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Brasserie Margaux 401 Lenora St Seattle, WA 98121 USA Telephone. 206 777 1990 Fax. 206 374 8841 Email. margauxseattle@warwickhotels.com Website. www.margauxseattle.com Hours. Breakfast is served daily from 6:30am to 11:00am Lunch hours are 11:00am to 2:00pm Monday through Friday, and Brunch is served from 11.00am to 1:00pm on Saturday and Sunday. Dinner hours are 5:00pm to 10:00pm daily. |
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The
warm, friendly atmosphere at Brasserie Margaux is just right for either a
light, casual meal or that special celebration. The menu combines
Northwest ingredients and style with a French influence, to create foods
you love, simply described as Northwest Nouveau. The Brasserie Bar and Lounge offers an intimate yet casual atmosphere, with a delicious Tapas menu and daily Happy Hour specials. Now serving a full American Buffet Breakfast each Sunday and Sumptuous Buffet Brunch from 11.00am to 1.30pm, EVERY SUNDAY. Join us for a memorable occasion – breakfast, lunch or dinner any day of the week. We look forward to seeing you soon! |
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Brasserie
Margaux was chosen by AOL Cityguide as one of the Best Brunch Spots in
Seattle (City's Best 2004). Margaux's Cheesecake Martini was featured in the November issue of Santé Magazine, in the "Bartenders Favorite Drinks" category. The Warwick is ideal for gatherings from six to 80 people. In suites, meeting rooms, or our prestigious city skyline view Boardroom. For events as personal as a wedding or as important as your business. Off-premise catering is also available. When the outcome must be perfect, The Warwick is the perfect choice. For more information, e-mail our Catering department at catering.seattle@warwickhotels.com or call (206) 777-1984. |
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"Five Course Northwest Wine Dinner” Spinach Salad with Tiger Prawns, Mango, Snow Peas, Avocado and drizzled with a Champagne vinaigrette. Willakenzie Pinot Blanc – Oregon 2001 _____________________ Russet Potato crusted Black Cod atop roasted Corn and Fava Bean Succotash with roast Pepper Jus L'Ecole 41 Semillon Barrel Fermented 2001 _____________________ Lamb Chops en croute with Onion thyme confit and black diamond truffle sauce De Lille Cellars D2 Cabernet Blend 2000 _____________________ Forest Mushroom Sauté with truffle and herb oils, balsamic syrup, Goats Cheese and crispy potato gaufrettes Domaine Drouhin Pinot Noir, Oregon 1999 _____________________ Warm Pomegranate Gingerbread with Meyer Lemon Sauce and Candied Walnuts Yalumba Museum Release Antique Tawny – Barossa Dessert Wine _____________________ Tea and Coffee
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