Take A Sneak Peek at Marigold Kitchen’s Mysterious Menu

Take A Sneak Peek at Marigold Kitchen’s Mysterious Menu

If you have been to Marigold Kitchen (501 South 45th Street; 215-222-3699) you know that co-owners/chefs Andrew Kochan and Tim Lanza, with chef Keith Krajewski like to keep an element of surprise with their ever-evolving menu, and prefer their dishes be kept secret until guests are presented with dinner. Marigold Kitchen’s wide ranging tasting menu evolves each month and highlights seasonal ingredients that are meticulously designed for the eyes and the palate in whimsical fashion. But, with a new menu being unveiled in the coming weeks, Kochan and Lanza are spilling the beans on five dishes from their mysterious 13 – 15 course menu.

Dishes of the moment include Tomato Soup poured tableside over a dollop of crème fraiche foam, coated with snipped chives and a cabbot clothbound cheddar croquett; Cavatelli using bleu cheese, tossed in brown butter, placed atop a bed of sliced radicchio and grapes dressed in port vinaigrette; New Zealand Venison Loin marinated in gin and honey, pan seared, just, a velvety chestnut purée, roasted brussels sprouts, salt baked sunchokes, gooseberries and mulled Asian pears; Silken Mushroom Panna Cotta dusted lightly with sundried tomato powder and paired with orange-braised fennel, gremolata and candied hazelnuts; Textures of Candy Bar puffed rice, peanut butter mousse, caramel powder, coconut cake and a dark chocolate soup; Bergamot Fortune Cookie filled with quotations from famous chefs around the world.

For reservations call 215-222-3699 and for more information visit marigoldkitchenbyob.com. Marigold Kitchen serves dinner Tuesday through Saturday beginning at 6:00pm. Their last seating of the night is at 8:30pm. The cost is $90 per person, plus tax and gratuity. Guests are asked about any food allergies or dislikes prior to dining.

A Few Dishes from Marigold Kitchen
13 – 15 courses for $90 per person, plus tax and gratuity

Menu Highlights…

The tomato soup is poured tableside over a dollop of crème fraiche foam, coated with snipped chives and a cabbot clothbound cheddar croquett.

 

The cavatelli is handmade using bleu cheese instead of the traditional ricotta base, and because of this it offers a pungent and sweet flavor. The pasta is cooked and tossed in brown butter and placed atop a bed of sliced radicchio and grapes dressed in port vinaigrette.

 

As one of the dessert courses, textures of candy bar presents all the familiar components of various sweets to include puffed rice, peanut butter mousse, caramel powder, coconut cake and a dark chocolate soup.

 

New zealand venison loin is marinated in gin and honey before being pan seared. Accompaniments include jus, a velvety chestnut purée,
roasted brussels sprouts, salt baked sunchokes, gooseberries and mulled Asian pears.

 

The silken mushroom panna cotta is dusted lightly with sundried tomato powder and paired with orange-braised fennel, gremolata and candied hazelnuts.

 

The grand finale of a meal is the bergamot fortune cookie. These small, crunchy snacks are filled with quotations from famous chefs around the world and provide a fun way for us to bid guests adieu.