Spring offerings from Marigold Kitchen…

Posted on Monday, April 23, 2018

0


 
Spring offerings from Marigold Kitchen…
 
Spring is officially here and chefs Andrew Kochan and Tim Lanza of Marigold Kitchen are rolling out their new spring menu with the freshest ingredients of the new season. There’s always something new on Marigold Kitchen’s ever-evolving menu. From the Chicken Liver Eclair to the Compressed Chicken Thigh, and Butter Poached Halibut to Green Circle Chicken Roulade, the menu transforms with each season, handcrafting each dish from scratch.
Marigold Kitchen serves dinner Tuesday through Saturday beginning at 6:00pm. Guests are asked about any food allergies or aversions prior to their visit. For reservations call 215-222-3699 and for more information marigoldkitchenbyob.com.
501 South 45th Street, Philadelphia, PA 19104 
215-222-3699

Marigold Kitchen’s New Spring Menu…
10 courses for $90 per person
(plus tax and gratuity)
Chicken Liver Eclair: 
In this classic pairing, an airy eclair is filled with 
decadent chicken liver mousse and topped with a sour cherry glaze
Spring Salad:  
Shaved celery and rhubarb are tossed in a walnut and white balsamic vinaigrette 
and paired with perlini mozzarella, macerated strawberry, poppyseed lavash and borage greens
Bread:
House-made sourdough is toasted and served with a season compound butter. 
Shown is a stinging nettle butter with za’atar spice and oat-rolled bread
Compressed Chicken Thigh:
Green Circle Chicken thighs are sous vide cooked overnight, deboned 
and compressed before being seared and placed atop a cloud of aerated polenta, 

english pea couscous and charred pearl onions filled with ramp oil and an agrodolce

Butter-Poached Halibut:
Wild West Coast halibut is slowly poached in butter, then dressed with chili oil and 
a tarragon salt. It is then plated alongside a foam of fish fumet [foo-may] on top of 
Spring bean cassoulet with pickled ramps, preserved lemon and oven-dried Roma tomatoes
Strawberry-Lemon Sorbet:
Strawberry and Meyer lemon juices are spun into a delightfully refreshing intermezzo
Green Circle Chicken Roulade:
The breast of the same bird as before is rolled, with a mousse of chicken and porcini, 
inside the skin to be sautéed and served with charred leeks, baby carrots, asparagus tips, 
braised radishes and baby shiitakes alongside a turnip-honey puree and a rich chicken jus
Soft Cheese Creme Brûlée:
Luxurious cheeses like camembert, epoisse, triple creme and taleggio are made even more sumptuous as the basis for a creme brûlée that is crisped and topped with persimmon
Chocolate Layer Cake:
Silky chocolate cake layered with blueberry buttercream and walnut streusel 
is paired with chocolate ganache, chianti-macerated NJ blueberries, 

brown butter powder and blueberry sorbet for this sweet tooth delight.

Takeaway Snacks:

A menu is presented alongside a decorative box at the end of the meal to encourage guests to reminisce on the meal and enjoy an additional snack on the way home.

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