Marigold Kitchen Reveals Winter Menu + Valentine’s Day Additions

Posted on Tuesday, January 24, 2017


Marigold Kitchen Reveals Winter Menu

+ Valentine’s Day Additions


Marigold Kitchen‘s co-owners/chefs Andrew Kochan and Tim Lanza, along with chef Keith Krajewski are once again offering a peek at 9 courses from their new Winter Menu. Known for keeping an element of surprise, the always-evolving menu is kept secret until guests arrive. Marigold Kitchen’s 11 course Winter Menu is offered nightly for $90. An abbreviated 6 course menu is offered for $60 per person, plus tax and gratuity. Please see photos below for a peak at the new menu.
The trio continues to “wow” diners this Valentine’s Day by adding two additional courses to the menu. The cost for the 13 course Valentine’s Day Menu is $100 per person, plus tax and gratuity (offered 12/11 and 12/14).

Marigold Kitchen BYOB offers a unique dining experience – one meant to transcend the standard dinner. Guests are not simply fed, but rather enticed into sampling a wide variety of textures and flavors, comprising cuisines from around the world while using seasonally relevant ingredients.
Guests are asked about any food allergies or aversions prior to their visit. Marigold Kitchen serves dinner Tuesday through Saturday beginning at 6:00pm. For reservations call 215-222-3699 and for more information visit

A Sampling of Marigold Kitchen’s Winter Menu 

+ Valentine’s Day Additions

13 courses for $100 per person, plus tax and gratuity
Offered Saturday, February 11th and Tuesday February 14th

Delicate parmesan puff pastries are served warm alongside a bowl 
of creamed chipped prosciutto for an Italian twist on an American classic

Tartare and Terrine

Two very different spreads come with toasted baguette 
and port gel on this meat-and-cheese style board. 
Wild mushroom and goat cheese terrine is rolled in toasted pine nuts 
and offers a tart balance to the venison tartare, 
which is dressed in roasted garlic oil and served with French sea salt

Duck Fat Carrots

Roasted for hours in duck fat with garlic and thyme, these carrots are paired with charred pearl onions and brandied raisin gel 
in a decadent pool of parmesan cream and basil oil

Charred Belgian Endives

After being flash seared in cast iron, belgian endives are decorated with a tart, 
goat cheese foam, balsamic emulsion and candied walnuts

Sweetbread Bao Buns

Fluffy bao buns hold together a mixture of Japanese style kewpie mayonnaise, 
sautéed sweetbreads, mustard greens and a black garlic-Chinese mustard vinaigrette

Lobster Risotto

Maine lobster is poached in a white wine buerre before being tossed 
with orange-braised fennel, tart cherries and chives in this incredibly creamy risotto

Chocolate-Parsnip Venison

Cervena venison from New Zealand is butter-basted before being set atop a nest 
of brussels sprouts, pork belly and pomegranate seeds 
with a chocolate-parsnip puree and venison jus

Baked Brie

Irish soda bread is toasted to brown with French double creme Brie, 
then topped with cranberry chutney and apple granola
Chocolate-Butternut Crémeux

A salty-sweet surprise rests in the bowl where silky chocolate and roasted butternut creme come together alongside a pistachio streusel and apple cider “caviar”
~ Valentine’s Additions ~

Kumamoto Oysters

These Pacific oysters are served chilled, with fennel ice 

and black Osetra caviar – a perfect taste of the sea

Chocolate & Foie Gras Truffle
Silken mousse of brandy, port and foie gras is concealed 

under a crunchy shell of salted dark chocolate



About Marigold Kitchen

Marigold Kitchen 

Marigold Kitchen is an upscale BYOB offering an avant-garde New American tasting menu in a traditional Victorian home. Courses are designed to transport the diner somewhere foreign and exotic. While others still evoke the nostalgic comfort of familiarity. 
Sophisticated but whimsical, playful yet refined. This is how chefs Andrew Kochan and Tim Lanza have defined the cuisine at Marigold Kitchen. Every experiment and flair is polished and purposeful, with a real raison d’etre. There is a planned continuity across courses that makes the menu cohesive and coherent. The menu is tailored to suit most dietary restrictions and is presented as a surprise. 
Join Marigold Kitchen in their traditional Victorian home, that was named #15 Best Restaurant by Philadelphia Magazine and was awarded 3 Bells by Philadelphia Inquirer Restaurant Critic, Craig LaBan. 
Marigold Kitchen serves dinner Tuesday through Saturday 
beginning at 6:00pm. Their last seating of the night is at 8:30pm.

Marigold Kitchen BYOB
501 South 45th Street | Philadelphia, PA 19104 | 215-222-3699