Margaux's Restaurant

Lunch Menu

Starters LUNCH PROVISIONS

French Onion Soup with melted gruyere
9.95
Soup of the Moment: Black Bean with tortilla strips, sour cream, cheddar, cilantro, scallion & smoked bacon crispies (GF)
8.95
Traditional Caesar Salad with herbed croutons & fresh Reggiano sprinkles
Add Grilled Chicken $6.95 Add Grilled Salmon $6.95 Add Cafe Strip $9.95
9.95
Organic baby greens tossed with sliced pears, gorgonzola crumbles,

toasted pecans & EVOO
9.95
Margaux's Steakhouse Salad of poached shrimp, romaine, crispy bacon, egg, tomatoes,
gorgonzola crumbles, red onions, cucumbers, croutons & dijon vinaigrette
10.95
Crispy Fried Calamari with sweet chili sauce
10.95
Pamlico Sound Crab Cakes N Shrimp with with
fennel dill asparagus red onion salad & lemon butter

12.95

Chef Pettifer Provisions

Grilled Half# Angus Burger with roast jalapeno tomato salsa, garlic
mayo, Tillamook cheddar, cherrywood smoked bacon, romaine on ciabatta
& 6Guy fries
12.95
Grilled Scallops with wakame edamame slaw, sweet potato mash
& hoisin chili sauce (GF)
15.95
Tikka Masala Tofu with broccoli, green beans, jasmine rice & tomato curry (GF)
11.95
The Mack Daddy: Grilled NY Strip with caramelized onions, melted gruyere
on House Tuscan Loaf with 6GuyFries
13.95
Vietnamese Fresh Shrimp Spring Rolls with jumbo lump crabmeat, peanut pesto,
pickled vegetables & red chile jam (GF)
13.95
Thai Red Chicken & Coconut Curry with cucumber salad & sticky rice (GF)
13.95
Grilled Filet of Beef with Roquefort crumbles & bordelaise (GF)
24.95
Grilled Salmon with red bliss mashed potatoes, spinach
& beurre blanc (GF)
14.95
Angel Hair Pasta with grilled shrimp, marinara & beurre blanc edge

13.95

V=Vegan GF=Gluten Free

  • 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