marigoldkitchenbyob.com

Robert Halpern, who’s taking over Marigold Kitchen starting Sept. 1 (check out our July 16 chat with the chef), has posted the menu for his redux of the West Philly BYOB (501 S. 45th St.). Check it out here or after the jump. Halpern, who’s trained at forward-food-thinking proving grounds like Chicago’s Alinea and Maine’s Hugo’s, characterizes his cooking style as “postmodern,” which translates, in basic terms, to the chef using techniques and ingredients uncommonly. (See the seared avocado dish served in the style of foie gras.) No prices just yet, but there are options for a $55 tasting and a $95 “chef’s tasting.” More food pics here.

RELATED: Pictures from the Marigold Kitchen farewell dinner

First

Heirloom Tomato and Watermelon “Martini”
Housemade Mozzarella, Lavender, Toasted Pepitas, Watermelon Radish

Curried Buttermilk Bisque
Cucumber-Peanut Relish, James River Oyster, Cilantro Oil

Late Summer Cobb Salad
Point Reyes Blue, Bacon Toffee, Quail Egg, Avocado, Ice Wine Vinaigrette

Slow Braised Pork Belly
Creamy Grits, Pickled Carrots, Pickled Fennel, Spicy Caramel Froth

Pan Fried Sardines
Apple Salad, Saffron-Nutmeg Vinaigrette, Crouton

Wild Mushrooms in Parchment
Fresh Parsley, Garlic, Yuzu, Shallot

Second

Pan Seared Diver Scallops
Black Truffle, Sweet Potato Puree, Essence of Pineapple

Slow Baked Salmon
Vanilla Croquettes, Baby Beets, Fennel, Berries, Housemade Yogurt

Crispy Onion Crusted Halibut
Consomme of Tomato, Local Basil, Baby Artichokes

“Pork, Beans & Beer“
White Bean Puree, Proscuitto Crisps, Brussel Sprouts, Guinness Foam

RibEye
Feijoida Beans, Herbed Chimmichurri, Collard Greens, Garlic

Seared Squab Breast
Chocolate Ragout, Raisin Puree, Braised Shiitakes, Spinach Compression

Avocado in the style of Foie Gras
Seared Avocado, Fruit & Vegetable Medley, Chilled Almond Broth

Tasting Menu $55-

Chef’s Tasting Menu $95-

This entry was posted on Monday, August 24th, 2009 at 2:29 pm and is filed under Menu Time, Openings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.