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
Seared Foie Gras
Lightly pan-seared and served aside a chevre and spiced berry tartlet ~ 18
Neapolitan Seafood Mousse
Layers of Maine lobster smoked salmon and smoked halibut served with toast points, red onion gremolata and American caviar ~ 17.5
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
Spinach and Goat Cheese Salad
With warm andouille dressing 9
Roasted Beet Salad
Assorted lettuces, blue cheese crumbles, roasted red beets, sun-dried tomato dressing, rosemary lavash 10
Entrees
Alaska Scallop & Spot Shrimp Carbonara
Classic carbonara with house made udon noodles 45
Tea Smoked Duck
Peking style duck smoked over black tea with char siu duck steamed bun and baby bok choy stir fry ~ 40
Pan-Seared Filet Mignon*
Bourguignon sauce, truffle butter, mashed Yukon gold potatoes haricot vert and asparagus ~ 45
Habachi Grilled Wagyu New York*
Roasted potato hash, fresh horseradish demi-glace cipollini onion jam and grilled seasonal vegetables ~ 55
Proscuitto Wrapped Loin of Elk
With huckleberry glacé, smashed potatoes
and asparagus ~ 55
Oven Roasted Rack of Lamb
With grape tomatoes, squash and farro
finished with herb-infused olive oil ~ 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