Serving elevated Southern fare with a curated emphasis on Creole cuisine, fresh, local seafood and dry-aged steaks. Here at Margaux, we pride ourselves on upscale food made from scratch, served in a casual and uniquely inviting atmosphere. Everything is created in-house using locally sourced ingredients. Additional amenities include a full bar featuring custom craft cocktails, extensive beer and wine selections, a late-night menu, indoor and outdoor dining, and live entertainment on the deck.

Margaux Hours Of Operation

Tuesday – Thursday: 4:00 pm – 10:00 pm
Last seating 9:15 pm

Friday – Saturday: 4:00 pm – Midnight
Last dinner seating 9:15 pm
Late-night menu 10:00 pm – Midnight

Sunday & Monday: Closed
Sunday brunch coming soon…

OYSTER BAR

Grilled Oysters – Half or Full Dozen

Mustard Green “Rockefeller”

18 | 35

Grilled and topped with bacon and creole honey

Pepper Jelly

18 | 35

Grilled and topped with herb goat cheese

Classic Butter And Parmesan

18 | 35

Topped with bell pepper and dill

Pimento Cheese

18 | 35

Grilled and topped with balsamic bbq sauce and pickled onion
Raw Oysters – MP

Fresh Gulf Oysters

MP

Ask your server for details

Farm Raised Oysters

MP

Ask your server for details

STARTERS

Blackened Fish Dip

12

Made from scratch with flounder and other fresh fish, served warm with fried saltines and pickled vegetables

Crawfish & Corn Beignets

12

Flash fried and served with pork rind “powdered sugar,” pickled jalapenos and whiskey remoulade

Cajun Caesar Salad

12

Grilled romaine served with house croutons, dill, caramelized onion and Cajun Caesar dressing

Chopped Salad

11

Romaine and arugula, onion, cucumber, heirloom tomatoes, pickled bell peppers dressed with herb balsamic vinaigrette or housemade ranch

Crab Claws

MP

Choice of marinated with fresh herbs and vinaigrette served cold, or fried served with housemade cocktail and remoulade

French Dip Sliders

13

Thin-sliced roast chuck topped with provolone, arugula, shallot, pot liquor au jus, served on soft slider bun

Smoked Shrimp Boil

16

Fresh Gulf shrimp served with grilled corn, potatoes, Conecuh sausage and Swamp Fire BBQ Sauce

Gumbo of the Day

MP

Ask about our made-fresh-daily gumbo special

MAINS

Creole Seafood Bucatini

23

Fresh Gulf shrimp and crawfish sauteed with the holy trinity and cream sauce, tossed with bucatini pasta – Suggested wine pairing: Stoneleigh Sauvignon Blanc

Jubilee Grits

26

Stone-ground, pimento cheese grits topped with pan fried catfish, crab meat, shrimp and crawfish in a bacon-tomato creole sauce – Suggested wine pairing: Ferrari Carano Chardonnay

Bone-in Pork Chop

27

Served with braised greens, black-eyed peas and preserved lemon sauce – Suggested wine pairing: Growers Guild Pinot Noir

8 oz Filet

39

Grilled to temp and served with Cajun honey-glazed carrots, roasted garlic mashed potatoes and a housemade Worcestershire – Suggested wine pairing: Three Finger Jack Cabernet

Dry Aged Steak Of The Day

MP

Grilled to temp and served with housemade Worcestershire – served ala carte

Vegan Oyster Mushroom "Crabcakes"

18

Oyster mushrooms, tomato vinaigrette, roasted carrots, arugula salad

Smoked Beef Cheek Rigatoni

21

Rigatoni pasta tossed with tender beef cheek and served with mushroom demi-glace and tomato confit – Suggested wine pairing: Three Finger Jack Cabernet

Monté Au Beer Chicken

22

Beer-brined airline chicken breast grilled, served with dirty rice and pickled vegetables – Suggested wine pairing: Acentuado Rosé or San Angelo Pinot

Seared Scallops

35

Served over sweet corn risotto with smoked tomato vinaigrette and pickled okra – Suggested wine pairing: Stoneleigh Sauvignon Blanc

14 oz Ribeye

37

Grilled to temp and served with Cajun honey-glazed carrots, roasted garlic mashed potatoes
and a housemade Worcestershire – Suggested wine pairing: Insurrection Red Blend

Catch of the Day

MP

Choice of two sides, served with lemon horseradish cream sauce – see server for preparation details

STEAK COMPLEMENTS

Bourbon Maple Mushroom Demi-Glace

4

Creole Crab Bearnaise

9

Lobster Tail

18

Tomato Confit Caprese Salad

4

Black and Bleu

5

Shrimp

10

SIDES

Cajun Honey Glazed Carrots

6

Roasted Garlic Mash

6

Corn Maque Choux

6

Dirty Rice

6

Creole Parmesan Fries

6

Pimento Cheese Grits

6

Braised Greens

6

Field Peas

6

DESSERTS

Peach Cobbler Bread Pudding

8

Served with whiskey buttermilk ice cream and brown butter salted caramel

Sweet Potato Créme Brulee

8

Served with praline topping

Pecan Tart

8

Served with burnt orange marmalade, topped with whipped cream

Lemon Cucumber Breeze

Grey Goose vodka, lemon juice, simple syrup, muddled basil & cucumber, topped with soda

Raspberry Beret

Grey Goose Vodka, Q Ginger Ale, lime juice, simple syrup, muddled raspberries

Southern Derby

Old Forester, grapefruit juice, honey syrup, bitters, garnished with cucumbers, dehydrated lemon & basil

Summer Hibiscus Cooler

Malibu Rum, Q Hibiscus Ginger Beer, lime juice

Summer Strawberry Fields

Bombay Sapphire Gin, Solerno Blood Orange Liqueur, Q Tonic, lime juice, simple syrup, muddled strawberry

Paloma

Alto’s Tequila, Q Sparkling Grapefruit

Margaux Martini

Grey Goose Vodka, dry vermouth, olive juice. Substitute three standard olives for three stuffed bleu cheese & bacon olives
White / Rosé / Bubbles

Freixenet Cava, Spain

La Marca Prosecco, Italy

Chandon Garden Spritz, Argentina

Faire La Fete Sparkling Rosé, France

Gloria Ferrer Blanc De Noirs Sparkling Rosé, Carnaros

Gouguenheim Sparkling Malbec, Argentina

Acentuado Rosé, Spain

Banfi San Angelo Pinot Grigio, Italy

Stoneleigh Sauvignon Blanc, New Zealand

Whitehaven Sauvignon Blanc, New Zealand

Ferrari Carano Chardonnay, Sonoma

Trefethen Chardonnay, Napa

San Simeon Chardonnay, Monterey

Argyle Chardonnay, Oregon

Reds

Growers Guild Pinot Noir, Oregon

The Calling Pinot Noir, Monterey

La Crema Pinot Noir, Monterey

Benton Lane Pinot Noir, Oregon

Tarpon Cellars Cambaro Red, Clarksburg

Insurrection Red Blend, Australia

Ferrari Carano Merlot, Sonoma Co.

Department 66 Grenache, France

Four Gatos Locos Malbec, Argentina

Three Finger Jack Cabernet, Lodi

Goldschmidt Katherine Cabernet, Alexander Valley

Altered Dimension Cabernet, Washington

Chateau Mongravey Margaux, France

Draft

Bud Light

Michelob Ultra

Miller Lite

Yuengling

Modelo

Stella

Blue Moon

Dos Equis

Guinness

Old Majestic Blonde

Oyster City Mill Pond

Oyster City Blonde

Braided River Hoppy By Nature

Braided River Beer Here Now

Ghost Train Blonde

Ghost Train Kaleidoscope

Sweetwater Blue

Goat Island Richter’s Pils

Goat Island Hippie Hefe

Sierra Nevada Sunny Little Thing IPA

Einstok White Ale

Catawba White Zombie

Stone Delicious

Ace Pineapple Cider

Ciderboys Peach

Edmunds Oats Fruit Punch Sour

DuClaw Sweet Baby Jesus Nitro Porter. 16oz

Bottles

Bud Light

Michelob Ultra

Coors Light

Miller Lite

Corona Extra

Corona Light

Heineken

Heineken N/A

Hard Seltzers & Other

White Claw

Grapefruit, Raspberry, Black Cherry

Topo Chico Strawberry Guava

Red Bull

Sugar-Free, Blue, Coconut Berry

About

Owner, Matthew Golden, has been a successful leader in the restaurant industry for well over a decade. Named after his wife, Margaux is a dream realized after years of hard work. A collaboration with Chef Ryan Tomlinson was the final piece needed to make this vision a reality. A Mobile native, Chef Ryan grew up working alongside his father in a small restaurant. His experience has come from working at renowned, local restaurants including a most recent four-year stint as the sous chef of a James Beard nominated establishment.

Honest. Wholesome. Quality.

Margaux
7899 Cottage Hill Road
Mobile, AL 36695
251-277-3355
info@margauxmobile.com

Tuesday – Thursday: 4:00 pm – 10:00 pm

Last seating 9:15 pm

Friday & Saturday: 4:00 pm – Midnight

Last dinner seating 9:15 pm
Late-night menu 10:00 pm – Midnight

Sunday & Monday: Closed

Sunday brunch coming soon...

Make A Reservation

For reservations for parties of 12 or more, please contact Hillary@margauxmobile.com