CHARCUTERIE

All charcuterie is served with seasonal pickled vegetables and fruits, house made mustard and house saltine crackers

Pates & Terrines

Paté de campagne /  8

Paté of lamb liver /  7

Paté of chicken liver / 7

Whipped lardo /  7

Chef's choice of rillette / 8 

Hogs head cheese  / 7 

Sausages

Orange Blossom Loukaniko /  8

Boudin Noir / 9

Louisiana Bullfrog and Chicken  / 8

Lamb Merguez / 9

Oaxacan Chorizo  / 8

Chorizo Verde /  8

Cajun Andouille Sausage  / 8

Kielbasa /  9

Salumi

Jamon Iberico de Bellota (Huelva, Spain) /  24

Jamon Iberico (Salamanca, Spain) /  15

Jamon Serrano (La Alberca, Spain) /  12

Prosciutto Toscano (Tuscany, Spain) /  12

Porchetta di Testa "Face Bacon" /  9

Long Pepper Guanciale / 9

Porchetta  / 9

Beef Tongue Pastrami w/ Sauerkraut  /  8

Korean Beef Tendon /  8

Bresaola /  8

Duck Prosciutto /  8

Cajun Tasso Ham /  8

Coppa / 9 

Pancetta / 8 

Mortadella / 8 

Bierwurst  / 9  

 

Cheeses

Idiazabal (Spain) /  7

Red Dragon (Wales) /  7

St. Andre (France) /  7

Talleggio (Italy) /  7

Cahill Porter (Ireland) /  7

Montealva (Spain) /  7

Morbrier (France)  /  7

Sattocenere al Tartufo (Italy) /  8

Rogue Blue (Oregon)  /  8

Cambazola (Germany)  /  8

Raclette (Sweden) /  9

Full Cheese Board (selection of cheeses) /  25

Go Ham! (all of our cured hams on one board)  /  30

Salmagundi- chef's selection of charcuterie (serves 4-6)  /  50

Smorgasbord- chef's selection of charcuterie and cheeses (serves 6-8)  /  70

 

TRADITIONAL CAVIAR SERVICE- blinis, creme fraiche, shallots, soft butter, egg

Siberian Sturgeon 90 per/oz.

Choupique 30 per/oz.

 

BAR SNACKS

Torchon Of Foie Gras / violet cotton candy / croquant streusel / fizzyrock / nitro berries /  7

Royal Deviled Egg / truffled egg yolk mousse / uni / caviar / salmon skin  / 8

Pig's Ear Chicaronne / cajun spice / pimenton gastrique  / 10

Heirloom Popcorn / butter toffee / nuts / nitro /  7

Banh Mi / pork belly / daikon pickle / carrot / cilantro / steamed bun /  12

Blistered Peruvian Cherry Peppers lobster cream of corn / candied bacon / fermented black garlic goat cheese mousse    13           

 

SMALL PLATES

Bruleed Marrow Bone / fresh baguette / grape jam / burnt lemon gel / easter egg radish / salad of citrus gems / idiazabal cheese / 17

CARAMINÕLA DE COLOMBIA ox tail hand-pie with puple yam dough / scotch bonnet pepper jelly / cabbage & cheese stuffed dates / house cured bacon   14

Salt Baked South African Pineapple (ALLOW 15-20 MINUTES TO PREPARE)  parfait of vanilla , blueberry and basil, ginger root caramel, toasted coconut and oat    15

Salad of Beet Root chevre dippin’ dots, citrus suprems, blood orange fluid gel, compressed pear, rye soil, parsley rock      13                                                                                        

Thai Curry Fried Chicken / coconut pandan rice / compressed pineapple / burnt orange marmalade / dashi nuoc cham   14

Imported Italian Buratta w/Accoutrements  /  Serrano ham / Hampton sunflower / mushroom soil / arugula / comte / reconstituted basil seed / South African piquanté pepper vinaigrette / 18                                             

PRINCIPAL DISHES

SG Bar Burger / short rib & bone marrow burger / tomato jam / micro greens / maple smoked ale cheddar / roasted garlic aioli / house made everything spice bun / kennebec fries / 16                                                                                   

Crispy Pork Belly / abita root beer glaze / terrine of beets / chèvre & edamame  / fennel pollen / carrot gel / coffee roasted carrot / pickled radish / salt roasted celeriac puree / 29 

Lebanese Tea Brined Halibut / S.G. lamb merguez / puree of purple yam / creamed spring fennel / wilted greens / cabbage  /  29       

Sousvide Leg of Lamb parsley root / pesto of arugula & boquerones / beet gel / bulgur wheat of tabbouleh w/ pomegranate seeds & smoked walnuts     31                                                                                         

Moroccan Spiced Smoked Brisket / fried okra / hoppin' john / brussels sprouts / salsify bark / salsify puree / sorghum glaze / 29

Traditional Chinese Peking Duck (1/2 DUCK) crispy skin duck / scallion pancake / bitter melon salad / XO sauce /   35  

Beef Wellington (individual serving-please allow 25-45 minutes) 8oz filet mignon / country ham / mushroom duxelles / puff pastry / demi-glace / roasted whole garlic / charred cipollini onion / wild mushroom / smoked 'robuchon' potatoes   39

Tasting Course Menu (chef's choice) 39

Amuse/Appetizer/Main Course/Intermezzo/Dessert/Mignardise