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Posted by Foobooz on December 19th, 2006
The former Carmines Creole Cafe in Narberth is becoming a modern-American BYOB, Margot. Slated to open Saturday, January 6th, 2007.
Margot is Margot McGinley who is opening her first restaurant. Chef David Manion who has experience at O-Bar in West Hollywood and Commanders Palace in New Orleans will oversee the menu.
Menu after the jump.
Soup of the Day
Warm Goat Cheese Salad baby arugula greens with roasted golden and red beets and pan-fried goat cheese with a lemon-olive oil dressing
Mache Salad mache greens with grape tomatoes and Parmesan ribbons dressed with olive oil, salt & pepper
Winter Salad mixed greens with dried cranberries, caramelized fennel, toasted pine nuts and Maytag blue cheese
Pear Salad pears, Manchego cheese and prosciutto drizzled with honey and sprinkled with fresh mint
Lemon-Parsley Hummus – with freshly cut vegetables and homemade pita chips
Antipasto Plate marinated artichoke hearts, roasted red peppers, assorted fine cheeses and cured meats
Gorgonzola Crostini toasted baguette rounds topped with Gorgonzola cheese, toasted walnuts and drizzled with honey
Spicy Grilled Shrimp and Chorizo – in a spicy tomato garlic sauce
Seared Duck Breast with Grapes – in a white wine broth
ENTREES
Fish of the Day
Duck of the Day
Risotto of the Day
Margots Meat Sauce ground turkey, zucchini, mushrooms and tomatoes cooked in a Parmesan olive oil broth served over whole wheat penne topped with zucchini ribbons
Pork Medallions – in a Shiraz Reduction served with creamy Asiago polenta and sauted haricot verts and pine nuts
Citrus Garlic Roasted Chicken – served over couscous alongside a medley of roasted seasonal vegetables
Pepper Crusted Filet – with a port Dijon reduction served with garlic roasted wild mushrooms and sweet potato pommes frites
Sea Scallops wrapped in Proscuitto and Sun Dried Tomatoes – served over crispy polenta rounds with asparagus bundles
Margots Smoked Gouda Meatloaf with Onion Gravy – served with garlic smashed potatoes and vegetable of the day
Jumbo Lump Crabmeat Cake with a Lemon-Tarragon Emulsion – served with parsnip puree and braised bok choy
Crispy Horseradish Crusted Salmon – served with black lentils and sauted spinach and garlic
Whole Wheat Tagliatelle – with olive oil, wild mushrooms, peas, asparagus and Parmesan cheese
Margot [Official Site]
