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 / sunflower pesto / raclette cheese / sunny egg   11

 

SMALL PLATES

tartare of beef tenderloin / sauce gribiche / truffled potatoes / capers / sea salt     14

"foieffle" / aerated waffle filled with mousse of foie gras torch / strawberry jam / tahini / toasted sesame    15

smoked short ribs / apricot korean barbeque / tsukemono pickles / hainanese rice / kimchi   15

sesame fried chicken / hainanese rice / panda chicken broth / sambal / ginger scallion persillade / baby bok choy   15

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 mizuna greens / warm bacon and rosemary balsamic vinaigrette / marcona almonds / goat cheese / spring asparagus / smoked red pepper     14 

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 / seed bread / compressed apple / duck hearts / corn pudding / grapefruit fluid gel / crispy chicken skin     29

loch etive ocean trout / mushroom risotto / cabbage / puree of black garlic / mushroom cream     31

herb crusted domestic rack of lamb / lamb jus / romanesco / brown butter kohlrabi / mint fluid gel / shaved fennel / carrots with beets    35

sirloin of beef compressed in milk (prepared sous vide and served medium rare only) / macerated strawberries / burnt eggplant puree / oyster mushrooms / indian eggplant / charred cipollini onions / house made worcestershire    34

BEEF WELLINGTON (SERVES 2-4 PLEASE ALLOW 45-60 MINUTES ) 17oz filet mignon / country ham / mushroom duxelles / puff pastry / smoked cherry demi-glace / spring asparagus / charred cipollini onion / wild mushroom / smoked 'robuchon' potatoes   76