Margaux's Restaurant

Dinner Menu - October 20, 2018


Crispy Fried Oysters with scallion sesame aioli & pickled carrots
Seared Sea Scallops with baby arugula, roasted apples & bacon dressing (GF)
Spinach Artichoke Flatbread of feta, roasted tomatoes & confit artichokes
Roast Lamb Loin Satay with red onion slaw & peanut sauce (GF)
Elder Statesman: Carolina Moon, Montgomery's Cheddar, Heritage Salami,
Lomo de Bellota, Green Olives, Quince Puree, Whole Grain Mustard, Toast Points
Fried Calamari with tartar sauce & chili hoisin sauce
Pamlico Sound Crab Cakes and Crispy Shrimp with
cauliflower chow chow & lemon butter
The Red Empress: Yellowfin Tuna Avocado Roll with Spicy Crab Crown,
soy sauce, wasabi & pickled ginger (GF)
Vietnamese Fresh Shrimp Spring Rolls with jumbo lump crabmeat,
pickled vegetables, peanut pesto & chili jam
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 Shooting Point Salts, VA Oysters
on the Half Shell with mignonette (GF)
*Fruit De Mer: Chilled Shellfish Platter of Oysters, Shrimp in the Rough,
Crabmeat, Mignonette, Horseradish & Cocktail Sauce (GF)

Broths & Local Leaf

French Onion Soup with melted gruyere
Soup of the Moment: Cherrywood Bacon Sweet Potato Chowder (GF)
Chophouse of Baby Spinach, Roma Tomatoes, Red Onions, Boiled Eggs,
Comte, Warm Bacon & JalaMaplePeno Dressing (GF)
Organic Baby Greens with Valencia oranges, feta, roasted red peppers,
pinenuts & lemon-thyme dressing (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 with chicory, endive, tomatoes, bacon bits, onions & bleu 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
~Honey Pecan Goat Cheese Cannelloni over sweet potato mash, sauteed spinach
& herb oil drizzle
~Panko Breaded Sausage Stuffed Chicken over red bliss mash, asparagus
& sherry cream sauce

*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 Autumn Fare 20 October 18

Grilled Yellowfin Tuna with maple smoked jalapeno butter, pinto bean
corn cake & chayote slaw
Grilled Triggerfish in a rustic Fall vegetable tomato sauce, crabmeat,
fingerlings and asparagus
Seared Jumbo Scallops over polenta with rocket, golden
raisin cherry chutney & white balsamic drizzle (GF)

Wasabi Scallion Crusted Black Grouper with shiitake soy bbq sauce, saute Napa cabbage & sweet potato puree

Pan Roasted Salmon over green beans, Thai coconut red curry & jasmine rice (GF)
Local Carolina Cajun Shrimp over roasted red pepper cheese grits, spinach
topped with green onion (GF)
Grilled Filet of Beef with pickled wild mushrooms, caramelized onion cheese potato pierogies & red wine reduction
Grilled Cracked Black Peppercorn Crusted Angus NY Strip
with green peppercorn cognac cream & red bliss mash
Confit Rabbit Carbonara with fresh linguine, green peas & local chanterelles
Rosemary Dijon Crusted Rack of New Zealand Lamb with roasted pumpkin caramelized onion gratin 
& cherrywood smoked bacon Granny Smith apple bbq sauce

Vintage: Circa 1992

Roast Peppercorn Crusted Pekin Half Duckling with sweet potato mash, market vegetables & orange green peppercorn cognac glaze (GF)
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


3 Course Prix Fixe

Monday Prix Fixe Mayhem $24.95pp All Evening
Early Byrd Hours Tues-Fri 5:30p-6:30p $24.95 Per Personality.
After 6:30p Original Price of $34.95 Applies
Saturday Evening Prix Fixe Menu Is $34.95 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
Beef Tenderloin Skewer with wasabi sauce (GF)
Crab Cake with green cabbage slaw & buerre blanc
Cup of Cherrywood Bacon Sweet Potato Chowder (GF)
Fried Shrimp with black bean salsa
Second Course (Choose One)
Herb Grilled Angus Cafe Strip with mushroom marsala cream
Grilled 6 Ounce Pork Chop with pepper relish (GF)
Saute Shrimp with torcinelli pasta, spinach, marinara & parmesan
Saute Scallops with sticky rice, spinach & mango salsa (GF)
Grilled Salmon with mashed potatoes & beurre blanc (GF)
Third Course (Choose One)
Profiterole with chocolate sauce & almonds
French Vanilla Cheesecake
Dark Chocolate Mousse (GF)
Margaux's Creme Brulee (GF)
Key Lime Pie
Pumpkin Pot de Creme (GF)
Chocolate Layer Cake with vanilla buttercream

  • 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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