Spring Offerings from Marigold Kitchen

Marilyn Johnson

8 years ago

Spring is officially here (although, you wouldn’t know it from the weather), and chefs Andrew Kochan and Tim Lanza of Marigold Kitchen (501 South 45th Street) 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.

Chicken Liver Eclair – 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 seasoned compound butter such as stinging nettle butter with za’atar spice.
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 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.

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.

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Marilyn Johnson

Food enthusiast. Travel lover. Social media maven. Independent Journalist. Food marketing/PR. https://sogoodpr.com/ https://original.newsbreak.com/@marilyn-johnson-1587690 https://southjerseyfoodscene.com/ Email: phillygrub@gmail.com

Spring Offerings from Marigold Kitchen

Chicken Liver Eclair – 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 seasoned compound butter such as stinging nettle butter with za’atar spice.

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 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.

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.

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.

Marilyn Johnson

Chicken Liver Eclair – 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 seasoned compound butter such as stinging nettle butter with za’atar spice.

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 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.

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.

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.

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Marilyn Johnson