Join Us For Restaurant Week!

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Marjorie is participating in Restaurant Week and we look forward to hosting you!

Enjoy Chef Joseph Bollag’s fabulous menu available Sunday through Thursday, October 19 through 30,  for thirty dollars!

I

Roasted Cauliflower  Bagna Cauda, Pine Nut, Sultana, Celery Heart Salad

Frisée Bacon Lardon, Sourdough Crouton,  6 Minute Egg, Champagne Vinaigrette, Chervil

Winter Squash Soup

II

Hanger Steak  Whipped Parsnip, Grilled Radicchio, Saba, Fines Herbs

Lake Trout   Baby Potato, Romesco, Arugula, Shaved Fennel, Grapefruit

Forest Mushroom Risotto Roasted Squash, Wild Cress, Parmesan Frico

III

Lemon Parfait Olive – Thyme Shortbread, Huckleberry Conserva, Whipped Cream

Pear Crisp Vanilla Bean Ice Cream

Chocolate Panna Cotta Hazelnut Crumbles, Candied Orange

It will be our pleasure to host you!

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Autumn Rules

Fresh and Local Chanterelles from Foraged and Found. Photo GS

Fresh and Local Chanterelles from Foraged and Found. Photo GS

When the weather cools, the days grow shorter and the summer produce disappears, it is time to cozy up to the warm environment of Marjorie!  While the bounty of the Northwest has been wholeheartedly enjoyed all summer, there is no denying, the Chefs have been anticipating the change of season with much joy.  There are many things to be grateful for…Mushrooms, Squash, Pumpkin, Persimmons, Quince…

The Chanterelle Sautee.  Photo GS

The Chanterelle Sautee. Photo GS

The Chanterelle Sautee is one of those menu items that creates a “buzz”.  Were it just for the amazing local treasured Chanterelles, it would be a delightful experience.  Add to this a Gruyere Croquette, Local Huckleberry Sauce and Pickled Mustard Seed.  Slightly addictive.  Definitely awesome.

The Elements. Photo GS

The Elements. Photo GS

It is truly amazing to see what artistic creations are made by the crew at Marjorie.  It is a small kitchen, staffed with a culinary team that is driven by passion and a true love of food.

Marjorie's Thursday Night Kitchen Crew. Photo GS

Marjorie’s Thursday Night Kitchen Crew. Photo GS

 

Marjorie Proudly Embraces New Chef Joseph Bollag

Joseph Bollag, Marjorie's newly appointed Chef. Photo GS

Joseph Bollag, Marjorie’s newly appointed Chef. Photo GS

Joseph Bollag leads the kitchen at Marjorie, maintaining the appreciation for all things local and farm fresh, while adding an exciting twist to the style of Capitol Hill’s charming treasure box.

Chef Bollag uses amazingly fresh ingredients. Photo GS

Chef Bollag uses amazingly fresh ingredients. Photo GS

Marjorie continues to seek out the freshest local and sustainable ingredients, showcasing them in Joseph Bollag’s creative and seasonal menu.

More than just beets on the Marjorie Beet Salad. Photo GS

More than just beets on the Marjorie Beet Salad. Photo GS

The Autumn Season has been particularly lush and bountiful.  Joseph has enjoyed creating his first few original menus with provisions from some of our favorite vendors, Local Roots, Pacific Crest Farms, Collins Family Orchards and Stokesberry Farm.

Don't try this at home! Photo GS

Don’t try this at home! Photo GS

Joseph was drawn to the business at an early age.  The son of restaurateurs, Joseph often worked in his Dad’s Oregon restaurant, graduating to high profile restaurants in Seattle and Los Angeles (How to Cook a Wolf, Fig and Olive and the Hungry Cat, just to name a few) when he branched out on his own.  With an inspiring work ethic and an admirable commitment to create a unique and mouthwatering menu, Joseph is welcome addition to the Marjorie crew.  Marjorie invites you to enjoy the pleasant and palatable experience of Chef Joseph Bollag’s Autumn menu.

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Summertime…And the Living is Easy!

The darling of Seattle Patios, Marjorie’s outdoor offers a chic, off the street and off the beaten path option for al fresco dining.

After a winter of closed garage doors and the heater going full blast, it is time to enjoy the beauty of Marjorie’s charming patio!  The colorful chairs, the flora and fauna, the distinct warmth…all await your arrival.

It feels magical on a summer night to enjoy Chef Dustin Calery’s menu, full of local produce, sustainably procured meats, seafood and poultry.

You had me at Craft Cocktail!

Miss Marjorie’s Steel Drum Plantains are a perfect compliment to the Marjorie Patio, a cocktail and Dustin’s fabulous menu!

Celebrate Mom with a Special Menu That is Fit for a Queen!

Celebrate Mom at a place named for a Mom!

What better place to honor Mom this year?  With a delightfully cozy interior (and exterior, weather permitting!), creatively designed food and drink, Marjorie Restaurant is a treasure!  It’s the perfect place to make Mom feel special.

The light, airy and colorful decor of Marjorie feels special on any occasion.

Chef Dustin’s Calery’s commitment to fresh ingredients and cooking from scratch yield the most lovely surprises.

This Mother’s Day, celebrate Mom and the bounties of spring the lovely menu that has been created by Marjorie Chef, Dustin Calery.

Marjorie’s Mother’s Day Menu / 11 May, 2014

Starters

Chilled Asparagus Soup:  Pea Vines, Chive Blossoms, House Creme Fraiche
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Diver Scallop Crudo:  Pickled Rhubarb & Ramps, Ramp Oil
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Local Green Salad:  Chevre Crema, Easter Egg Radishes, Lemon Vinaigrette, Toasted Duchilly Hazelnuts

Entrees

Seared Ling Cod: Baby Potato & Spring Vegetable Hash, Green Goddess Sauce
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Colorado Wagyu Beef Flank Steak:  Roasted Heirloom Carrots, Sorrel Puree, Herb Salad
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Wild Ramp Pappardelle:  Cascade Morels, Carrot Butter, Pea Vines

Dessert

Chocolate Torte w/ Spring Mint & Blackberry Mascarpone
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Rhubarb Galette w/ Strawberry Coulis & Bay Laurel Ice Cream
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Washington Strawberry Sorbet w/ Lemon Shortbread Cookie