Summer Menu, 2010
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Soups
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Small Plates
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| Curried squash | 6 | Truffle Pomme Frites | 8 |
| saffron pepper coulis, toasted almonds | parmesan, white truffle oil | ||
| black pepper bacon crisps | |||
| Seasonal selection | 6 | ||
| Chili Grilled Shrimp | 9 | ||
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Salads
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roasted jalapeno guacamole roasted corn & cucumber relish
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| Mixed greens | 6 | Lobster Spring Rolls | 11 |
| tomato sherry vinaigrette | Chinese black rice, Napa cabbage | ||
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toasted pepitas, watermelon, Haloumi cheese
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pineapple sweet & sour sauce
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| Baby Spinach | 7 | Roasted Poblano Pepper Fritters | 8 |
| citrus vinaigrette, fresh strawberries | Heirloom tomato sauce | ||
| orange segments, honey goat cheese | |||
| toasted almonds | Peking Duck Stuffed Crêpe | 9 | |
| grilled scallion, fresh herb salad | |||
| Black & Blue | 11 | Napa cabbage slaw | |
| blackened hanger steak | |||
| billy blue cheese, crispy onion strings | Smoked Salmon & Cucumber Rolls | 10 | |
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arugula, grape tomato, candied pecans
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ginger soy dipping sauce, Chinese black rice
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| Eggs & Bacon | 8 | Pizzas | |
| Farm fresh egg & crisp Berkshire pork belly | |||
| frisee, white truffle vinaigrette | Duck Confit & Brie | 12 | |
| caramelized onion & roast garlic sauce | |||
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Sliders ( Mix & Match)
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sautéed spinach
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| Grilled Haloumi Cheese | 4 | Wisconsin Four Cheese & Bacon | 10 |
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balsamic onion, arugula
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bacon, roasted tomato sauce
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| Golden Bear Farm Berkshire Pork Belly | 4 | Roasted Zucchini & Smoked Salmon | 12 |
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Korean bbq, house made kimchee
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extra virgin olive oil, lemon, crème fraiche
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| Dolly- Rock Farm Scottish Highland Beef | 5 | ||
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bacon mushroom ragout, creamed Brie
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Entrées
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| Sweet Chili Glazed Chicken | 3 | Chorizo Crusted Alaskan Halibut | 25 |
| Napa cabbage | roasted poblano pepper risotto, sweet corn relish | ||
| spiced gazpacho sauce | |||
| Cornmeal Crusted Oyster | 3 | ||
| cabbage slaw, red pepper rouille | Caramelized Sea Scallops | 22 | |
| crispy bacon potato cake, sweet pea sauce | |||
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* Add pomme frites with any slider
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3
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| * Add truffle pomme frites | 5 | Bacon Wrapped Bell & Evans Chicken | 18 |
| sundried tomato & basil stuffed, lemon chicken jus | |||
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Burgers
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roasted poblano pepper risotto
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| Dolly-Rock Farms Scottish Highland Beef | 14 | Lamb Kabob | 22 |
| honey smoked bacon, aged white cheddar | roasted red onion, red pepper, zucchini | ||
| saffron pepper coulis, basmati rice | |||
| BBQ Berkshire Pork | 12 | ||
| creamy slaw, aged white cheddar | Bistro Steak & Frites | 24 | |
| 8oz black angus hanger steak, pommes frites | |||
| Norwegian Salmon Burger | 12 | shallot herb compound butter, spinach & bacon flan | |
| dill harvarti cheese, lettuce, tomato, lemon aioli | |||
| Grilled Bone in Ribeye | 36 | ||
| * All burgers served with pommes frites | 18oz choice ribeye, horseradish butter | ||
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roast garlic mashed potato, veal reduction
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| Portuguese Style Berkshire Pork Stew | 22 | ||
| chorizo studded rice cake, olives, peppers | |||
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cilantro crème fraiche
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| Curried Vegetable Stuffed Crêpe | 18 | ||
| coriander orange basmati rice | |||
| green curried grapes |
Life's too short for average food, so grab your friends and make your reservation today at Margaux Bistro & Wine Bar!
920-457-6565 or margaux@excel.net