Celebrate New Year’s Eve with Marigold Kitchen 15 courses that will blow you away!

Posted on Tuesday, December 12, 2017


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Marigold Kitchen’s New Year’s Eve Menu
15 courses for $120 per person
(plus tax and gratuity)
Open seating from 4:30 – 10:00pm
New Year’s Eve Menu Additions
Truffle Addition:

– Truffles will be shaved onto the Scallop dish for the evening

5-Spice Lobster Thermidor:
– In an unconventional twist on the classic dish, the tail is served in-shell

along with a Chinese inspired chowder of lobster claws

Oysters en Gelee:
– Raw morsels of oyster are served in a gel of roasted leek and tarragon

and finished with smoked oil

Seared Foie:

– A slice of foie is scored and seared and served alongside pistachio-dusted huckleberry


Biscuits and Crackers with Beet Ketchup:

– Crispy, cheesy snacks with a smooth beet ketchup welcome you at the table to start the meal

Venison Tartare:
– Gin, honey and juniper combined with luscious tartare, pears and chives –

all topped with crispy pomme maxime create a delicate and decadent raw course

Wild Mushroom Terrarium:
– Pickled enoki mushrooms, savory granola and red wine foam

decorate the top of this sumptuous mushroom panna cotta.

Scallop Puff:
– A chip of scallop as light as air is dusted with bacon snow, cured egg yolk,

horseradish and a black garlic gel

Liquid Chestnut Ravioli:
– A Marigold Kitchen tradition, this explosive raviolo is filled with creamy chestnut

and is served with a mulled pear salt.

Prosciutto-Wrapped Salsify:
– Hearty stalks of salsify are braised and then wrapped in prosciutto before being set atop creamy parmesan polenta with orange and nutmeg to garnish
Scallop in Veloute:
– Pan seared scallops, shaved celery and caramelized potatoes are served
in a decadent caramelized onion-parsnip puree.
Cervena Venison:
– Luxurious loin of venison is seared and served with braised shiitake mushrooms, pearl onions,

brussels sprouts and lentils in a mixture of butternut squash puree and foie gras caramel

Apple Gallette:
– Flaky puff pastry encases sliced granny smith apple and banana caramel

and is served with a silky rum ice cream

Camembert Creme Brulee:

– What better way to enhance a refined dessert than with the addition of a refined cheese? This custard is served very simply with cranberry compote

Hot Chocolate:
– Chocolate lovers rejoice! This rich hot chocolate is served with a chocolate-covered spoon,

coffee tuile cookie, meringues and persimmon gel.

Please note: Marigold Kitchen offers substitutions for gluten free and vegetarian/pescatarian guests. 
They not offer substitutions for dishes containing dairy.