Eat With Your Eyes | Menu Highlights 25.06 - 28.06

Eat With Your Eyes | Menu Highlights 25.06 - 28.06

This week, Domenico is seeing stripes with striped cappellacci (colored using beet juice) filled with his homemade ricotta, eggplant and marjoram grown in his urban garden.

Stone fruits, like apricots, peaches and plums, together with the season's best berries, are still the stars of the bakery. Try the new summer slice or Sofie's signature buttermilk panna cotta topped with stone fruit and lemon verbena.

**Don't forget our first #BurgersandBeats drops Wednesday, June 24 from 18.30 - 21.30. Come for the newest best damn burger in town and stay for Sofie's ice cream sandwiches, DJ Peppe's sick beats, and the summer vibes on deck!


What's [hot] For Lunch


:: sandwich of the day


// 12

Pulled Pork on a Homemade Brioche Bun

Domenico slow braises organic pork from our friends at Il Poggio in Tuscany. It's packed in one of Sofie's super soft brioche buns. The sandwich is dressed with housemade mayonnaise, fresh lettuce, tomato and red onion, and Domenico's pickled cucumbers. As always, it's served with a side bitter green leaf salad.


:: soup of the day


// 10

Pappa al Pomodoro

Classic Italian pappa al pomodoro starts with crushing fresh tomatoes into a rustic sauce with olive oil and garlic. Domenico blends in Sofie's sourdough bread to give the soup some body. These days we serve the soup at room temperature, but it can be served warm as well.


// 13.5

Burrata, Raw Shaved Zucchini, Bottarga

This dish is super simple but surprisingly complex. Domenico starts by shaving crisp raw zucchini into long strips, adds a whole creamy burrata and grates flakes of bottarga, cured fish roe, over the dish. The bottarga salts the dish and exalts the other flavors, while a drizzle of good olive oil finishes it all off.


// 12

Marigold Greek Salad 

Just as relevant poolside or at your desk, think fresh tomatoes, crisp cucumbers and celery, slivers of red onion, briny olives and crumbles of feta with loads of fresh herbs like basil, oregano, and marjoram. The salad is then dressed simply in oil, vinegar, salt and pepper. Healthy summer lunches at their finest.


// 13.5

Veal, Corallo Beans, Beetroots, Salsa Verde 

Domenico braises organic veal from Il Poggio in Tuscany for hours and then finely slices it for this fresh summer salad. He serves the veal with crunchy corallo beans and braised summer beetroots. The dish is finished with a classic salsa verde, made from parsely, capers, red onion, garlic and good olive oil.


** don't forget! You can always order Domenico's hummus and babaganoush 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.

>>> Stock the Summer House


:: sweet dreams are made of this


// 6.5

Sofie's Summer Slice

A slice, by Sofie's definition, is a flat cake - be it a sponge cake, like this summer slice, or more dense like the ricotta slice, which is made with fresh sheep's ricotta and almond flour. Sofie tops the summer slice with the summer's best citrus and red fruit (raspberries, blueberries, and blackberries), and serves it with her housemade créme fraîche.



What's [hot] For Dinner


:: good for starters

// 12

Pork Gyoza (vegetarian available)

These Japanese-inspired dumplings make for a perfect jumping-off point for dinner. This weed Domenico is stuffing them with organic pork, cooked with loads of ginger, soy and other asian flavors. They're served with a chicken stock and soy sauce-based dipping sauce. Four dumplings to an order.


// 38

Aperitivo + Marigold Mezze for 2

Expand your aperitivo horizons with the summer's best combo: a bottle of Casa Belfi "Naturalmente Frizzante" sparkling natural wine from Veneto + Marigold Mezze for 2, Domenico's hummus and some "Big Itzik" (an Israeli recipe of char-grilled eggplant, peppers, and zucchini, peeled and added to good olive oil with red onion, garlic and spices), crispy rye sticks, giardiniera (pickled vegetables), and raw vegetables.


:: fresh pasta to finish at home

// 14.5

Striped Cappellacci Filled With Homemade Ricotta, Eggplant, and Marjoram, Served with Bell Pepper Pesto

Domenico's striped pasta is colored with beet juice for a colorful pasta that's fit for La Dolce Vita. The fresh pasta is super easy to finish at home, cooked in boiling salted water for just a few minutes - exact cooking instructions are included with each order. 


// 17

Korean Pork Belly

This Korean-inspired pork belly recipe strikes a classic balance found far-eastern dishes between sweet and savory. Organic pork belly from the Val d'Orcia is marinated in soy sauce, garlic, ginger, chili and honey and cooked for hours in the oven (which essentially cooks off much of the fat leaving a leaner piece of meat). The dish is served with a fresh noodle salad featuring crisp bok choy, pickled eggplant, carrots and fresh coriander.


// 18

Roast Beef with Marigold Potato Salad

There's no bad time of year to enjoy a juicy, flavor-bursting roast beef main. Domenico roasts organic beef for hours with the usual veggie culprits. The cooking liquid then becomes the base for the sauce that he uses to dress the meat, and the dish is topped with tomatoes, olives, and fresh herbs.

The roast beef is served with a side of Marigold potato salad. The secret there is housemade créme fraîche which renders the side less rich but packed with even more flavor than the traditional mayonnaise-based version.


:: sweet dreams are made of this


// 7

Buttermilk Panna Cotta

Sofie's buttermilk panna cotta made it's debut last year on the dinner menu. It's generally the base for whatever fruit is in season. This week she's piling poached stone fruits, like apricots, peaches, and plums, on top with some aromatic lemon verbena. 

What's so special about the panna cotta is that it's made with own own buttermilk, which is the by-product of our own butter production. Our butter takes about 48 hours to make, and once the butter has been removed, the remaining liquid - buttermilk - left over is often discarded. Instead we use it in our buttermilk pancakes, which give them a richer and fuller flavor, and like this week, in our panna cotta. The flavor is subtle, delicate and just slightly more acidic which makes the perfect base for this season's fruit.




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.

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