Details On Margot

The former Carmine’s 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 Commander’s Palace in New Orleans will oversee the menu.

Menu after the jump.

APPETIZERS
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
Margot’s “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 sautéed 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
Margot’s 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 sautéed spinach and garlic
Whole Wheat Tagliatelle – with olive oil, wild mushrooms, peas, asparagus and Parmesan cheese

Margot [Official Site]