CHARCUTERIE

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

Pates & Terrines

Paté de campagne /  8

Boudin blanc w/ bleu cheese flambe /  7

Chicken liver mousse w/ foie gras / 7

Whipped lardo /  7

Rillette du Jour / 8 

Hogs head cheese  / 7 

Sausages

Bierwurst /  8

Bratwurst / 8

Lamb Merguez / 9

Longaniza / 8

Chorizo Verde /  8

Cajun Andouille Sausage  / 8

Vegan/8

Portugese morcilla /  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

Beef Tongue Pastrami w/ Sauerkraut  /  8

Bresaola /  8

Duck Prosciutto /  8

Cajun Tasso Ham /  8

Coppa / 9 

pepperoni / 8 

Cheeses

Idiazabal (Spain) /  7

Red Dragon (Wales) /  7

St. Angel(France) /  7

Talleggio (Italy) /  7

Cahill Porter (Ireland) /  7

Humboldt Fog (USA) /  7

Morbrier (France)  /  7

Sattocenere al Tartufo (Italy) /  8

Rogue Blue (Oregon)  /  8

Cambazola (Germany)  /  8

Isigny mimolette (France) /  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

“FABERGÉ” EGG  truffled egg yolk mousse/salmon roe/crispy chicken skin/salmon floss/crispy beetroot nest  8

Chicaronne Duo / skins/ears/cajun spice / adobo lime gastrique  / smoky mimolette espuma 10

Heirloom Popcorn / butter toffee / nuts / nitro /  7

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

Fresh Cut Root Chips du Jour beetroot hummus/ 7

Free Range Fried Duck Necks and Gizzards ghost pepper vinaigrette/foie gras chicken liver parfait/10

 

SMALL PLATES

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

SMOKED PEI MUSSELS dried tomato pullmans bread/crispy pork belly/pine nuts/lemongrass/creme fraiche/charred scallion 12

PEKING STYLE”ANGEL” WINGS deboned chicken wings stuffed w/ sichuan sausage/curried forbidden black rice/scallion cake/citrus maltose glaze/pineapple relish 12

SALAD OF BUTTERNUT SQUASH  mixed greens / apple chips / maple ginger vinaigrette / smoked watermelon tetaki / candied pumpkin seeds    13                                                                                       

HOUSEMADE GARGANELLI PASTA   comte cheese mornay / maitake mushrooms / espoisses cheese / wilted endive  19                                           

FRENCH ONION SOUP SIPHON classic french onion served in a hot infusion siphon with comte cheese profiterole 9

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     BURGER ROYALE   lobster & locally grown mushrooms +5                                                                           

 CRISPY SKIN ARCTIC CHAR puree of artichoke & black garlic/ Belgian endive/wasabi-apple fluid gel/compressed celery/artichoke barigoule/crispy oyster 30

SAINT GERMAIN VEGETARIAN DU JOUR daily preparation of seasonal vegetables & accoutrement    16                                                                                        

SLOW BRAISED BEEF SHORT RIB puree of English pea /mushroom marmalade /red wine jus /roasted vegetable sarladaise    29

SOUS VIDE BONELESS PORKCHOP crispy cipollinis / dolma of carrots & rye / cherry mostarda / preserved lemon 31

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