Margot BYOB to Open on Saturday, January 6th

Posted on Thursday, January 4, 2007

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Margo

The former Carmine’s space on the Main Line in Narberth is being transformed into Margot, an upscale, moderately priced BYOB opening this Saturday, January 6th, 2007.

The fare will be modern-American and the atmosphere intimate and candle-lit, yet the flavors promise bold innovation. The renovated side entrance will offer a convenient take-out/pick-up option; reservations now accepted.

The driving force behind Margot is Margot McGinley, a native Philadelphian who for the last ten years worked in finance on Wall Street and in Philadelphia, yet whose true passion has always been all things food and cooking. Opening Margot is the realization of her dream to invite the public to enjoy her signature dishes in a relaxed and warm atmosphere. The inventive menu is Margot’s brainchild. John Mims, owner/chef of Carmine’s Creole Café, will continue to be involved as a minority partner.

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 BYOB
232 Woodbine Avenue
Narberth, PA 19072
(610) 660.0160

www.margotbyob.com

info@margotbyob.com

Hours of Operation:
Tuesday – Thursday 5-9pm
Friday & Saturday 5-10pm
Sunday & Monday Closed

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