Margaux's Restaurant

Dinner Menu - April 21, 2019


Roast Asparagus Bruschetta with artichoke tapenade, basil pesto & pecorino-romano cheese
Seared Scallops with Levant cous-cous salad, lemon tahini, marinated feta & harrisa
Wild Boar Medallions with garlic Greek yogurt, radish, cucumber & fresh herbs (GF)
Buffalo Fried Oysters with bleu cheese ranch & vegetable crudite
Phat Latka Blues: Saint Angel, L'etivaz, Salami Capri, Bresaola, Mission Fig Chutney, Cornichons, Dijon Mustard & Toast Points
Fried Calamari with chipotle lime cream & Cajun remoulade
Pamlico Sound Crab Cakes and Crispy Shrimp
with chow chow & beurre blanc
Crouching Tiger Hidden Pettifer: Yellowfin Tuna Roll with Sriracha Mayo, Unagi Sauce, Toasted Panko, wasabi, soy sauce & pickled ginger
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: 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: Butternut Squash Bisque with jumbo lump crab (GF)
Traditional Caesar Salad with herb croutons & reggiano sprinkles
Mixed Greens of Local Leaf with julienne vegetables, Dijon vinaigrette, gorgonzola & house-made pickled cucumbers (GF)
Chophouse Salad of roasted tomatoes, shrimp, avocado, cucumber, romaine, crisp applewood smoked bacon, percorino-romano, bread crumbs & jalapeno ranch dressing
Organic Baby Greens tossed with sliced Bartlett pears, toasted pecans, gorgonzola & lemon scented extra virgin olive oil (GF)
Belgian Endive, Romaine Leaf with tomatoes, bacon bits, gorgonzola crumbles, red onion & chunky bleu cheese dressing (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
~Eggplant Portobello Lasagna with spinach & marinara
~Pesto Cream Cheese Stuffed Roasted Chicken over red bliss mash with green beans & honey lemon oil drizzle (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

Early Spring Fare 20 April 19

Pan Seared Salmon over polenta with roasted asparagus & mustard pecan glaze (GF)
Blackened Triggerfish with pickled green tomato relish, jumbo lump crab, iceberg wedge, Ran Lew Dairy buttermilk ranch & fingerlings (GF)
Grilled Yellowfin Tuna with marinated wild mushrooms, roasted garlic mash & red wine reduction (GF)
Seared Jumbo Scallops over cilantro lime rice with sauteed spinach, Korean
bbq sauce topped by Nori Flakes
Wasabi Pea Crusted Black Grouper with plum ginger sauce, baby bok choy & sweet potato mash
Blackened Shrimp & Scallops over Vegetable Ragu of fennel, cherry
heirloom tomatoes & roasted fingerlings (GF)
Braised Angus Boneless Short Rib with Maitre D' Hotel Butter, red wine reduction, red bliss mash & asparagus (GF)
Grilled Filet of Beef with woodland wild mushroom marsala cream, polenta & saute spinach (GF)
Pan Roasted New Zealand Elk over Scottish Ale braised red cabbage, butternut squash puree, fingerlings & blueberry glaze
Grilled Australian Lamb Loin sliced over Tuscan braised cranberry beans, balsamic cipolini onions, roasted red peppers, Olli pepperoni, fingerlings tossed with rocket & pecorino (GF)
PubGrub: Grilled Half Pound Angus Burger with country ham, mushroom pepper gravy, shredded yellow cheddar, local leaf & 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
Roast Peppercorn Crusted Pekin Half Duck with sweet potato mash, market vegetables & Grand Marnier sauce (GF)

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 Intended Them: As Is
First Course (Choose One)
Traditional Caesar Salad with herb croutons & reggiano
Pork & Shiitake Wonton with plum sauce
Shallot Herb Tenderloin Skewers with horseradish cream (GF)
Crab Cake with artichoke plate sauce
Cup of Butternut Squash Bisque (GF)
Fried Shrimp with pickled zucchini & cucumbers
Second Course (Choose One)
Herb Grilled Angus Tri-Tip Steak with green peppercorn cognac cream
Penne Pasta with saute shrimp, marinara & spinach topped with Asiago
Saute Scallops with sticky rice, spinach & sweet chili butter (GF)
Grilled Salmon with mashed potatoes & beurre blanc (GF)
Grilled Pork Chop with polenta & bbq sauce (GF)
Third Course (Choose One)
Profiterole with chocolate sauce & almonds
French Vanilla Cheesecake
Margaux's Creme Brulee (GF)
Chocolate Almond Decadence with sour cherry compote (GF)
Angel Food Cake with strawberries
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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