Marigold Kitchen Reveals New Winter Menu!

Posted on Thursday, January 4, 2018

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Marigold Kitchen Reveals New Winter Menu
 
With shorter days, longer nights, and frigid temperatures Marigold Kitchen chef/owners, Andrew Kochan and Tim Lanza are all fired up over their new Winter Menu. A creative blend of unique flavors and textures, the new 10 course tasting is pleasing to the eye and the palate. 
The start of a new year brings a fresh, new menu that celebrates the season and is full of delicious surprises! 
Marigold Kitchen’s 10 course Winter Menu is offered nightly for $90, plus tax and gratuity. Guests are asked about any food allergies or aversions prior to their visit. Marigold Kitchen serves dinner Tuesday through Saturday beginning at 6:00pm. Sit for as long as you like – the table is yours for the evening.  For reservations call 215-222-3699 and for more information visit marigoldkitchenbyob.com.
501 South 45th Street, Philadelphia, PA 19104 
215-222-3699

Marigold Kitchen’s New Winter Menu
10 courses for $90 per person
(plus tax and gratuity)
Assorted Snacks

To start the meal, a rotating selection of snacks includes a liquid cauliflower raviolo, venison tartare, scallop puffs and carrot rillette.
Crudités
House-made sourdough bread and cultured butter are paired with
a variety of vegetables to include french breakfast radishes,
thumbelina carrots, pearl onions, cauliflower and celery.

Salsify
Creamy polenta is served with this tender root vegetable, which is maple glazed
and wrapped in prosciutto before being seasoned with
a persimmon shrub, nutmeg and orange zest.
Mushroom Panna Cotta
Decadent panna cotta of wild mushrooms is served with a smattering
of accouterments to include a savory granola, provolone gel, truffle snow,
pickled beech mushroom caps, micro radish and a tangy port gel.

Hokkaido Scallop
A tender scallop is sauteed and served atop a rich puree of caramelized onion and parsnip along with salt-crusted potatoes, celery ribbons, tarragon gremolata and caviar.

Cervena Venison
This New Zealand venison is marinated in gin and juniper, then sauteed and
served with a puree of butternut squash, braised shiitake mushrooms,
pickled pearl onions, brussels sprouts, beet and a foie gras caramel.

Camembert Creme Brûlée
This decadent cheese course adds a delicious sugar shell to an already rich french camembert cheese and offers a cranberry compote and marigold gem
to complete the sweet-savory combination.

Apple Galette
Tart apples are baked along with a banana caramel into puff pastry treats
that are paired with a rum ice cream.

Hot Cocoa
A luxurious soup of dark and white chocolate lies beneath a delicate espresso tuille cookie that is decorated with persimmon gel and marshmallow meringues for this finale.

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