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 / vanilla 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

Vichyssoise Of Root Vegetables   whole scottish Langoustine/ kalamata fluid gel / smoked apple / fennel oil / celery ribbons  12

Tartare Of Beef Chateau Briand    espuma of bone marrow / beet reduction / charred scallion / malt cracker / truffled egg gribiche / shaved sheep cheese   15

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

Salad of Seasonal Heirloom Tomato  charred shallot & black pepper vinaigrette / clarified tomato water / shattered bleu cheese / compressed tomato hearts / herbed fennel mousse    13                                                                                       

Salad Of Summer Greens & Seasonal Strawberries  /  fried kale / house made citrus ricotta  / hydrated chickpeas / toasted almonds / blurred strawberry / smoked peaches  13                                             

PRINCIPAL DISHES

SG Bar Burger / short rib & bone marrow burger /pickled mustard  tomato jam / micro greens / maple smoked ale cheddar / truffled garlic aioli / house made everything spice bun / purple yam fries / saffron ketchup 16                                                                                   

Grilled Pork Belly / miso glaze / bell pepper confit / sesame glass  / bok choy / eggplant roulade / mint chutney   29 

Filet of  Halibut / tomato tartare / quinoa cracker / seared zucchini / bruleed strawberry / orange-beet mousse / smoke    29       

Saint Germain Vegetarian dish Du Jour  daily preparation of seasonal vegetables & accoutrement    16                                                                                        

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

PRESSED TENDER DUCK “OPENOLI” house-made pasta / crispy brussels / charred scallion / truffled dashi broth / citrus foam / comte petals       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

Tasting Course Menu (chef's choice) 39

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