The West Marin town of Marshall welcomed a new-fashioned culinary destination last week with the opening of Mable’s at the Lodge at Marconi, an upscale coastal retreat alongside Tomales Bay within the 62-acre grounds of Marconi State Historic Park. Executive chef Les Goodman brings more than 25 years of culinary experience to the kitchen, where he combines his love for cooking and deep enthusiasm for exploring diverse cultures and cuisines. The Mediterranean-inspired menu highlights regional ingredients in dishes like the autumn heirloom squash panzanella salad made with crispy focaccia, chili crisp, sorrel and chrysanthemum; pasture-raised half chicken with aioli, spicy arugula, pickled pearl onions and salsa verde; grilled Stemple Creek Ranch beef picanha with miso butter-roasted cabbage; and Spanish fish stew with a local catch, Tomales Bay mussels, Manila clams and potatoes in a tomato picada broth.
International influences also appear in the selection of dips and spreads, such as sprouted hummus with za’atar and harissa, and house-made turmeric labneh with smoked olive oil and sumac. These are served with seasonal vegetables. Shared plates include a shuba — “under a fur coat” — salad, a Ukrainian seven-layer dish with potato, McFarland Springs smoked trout, pickles, carrots, beets, aioli, egg and dill; grilled kofta meatballs; and locally focused charcuterie and cheese boards.
Smoked and tinned fish platters feature Sausalito’s Patagonia Provisions’ spicy.
