Marigold Kitchen’s New Summer Menu Created from Childhood Memories

Posted on Thursday, July 13, 2017



This dish attempts to mimic the ever-traditional Boardwalk pizza slice by combining slow roasted campari tomato concassé, gooey mozzarella, micro basil and charred semolina flatbread. 

Arugula Salad

A salad in an unconventional form, this panna cotta of sautéed arugula and garlic 
is served with candied pine nuts, crispy mustard greens and a preserved lemon vinaigrette. 

Summer Corn

This lime-scented fritter of sweet Jersey corn is a finger food that throws off the yoke of conventional table manners, and is served with a spicy harissa sauce that is cooled with the accompanying sour cream gelée and pickled scallions.

Eggplant Lo Mein

Sticky garlic-chili eggplant, braised shiitake mushrooms and pickled carrots are tossed with house-made lo mein noodles and cashews in this dish that pays a long overdue homage to summertime in Chinatown.

BBQ Chicken

Expect fireworks as you dig into chicken thighs that are first slow cooked then wrapped in crispy chicken skin and dipped in a Cola-BBQ sauce alongside braised celery, crispy confit potatoes 

Marigold Kitchen