It’s Spring!

After a long wait…Local Asparagus makes an appearance.

It is that time of year!  We have been waiting for not just the bounty of Spring, but the Northwest bounty of Spring.  The appearances of Asparagus, Ramps, Radishes, Nettles and Spring Onions are a testament to the virtue of patience.  The menu at Marjorie is bursting with flavor.  Chef Dustin Calery is showcasing the brightest flavors.  Emphasis is on taste, quality and beauty.

Warm Spring evenings invite a sit on the beautiful Marjorie Patio!

Green Garlic and Spring Onions adorn the Long Valley Ranch Flank Steak.

The Beauty of the Rhubarb, both Candied and Pureed takes this Panna Cotta Over the Top!

 

 

 

Have You Had A Vertumni Cocktail Yet?

A beautiful Vertumni designed garden inspires a cocktail perfect for Marjorie regular, Bruce Bond. We have come to agree it’s perfect after a long day…and not just for Bruce!

One of the newest additions to the Marjorie “Choice” Cocktail list is the Vertumni Cocktail.  It is named for its creator, Bruce Bond, owner of Vertumni,  a local garden design and landscaping company.  Not only does Bruce create outdoor retreats that resonate beauty, retreat and sustainability, but he occasions local businesses.  When Marjorie launched its Kickstarter Campaign to support the Plantain Project, Bruce jumped right on board!  His reward…A drink on the Marjorie Cocktail list named in his honor.  We encourage you to join us and enjoy a Vertumni…Barbancourt 8 Year Rum, Averna, Orange Bitters, served with a twist on ice.  It’s refreshing, delicious…and inspiring!

The Vertumni…a refreshing cocktail that honors Marjorie regular, Bruce Bond.

Join Us For Restaurant Week Weeknights April 6-17

The crew at Marjorie is delighted to host you for Restaurant Week. Dustin Calery, Marjorie Chef has created a fabulous menu.

For the next two weeks, Marjorie will participate in Restaurant Week.  It is a wonderful opportunity to experience the creative artistry of Chef Dustin Calery with a $28 prix fixe menu.  Grab a seat at the table! Enjoy the comfortable and cozy atmosphere of Marjorie with a tasty “Choice Cocktail” and our warm, attentive service.  We are delighted to host you!

 

Restaurant Week Menu

STARTERS

Grilled Escarole Salad w/ Lemon-Anchovy Vinaigrette & Grana Padano

-or-

Local Clams, Cured Chorizo, Tomato-Saffron Broth, Kale

-or-

Alaskan Coonstripe Prawn Ceviche w/ Marjorie’s Plantain Chips

ENTREES

Jerk Grilled Pork, Pigeon Peas & Rice, Callaloo, Scotch Bonnet Pepper Sauce

-or-

Seared Snapper, Lemon-Caper Butter, Grilled Rapini, Parsnip Puree

-or-

Stinging Nettle Spaetzle, King Oyster Mushrooms, Carrot Butter

DESSERTS

Marjorie’s World Famous Bread Pudding, Bourbon Caramel, Whipped Cream

-or-

Local Pink Lady Apple Galette, Housemade Bay Laurel Ice Cream

-or-

Washington Strawberry Sorbet, Lemon Shortbread Cookie

…Until…

 

Marjorie’s Winter Menu Features Beautifully Hand Crafted Pasta

Fresh Tagliatelle

Lately, Marjorie has featured quite a few freshly made pastas.  While we maintain that our menu is in fact eclectic, the focus on pasta (3 dishes on our current menu) is he result of Chef Dustin Calery’s passion for pasta.  The tagliatelle displays the greatest effort.  Hand rolled with a walnut wood rolling pin imported from Italy, it is also hand cut, and the perfect texture for serving with braised meat ragus.

The Hand Off…Sous Chef, Thomas  Dodd Sets a Steaming Bowl of Fresh Cut Tagliatelle with Pork Rib Ragu into the Pass.

Dustin Carefully Cuts the Folded Sheets of Hand Rolled Tagliatelle.

The Agnolotti provides a completely different option, while maintaining a hand made feel.  A rustic, ravioli style pasta, Dustin fills sheets of pasta with purees of squash, parsnips, cheeses, folding and cutting the imperfect forms which are perfectly delicious.

The Finished Product…Agnolotti Being Trayed.

The Really Finished Product!

Mondays at Marjorie

Mexican Inspired…Dustin Created

 

2/10

Using High Quality Ingredients, Marjorie Chef, Dustin Calery Creates a Delicious Meal.
Tonight Marjorie will feature the cuisine of Mexico.  You are invited to enjoy a delicious meal created by Chef Dustin Calery in an informal setting.  Fascinated by the challenge of creating a dinner party setting in a restaurant, Marjorie embarks on a series of Monday Dinners.
Tonight’s Mexican Inspired Menu:
Shrimp Ceviche on House-Made Cracker

Grilled Pork Shoulder “Al Pastor”
Pan Fried Rockfish w/ Salsa Verde & Crema
Pasilla de Oaxaca Scented Black Beans w/ Cotija

Ancho Chili Rice w/ Pigeon Peas
Cabbage & Roasted Pepper Slaw
Fresh Handmade Corn Tortillas
Assorted Salsas & Spicy Pickles

Donna’s Tres Leches Cake w/ Cinnamon Ice Cream

35 / add a margarita and glass of wine + 10