NEW YEAR’S EVE AT MAGPIE 2025 Dec 15 Written By Ed Roehr Get out the hat and noisemaker - and Join Magpie for NYE! Book a Table for New Year's Eve Book a Table for New Year's Eve NEW YEARS EVE SAMPLE MENU CRUDO FROM THE SEA | Seared Hawaiian ahi, Buddha hand vinegar, tarragon oil, perilla and grapefruit. OYSTERS | Minionette, cocktail sauce, meyer lemon, hot sauce. BEEF TARTARE | California Fassona Piemontese, pickles, mustard, herbs, onion.* CRISPY PORK BELLY | Pickled onion, winter fruit, frisee, cilantro, coriander honey. COWGIRL CREAMERY MT. TAM | Membrillo, dates and crostini. FOREST FLOOR FARMS MUSHROOM | White bean puree and crostini Ⓥ BABY LETTUCE SALAD | Red oak leaf, chalupa lettuce, Korean radish, fried quinoa, cider vinaigrette. Ⓥ BEETS AND MANDARINS | Black sesame ricotta, fennel, beet chips, pickled onion, herbs. BREAD & HUMMUS | Olive oil toasted Acme bread hummus. Ⓥ SCALLOPS | Cauliflower, sunchokes, black garlic and meyer lemon. LAMB CHOPS | Roasted Roots and Brussels sprouts, fennel cream, fennel oil, pomegranate. BEEF FILET | Painted Hills, wild mushrooms, demi-glace, mashed potato and truffle butter. BROWN BUTTER GNOCCHI | Black trumpet mushroom, mushroom sauce, Bloomsdale spinach, Vella Dry Jack. PT RANCH PORK SCHNITZEL WITH FRUIT AND HERBS AND MUSTARDA. CHICKEN WITH CHANTERELLES AND CHABLIS | Miso cured Mary’s chicken, chanterelle mushrooms, Root 64 fennel. PINEAPPLE BREAD PUDDING,Sweet ricotta. CARROT CAKE COOKIE Cream cheese filling. CHOCOLATE AND AVOCADO MOUSSE,Sea salt and cinnamon. Ⓥ BUDDHA'S HAND CITRON PANNA COTTACitrus granitas. Book a Table for New Year's Eve Ed Roehr
NEW YEAR’S EVE AT MAGPIE 2025 Dec 15 Written By Ed Roehr Get out the hat and noisemaker - and Join Magpie for NYE! Book a Table for New Year's Eve Book a Table for New Year's Eve NEW YEARS EVE SAMPLE MENU CRUDO FROM THE SEA | Seared Hawaiian ahi, Buddha hand vinegar, tarragon oil, perilla and grapefruit. OYSTERS | Minionette, cocktail sauce, meyer lemon, hot sauce. BEEF TARTARE | California Fassona Piemontese, pickles, mustard, herbs, onion.* CRISPY PORK BELLY | Pickled onion, winter fruit, frisee, cilantro, coriander honey. COWGIRL CREAMERY MT. TAM | Membrillo, dates and crostini. FOREST FLOOR FARMS MUSHROOM | White bean puree and crostini Ⓥ BABY LETTUCE SALAD | Red oak leaf, chalupa lettuce, Korean radish, fried quinoa, cider vinaigrette. Ⓥ BEETS AND MANDARINS | Black sesame ricotta, fennel, beet chips, pickled onion, herbs. BREAD & HUMMUS | Olive oil toasted Acme bread hummus. Ⓥ SCALLOPS | Cauliflower, sunchokes, black garlic and meyer lemon. LAMB CHOPS | Roasted Roots and Brussels sprouts, fennel cream, fennel oil, pomegranate. BEEF FILET | Painted Hills, wild mushrooms, demi-glace, mashed potato and truffle butter. BROWN BUTTER GNOCCHI | Black trumpet mushroom, mushroom sauce, Bloomsdale spinach, Vella Dry Jack. PT RANCH PORK SCHNITZEL WITH FRUIT AND HERBS AND MUSTARDA. CHICKEN WITH CHANTERELLES AND CHABLIS | Miso cured Mary’s chicken, chanterelle mushrooms, Root 64 fennel. PINEAPPLE BREAD PUDDING,Sweet ricotta. CARROT CAKE COOKIE Cream cheese filling. CHOCOLATE AND AVOCADO MOUSSE,Sea salt and cinnamon. Ⓥ BUDDHA'S HAND CITRON PANNA COTTACitrus granitas. Book a Table for New Year's Eve Ed Roehr
