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BAR MENU

P: 312 260 5050 • chicago@bartong.com


415 N. Dearborn St., Chicago, IL 60654 • BartonG • www.BartonG.com
BAR MENU RAW BAR
Jumbo Shrimp Cocktail | SIX PIECES 29
BRUSSELS SPROUTS BRANCH 21
Chilled Oyster* | HALF A DOZEN MP
Deep fried, bacon marmalade Tuna tartar* 19
MOUSE TRAP MAC & CHEESE 21 Chilled or poached half Maine lobster 32
TRUFFLED LOBSTER TRAP MAC & CHEESE 29 PEI mussels with onion | PEPPERS VINAIGRETTE 18
The decadent favorite
BARTON’S SAVORY PORRA FRIES 16
Secret spice
Between Japan and USA via Europe we invite you to a unique discovery. The Japanese rigor
CHEESES & CHILIS STUFFED PORRA FRIES 18 with the Barton G. culture, the new look of sushi will take you to meet new flavors based
on charcuterie. Our little pigs are there to serve you and make you fly around the world.
‘G’ FRY QUARTET 25
French, sweet potato fries, honey truffle eggplant, NIPIGGY
pomme soufflé with smoked ketchup, ‘au jus’ mayo
NIGIBERICO PATANEGRA | TWO PIECES 12
STRIKE OUT SLIDERS 23 Iberico ham black foot 5jotas, spiced arborio
Wagyu beef mini burgers, gruyere cheese, rice crispy, preserved tomato vinaigrette
red onion jam, black truffle, brioche, CHORIZIG | TWO PIECES 10
smoked ketchup, garlic aioli - ADD FOIE GRAS 9
Iberico chorizo, spiced Arborio rice,
BLACK VITO’S CAESAR SALAD 14 pimento, confit garlic
Crisp romaine hearts, brioche croutons,
Parmigiano Reggiano, black lemony NANDOUIG | TWO PIECES 9
Caesar dressing, herbs cured olives New Orleans andouilles style sausage,
spiced Arborio rice, pickled shallots
WINDYDOGS DRYPIGGY | TWO PIECES 10
4” INCH SPECIALTY HOT DOGS Dry pork sausage, spiced Arborio rice,
pickled mustard seeds,cornichon tartare
SMOKING SALMON 7
Black bun, salmon and smoked
salmon sausage, mustard caviar, ketchup
PIGGIROLL
TURKEY 7 DUCKYDOKY | FOUR PIECES 10
Turkey sausage, pickled mustard seed, Duck liver mousse, cured magret, butter
nut squash, pear pickled, pearl onion
smoked BBQ romaine, mayo
CALIFORNIAN PIG | FOUR PIECES 9
HOTSTRAMI 8 Country pate, black radish, shallot jam,
Pastrami ‘sausage’ grilled lettuce, cornichon, macadamia nuts
confit tomato coulis, grain Dijon mustard RABBITAKI | FOUR PIECES 11
HOT MADAME 7 Rabbit terrine, pineapple relish, carrot,
Pulled braised Berkshire pork, pistachio powder
Mornay, Gruyere cheese, Quail egg
RAVIOPIGLY
SPRING MORTADOLL | THREE PIECES 8
Thin mortadella slice, shrimp tartare,
sweet chili sauce, chives
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WONTONSCARGOT | THREE PIECES 10
Escargot wonton, shitake mushroom,
confit garlic, veal jus
*Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.