Eat With Your Eyes | Menu Highlights 9.07 - 12.07
We're so excited that figs are finally making their debut for the year on this week's menu, paired with creamy burrata, grilled peaches and Domenico's own home-grown fresh marjoram.
This week's soup is also a real hell-raiser, inspired by Andalusian ajoblanco, it's a chilled almond soup, blended with garlic, vinegar and bread, and served with pickled grapes and herb oil.
For this week's pasta, Domenico decided to hit close to home with a very simple recipe for crudaiola to accompany his crowd-pleasing spaghetti alla chitarra.
Once again, we've got a menu that speaks to the season, travels well, and fits your dining room just as perfectly as it does your picnic basket or beach towel. Place an order for delivery or pick-up on Thursday, Friday, Saturday or Sunday, or reserve a table on Thursday or Friday. We look forward to seeing you soon!
This week's Burgers + Beats features a fresh set of tunes by Rome's own MK Urka. Also Sofie is switching up the über popular ice cream sandwiches with salted caramel ice cream (a Marigold first!) between two of her chocolate chip cookies.
It's all happening this Wednesday, July 8 between 18.30 - 21.30.
*No reservations, so get here early to snag your table!
What's [turning heads] on the Menu this week
:: sandwich of the day
Goat Cheese, Olive Tapenade, Cucumber, Tropea Onions and Arugula
This week's sandwich is a vegetarian's delight. Fresh goat cheese, Domenico's housemade olive tapenade, raw slices of cucumber, tropea onions and peppery arugula between two slices of Marigold sourdough bread. Order delivery for a tasty work lunch or pop in the restaurant for lunch to take a real break and say hello!
*As always, the sandwich is served with a side bitter leaf salad and French vinaigrette.
:: soup of the day
Ajoblanco - Chilled Almond Soup with Pickled Grapes and Herb Oil
Inspired by the recipe that harkens from Andalucia, this week we're making Ajoblanco - a cold soup made from blended organic almonds from Sicily, garlic, and bread, then served with pickled grapes and a fresh herb oil. It's similar to the white gazpacho we made a few weeks ago, but the added garlic and a bit of vinegar gives the soup a bit more of a kick that contrasts the sweetness of the almonds and grapes.
Spaghetti alla Chitarra with Crudaiola
On hot summer days in Calabria, Domenico's mother would make him pasta with crudaiola. Simply put, crudaiola is a very simple way to prepare cooked pasta with raw ingredients (traditionally tomatoes to which his mother also added peppers), cooling the dish quickly down to room temperature.
Inspired by his childhood, Domenico is making crudaiola to enjoy with this week's pasta - a signature, his spaghetti alla chitarra - made with fresh tomatoes, bell peppers, and basil. The ingredients are left raw and only lightly dressed which you simply mixed into the freshly cooked pasta for a light, satisfying lunch or dinner on a hot summer day.
*fresh pasta to finish at home
Burrata, Grilled Peaches, Figs, and Fresh Marjoram
One thing is for sure: everyone loves burrata. And we love serving it in all the different ways! This week we're serving our creamy burrata with grilled peaches, the season's first figs, and fresh marjoram grown in Domenico's urban garden. We introduced this dish the first time last year, and it literally flew out the door. It makes a perfect traveling companion to your weekend picnic or barbecue, or enjoy for a tasty mid-week lunch.
Vitello Tonnato with Giardiniera
Veal is still the star of this week's menu, but we're serving it the good ol' fashioned way with tangy tonnato sauce. Our take on the classic with giardiniera - pickled seasonal vegetables - in place of the more traditional garnishes was a hit last time, so it's back by popular demand. It travels well, so take this dish to go, or enjoy it in the dining room for lunch this week on Thursday or Friday.
Roast Carrots, Grilled Nose Cabbage, Housemade Buttermilk, Za'atar
We're keeping this roast carrots and grilled cabbage dish on the menu again because it's just too tasty to take off so soon. The cooked vegetables are lightly dressed in our housemade buttermilk, saved from when we make our famous salted kefir-cultured butter, and za'atar, a very popular herb mix with toasted sesame seeds. If you didn't take advantage of ordering this last week, make sure you taste it this week!
The real star of our Marigold panzanella is the toasted Marigold sourdough bread which brings the right balance of crunch and complexity to this delightfully traditional and simple dish. The rest of the salad is made using juicy, raw tomatoes, cucumbers, celery and red onion, lightly dressed in good olive oil, salt and pepper. Our panzanella makes a perfect beach, lake or park companion for a light lunch or dinner al fresco, or drop by on Thursday or Friday to enjoy it in our dining room.
** don't forget! You can always order Domenico's hummus (made from fresh chickpeas and tahini) and babaganoush (made from roasted eggplants) for delivery and take away. They make the best spreads for lunches, aperitivo and entertaining!
If you're heading out of town, shop the Marigold Pantry for the essentials like loaves of bread, Marigold butter, granola, cookies, pastries and cakes, beer and wine.
:: sweet dreams are made of this
Plum Crumble Tart
The perfect summer tart does exist! Sofie fills her tart shells with the summer's juiciest plums and covers them in rye crumble, served with a dollop of housemade créme fraîche.
Marigold Chocolate Sheet Cake
Decadent chocolate cake made with Valrhona chocolate topped with a thick chocoate glaze and generously sprinkled with dessicated coconut. For chocolate lovers, this is heaven. Grab a slice (or two, or three) to take away with you for this weekend's festivities! Or treat yourself to a sweet treat after lunch.
Looking for the perfect gift?
Take a gander at our Corner Shop for Marigold ceramics, one-of-a-kind cutting boards and other handmade wooden objects by our friends at ArtBrugi in Tuscany, a selection of books, aprons, napkins, and home decorations.