Dinner from the Dinner Menu

Dinners from six to 16 can be organized right from the dinner menu with as little as a few hours notice. Dinners are prepared on Magpie’s platters, picked up by you and the platters are returned at your convenience. Ask to speak with an event coordinator for recommendations about planning a dinner from the dinner menu.

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Dinner 5.22.13

Dinner 5.22.13

Prince Edward Island Mussels
Fennel, thyme, vermouth and cream 11

Grilled Bread with Olive and Caramelized Onion Tapenade
With herbs and olive oil 5

Panzanella with Beets
Roasted beets, rainbow chard, toasted bread
and Point Reyes Blue Cheese with olive oil and micro herbs 11

Crispy Pork Belly with Frog Hollow Apricots
Pickled onions, frisee, cilantro
and coriander infused honey 14

California Farmstead Cheese Plate
Point Reyes, Vella Cheese, Fiscalini, served with crostini and fruit 14

House Cured Meat Plate
Pickled green almonds, red mustard frisee, olives, zucchini pickles and crostini 18

Green Salad with Two Rivers Cider Vinaigrette
Seasonal greens, fennel, Spanish radish and candied almonds 6.5


Soup of the Day 6.5 or Cup 4.25

Pan Seared Creamy Polenta: Made with Bravo Farms sage cheddar farmstead cheese 6

Herb Roasted Potatoes 4.75

Roasted Delta Asparagus and miso aioli 8


Spring Risotto
Delta asparagus, green garlic, English peas, aged jack cheese, mint and lemon zest 16

Chicken for Two
Natural chicken cooked two ways. Served with bloomsdale spinach, chervil and ginger green sauce and potato 29

NY
Natural beef strip, red wine demi glace, smashed potatoes, herb butter and roasted asparagus 29

Seasonal Vegetable Plate
Selection of vegetables braised and roasted with heirloom beans and arbosana olive oil 15

Berkshire Pork Chop
Summer stone fruit mostarda and creamy chipotle cheddar polenta 25

Pacific Northwest Dungeness Crab and Bay Shrimp Louie
Egg, iceberg, olive 16.75

Ask about the fish of the day

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