Posted in News on May 16th, 2013
Chef Dustin Calery has a penchant for local, farm fresh ingredients.
The comfort with which Marjorie Chef, Dustin Calery eased into his position is somewhat amazing. When Vashon’s Sea Breeze Farm’s restaurant, La Boucherie recently closed, it seemed like fate, and a bit of luck brought Dustin to Marjorie.
The marriage of Marjorie’s kitchen and Pacific Crest Farm’s amazing produce is a happy one!
The menu at Marjorie shines under the guidance of Dustin. Gearing up for warmer weather, there are lovely seafood options, as well as plenty of fresh vegetables and lighter dishes.
Seared Alaskan Sea Scallops with Local Pea Vines and Favas.
First of the season Halibut almost upstaged by Local Asparagus Risotto.
Dustin is certainly impressive on many levels. Having previously owned Empire Ice Cream (a local ice creamery, formerly sold at local farmer’s markets showcasing expected and unusual flavors of handcrafted Ice Cream), he’s brought a welcome oversight to Marjorie’s commitment to making our own Ice Cream and Sorbet.
Dustin quickly started a few “projects”, which created quite an excitement about things to come, given the start of what looks to be a near perfect local produce season on the horizon.
Sweet and beautiful baby turnips from Pacific Crest Farms inspire Dustin’s kitchen crew to create new dishes.
Pacific Crest Farms Spring Lettuces are so crisp, fresh and full of flavor, Chef Dustin Calery favors a presentation that showcases the quality of the produce.
Marjorie’s loyal and highly regarded clientele look forward to what Chef Dustin Calery will be doing with his Kimchi project…
If you haven’t yet been in to try Dustin’s Menu, you are truly missing something special. Be it a special occasion, or simply a desire for a fresh, delicious meal, visit Marjorie and enjoy the lovely and creative menu of Dustin Calery.
Posted in Events on May 8th, 2013
Marjorie…the perfect place to celebrate Mom!
Join us for Mother’s Day on Sunday May 12th. Chefs Dustin & Thomas have created a three-course spring menu that is sure to make mom happy.
What: Mother’s Day Dinner
When: Sunday May 12th
Where: Marjorie
Why: Mom!
How Much: $50
Reservations: 206.441.9842
Mother’s Day Menu
First
Pacific Crest Farm Lettuces, Explorateur Triple Cream Cheese, Local Honey Vinaigrette
or
Chilled Local Asparagus Puree, Creme Fraiche, Chive Blossoms
Entrée
Carnaroli Risotto, Cascade Morels, Wild Ramps, Chèvre
or
Scallops, Seared Pea Shoots. Bacon, Sorrel Pesto, Lemon
or
Spring Rabbit Ragu, Handmade Semolina Cavatelli, Corona Bean, Spring Vegetable, Wilted Greens, Creme Fraiche, White Wine, Grana Padano
Dessert
Chiffon Cake, Chocolate Mousse, Raspberry Marscarpone
or
Housemade Rhubarb Sorbetto, Lemon Shortbread Cookies
Posted in Events on Jan 28th, 2013
Join us for Valentine’s Day with a special menu from Josh. Four courses for $75 with a wine pairing available for $50. Call 206.441.9842 to reserve or visit our reservation page.
I
Amuse Bouche
II
Creamy Tomato Soup, Brioche, Rogue Aged Cheddar
or
Sashimi Crudo of Hamachi, Pickled Red Cabbage, Avocado, Lime
III
Duck Liver Mousse, Rose Gelee, Toast
or
Burrata, Mache, Oven Roasted Cherry Tomato, As Pontis Organic Cold Extraction Extra Virgin Olive Oil, Villa Manodori Aged Balsamic, Murray River Salt
IV
Red Beet Ravioli, Poppy Seeds, Sage Brown Butter, Castelfranco
or
Seared Sea Scallops, Roasted Heirloom Carrots, Parsnip Puree
or
Painted Hills Beef Tenderloin, Potato Puree, Caws Cenarth Organic Perlas Blue Cheese, Demi Glace
V
Dessert
Chocolate Terrine, Stumptown Espresso Sauce, Truffle
or
Blood Orange Sorbet, Candied Citrus, Cookie
or
Passion Fruit Tart, Coconut, Merengue
Posted in Events on Dec 6th, 2012
Join us New Year’s Eve for a special tasting menu. The cost is $60 per person or $100 per person with wine pairing. Make your reservations now on our reservation page or call 206.441.9842.
New Year’s Eve Menu
Amuse Bouche
TBD
First Course
Creamy Tomato Soup, Brioche, Cheddar
or
Crudo of Maguro, Avocado, Lime, Salt
or
Pate de Campagne, Grilled Bread, Mustard, Pickled Cauliflower
Second Course
Salad of Roasted Beets, Mache, Toasted Walnut, Gorgonzola Dolce, White Balsamic
or
Salad of Grilled Baby Head Lettuces, Aged Balsamic, Extra Virgin Olive Oil, Murray River Salt
Third Course
Painted Hills Tenderloin, Pommes Puree, Creamed Spinach, Pomegranate Demi Glace
or
Seared Scallops, Parsnip Puree, Brussel Sprouts, Citronette
or
Hand Made Pasta, Meyer Lemon, Extra Virgin Olive Oil, Reggiano Parmesan
Fourth Course
Chocolate Tiramisu
or
Meyer Lemon Torte, Tangerine Ice Cream
or
Buttermilk Panna Cotta, Pistachio Tuile, Citrus Supreme
Posted in Cooking Class on Sep 26th, 2012
This Saturday, September 29th, we are hosting another of our popular cooking classes at Marjorie. This time around Chef Sean Dominoski will focus on tasty Autumn Stews. Please reserve a spot to participate in this fun class, share a great meal, and sip some wine with Sean & Donna.
Where: The Marjorie Annex
When: September 29th from Noon to 3PM
Why: Autumn Stew!
Cost: $50 includes lesson and lunch.
Reserve: info@marjorierestaurant.com
Future Classes
October: Trick or Treat. A savory meal followed by a delicious sweet.
November: Holiday Side Dishes. Make your holiday meal stand out.
