RESTAURANT
Welcomed at the door by partner Van Hale, guests are at once immersed in a quaintly elegant atmosphere provided by our original town-site house and tasteful table settings. The evening is guided with unrivaled service by our subtle, accomplished staff.
With only 14 tables in our house, we serve an average of 60 guests each night. Reservations are highly recommended.
"...The best restaurant in Alaska."
~ The Anchorage Daily News
"(The Marx Bros. Café) has probably done more for advancing Alaska's culinary appreciation than any other single restaurant."
~ Diversion Magazine
"The little house on Third Avenue consistently offers the freshest, most innovative, exciting dishes to be had in the state..."
~ The Anchorage Daily News
No wonder Pacific Northwest Magazine's readers picked the Marx Bros. Cafe as their favorite restaurant in 1991.
Conveniently located at:
627 W 3rd Avenue
Anchorage, AK 99501
Dinner Only
Tue & Wed 6:00 pm–9:00 pm
Thu–Sat 5:30 pm–9:00 pm
Appetizers
House Made Gnocchi
Potato dumplings with Alaskan red king crab, crispy capicola and sweet gorgonzola mornay ~ 19
Alaska Oysters
On the half shell with
pepper vodka-pickled ginger sorbet ~18
Neapolitan Seafood Mousse
Layers of smoked salmon, smoked halibut and Maine lobster with sturgeon and trout caviar and brioche toast 17.50
Torchon of Foie Gras
Served on toasted brioche with house made orange marmalade 18
Melitzano Salata
Roasted eggplant pâté with pita bread, pepperoncini peppers and Greek olives ~ 12.5
Salads
Van's Caesar Salad*
Our version of the Tijuana classic; prepared tableside for two or more ~ 14.5pp
Garden Salad
Artisan baby greens with sundried tomato, toasted pine nuts, grilled artichoke and Herb de Provence vinaigrette 10
Entrees
Macadamia Crusted Halibut
Coconut curry, mango chutney, tuxedo rice, baby bok choy stir fry 45
Butter Poached Spot Shrimp and Halibut Cheeks
House made saffron fettuccine, garlic cream sauce, sautéed vegetables and shaved imported Romano 45
Tea Smoked Duck
Peking style duck smoked over black tea with
soba noodle salad and vegetable stir fry~ 40
Pan-Seared Filet Mignon*
Geen peppercorn demiglace, foie gras butter, whipped
mashed Yukon gold potatoes, asparagus
and baby carrots ~ 45
Habachi Grilled Wagyu New York*
Local wild mushroom demiglace, smashed potato medley, asparagus and baby carrots ~ 55
Oven Roasted Rack of Lamb
Moroccan mint pesto, Israeli couscous and roasted vegetables ~ 45
We are proud to be a member of Seafood Watch Serving only wild-caught sustainable seafood
An 18% gratuity will be added for parties of 5 or more
*Alaska Dept of Health states that raw or undercooked foods may pose health risks
Executive Chef ~ Jack Amon
Chef de Cuisine ~ John D'Elia