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

Octopus terrine / 8 

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

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 Cherry / luxardo cherry glaze / croquant / fizzyrock / berries / 6

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 Rosti / Maine lobster / tarragon crème fraiche / smoked apple bacon jam / 14

 

SMALL PLATES

Crepitate of Pork / popcorn grits / tellegio / sauce choron / pickles / brown butter pop corn / tomato chip / pistachio soil / 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 reduction / 16

Blanquette de Veau w/ Gnocchi / cripsy veal sweetbreads / huitalacoche / miso butterscotch / cancha corn / corn cream / 18

Asian Pear Salad / frisee / compressed pears / cinnamon basil vinaigrette / caramelized cambazola / walnut glass / local radishes / spiced nuts / 14

Salad of Sunflower Shoots & Grilled Plum / hazelnuts / old fashioned ginger bread / cipollini petals / local radishes / infused golden raisin / white balsamic 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

Tourtiére of Veal, Lamb & Pork / lavender honey glazed / roasted wild mushroom / bone marrow demi / roasted patty pan squash / cherry tomatoes / 29

Sous Vide Pork Belly / pineapple ginger gel / broccoli / fermented greens / star anise tuile / compressed tofu in dashi / banana blossom heart / 25 

Ocean Trout / pistachio & pine nut beurre noisette crust / kalamansi gel / cauliflower puree / eggplant / cauliflower / 30 

North Carolina Pork Chop / roasted apple puree / sage & molasses glaze / sauerkraut / honey mustard seeds / confit grapes / 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) 

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

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