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

rillettes of arctic char    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

Jagerwurst 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

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

Sausage Party- chef's selection of sausages   50

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

foie gras torchon / violet cotton candy / croquant / fizzy rock   4 each

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

pommes frites / duckfat / cured egg yolk / wild mushrooms / raclette cheese /    12

 

SMALL PLATES

pork rillete / pimenton saltines / red wine prune puree / apple chip / apple & cranberry marmalade / crispy sage /      15

baby octopus in umami broth / house made udon noodles / smoked bonito flakes / wakame seaweed / kombu / freeze dried chicken powder / crispy leeks 14

peaches and foie gras / french toast / brown butter ice cream / walnuts / candied bacon / orange chardonnay reduction16

braised japanese sticky ribs / japanese sticky sauce / turtle beans / pickles / furikake sushi rice 18

salad of sunflower shoots and pimenton tuna tataki / cilantro vinaigrette / black pullman's croutons / compressed watermelon / avocado 'dippin dots' / citrus crema / local radish    16

salad of local tomato /  tomato hearts / cherry tomatoes / oregano oil / citrus black pepper meringue / tomato water spheres / bleu cheese / local radish / burnt shallot vinaigrette 15

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

roasted quail / pine nuts / cipollini / bacon lardons / pickled red cabbage / apple red wine confit / crispy shallots / herb soil   27

loch etive ocean trout / shiitake marmalade / zucchini / local cherry tomatoes / seared strawberry / wild mushroom / fermented black garlic puree 30

15oz. north carolina pork chop / pork jus gras / roasted patty pan squash / sunchokes / grilled celery root / toasted pepitasoil / tomato basil relish    30

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