Brasserie Margaux executive chef Michael White conjures a French-inspired menu of delectable dishes from a harvest of fresh Northwest ingredients, which he in turn conjures from the very air itself. Start the day off sweetly with a breakfast of malted-honey Margaux waffle ($9) drizzled with marion-berry syrup, or indulge in a luxurious lunch of pan-seared halibut ($15) cooked in a white wine and lemon fume. White's decadent dinner menu kicks things off with steamed clams or mussels ($7) in a butter and white wine sauce and panko-crusted crab cakes ($14) served with jalapeño aioli before moving on to eclectic entrees. Everything from the lemon-basil-butter salmon ($24) to the Dungeness-crab-covered filet mignon ($35) will find a leggy tango partner on the brasserie's extensive wine menu. Herbivores, meanwhile, can abide by their uneasy peace treaty with cows by ordering wild-mushroom crêpes ($16) stuffed with ricotta with a goat-cheese fondue. Brasserie Margaux's signature dessert of "perfect" profiteroles ($6) topped with whipped-cream peaks and glazed with dark chocolate mark a satisfying completion to any meal or intra-restaurant reenactment of the signing of the Constitution.