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Melty and delicious sandwich of luxurious Magpie meatloaf (house-ground Angus beef, pork, caramelized onion and 2 types of mushroom) melted with Swiss-American cheese on grilled Magpie milk toast. Served with house-made potato chips and cornichons!
Orecchiette, pistachio, English pea, pea tender, guanciale, pancetta, tarragon creme fraiche. Finished with lemon and a dust of fennel pollen.
Thin spaghetti, cooked al dente with preserved Meyer lemon, heirloom cherry tomato, arugula, pine nut, garlic, shallot and finely-chopped basil and oregano.
Mag soy-marinated Angus beef bulgogi. 1/2 lb. beef, sliced thinly in house and cooked with green onion, shiitake mushroom, and a little of the Magpie's ultra-luxurious beef jus. Served with mixed rice and 2 Korean banchan (side dishes): turnip, radish kimchi and a salad of blanched broccoli florets with gochujang.
1/2 chicken, deboned (wings left intact) and cut into bite-sized pieces. Battered thin and fried twice, Korean style.
Farro with kale and walnut pesto, crispy kale, charred broccolini, heirloom cherry tomato, toasted almond, sweet Bing cherry, Cincinnati radish and a refreshing lemon vinaigrette!
A silky mousse of Valrhona grand cru chocolate with pistachio anglaise and pistachio crumble.
Housemade biscuit with bacon and cheese baked-in. Served with whipped honey butter.
Chef's recipe- as traditional as it gets.
A colorful mixture of short-grain Korean rice, sweet brown rice, sorghum and black rice.
Salad of blanched broccoli florets and gochujang. A Korean classic.
Magpie takes on traditional Korean chicken sauce tangy, sweet and a little spicy!
Soy-based sauce with over 23 ingredients. Complex and profoundly savory.
Menu for The Magpie provided by Allmenus.com
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