Cafe' Margaux
Group Dinner Menus
(Available Monday, Wednesday & Thursday Evenings)
Regular Set Dinner Menus Packages Individually Priced
SET DINNER #1
SET DINNER #2
SET DINNER #3
SET DINNER #4
SET DINNER #5
SET DINNER #6
SET DINNER #7
BUTLER # 1
Hors D’oeuvres
Shrimp with Watercress & Horseradish
Fine Duck Liver Paté with Raspberries
Westfalian Ham & Asparagus with Whole Grain Mustard
Buffalo Mozzarella with Fresh Basil & Tomatoes
Salad
Classic Caesar with Artichoke Hearts
Margaux French Greens in Cranberry Balsamic Sauce
Fruits & Almonds
Entrees
Coquilles St. Jacques
Jumbo Scallops with Garlic, Shallots, Mushrooms, Cream, Herbs & French
Cheeses
Filet Oscar
Filet Mignons Topped with Lump Crabmeat
Asparagus & Hollandaise
Dessert
Red Velvet Cake
Layers of Buttermilk Vgenoise with Cream Cheese Icing
BUTLER # 2
Hors D’ouevres
Roast Sirloin with Green Peppercorns & Ailoi
Artichoke Hearts with Crabmeat & Dijon
Petie Bouchees with Fruits de Mer
Imported & Domestic Cheese Display with Fresh Fruits & Berries
Salad
Classic Caesar with Artichoke Hearts
Entrees
Coquilles St. Jacques
Jumbo Scallops En Croute with Garlic, Shallots, Cream, Herbs & French
Cheeses
Filet Oscar
Filet Mingon Topped with Lump Crabmeat
Asparagus & Hollandaise
Dessert
Red Velvet Cake - Layers of Buttermilk Vgenoise
with Cream Cheese Icing
BUTLER # 3
Hors D’ouevres
Chevre Goat Cheese with Fine Herbs
Venison Paté on Black Pepper Brioche
Norwegian Smoked Salmon with Herbed Cream Cheese
Sauteed Snails with Hazelnuts & Garlic in Puff Pastry
Salad
Asparagus over California Greens with Lemon Dressing
Entrees
Roast Duckling Alexandria in Caramelized Citrus Sauce
Garlic Orzo & Confit of Mango
Fettuccine Czarina with Langostino Tails
Julienne of Spring Vegetables & Creole Cream
Dessert
Fresh Fruits & Berries with Cremé Anglaise
Chilled Vegetable Terrine with Roasted Red Pepper Sauce
Crab Stuffed Mushrooms with Lobster Essence
Blue Corn Cakes with Sevruga Caviar & Cremé Frache
Baby Clams Casino with Bacon & Pernod
Salad
Milanese Eggplant & Tomato with Fresh Mozzarella
Grilled Red Onion & Tomato Basil Vinaigrette
Entrees
Braised Pompano with Pear Puree & Lemon Beurre Blanc
Pan Seared Tournados of Beef with Julienne of Artichoke
Burgundy Sauce with Crispy Shallots & Puree’ of Potato
Desserts
Blood Orange and Key Lime Pie
BUTLER # 5
Hors D’ouevres
Poached Oysters with Vermouth & Caviar
Chilled Tenderloin of Beef with Watercress & Remoulade
Feta Stuffed Chilled Red Peppers
Petite Crabcakes with Mango Chutney
Salad
Greens with Pears Poached in Poire William
Minonette Dressing
Entrees
Turban of Trout "Antibes"
With Marjoram & Just Picked Vegetables
Braised Loin of Rabbit with Cotes du Rhone
Lentils & Savoy Cabbage with Spring Garnitures
Desserts
Key Lime & Blood Orange Pie
SET DINNER # 1
To Begin
Tomato Basil Bisque
Salad
California Greens Salad with Balsamic Sauce
The Entrees
Grilled Red Snapper with Lobster Créme Sauce
Chicken Borsin in Puff Pastry
Over Steamed Spinach & Shallot Cremé
Dessert
Red Velvet Cake - Layers of Buttermilk Vgenoise
with Cream Cheese Icing
In Restaurant Group Price
$35.00 Per Guest
Non-Alcoholic Beverages, Tax & Tip Included
Alcoholic Beverages Additional
SET DINNER #2
To Begin
Tomato Basil Bisque
Or
California Greens Salad with Balsamic Sauce
The Entrees
Pasta Primavera Alfredo
Or
Chicken Breast Marsala
With Wild Mushrooms & Demi-glace
In Restaurant Group Price
$31.00 Per Guest
Includes Non-Alcoholic Beverages
Includes Tax & Tip
Alcohol Additional
Tomato Basil Bisque
California Greens Salad with Balsamic Sauce
The Entrees
Pasta Primavera Alfredo
Chicken Breast Marsala
With Wild Mushrooms & Demi-glace
Dessert
Red Velvet Cake - Layers of Buttermilk Vgenoise
with Cream Cheese Icing
In Restaurant Group Price
$33.00 Per Guest
Includes Non-Alcoholic Beverages
Includes Tax & Tip
Alcohol Additional
SET DINNER # 4
To Begin
Cream of Broccoli Soup
Margaux Almondine Salad
The Entrees
Melange of Fresh Fish
Fresh Salmon with Poached Scallops in Lobster Cream
Grouper Rolled in Almonds with a Dijon Sauce
Blackened Red Snapper with Mango Chutney
Veal Rochelle
Medallions of Veal Tenderloin
Meaux Mustard Cognac Bearnaise Sauce with Wild Mushrooms
Dessert
Blood Orange and Key Lime Pie
In Restaurant Price $43.00 Per Guest
Includes Non-Alcoholic Beverages, Tax & Tip
Alcohol Additional
SET DINNER # 5
To Begin
Roasted Red Pepper & Basil Bisque
Salad
Classic Caesar with Sauteed Shrimp & Scallops
Main Course
Crisp Peppered Duckling with Mango Ginger Relish
Fresh Sole with Spinach & Leeks
In a Champagne Cremé
Roast Loin of Pork with Red Currants
In Natrual Pan Jus
In Restaurant Price
$43.00 Per Guest
Includes Non-Alcoholic Beverages
Includes Tax & Tip
Alcohol Additional
SET DINNER # 6
To Begin
Sherry Lobster Bisque
Salad
Warm Spinach with Wild Mushrooms
Main Course
New York Strip in a Black Peppercorn Armagnac Sauce
Melange of Fresh Seafood
Trio of Three Fish Entrees Each with a Unique Sauce
Confit of Duck with Pears & Thyme
Marinated & Herb Roasted in Poire William
To Finish
Blood Orange and Key Lime Pie
In Restaurant Price
$48.00 Per Guest
Includes Non-Alcoholic Beverages
Includes Tax & Tip
Alcohol Additional
SET DINNER # 7
To Begin
Bouillabaisse Style Seafood Soup
Salad
Mixed Field Greens with Hearts of Palm
Light Curry Vinaigrette
Main Course
Chicken Christine
Sauteed with Artichoke Hearts, Champagne & Roasted Shallots
Veal Tenderloin Forestiere with Wild Mushrooms and Madeira
Mahi Mahi St. James
Baked with Shrimp & Asparagus Topped with Hollandaise
To Finish
Red Velvet Cake
Layers of Buttermilk Vgenoise with Cream Cheese Icing
In Restaurant Price
$44.00 Per Guest
Includes Non-Alcoholic Beverages
Includes Tax & Tip
Alcohol Additional