Spring Offerings from Marigold Kitchen

Posted on Tuesday, April 25, 2017

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Spring offerings from 
Marigold Kitchen’s mysterious menu… 

    Co-owners/chefs Tim Lanza and Andrew Kochan

    

There’s always something new on  Marigold Kitchen‘s ever-evolving 11 course tasting menu, and it’s always a surprise. Marigold Kitchen’s menu transforms with each season, handcrafting each dish from scratch. With the new spring season in bloom, co-owners/chefs Andrew Kochan and Tim Lanza, with chef Keith Krajewski are offering a sneak peek at their latest creations that are a mastery of flavors. Dishes are inspired by seasonal ingredients, so the freshest fare is always featured on their menu. 
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 marigoldkitchenbyob.com.
A Sampling of Marigold Kitchen’s Spring Menu 
11 courses for $90
6 course menu $65
(plus tax and gratuity)
“Spring is a time of rebirth, so we decided to serve eggs for the first three courses to symbolize 
the coming of new life. It’s also fun to have a tasting menu that flows through 
breakfast into dinner and dessert.” – co-chef/owner Andrew Kochan
Deviled Egg

This cloud-like deviled egg is served with salmon roe, chive oil and micro marjoram
Asparagus Benedict

Crispy green asparagus, roasted sunchokes and baby shiitake mushrooms
are served with house made english muffins and a brown butter hollandaise
Duck Scrapple

A true Philadelphia classic, this scrapple is made from locally sourced ducks
and is served with a potato hash, coffee reduction and – of course – a fried egg
Thai Carrot
Duck fat roasted carrots and pearl onions rest in a pool of red curry cream

and are finished with chili oil, cilantro oil and toasted sesame seeds

Keiser Pheasantry Duck
The breast of these locally raised birds is slowly seared to crispy and served with sautéed fava beans and herbed Israeli cous cous atop a swipe of duck liver mousse, orange gel and duck jus
Scallop and Almonds

Luxurious scallops are pan seared to golden brown and paired with crispy fiddlehead ferns, sweet peas and basil oil on top of a silken almond purée

Irish Cannoli
Guinness-infused cannoli shells are coated with guinness caramel before being filled

with Irish Clothbound Cheddar crème and a caramel corn crumble

Strawberry-Rhubarb Float
A bubbly house-made soda of strawberries and rhubarb is topped with

two scoops of mascarpone ice cream in this play on an All-American Classic

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