 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 herb croutons
Crabcake with fingerling potato salad
Cup of Curried Ginger Carrot Soup with rayta (GF)
Fried Shrimp with deviled egg remoulade
Reuben Pierogi with 1000 isle dressing
Beef Skewer with ancho chili ranch
Second Course (Choose One)

Herb Grilled Bavette Steak with wine Merchant mushroom sauce (GF)
Grilled Pork Chop with green beans & spicy black beans (GF)
Saute Shrimp tossed with penne, marinara & parmesan sprinkles
Seared Scallops with herb butter, spinach & Yukon mash (GF)
Grilled Salmon with mashed potatoes, zucchini & beurre blanc(GF)
Third Course (Choose One)
Profiterole with chocolate sauce & toasted almonds
Carrot Pecan Bread Pudding
French Vanilla Cheesecake
Margaux's Creme Brulee (GF)
Dark Chocolate Mousse (GF)
Key Lime Pie

  • 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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