Margaux's Restaurant

Dinner Menu - January 16, 2019


Lobster & Crab Potstickers with edamame in a fragrant soy shiitake broth
Roast Andouille Sausage & Tasso Ham with pickled
red cabbage & mustard seed caviar (GF)
Mushroom Tart with Sottocenere, baby greens & shallot vinaigrette
Crispy Fried Oysters with sesame cucumber salad & ginger bbq sauce
The Elder Statesman: Goat Lady Fig & Honey, Kentucky Rose, Felino, Cornichons,
Speck, Pickled Golden Beets, Whole Grain Mustard, Toast Points
Fried Calamari with tamarind sauce & remoulade
Pamlico Sound Crab Cakes and Crispy Shrimp
with apple celery root slaw & lemon butter
Crouching Ninja Hidden Geisha: Seared Yellowfin Tuna Sashimi with Sesame Sticky Rice, soy sauce, wasabi & 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 Sewansecott, Virginia 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: Bacon Potato Chowder
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 of chili roasted chicken, jalapeno, roma tomato, red onion, romaine, tillamook cheddar, blue corn crisps & buttermilk ranch (GF)
Organic Baby Greens with marinated feta, ruby grapefruit, artichokes, roasted pistachio & pomegranate lemon dressing (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 & Mushroom Lasagna with sauteed spinach & shallot cream
~Coq Au Vin with button mushrooms, pearl onions & spinach over red bliss mash

*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 Gastronomy 15 January 19

Grilled Mahi Mahi with gobi kari sauce, mango chutney, raita,
cucumber & poppadom (GF)
Grilled Yellowfin Tuna with ruby grapefruit ginger thyme butter, saute asparagus & fingerling potatoes (GF)
Seared Jumbo Scallops Au Gratin with roasted Winter vegetables,
fingerlings & lemon thyme oil drizzle
Herb Crusted Black Grouper with red bliss mash, roasted Brussels sprouts & roast garlic white wine cream
Pan Roasted Salmon with Thai coconut curry, baby bok choy,
pineapple & sticky rice (GF)
Mussels, Shrimp & Cold Water Lobster Tail "Fra Diavolo" tossed with linguine, spinach & roasted roma tomatoes
Grilled Filet of Beef with chimichurri, red bliss mash & asparagus (GF)
Margaux's Cassoulet of confit duck leg, veal, pork garlic sausage, braised Heritage Farms pork shoulder & beans
Grilled 16 Ounce Angus Bone-In NY Strip with hickory smoked roasted root vegetables, bacon caramelized onion gruyere twice baked potato & house bbq sauce (GF)
New Zealand Lamb Loin with butternut squash puree, roasted fingerling potatoes, rocket & apple-fig chutney (GF)

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 Duckling with sweet potato mash, market vegetables & cranberry orange 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 Serves Them: As Is
First Course (Choose One)
Traditional Caesar Salad with herb croutons & reggiano
Beef Tenderloin Skewers with bleu cheese plate sauce
Crab Cake with fingerling potato salad
Cup of Bacon Potato Chowder
Fried Shrimp with mint raita
Second Course (Choose One)
Herb Grilled Tri-Tip Steak with green peppercorn cream
Grilled 6 Ounce Pork Chop with sweet potato mash & bbq sauce (GF)
Rigatoni Pasta with saute shrimp, marinara & spinach topped with Asiago
Saute Scallops with spinach, sticky rice, pineapple salsa & chipotle aioli (GF)
Grilled Salmon with mashed potatoes & beurre blanc (GF)
Third Course (Choose One)
Profiterole with chocolate sauce & almonds
French Vanilla Cheesecake
Apple Cinnamon Bread Pudding
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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