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Vegan. Chicken fried brussels sprouts with buttermilk dressing, confit lemon, and pickled spring onions.
Spiced pork rinds and fried chicken skins with Parmesan black pepper dip.
Creme fraiche, fermented cucumber, pickled red onion and wonton crisps.
Vegan. Cavatappi pigtail pasta in white cheddar, Parmesan and provolone cheese sauce.
Gluten free, vegetarian. Garlic and lime marinated beets with avocado puree, pickled jalapenos, cilantro and crispy tortillas.
Pimiento cheese deviled eggs with house cured ham, pickled sweet peppers and baby kale.
Gluten free. Ramp chimichurri, braised apricot, toasted almond.
One beef belly bacon with sweet soy, quick kimchi, and sesame, two lamb bacon with lemon and a dried olive, caper, candied lemon and tomato tapenade, three housemade bacon with a coffee and sherry gastrique and arugula.
Served with crostini and housemade crackers.
Serves two. Brioche cinnamon roll with pecans, candied bacon, maple bourbon glaze.
Vegan. Serves two. Brioche cinnamon roll, bourbon cream cheese glaze.
Gluten free, vegan. Amanzi farm's hydroponic lettuce and shaved root vegetables in housemade red wine vinegar dressing.
Gluten free. Lemon purée, toasted pine nuts, crispy pancetta, and idiazabal crisp.
Gluten free, vegan. Walnuts, truffle vinaigrette, comte, and poached buttonwood farm egg.
Gluten free. Miso mustard, candied sweet potatoes, and braised collard greens.
Mustard rubbed and breaded with fermented fruit jam, smashed new potatoes, confit cabbage, and bacon jus.
Sweet soy, local vegetables, fermented ramps, pickled jalapenos and fried egg.
Gluten free. Mushroom conserva, dashi braised radish, peasand pickled carrots with pea greens.
Warm spring vegetable, morel mushroom and farro salad with mustard crème fraîche.
Gluten free. Succotash of purple-eyed peas, roasted mushrooms, pickled sweet peppers and tomato with a sweet corn butter sauce.
Gluten free. Confit tomato, Spanish chorizo, Cajun trinity, and a spicy pork broth.
Topped with strawberries, rolling lawn’s whipped cream, local maple syrup.
Smoked pork shoulder topped with poached eggs, poblano hollandaise, on an English muffin, served with crispy breakfast potatoes.
Buttermilk marinated fried chicken atop an ole fashion lard biscuit with pimiento cheese, bacon, buttermilk dressing, cole slaw.
Roasted cauliflower, mushrooms, crispy potato, and root vegetable hash with cashew butter and puffed rice crumble.
Chef’s double meat double cheese burger with bacon and buttonwood farms fried egg, served with crispy breakfast potatoes.
Butter lettuce salad with bacon, oven dried tomato and goat cheese vinaigrette topped with buttermilk marinated fried chicken.
Gluten free. Confit tomato, Spanish chorizo, Cajun trinityand a spicy pork broth.
A bowl of goodness with heirloom grains, spring vegetables, chef's choice of protein, chimichurri and a sunny side up egg.
House-cured ham, smoked pork, dijon, gruyere, pickles, and red wine vinaigrette, on ciabatta and chocolate pig fries.
House smoked beef bacon, heirloom tomatoes, pea shoots on brioche, with a ginger soy aioli and chocolate pig frites.
Two 3 oz custom blended burger patties, with white cheddar, provolone, pickles, ketchup, and mustard on brioche bun and chocolate pig fries.
Custom blended burger on brioche bun with lettuce, tomato, red onion, housemade pickles and CP frites.
Your choice of whipped herbed lardo or cultured butter with smoked sea salt.
Served with maple bacon butter.
Last updated October 6, 2020