Margaux Barsserie menu

Chardonnay

Graville Lacoste Graves, France 2004

Spy Vailey, New Zealand 2004

Hippoiyos Reverzy Sancerre, France 2004

Oyster

subject to availability

Soup du Jour

Onion Soup Gratinee

Artichoke and Asiago Dip with Crosstini

Grilled Jumbo Shrimp Brochette

with pancetta and herb aioli

Escargot with Garlic Butter

Tuna Tartare, with Apple, Capers, Pine Nut and Watercress Apple Salad

Moules Frites

Fruit and Cheese Plate

Antipasti Platter

with assortment of fine meats, Artisan cheeses and fresh fruit

Riesling, Rudi Weist, California, 2004

Veltliner, Lois Gruner, Austria 2004

Frescati, Casale Marchese, Italy 2005

Pinot Grigio, Bartenuro, Italy 2005

Sauvignon Blanc, Joel Gott, California 2005

Chardonnay, Liberty School, California 2003

Pinot Blanc, Mittnacht-Klack, France 2002

Albarino, Martin Codax, Spain 2006

Cotes du Rhone, Dom Remmejeanne, Frane 2003

Shiraz, Paringa, Austrailia 2005

Cabernet Liberty School, California

Merlot. Lambert Ridoe, California 2005

Bordeaux, Manoir du Gravoux, France 2003

Pinot Nair, Castle Rock, Maltoff, France 2004

Roasted Beets

with hazelnut vinaigrette and goat cheese fondue

Watermelon

with spinach and arugula, chevre and tapenade vinaigrette

Capri Style

with fresh mozzarella, basi and tomatoes

Grilled Portabella Mushroom

with toasted pine nuts, balsamic and garlic vinaigrette and gruyere

Panzanella

with bell peppers, onion, cucumber, tomatoes, croutons, feta cheese and red wine/oregano vinaigrette

Mont Marcal Cava Brut 2001

Piper Heldsick Champagne (187ml)

Elio Perrone Moscato al Asti

J. Lassalle Imperial Brut

Pommery Vintage Brut 1995

Roast Pork Loin and Braised Red Cabbage on Foccacia

with gruyere cheese, mustard and mayonnaise

Venetian Chicken Salad

with olives and capers

Angus Hamburger / Cheeseburger and Frites

Beef Tenderloin Tips

with horseradish mayonnaise, tomatoes and lettuce on baguette

Mediterranean Grilled Chicken Served Open Faced

with bechamel, garlic, sun dried tomatoes, fresh basil and feta

Hanger Steak au Poivre Frites

Salad Nicoise

with fresh grilled rare tuna, haricot vert, tomatoes, soft boiled egg and potato salad

Chicken Under a Brick

with parsley pesto, skillet combread, collard greens

Seared Diver Scallops

with celery root puree, strawberry gastnique and macro greens

Pan-Seared Halibut Filet

with cucumber linguini and a mussel, mint vinaigrette and spicy potato cake

Fischer Farms Grilled Pork Tenderloin

with pear mustard, rosemary mashed potatoes and apple cider jus

Beef Tenderloin Filet

with cognac and shiitake mushrooms

Grilled Bone-in Ribeye Steak

with house-made bearnaise

Barone Finl, Italy 2005

Four Graces, Oregan 2005

Maso Poli, Italy 2004