Gaze Upon Marigold Kitchen’s New Spring Menu

Marigold Kitchen

The culinary alchemists at Spruce Hill’s Marigold Kitchen have unveiled their new spring menu, and we have some highlights for you to salivate over before you book your reservation.

Chef-owners Andrew Kochan and Tim Lanza, along with executive chef Keith Krajewski, spent the long, cool spring we’ve had dreaming up beautiful and delicious ways to present the season’s first harvest. The new tasting menu mirrors the day’s meals, starting with egg-centric dishes, then flowing through dinner and dessert as the courses progress.

Take a look at these springtime glamour shots.

Deviled Egg

Deviled egg with salmon roe, chive oil and micro marjoram.

Asparagus Benedict

Crisp green asparagus, roasted sunchokes, baby shiitakes, tiny, house-made English muffins and a brown butter hollandaise.

Duck Scrapple

Local duck scrapple, potato hash, coffee reduction, and a fried egg.

Thai Carrot

Carrots and pearl onions, red curry cream, chili oil, cilantro oil, and toasted sesame seeds.

Keiser’s Pheasantry Duck

Local duck breast, sautéed fava beans, herbed Israeli couscous, duck liver mousse, orange gel, and duck jus.

Scallop and Almonds

Pan-seared scallops, fiddlehead ferns, sweet peas, basil oil, almond purée.

Irish Cannoli

Guinness-infused cannoli shells, Guinness caramel, Irish clothbound cheddar crème and a caramel corn crumble.

Strawberry-Rhubarb Float

Strawberry and rhubarb soda, mascarpone ice cream.

Marigold’s tasting menu is available as an 11-course experience for $90 and an abridged six-course version for $65, not including tax and gratuity. Make your reservations by calling 215-222-3699 or visit marigoldkitchen.com.

Marigold Kitchen [Foobooz]