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Saturday

Must Be Ordered By 6:30p: Tuesday – Friday 5:00P – 6:30P

Early Byrd Special

Margaux's 3 Course Prix Fixe

Spinach, Yukon Mashed Potatoes, Broccoli, Sweet Potato Mash, Green Beans & Potato Anna

Side Provisions

with sweet potato mash, Farmer's Market vegetables & ginger plum duck sauce

Roast Peppercorn Crusted Pekin Half Duckling

with demi – glace, caramelized onions, potato Anna & bacon strips

Mustard Seared Calves Liver

with Roquefort crumbles, potato Anna, sauce bordelaise & Farmer's Market vegetables

Grilled Filet of Beef

House Made Pork Wiener nestled in a challah bun with Korean slaw, Tillamook, Dragon drizzle, Asian mustard, scallion – garlic – sesame crispies & 6 Guy fries

Simon's Glizzy

over a warm Tuscan salad of balsamic marinated Fox Farm's mushrooms, frisée, cipollini onions, fennel, roasted garlic, fingerlings, fava bean purée & Pecorino Toscano

Pan Seared Lamb Loin

with Margaux's parmesan polenta, asparagus & warm eggplant sungold tomato caponata

Grilled Dry Aged Duroc Pork Chop

with potato dauphinoise, asparagus, figgy – port demi glace & horseradish cream

Grilled 8oz Coulotte

over Bacon Mash with Low Country Crab – N – Corn Succotash

Pan Roast of Shrimp, Steamed Mussels & Clams

over chipotle – lime fingerling potato salad, slaw & topped with tomato jam

Pan Seared Salmon

served over broccoli, red rice & a black bean – butternut squash relish

Grilled Wahoo with Rock Shrimp Aguachile

atop an Artichoke – Saffron Risotto cake & Calebrion – tomato sauce

Lemon – almond crusted Salt Cod stuffed Flounder

over steamed rice, House vegetable mix with a side of hoisin black bean green chile relish

Teriyaki Glazed Chicken

with fingerling potatoes & sautéed bok choy

Vegetable Coconut Curry

with Sautéed Shrimp, fresh plum tomato sauce & beurre blanc edge

Momma Mel Zera's Angel Hair Pasta

Crab Cake

Teres Major Steak

Salmon

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, melt the butter over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant. Then, add the lemon juice and chicken broth, scraping the bottom of the skillet to release any browned bits.

Make the Sauce

Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.

Add Cream and Cheese

Return the chicken to the skillet, coating it with the sauce. Cook for an additional 2 minutes to heat through. Serve immediately.

Combine and Serve

Boneless chicken breasts

Butter

Garlic, minced

Fresh rosemary, chopped

Lemon juice

Salt

Black pepper

Chicken broth

Heavy cream

Parmesan cheese, grated

Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, thyme, salt, pepper, and lemon juice. Rub this mixture onto the chicken breasts.

Heat a skillet over medium-high heat. Add a little olive oil and sear the chicken breasts for about 3-4 minutes on each side until golden brown.

Transfer the seared chicken to a baking dish and bake for 20-25 minutes until cooked through.

Bake the Chicken

On a baking sheet, toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Bake in the oven alongside the chicken for the last 15 minutes.

Roast Asparagus and Tomatoes

Once the chicken is cooked and the vegetables are roasted, plate the chicken with asparagus and tomatoes, and sprinkle with Parmesan cheese.

Serve

Chicken Breast

Olive Oil

Garlic

Fresh Thyme

Black Pepper

Lemon Juice

Asparagus

Cherry Tomatoes

Parmesan Cheese

Wash the fresh spinach and pat dry. Cut the cucumber into half-moons, slice the red onion thinly, and halve the cherry tomatoes.

Prepare the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, combine the spinach, cucumber, cherry tomatoes, and red onion. Crumble the feta cheese over the top.

Assemble the Salad

Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.

Dress the Salad

Serve immediately as a refreshing first course.

Fresh Spinach

Feta Cheese

Cucumber

Red Onion

In a bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat on the stove.

Prepare the Grill

Remove the chicken from the marinade, letting excess drip off. Place on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, heat a tablespoon of olive oil in a pan over medium heat. Add the vegetable medley and sauté for about 5-7 minutes, until tender.

Sauté the Vegetable Medley

Once the chicken is cooked and the vegetables are tender, plate the chicken alongside the sautéed vegetables and serve immediately.

Chicken Breasts

Garlic Cloves

Fresh Rosemary

Vegetable Medley (broccoli, carrots, bell peppers)

In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and place on paper towels to drain.

Cook the Bacon

In a bowl, whisk together the eggs, salt, and black pepper. In the same skillet used for bacon, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just set.

Scramble the Eggs

While the eggs are cooking, toast the bread slices to your desired crispiness.

Toast the Bread

Serve the scrambled eggs on the toasted bread, top with bacon, and sprinkle with fresh parsley. Serve with a glass of orange juice.

Plate the Dish

Eggs

Bacon

Toast

Fresh Parsley

Orange Juice

In a large bowl, combine arugula, cherry tomatoes, and mozzarella. Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Toss gently and serve immediately.

Prepare the Salad

Preheat the grill or oven to 375°F (190°C). In a small bowl, mix lemon juice, dill, garlic, olive oil, salt, and pepper. Brush the mixture over the salmon fillets. Grill or bake for 15-20 minutes until the salmon is cooked through. Serve hot.

Cook the Salmon

In serving bowls, layer fresh berries and Greek yogurt. Drizzle with honey and garnish with mint leaves. Serve chilled.

Prepare the Dessert

Arugula

Cherry Tomatoes, halved

Fresh Mozzarella, diced

Balsamic Glaze

Salmon Fillets

Fresh Dill, chopped

Fresh Berries (Strawberries, Blueberries, Raspberries)

Greek Yogurt

Honey

Mint Leaves, for garnish

Peel and cube the Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

Prepare Yukon Mashed Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

Sauté Spinach

Steam the broccoli florets in a steamer basket over boiling water for about 5-7 minutes until bright green and tender. Season with salt and pepper.

Steam Broccoli

Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with remaining butter. Season with salt and pepper.

Make Sweet Potato Mash

In another skillet, heat 1 tablespoon of olive oil over medium heat. Add green beans and sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper.

Sauté Green Beans

Preheat the oven to 375°F (190°C). Thinly slice the potatoes and layer them in a greased baking dish, overlapping slightly. Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes until golden and tender.

Prepare Potato Anna

Yukon Gold Potatoes

Milk

Broccoli florets

Sweet Potatoes

Green Beans

Potatoes (for Potato Anna)

Preheat your oven to 375°F (190°C). Rinse the Pekin duck half under cold water and pat dry with paper towels. Rub the duck with olive oil, then season generously with sea salt and crushed black peppercorns.

Prepare the Duck

Place the duck, breast side up, on a roasting rack within a roasting pan. Roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through cooking.

Roast the Duck

While the duck is roasting, peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.

In a skillet, heat a drizzle of olive oil over medium heat. Add your seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.

Sauté the Vegetables

In a small saucepan, combine the plum sauce and grated ginger. Heat over low, stirring occasionally, until warmed through.

Prepare the Ginger Plum Sauce

Once the duck is roasted, allow it to rest for 10 minutes before carving. Serve the duck alongside the sweet potato mash and sautéed vegetables, drizzled with ginger plum sauce.

Pekin duckling

whole black peppercorns

sea salt

olive oil

sweet potatoes

butter

fresh ginger, grated

plum sauce

seasonal vegetables (e.g., zucchini, bell peppers, carrots)

Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes. In a skillet, melt 2 tbsp of butter and mix with olive oil, then layer the potato slices in a greased baking dish. Season with salt and pepper, and drizzle the remaining butter over the top. Bake for 45 minutes or until golden brown.

Prepare the Potatoes

In a skillet, heat 2 tbsp of butter over medium heat. Add sliced onions and cook slowly, stirring frequently until they are caramelized and golden brown, about 20-25 minutes. Set aside.

Caramelize the Onions

In the same skillet, cook the bacon strips until crispy. Remove and place on paper towels to drain.

Prepare the Bacon

Season the calves liver with salt and black pepper. Brush both sides with Dijon mustard. In the skillet, add a little olive oil and heat over medium-high heat. Sear the liver for about 2-3 minutes on each side until browned and cooked to your preference.

Sear the Liver

Once the liver is cooked, remove it from the skillet and set aside. Pour in the demi-glace to deglaze the pan, scraping up any browned bits. Allow it to simmer for a few minutes until slightly thickened.

Prepare the Demi-Glace

On a plate, place a portion of Potato Anna. Top with the seared liver, caramelized onions, and crispy bacon strips. Drizzle with the demi-glace and serve immediately.

Calves Liver

Demi-glace

Onions

Potatoes

Bacon Strips

Dijon Mustard

Season the filet of beef with salt and black pepper. Let it sit at room temperature for about 30 minutes.

Season the Filet

Preheat the grill to high heat. Grill the filet for about 4-5 minutes on each side for medium-rare, or until preferred doneness is achieved.

Grill the Beef

In the last minute of grilling, sprinkle Roquefort cheese on top of the filet to melt slightly.

Add Roquefort

Preheat Oven

Thinly slice the russet potatoes using a mandoline or sharp knife.

Slice Potatoes

In a buttered baking dish, layer the potato slices, brushing each layer with melted butter and seasoning with salt and pepper.

Layer Potatoes

Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes until golden brown.

Bake

In a saucepan, melt 1 tablespoon of butter over medium heat and sauté the shallots until translucent.

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