Margot Cafe & Bar menu

Artichoke Soup

Salad Of Asparagus

New potato and leeks in mustard vinaigrette

Fried Soft Shell Crabs

Served with lemon caper aioli

Pesto And Four Cheese Pizza

Steak Tartare

Served with red pepper ketchup and sourdough toasts

Goat Cheese Ravioli

Served with tomato coulis

Pan Roasted Halibut

Served with zucchini ribbons, creme fraiche and preserved lemons

Shad Roe

Served with parmesan polenta, broccoli rabe and bacon, tomato relish

Grilled Veal Chop

Served with morel risotto and merlot sauce

Leg Of Lamb

Served with artichokes, fava beans and basil butter

Linguini With Garlic And Oil

Fennel Rubbed Poussin

Served with spinach, mashed potatoes and pan gravy

Lemon Tart

Raspberry Brown Butter Tart

Late Harvest Reisling Ice Cream

Mango Sorbet

Profiteroles Au Chocolat

Vicchysoise

Watermelon With Shaved Red Onion

Cracked pepper, toasted pinenuts and balsamic syrup

Pizza With Goat Cheese And Baby Lettuces

Heirloom Tomato Bruschetta

Proscuitto Di Parma And Melon

Served with parmigiano -reggiano

Salmon Carpaccio With Citrus Salad

Linguine With Littleneck Clams In Garlic

Olive oil and white wine

Pan Seared Grouper

Served with potato salad and black olive vinaigrette

Grilled Chicken

Served with spinach, fennel and mushroom salad

Dry Rubbed Ribeye

Served with grilled vidalia onion salad and worcestershire vinaigrette

Roast Pork Chop

Served with gorgonzola, roasted potatoes and swiss chard

Seafood Steampot

Served with tomatoes, fennel and grilled tuscan toast

Mint Chocolate Chip Ice Cream

Strawberry Mascarpone Tart

Chocolate Pot De Creme

Blueberry Crostata

Panna Cotta

Roasted Butternut Squash Soup

Served with cinnamon toasts

Apple, Beet and Walnut Salad

Served with gorgonzola and sherry mustard vinaigrette

Wild Mushroom Pizza

Chicken Liver Pate

Served with brandy and bacon, toast points, cornichons and orange marmalade

Tuna Confit

Served with gaufrette potatoes and tapenade

Handmade Potato Gnocchi

Served with sage cream

Rigatoni With White Beans

Garlic, kale and parmesan broth

Steak Au Poivre

Served with spinach and pommes frites

Seared Sea Scallops

Served with mashed potatoes and porcini cream sauce

Braised Lamb Shank

Served with soft polenta, escarole and tomato rosemary broth

Roasted Half Chicken

Served with bread stuffing and pan gravy

Grilled Escolar With Braised Red Lentils

Gingerbread Cake With Lemon Curd

Pumpkin Brioche Bread Pudding

Butterscotch Ice Cream

Apricot Sorbet

Chocolate Souffle Torte

Shrimp Bisque

Salad Of Grilled Pears

Spiced pecans and gorgonzola with white balsamic vinaigrette

Pizza With Bacon

Onion, spinach and goat cheese

Wild Mushroom Ragout On Toasted Brioche

Steamed Maine Mussels

Served with pesto and pernod

Duck Rillettes

Spaghetti Bolognese

Braised Short Ribs

Served with mashed potatoes

Pan Roasted Skate

Served with spinach, mashed potatoes and brown butter

Bourride

Coq Au Vin

Roast Magret Duck

Served with grape compote, wild rice pudding and haricots verts

Hot Chocolate Ice Cream

Creme Brulee

Chocolate Truffle Torte

Blood Orange Sorbet

Pear Tarte Tatin