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
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 ~ 16p
Garden Salad
Assorted baby greens, candied walnuts,
Balsamic marinated strawberries and champagne vinaigrette~10
Entrees
Macadamia Crusted Halibut
With Thai coconut curry, mango chutney, tuxedo rice
and baby bok choy stir fry ~ 55
Kodiak Scallops
Paquilla pepper sauce, sautéed spinach, arancini
and roasted cauliflower ~ 55
Prince William Sound Jumbo Spot Shrimp
Rubbed with Cajun spice with macadamia pesto
and house made pasta ~ 45
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
Roasted Rack of Lamb*
With Israeli couscous salad, sautéed fiddlehead ferns and mint-garlic infused olive oil ~ 50
Loin of Venison
With currant demiglace, smashed fingerling potatoes,
fennel- Brussels sprout and candied bacon confit~ 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