A Peek at Marigold Kitchen’s January Menu
Photo by Michael Persico
Marigold Kitchen still doesn’t have a menu but they do offer a peek at some of the 13-15 courses that co-owners and chefs Andrew Kochan and Tim Lanza are preparing alongside chef Keith Krajewski.
This month, the $90 per person feast will include:
- Leek Ash Raviolo: butter-basted hen of the woods mushroom and black ravioli, filled with liquified parmesan, ramp pesto
- Australian Beef: seared tenderloin with foie gras butter and chocolate-braised crimini mushroom, puree of smoked potato and leek and Malbec jus;
- Cheese & Pears: Korean pears macerated in bleu cheese, dipped in salted almond crumbs and paired with an apple cider churro.
Marigold Kitchen’s tasting menu constantly evolves as the chefs experiment and highlight seasonal ingredients. Kochan says “our regular guests are always surprised and our new guests enjoy the unexpected. It definitely keeps things interesting in the kitchen and on the plate!”
Cheese & Pears
Australian Beef
Leek Ash Raviolo
