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
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
Melitzano Salata
Roasted eggplant pâté with pita bread, pepperoncini peppers and Greek olives ~ 15
Foie Gras Torchon
Foie gras torchon with house made
Meyer lemon marmalade, fig balsamic and brioche toast 19
Alaskan Oysters
On the half shell with pepper vodka ginger sorbet ~ 18
Salads
Van's Caesar Salad*
Our version of the Tijuana classic; prepared tableside for two or more ~ 14.5p
Blue Cheese Salad
Assorted baby greens, candied walnuts, sun dried tomatoes and blue cheese dressing ~10
Entrees
Macadamia Crusted Halibut
Fresh Alaska halibut baked in a macadamia nut crust with coconut curry, fresh mango chutney and tuxedo rice ~ 45
Poached Copper River Sockeye Salmon
With a fresh truffle sauce, sautéed spinach, roasted fingerling potatoes and root vegetables~ 50
Jumbo White Shrimp
Stuffed with scallop mousse, wrapped in prosciutto, parsnip-green chili puree and house made spinach pasta ~ 45
Tea Smoked Duck
Peking style duck smoked over black tea with
coriander scented rice and vegetable stir fry ~ 40
Pan Seared Filet Mignon
Veal glace, asparagus, baby carrots
and mashed Yukon gold potatoes ~ 55
Moroccan Mint Crusted Rack of Lamb
Grilled summer vegetables and lentils du puy ~ 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
Executive Chef ~ Jack Amon
Chef de Cuisine ~ John D'Elia