Wednesday, July 15, 2026 Marigold
A truly wonderful evening, an experience, not just a dinner.
The ciabatta with lemon butter. The light touch of lemon in the butter really makes this an interesting starter.
They changed the menu a lot since last time! They really don’t make it easy.
Bill started with the Ragu on toast with caper berry, perpperoncini and parmesan. The ragu was rich, full and complex.The caper berry slices and pepperoncini brightened it up and added even more complexity! We’d never even thought about ragu on toast, it really worked.
Martin started with the Bluefin Tuna crudo and what a surprise this was. The candied cherries were absolutely perfect with the tuna. Bright and sweet playing off against the rich tuna was quite the experience.
Bill had to do one of the constant dishes - the Marigold ‘Ceasar’ again. We just cannot get over the gin-washed trout roe. It brightens the roe up and the little flavor “pops” just keep surprising.
This is the 2023 Chiroubles, by Guy Breton. Its made from Gamay grapes from very old vines. It started out with a huge berry hit on the nose, and the very first glass, before it had opened up at all was perfectly silky smooth. As the meal went on, a bit more acidity appeared, just right for the main course.
We both did the hanger steak and it was another eye opener. The bagna cauda (with far less olive oil than is traditional) really worked. The tomato conserva was amazing bright and the veggies added some subtle flavors, keeping the meat front and center. This time we didn’t make it to dessert, sigh.