Le Margot Menu (2025 Update)
Le Margot, a French sandwich restaurant located in Fort Worth, offers a upscale and romantic dining experience. With a diverse menu including appetizers like steamed mussels and crispy calamari, as well as salads featuring roasted beet carpaccio and classic vichyssoise, Le Margot caters to a variety of tastes. Customers rave about the exceptional service and attention to detail, making every dining experience memorable. Highlights include the escargot pot pie, pan-seared scallops, and the deviled eggs with truffle. The stunning interior design adds to the overall ambiance of the restaurant, making it a must-visit location in Fort Worth. Whether you're a connoisseur of French cuisine or trying it for the first time, Le Margot promises a delightful and satisfying dining experience.
Appetizers
Steamed Mussels
pommes frites, garlic aioli
Country Pate
duck confit, toasted bread
Crispy Calamari
grilled lemon, spicy marinara
Grilled Octopus
Shaved fennel, olive tapenade
Seafood Pot Pie
lobster sauce, puff pastry
Mixed Mediterranean Olives
citrus zest
Toasted Marcona Almonds
sea salt
Angel Egg
chopped chives (by the each)
Arancini
sun-dried tomato sauce
Shrimp Cocktail
Dijonnaise sauce
Hors D'oevres
Salads
Roasted Beet Carpaccio
Belgian endive, bleu cheese
Lyonnaise Salad
Poached egg and bacon vinaigrette.
Bibb Lettuce Salad
shaved fennel, mustard vinaigrette
Classic Vichyssoise
truffle ragout, crispy leeks
Burrata Cheese Salad
baby argula, fresh honeycomb
Waldorf Salad
roasted chicken, almond vinaigrette
Margot Bleu Burger
bleu cheese, crispy prosciutto
Royale with Cheese
Onion marmalade and brie fondue.
Quiche Lorraine
crispy bacon, mixed greens
Croque Madame
country ham, gruyere cheese, farm egg
Chicken Cordon Bleu
gruyere cheese, country ham
Burgers & Sandwiches
Entrees
Bistro Steak Frites
Baby watercress and Margot butter.
Filet au Poivre
Roasted asparagus and cognac cream.
Herb Crusted Salmon
melted leeks, cabernet reduction
Seared Scallops
cauliflower puree, caper-raisin chutney
Lavender Glazed Chicken
Sauted spinach and sun-dried tomato.
Coq Au Vin
potato puree, root vegetables
Sweet Corn Risotto
forest mushrooms, shaved pecorino
Beef Bourguignon
portobello mushrooms, veal jus