What to Eat at Marigold Kitchen in November

The latest incarnation of West Philly BYOB Marigold Kitchen, which opened in September, has revamped its menu for the season, adding a bone marrow preparation, turkey with rosemary “bubbles,” in case your impending Thanksgiving bird is too sedate, among other dishes. Chef Robert Halpern’s new menu items (marked with an asterisk) are available starting tonight. Click through to see the menu.


First Course

Butternut Squash Bisque
Banana Bubbles, Freeze Dried Raisins, House Made Yogurt, Fried Sage 8.

Bone Marrow*
Pumpernickel, Parsley, Fleur de Sel 12.

Champagne Braised Escargot
Crispy Polenta, Wild Mushrooms, Micro Greens 12.

Tuna Tartare*
Sushi Grade Tuna, Quail Egg, Truffled Horseradish Foam, Soy in Textures 12.

Seared Hudson Valley Foie Gras*
Date-Pistachio Shortbread, Plumped Iranian Pistachios, Roasted Pear, Nicoise Olive Cream, Green Tea 16.

Marinated Boquerones*
Gaeta Olive, Saffron-Nutmeg Vinaigrette, Quince Paste, Marcona Almond, Idiazabal, Crouton 10.

Butter Lettuce Salad*
Persimmon, Bulgarian Feta, Golden Raisins, Toasted Cashew, Curry Vinaigrette 8.

Second Course

Monkfish “Piccata”
Preserved Lemon Mash, Black Olive Emulsion, Broccoli Rabe, Red Pepper Coulis 24.

“Pork, Beans & Beer”
Berkshire Pork Tenderloin, White Bean Puree, Brussel Sprouts, Guinness Foam, Proscuitto Crisp 21.

Crispy Skin Turkey*
Apple Risotto, Rosemary Bubbles, Green Bean “Casserole,” Multiple Garnishes 23.

New World Paella
Scallops, Monkfish, Langoustine, Little Neck Clams, Chicken, Chorizo, Cauliflower Rice 29.

Colorado Rack of Lamb*
Parsnip-White Chocolate Puree, Petite Watercress Salad, Blood Orange, Pomegranate, Pine Nuts 28.

Slow Cooked Swordfish*
Autumn Succotash, Parmesan Broth, Balsamic-Red Onion Marmalade, Parsley Oil 24.

Potato, Potato, Potato*
Truffled Potato Basket, Puffed Potato, Red Potato, Vinegar Aioli 19.
Add caviar 8.

Marigold Kitchen
, 501 S. 45th St.; (215) 222-3699

What to Eat at Marigold Kitchen in November