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Marigold's spring crop: Plumped pistachios and apricot bubbles
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Marigold's spring crop: Plumped pistachios and apricot bubbles
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| Photo courtesy Marigold Kitchen |
| Wild striped bass with citrus-kohlrabi salad |
Late March is tough for locavores in Pennsylvania. But just when you thought you would cry at the sight of yet another streaky storage apple, spring's first bright crops of fiddleheads, favas and rhubarb begin to appear. Robert Halpern's newest menu at his over-the-river BYO Marigold Kitchen (501 S. 45th St.) makes lusty use of these edible signs of life in dishes like "chicken stuffed chicken" with truffled mousse, fava bean puree, baby carrots, pickled fiddlehead ferns, plumped pistachios and apricot bubbles. Less seasonal but as rich with promise is a three-hour sous vide-poached egg lavished with fried hollandaise, Canadian bacon crisp and osetra caviar.
Marigold's menu varies from week to week, and a nine-course chef's tasting is available daily. Take a look at the complete early spring offering after the jump.
Marigold Kitchen
March
First Course
Skate Wing
Artichoke Escabeche, Potato Salad, Black Oil 10.
Pan Fried Sweet Breads
Cauliflower-Saffron Puree, Pedro Ximenez Jus, Crispy Fried Dehydrated Cauliflower 14.
Baked Crab âMac & Cheeseâ
Orzo, 2 Year Aged Grafton Cheddar, Pickled Jalapeños, Shitake Mushrooms, Panko Crust 10.
Medley of Spring Baby Lettuces
Lola Rosa, Red Oak, Butter, Dandelion Greens, Marigold House Vinaigrette 8.
3 Hour Egg
Sous Vide Poached Egg, Fried Hollandaise, Canadian Bacon Crisp, House Made Crouton, Osetra Caviar 11.
Beets
In Various Forms & Textures 9.
Second Course
Loin of Lamb
Yellow Curry Sauce, Baby Vegetables, Fried Somosa, Tamarind Bubbles 28.
Pan Seared Scallops
Wild Morels, English Peas, Berkshire Farm Bacon, Parmesan Broth 26.
Crispy Skin Salmon
Parsnip Puree, Raita, Upland Cress, Rose-Cardamom Bubbles 22.
Wild Striped Bass
Broccolini, Toasted Pepitas, Citrus-Kohlrabi Salad, Blood Orange Oolong Broth 25.
Chicken Stuffed Chicken
Truffled Mousse, Fava Bean Puree, Baby Carrots, Pickled Fiddleheads, Plumped Pistachios, Apricot Bubbles 23.
Rabbit in Multiple Preparations
Milk Braised Leg, Black Trumpet Stuffed Loin, Buffalo Fried âWingâ, Pickled Bubbles 28.
Vegetable Curry
Baby Vegetables, Yellow Curry Sauce, Fried Samaosa, Tamarind Bubbles 18.
Chef's Tasting Menu 85.
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