Cafe Margaux

Coated in panko bread crumbs with orange Merlot sauce.

Scallops in mushroom with Gruyère cheese & white wine cream.

Baked in garlic butter and Greek basil.

Garlic sesame sauce.

Red pepper, cilantro and aioli.

Cabernet Dijon sauce and caperberries.

Maytag blue cheese with English walnuts and a citrus fig vinaigrette.

Crisp romaine with Parmigiano-Reggiano and Gruyère croutons.

Rolled in macadamias, glazed with lavender honey citrus and white balsamic vinaigrette on mixed greens.

Chorizo, leeks and peppers, Manchego, garlic and Madeira Cream.

White cheddar, whipped potatoes, crisp leeks, pancetta, Bordelaise and Béarnaise sauce.

New Zealand rack over roasted mashed garlic potato and Cabernet rosemary Demi-Glaze.

Linguine sautéed in garlic, Greek basil and olive oil with tricolor peppers, tomatoes, mushrooms, carrots, zucchini, artichokes and leeks.

A trio of seafood each with a unique sauce.

Greek roasted potatoes with olive oil, lemon juice and oregano.

Wild mushrooms, fresh spinach, crisp bacon and shallot cream.

Veal cutlet in Marsala with crimini, shiitake and white mushrooms.

Scallops, mushrooms with Gruyère cheese and white wine cream.

Red pepper, cilantro and aioli.

Cipollini, spinach, capers, scallion and dill cream cheese.

With Maytag blue cheese and walnuts with a citrus fig vinaigrette.

With crisp romaine, Parmigiano-Reggiano and Gruyère croutons.

With basil chicken salad, coconut, raisins, cashews & curried chicken salad with assorted fruits and nuts.

Rolled in macadamias and glazed with lavender honey citrus, white balsamic vinaigrette on mixed greens.

With blackened or grilled chicken breast.

With basil infused chicken breast over mixed field greens almonds, feta cheese and lemon Dijon sauce.

On angel hair pasta with garlic butter spinach, Sun-Dried Roma tomatoes, basil and macadamias.

With roasted portobello mushrooms, spinach, Sun-Dried tomatoes, artichoke hearts, white wine, Manchego and Asiago cheeses.

Linguine sautéed in garlic, Greek basil, olive oil, tricolor peppers, tomatoes, mushrooms, carrots, zucchini, artichokes and leeks.