Philadelphia’s Magic Gardens is a non-profit organization, folk art environment, and gallery space on South Street. To date, it is the largest work created by mosaic artist Isaiah Zagar.
Everything about building June’s menu was joyful, exciting and a little wacky, perfectly matching this amazing venue. We brought in some Latin American flavors in deference to some of the museum’s major inspiration, with braised lamb tacos with purple kohlrabi immediately making it on to the menu. We wanted to stay really modern and unexpected, so molecular gastronomy made a few appearances with cucumber cups with orange pearls starting us off, and a beautiful sage and roasted lemon powder flavoring our capon.
Photos | Love Me Do Photography Florals | Papertini Music | Office
MENU
Stationed Appetizer
- Iberico Lardo lardo from the prized iberico ham
- Canteloupe thin, summery sweet slices
- Grilled Spring Onions vegan, gluten free
- Housebaked Bread country loaf style bread
On the Table
- Herbed Focaccia, Blackberry Focaccia, Pecorino Grissini
- Orange sage oil, blue basil and malagueta chili oil, basil chili salt, housemade ricotta with honey and pistachio
Plated Courses
- June Crunch all raw salad with purple and green kohlrabi, spring onions and squash, green papaya, opal and green basils, lime vinaigrette
- Seared Black Sea Bass with mizuna coulis over local asparagus raft, with frites and raw corn *gluten free
- Roasted Local Capon with orange and sage powder, rainbow chard, white beans, roasted oranges
Dessert
- Ricotta Sundae house puff with chilly ricotta, whipped double cream, cured candied pistachios, blackberry compote
