Sugarbacon Proper Kitchen | Restaurant Week
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RESTAURANT WEEK 2017

AUGUST 4th – 26th

THREE COURSES $49 PER PERSON

WINES PAIRED WITH EACH COUSRE $28 PER PERSON or $11 PER GLASS

 

STARTERS

SUGARBACON

house-smoked pork belly, ancho bbq, b+b pickles
(qupe, syrah, central coast, california)

BOK CHOY CAESAR

grilled shrimp, carrot, radish, lime, crispy pig ears, chili glaze
(chateau st. pierre, cotes de provence rose, provence, france)

BEEF TARTARE

roasted green chili, cilantro, cured egg yolk, crispy brussels sprouts
(celeste, tempranillo, ribera del duero, spain)

LOCAL WATERMELON

john’s greens, crispy goat cheese, basil, spiced pepitas, citrus vinaigrette
(elena walch, gewurtraminer, alto adige, italy)

 

MAIN PLATES

ROASTED CHICKEN

smashed potato, baby carrot, pearl onion, mushroom, red wine sauce
(the oddity, furmind, tokaj, hungary)

20 DAY AGED BEEF FILET

roasted wild mushroom, herb tater tot, bone marrow butter
(ADD CRAB SALAD $9)
(joe nathaniel “bodacious” red blend, napa valley)

BOURBON PORK PORTERHOUSE

green chili hominy, ancho-peach salad, chicharrons
(valravn old vine, zinfandel, sonoma, california)

SCOTTISH SALMON

saffron couscous, english peas, cured olives, moroccan carrot salad
(pazo barantes, albarino)

 

DESERTS

Texas Sheet Cake, Bourbon Glaze, Pecan Butter
(rebecca creek “texas ranger” single malt)

Stone Fruit Salad, Shortbread Cookies, Vanilla Cream
(apolloni, viognier dolce vino, wilamette valley)

Snickerdoodle Tart, lemon Curd, Toasted Marshmallow, Black Sesame
(tupps raspberry wheat lemonade cocktail)