MaryGold’s Florida Brasserie, the sophisticated yet approachable modern restaurant from renowned chef Brad Kilgore and award-winning hospitality agency Bar Lab located on the ground floor of the boutique Arlo Wynwood hotel, has launched a new menu just in time for the summer season. The revamped menu highlights stylish American cuisine crafted with global influences and Wynwood flair.
At MaryGold’s, we take great pride in showcasing a uniquely impeccable menu that best shares what we have to offer the Wynwood community,” said Chef Kilgore. “We view food creation and presentation as an art form that’s always leveling up. This new menu presents MaryGold’s most stunning and delicious creations yet.”
The updated food menu is divided into five categories: Raw Bar, To Share, Appetizers, Entréees and For the Table. The entirely new raw bar section includes the Prawn Cocktail ($25), with Belizean carrot cocktail sauce; Dressed Oysters ($24), served with finger lime, citrus sabayon, Fresno chili relish and cucumber basil; Classic Oysters ($22), served with Belizean carrot cocktail sauce and green peppercorn mignonette; Fluke and Scallop Crudo ($26), with shiso leaf, nagami kumquat, green peppercorn oil and pickled Anaheim pepper; and a Raw Bar Platter ($48/person).
Refreshed entrée selections include the Ricotta Pillows ($36), with summer sweet corn, pickled cherries, tarragon, and Aleppo chili-sumac oil, and the decadent Mahi Meuniere ($48), with artichoke, maracuya, beurre noisette, Meyer lemon and wild broccoli. MaryGold’s has also introduced a new seasonal vegetable: the refreshing Charred Baby Leeks ($16), served with tarragon and caramelized coconut. Steak aficionados will love the new 48 oz Strube Ranch Wagyu Tomahawk Rib-Eye ($295), served with wagyu fat garlic condiment, smoked tomato butter and hen of the woods.
MaryGold’s additionally offers two new chef tasting menus designed by Chef Kilgore that pair his personalized and perfected selection of appetizers, mains and desserts ($90 per person for four courses; $140 per person for six courses).
