Our Menu
CHEF'S ADVISEMENT:
1. All dishes are designed to be SHARED.
2. Please notify your server of any ALLERGIES.
3. MODIFICATIONS + SUBSTITUTIONS must be politely declined.
(Allergy-related omissions available upon request, when possible)
4. Parties ordering ALL DISHES AT ONCE will have the kitchen's gratitude!
Items indicated [thusly] contain gluten.
Menu
The Magpie's signature milk [bread], served warm with butter + 3-year-aged Korean sea salt.
Thinly sliced, coffee-cured smoked duck breast, sweet potato crisp, pickled long bean, sour cherry.
Compressed watermelon, goat cheese whip, salted watermelon cheong, Thai basil, basil oil, black sesame, lime.
Braised in "Mag-[soy]" with scallion, toasted sesame seeds + sesame oil (Gluten Free upon request)
[Casareccia], fresh mascarpone, preserved lemon, broccoli fiolaro, crispy garlic, Aleppo chili oil.
[Orecchiette], guanciale, English peas, tarragon crème, pistachio, fennel pollen.
Kombu-cured halibut (kobujime), braised fennel, orange-tarragon beurre blanc, sauce verte, tomato foam, cal pickled tomato.
Rack of grilled lamb (2 bones), barley [arancini], charred squash and sage salad, labneh, mint zhug, toasted mustard seed, smoked calabacita, sumac, dill | Add-on a Bone +$12.00
Pan-seared, crispy half-chicken (Mary's Chicken, Sanger, CA), ddeok (Korean rice cake), cabbage, shishito, green onion, [gochujang].
Chile peanut, [fennel slaw], pickled Serrano, chile oil, cilantro w/ hearts of romaine, [ssamjang].
16oz grilled ribeye, wasabi & parsnip puree, burnt lemon gel, tamari reduction, scallion relish.