Grilled Vegetable Quiche
Eggplant, portobello mushrooms, zucchini, red peppers and asparagus baked in a torte with aged Gouda custard $11.00  

Halibut Fish-n-Chips or Shrimp
Tempura style fresh halibut with French fries, tartar sauce and Caribbean catsup $12.00  

Top Sirloin Steak
6 oz. baseball Mariner cut grilled to your liking and served with roasted garlic Yukon Gold mashed potatoes with a green peppercorn sauce $15.00  

Pot Roast
Slow, braised beef eye of round with oven roasted vegetables and garlic Yukon Gold mashed potatoes $13.00  

Basil Parmesan Crusted Chicken
Crispy, Panko-breaded breast of chicken with a creamy Parmesan gratin over linguini Alfredo with seasonal vegetables $12.00

Pork Marsala
Pan-seared pork tenderloin medallions with crimini mushrooms, Marsala demi-glace with purple and gold potatoes and seasonal vegetables $12.00

18% gratuity is automatically added to tables with six or more guests.

Specially designed by John Satko, Executive Chef, Brasserie Margaux