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
Tuesday-Saturday
5:00 pm–9:00 pm
Appetizers
Alaska Oysters
On the half shell with pepper vodka-pickled ginger
sorbet ~ 20
Foie Gras Torchon
Classic foi gras preparation on brioche toast with house made orange marmalade ~20
Glazed Smoked Pork Belly
Sakura pork belly, vermouth jus, pickled red onion
and lightly smoked ~19
Lobster Bisque
Garnished with a lobster salad and crème fraiche ~ 20
Neapolitan Seafood Mousse
Layers of smoked salmon, smoked halibut and Maine lobster with sturgeon and trout caviar and brioche toast 17.50
Melitzano Salata
Roasted eggplant pâté with pita bread, pepperoncini peppers and Greek olives ~ 15
Salads
Van's Caesar Salad*
Our version of the Tijuana classic; prepared tableside for two or more ~ 18p
Roasted Beet Salad
Roasted beets,on baby greens with mascarpone cream, toasted pistachios, chevre and beet vinaigrette ~12
Entrees
Seared Kodiak Scallops
Paquillla pepper-truffle veloute, house made pasta ,
roasted morel mushrooms and Perigord truffle ~50
Macadamia Crusted Halibut
With coconut curry, mango chutney,
baby bok choy stir fry and tuxedo rice ~ 55
Tea Smoked Duck
Peking style duck smoked over black tea with
coriander scented rice and vegetable stir fry ~ 45
Filet Mignon*
Port demiglace, sauteed mushrooms, asparagus, baby carrots and mashed Yukon Gold potatoes ~ 50
Honey Mustard Glazed Sakura Pork Chop
Twelve ounce pork rib chop, currant-port demiglace, farro risotto, fresh morel mushrooms and fava beans ~ 55
Spiced Roast Rack of Lamb
Curry sauce, pea puree, fresh fava beans
and curried yoghurt ~ 55
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
Executive Chef ~ Jack Amon