Ring In The New Year With A Special Dinner

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Marjorie is the perfect place to ring in the New Year.

Chef Joseph Bollag has created a special menu for the evening.  Donna has selected wonderful wines to accompany dinner.  The staff would like nothing better than to welcome you with open arms and graciously guide you into 2015.

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It would be our pleasure…

New Year’s Eve, 31 December 2014

I

Gold Potato Gnocchi Perrano Cheese Fonduta

Add White Truffle +15

Hoppin’ John Black Eyed Peas, Carlton Farms Hamhock, Pickled Okra, Lucky Penny

Smoked Duck “Ham” Blood Orange, Walnuts, Horseradish Crema, Orange Brandy

II

Cauliflower “Soup” Vadouvan Curry Emulsion, Golden Raisin

Local Green Salad Sheep Milk Feta, Quince Reduction, Sunflower Seed,

Lemon Vinaigrette

III

Salt Roasted Whole Branzino Brown Butter, Hedgehog Mushroom, Caper, Oregano

Ribeye Roast Cauliflower Gratin, Beet Glaceé

Add Foie + 20

Add King Crab + 20

Add White Truffle +20

Sweet Potato Red Curry   Lentil, Apple, Golden Raisin, Peanut, Coriander

IV

Bittersweet Valrhona Chocolate Terrine Cashew Butter Mousse,

Espresso Dirt, Fresh Cream

Crème Fraîche Cheese Cake Meyer Lemon Marmalade, Ginger Snap Crumble,

Blood Orange – Prosecco Sorbetto Satsuma Compote, Pistachio Brittle, Mint

sixty five dollarsAdd Wine Flight + 30

Joseph Bollag, Chef  / Thomas Dodd, Sous Chef

Become a Citizen of the Plantain Nation!

In the air and everywhere!

In the air and everywhere! Photo by GS

After a long incubation process, Donna Moodie is proud to announce that Miss Marjorie’s Steel Drum Plantains have landed on the shelves of many treasured small grocers.  Marjorie’s very treasured appetizer, a staple on the menu for over a decade, is now packaged for retail.

The perfect snack, pairing well with cheeses and dips as well as being a solo success, Miss Marjorie’s Steel Drum Plantains are poised to gain a cult following.

Elegantly packaged in 2 sizes.  Photo by GS

Elegantly packaged in 2 sizes. Photo by GS

The adorable packaging makes them perfect for stocking stuffing and gift giving this season.

Marjorie's Plantains are great with grilled pineapple guacamole! Photo GS

Marjorie’s Plantains are great with grilled pineapple guacamole! Photo GS

Added Plus:

They look great in a basket with the dip! Host alert: It’s your moment to shine!

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Photo by GS

Just the facts…

Nutrient rich, gluten free, vegan and delicious!

The one problem…You may not be able to stop eating them!

For a list of retailers with Miss Marjorie’s Steel Drum Plantains on the shelf and the recipe for Marjorie Restaurant’s Grilled Pineapple Guacamole: www.marjorierestaurant.com/plantains/

10 degrees

The making of a new cocktail.  Photo GS

The making of a new cocktail. Photo GS

Ever wondered how new cocktails are created?  One of Marjorie’s newest cocktails, 10 Degrees, was created spontaneously one evening at the Marjorie bar.  Intent on using Oola’s Cask Aged Gin and Sidetrack’s new Lemon Verbena Liqueur, the main ingredients were established, but there was just a little something missing.

A Martini variation. Photo GS

A Martini variation. Photo GS

KT, owner of the 10 degrees, an unusual and intimate venue on 14th and Union, suggested using Zirbenz Stone Pine Liqueur.  Who knew? It gave the drink the perfect balance.

What better way to show gratitude for the contribution than to name the drink with a nod to our neighbor, and proprietress of a great space, 10 degrees.  Perhaps your next event will be there!

Join Us For An Evening With Guest Chef Mackenzie Kitburi 11/18

Foraged Chanterelles. Photo GS

Foraged Chanterelles. Photo GS

Marjorie invites you to join us for a special dinner with Guest Chef, Mackenzie Kitburi on Tuesday, 13 November, 2014.

Chef Joseph Bollag invites his colleague, Mackenzie Kitburi to play in Marjorie’s kitchen for the night.  Mackenzie has crafted a menu that embraces the bounty of the Northwest, while saluting his own unique style.  Of course it goes without saying, Mackenzie shares our passion for all things local, sustainable and seasonal!

Gathering from the garden.

Gathering from the garden, Chef Mackenzie Kitburi is clearly a welcome guest at Marjorie.

Washington, DC based Chef Mackenzie Kitburi is the Executive Chef and Owner of Capital Taste, an Underground Dining Experience which includes Pop Ups, Dinner Parties and Catered Events.  He believes that cooking is a true craft founded in its ability to touch another person’s soul, using all of the senses.  Passionate about utilizing every every inch of the animal or vegetable, Kitburi is a “scratch” cook who firmly believes in using seasonal  and local ingredients.

The Menu:

First

Dungeness Crab  Apple Fluid Gel, Celery Root, Walnut Dust

or

Smoked Chicken Veloute  Wild Mushroom Crema, Candied Squash

Second

Dover Sole  Beet Variation, Roasted Cauliflower, Remoulade

or

Pork Chop  Butternut Squash, Olive Oil Crushed Potatoes, Huckleberry

Third

Japanese Souffle Cheesecake  Persimmon Chutney, Cinnamon Crema

or

Almond Cake  Pomegranate Compote, Hazelnut Praline

$50

Wine Pairing + $25

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Our advice? Gather a few friends and make a reservation for a fun evening with your hosts at Marjorie.  We would love to have you!

 

 

 

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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