Margaux's Restaurant takeout in Raleigh is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout, we'll show...show more
Served with lobster bisque, grilled zucchini, and mashed potatoes.
Va oysters on the half shell with mignonette, horseradish, and cocktail sauce.
Sauteed shrimps and scallops, bean sprouts, crushed peanuts, and a lime wedge.
With sauteed shrimp, fresh plum tomato sauce, and beurre blanc edge. Served with a mixed green salad.
A top of a mustard cabbage slaw with a side of po boy remoulade.
Served with Thai green mango salad and satay sauce.
Tossed in spicy harissa with pistachios and hummus.
A top of a mustard cabbage slaw with a side of po boy remoulade.
Served with poblano pesto, Greek cucumber salad, and feta cheese.
Served with rustic chimichurri and roast garlic aioli.
Sbrinz, st. Stephen, bresaola, salame del peperoncino, apricot compote, comichons, grain mustard, and homemade crostini.
Served with fingerling potato salad and lemon butter.
Served with jumbo lump crabmeat, and pickled vegetables, peanut pesto, and chile jam.
Va oysters on the half shell with mignonette, horseradish, and cocktail sauce.
Served with melted gruyere.
Black bean tomato tortilla with chile braised chicken, pico de gallo, and sour cream.
Served with sliced Bartlett pears, gorgonzola crumbles, toasted pecans, and jean-paul Fontaine scented lemon extra virgin olive oil.
Spinach, warm white balsamic, extra virgin olive oil, herb bread crumbs, golden raisins, hum boldt fog, and vincotto.
With herb croutons and Reggiano sprinkles.
Romaine leaf with tomatoes, bacon bits, gorgonzola crumbles, red onion, and chunky bleu cheese dressing.
With julienne vegetables, dijon vinaigrette, gorgonzola, and house-made pickled cucumbers.
With sauteed shrimp, fresh plum tomato sauce, and beurre blanc edge. Served with a mixed green salad.
Over basmati rice, creamy masala sauce, zesty raita, and a side of green mango relish. Served with a mixed green salad.
Served with balsamic braised tomato sauce, sliced mozzarella, and arugula. Served with a mixed green salad.
Over a warm roasted winter vegetable orzo perlato salad. Served with lemon herb dressing, garlic goat cheese plate sauce, and dry-cured olive tapenade.
Over a cauliflower puree, fingerlings, and green beans. Topped with balsamic reduction.
Served with lobster bisque, grilled zucchini, and mashed potatoes.
Sauteed shrimps and scallops, bean sprouts, crushed peanuts, and a lime wedge.
Served with a warm wild mushroom Madeira vinaigrette. Sauteed Brussels sprouts and parmesan polenta.
Served with pork cabbage gruyere pierogies, balsamic orange cherry gastrique, fingerling, and spinach.
Over pea pistachio rice pilaf, Israeli chopped salad topped with tahini sauce, and harissa.
Over horseradish mashed potatoes with sweet onion-dijon seed mustard sauce.
Served with Tillamook cheese, garlic button mushrooms, smoked bacon bits, local, leaf, and six guy fries.
Served with Roquefort crumble, potato anna, sauce bordelaise, and fresh market vegetables.
Served with sweet potato mash, market vegetables, and orange-green peppercorn sauce.
Served with red wine vinegar, caramelized onions, potato anna, and six guy fries.
Green beans, broccoli, spinach, red bliss mash, sweet potato mash, potato anna, and guy fries.
Served with 6 guy fries.
Served with 6 guy fries.
Served with fresh tomato sauce.
Served with market vegetables.
Served with mashed potatoes and green beans.
Served with belgian chocolate sauce.
Served with crisp caramelized sugar topping.
Last updated May 27, 2021