New Fall Menu + Wine Dinner + Renovations

OCTOBER | RENOVATIONS| FALL MENU | WINE DINNER| LOCAL EVENTS IN THE BALLROOM

October | 2025

The months pass quickly. Yards fade from lush green to the golden remains of summer. Frost begins to join us more regularly — a soft reminder of the stillness ahead. For us, this season feels like the closing of a circle. We’ve learned to lean into the joyful chaos of summer, knowing that a quieter rhythm always follows. As the pace slows, we look forward to familiar faces returning to our tables — locals, neighbors, and friends who remind us why we planted roots here in the first place. There’s a beauty in this time of year: shorter days, longer evenings, and the comfort of cozy gatherings. It’s a time to breathe, to settle, and to dream about what’s next.

That dreaming has taken shape in the form of restoration. While the lights stay on and our tables remain full, the south side of our building will close for the season as we begin the careful work of revealing what’s been hidden for decades. Walls will come down, drop ceilings will be removed, and the original bones of this building — the tin, the brick, the stories — will breathe again. We’ll clean away the smoke stains left from the early 1900s and let the craftsmanship of another century shine through.

As we peel back those layers, we can’t help but think of William Larkin — one of Red Lodge’s early civic leaders, our town’s first fire chief, and one of the people who helped shape the foundations of this place. We don’t know everything about his intentions or his story, but we do know he helped build something meant to bring people together. In that same spirit, our work isn’t about reinvention — it’s about continuation. It’s about honoring what was while creating space for what’s next.

When the work is complete, we’ll return to having two entries — one leading to the north side and one to the south — each with its own rhythm and energy, yet connected under the wings of the Magpie. The south side will be designed with private events in mind but will also become a space our community is seeking for all the moments in between. We never want to close our doors to the public, and this evolution allows us to host fewer full closures while creating more intimate gatherings — special menus, jazz nights, book clubs, or game nights. We’re listening and open to what spaces need to be created.

And as the walls shift and the dust settles, we’ll keep doing what we love most: hosting the moments that bring you together. Holiday parties, cozy dinners, festive gatherings — we’ll find a way to make them magical, no matter what. If you’re already dreaming up your winter celebration, now’s the time to reach out and get on the calendar.

Thank you for filling our summers with energy and our winters with heart. For walking beside us as this building evolves, and for reminding us that restoration isn’t just about brick and plaster — it’s about people, memory, and belonging.

xoxo, Kat

Save the Date | Wine Dinner
Wednesday, November 13th

Join us for an evening curated by Chef Chase—an amuse bite to begin, three inspired courses to follow, and a sweet finish to linger on.

Menu to be announced soon. Reservations are now open.
$75 per person

FALL MENU AT MAGPIE

Led by Chef Chase, with thoughtful contributions from Sous Chef Randy, this fall menu celebrates the season — full of warmth, color, and Montana-grown inspiration.

Appetizers & Shares

Poached Pear Salad Spice Poached Pear · Chevre · Walnut · Maple Dijon Vinaigrette · Frisée · Arugula · Bibb Lettuce

Roasted Root Salad Carrot · Parsnip · Turnip · Squash · Shaved Brussels · Radish · Mixed Montana Grains · Baby Kale · Apple · Cranberry · Hazelnut · Marcona Almond · Beet & Tahini Dressing

Charred Burrata Roasted Pumpkin · Fig · Pepitas · Chicory · Agrodulce

Fried Brussels Sprouts Fried Brussels · Yuzu Ponzu · Scallion · Togarashi · Poached Egg

Spice Roasted Carrots Labneh · Honey-Miso Vinaigrette · Radish · Pistachios · Microgreens

Pork Belly Chinese Five Spice · Apple Butter · Gochujang Cucumbers · Sesame · Pickled Ginger · Scallion

Confit Duck Wings Blueberry Nuoc Cham · Apple Aioli · Marcona Almond

Scallop Ceviche Mango · Avocado · Pomegranate Sour · Rice Paper Crisps

PEI Mussels Tomato · Piperade · Basque Chorizo · Lemon · White Wine · Ciabatta

Pizza

Margherita Tomato · Buffalo Mozzarella · Basil · Extra Virgin Olive Oil

The Magpie Tomato · Burrata · Buffalo Mozzarella · Pepperoni · Sausage · Bacon · Piquillo Pepper · Onion · Oregano

Harvest Moon Ricotta · Blue Cheese · Pear · Red Onion · Pine Nut · Fried Sage · Frisée · Honey

Tartufo Ricotta · Burrata · Hen of the Woods · Beech · Bunapi · King Trumpet · Potato · Thyme · Truffle Oil

Fig & Pig Fig Jam · Speck · Buffalo Mozzarella · Chevre · Arugula

Entrees

Mushroom Pappardelle Hen of the Woods · Bunapi · Beech · King Trumpet · Parmesan Brodo · Porcini Crème Fraiche · Ciabatta

Diver Scallops Ginger Risotto al Salto · Carrot · Snap Pea · Mushroom · Togarashi · Carrot Nage · Micro Greens · Green Oil

Duck Breast Fingerling Potato · Beetroot · Orange Supremes · Radish · Microgreens · Sage Butter · Cherry & Orange Purée

Olive Branch Pork Chop Rosemary Polenta · Apple & Fennel Slaw · Cilantro · Blueberry Balsamic Reduction

Bison Ossobucco Vanilla Parsnip Purée · Charred Cioppolini Onion · Root Vegetable · Fig & Sage Gremolata

Montana Wagyu New York Strip Broccolini · Hollandaise · Gruyère · Potato Pave · Farmer’s Cheese · Cherry Demi-Glace · Bacon Snow

Dessert

Beignets Confectioners Sugar · Chocolate Sauce · Seasonal Fruit

Chocolate Cake Dulce de Leche · Mint · Blackberry · Vanilla Wafer Crumble · Pumpkin Gelato · Cinnamon

Black Sesame Basque Cheesecake Yuzu Caramel · Mixed Berry Coulis

Three upcoming
local events to support
at Magpie!

Oct 25 |The Hanger Band tonight!

Nov 8th | Stand Up Comedy & Fracture

Nov 14th & 15th | Theatre, Cruise into Murder

MORE INFORMATION & TICKETS

Thank you as always for your support.
Everyone is welcome at the Magpie Table.

MAKE A RESERVATION

Save the Date | Wine DinnerWednesday, November 13thJoin us for an evening curated by Chef Chase—an amuse bite to begin, three inspired courses to follow, and a sweet finish to linger on.Menu to be announced soon. Reservations are now open.$75 per person