Magpie's Frosted Barrel Experience
Step inside, warm up, and settle in for an unforgettable evening surrounded by the cozy magic of winter. Throughout the week, enjoy your favorite dishes from our regular Magpies menu in the unique setting of a private sauna turned dining room.
Then, every Friday, join us for our Frosted Barrel 5-Course Dinner — a specially curated meal featuring five courses designed exclusively for the experience.
Whether you're joining us for a casual winter night out or celebrating something special, Frosted Barrel is the perfect way to eat, drink, relax, and embrace the season at Magpies.
Winter is better at Magpies. Welcome to the Frosted Barrel Experience.
Lunch in a Barrel!
Come enjoy lunch or dinner off our regular menu in one of our barrels!
(sits up to 6)
Friday's Barrel Bistro Dinner!
Friday's 5-course Frosted Barrel Bistro Dinner Experience includes a
5-course curated menu by our Chef Whitney!
Bistro Dinner Monthly Menu's
November - December
AMUSE BOUCHE
Pork Belly burnt ends glazed with Brandied cherry sauce. Paired with a gorgonzola apple slaw.
FIRST COURSE
Roasted Pumpkin and Heirloom tomato bisque.
Paired with mascarpone cream and shaved cold-smoked spicy capicola. Finished with pumpkin seed crumble and micro carrot greens
SECOND COURSE
Grilled romaine heads, split.
Sweet peas, shaved rainbow carrots and blistered grape tomatoes. Dressed with creamy roasted garlic aioli. Finished with a parmesan peppercorn crisp.
THIRD COURSE
Cherrywood smoked pork ribeye.
Sauced with a caramelized onion cherry Demi Glacé. Served with creamed spinach soufflé.
Topped with sweet potato tangles.
DESSERT
Apple Rose A La Mode-
Thin sliced apples rolled with puff pastry and baked. Dusted with cinnamon sugar and served with vanilla bean frozen custard.
January
AMUSE BOUCHE
Diver Scallop Carpaccio. Dressed with crushed roasted hazelnuts, shaved black truffle and shards of Parmigiana-Reggiani. Drizzled with a white balsamic-truffle vinaigrette. *MICRO-BASIL*
FIRST COURSE
Petite Spinach Artichoke Tartlet. Topped with a spicy tomato jam and crispy prosciutto.
*MICRO-ARUGULA*
SECOND COURSE
Frisée and fennel salad with crispy fingerling potatoes, pancetta, and flame-grilled fresh mozzarella. Dressed with a lemon-herb vinaigrette.
ENTREE
Braised beef short ribs with a fig balsamic reduction. Served with Ricotta whipped potatoes and roasted root vegetables. *MICROGREENS* -GROWERS BLEND
DESSERT
Homemade espresso gelato, sprinkled with dark chocolate espresso beans and crushed almond biscotti.
February - March
AMUSE BOUCHE
Chilled Pear and watercress soup. Garnished with stilton croutons and micro-leeks.
FIRST COURSE
Steamed mussels with a white wine and black garlic broth. Served with a nest of fresh lemon-parsley linguine and sour dough points.
SECOND COURSE
Fennel and Celery hearts thinly sliced.
Toasted pie nuts, micro-mint, and dressed with a champaign vinaigrette. Wrapped in a cucumber ribbon and topped with fried sweet carrot straws
THIRD COURSE
New potato crusted chilean sea bass sauced with wild mushroom and thyme cream.
Served with a Parmesan lemon risotto and grilled asparagus tips.
DESSERT
Strawberry tuxedo trifles, layered in a glass and garnished with flowers and chocolate hearts.
