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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

Honey Glazed Pork Chop

C12 ounce Sakura rib chop with farro risotto, morel mushrooms, haricot vert and currant port demiglace ~ 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
 

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