Announcement

For the safety of our team members, due to COVID-19 the restaurant is closed effective 2 p.m. Monday, March 16.

At this time we do not have an anticipated reopening date; we plan to follow communication and recommendations from the CDC and WHO, and will update this space when we know more.

We are taking reservations and working on private events for future dates! You can also purchase gift cards here. Thanks!

Address.

4220 Duncan Ave, St. Louis, MO 63110

Email.

[email protected]

Hours.

Mon-Sat: 11am – 9pm
Sun: 11am – 2pm

*Kitchen closes Saturday from 2-4 PM

Parking:
Please use the garage located behind the restaurant!

Street parking (metered) is also available.
Or, use the parking garage off Sarah Street.

* Two-hour parking validation in the garage off of Sarah Street.

Happy Hour(s):
Daily Food and Drink Specials
Mon-Fri: 4pm – 6pm

The Market:
Mon-Fri: 7am – 5pm

The Chocolate Pig Menu

Savory
Sweet
Sip

Lunch
Dinner
Brunch

Restaurant Lunch Hours
Monday – Friday, 11am – 4pm

Shareables

Chicken Fried
Brussels Sprouts — 11

Buttermilk Dressing, Lemon Confit,
Pickled Sweet Onions

Buffalo Smoked Cauliflower — 8

Deep-Fried Smoked Cauliflower, Buffalo
Sauce, Celery, Bleu Cheese, Buttermilk

Mac and Cheese — 9

Cavatappi Pasta, White Cheddar
Cheese Cream Sauce

Farrotto — 12

Farro, Butternut Squash,
Shiitake Mushrooms, Crispy Sage

Biscuits and Cornbread — 6

Garlic and Cheddar Biscuits
Jalapeño and Sorghum Molasses Cornbread
Sorghum Molasses Butter

Entrées

Mixed Greens Salad — 9

Mixed Greens, Shaved Root Vegetables,
Red Wine Vinaigrette
*Add chicken breast (5), salmon (12) , Shrimp 3 for (10)

Fried Chicken Salad — 14

Butter Lettuce, Red Onion, Hard Boiled
Eggs, Bacon, White Cheddar Cheese,
Sun-Dried Tomato, Buttermilk Dressing

Spinach Salad — 12

Butternut Squash, Pomegranate Seeds,
Toasted Goat Cheese, Candied Walnuts,
Sorghum Molasses Vinaigrette

Seared Salmon — 24

Farro, Shishito Pepper, Rapini,
Mustard Vinaigrette

Shrimp and Grits — 18

Anson Mills Stone Ground Gruyère
Grits, Andouille Sausage,
Peppers, Onions, Celery

CP “Power Bowl” — 13

Heirloom Grains, Autumn Vegetables,
Chimichurri, Sunny Side Up Egg,
Chef's Daily Selection Of Protein
Can Be Made Vegan

Butternut Squash Carbonara — 14

Capellini Pasta, Caramelized Onions,
Butternut Squash, Bacon Lardons,
Crispy Sage, Soft Cured Egg Yolk
Can Be Made Vegan

Blackened Catfish — 21

Andouille Sausage, Anson Mills Stone Ground
Gruyère Grits, Peppers, Onion, Celery

Fried Green Tomato BLT — 12

Brioche Bread, Bacon, Fried Green Tomato,
White Cheddar Pimento Cheese,
Comeback Sauce, Butter Lettuce

Fried Chicken Sandwich — 12

Fried Chicken, Butter Lettuce, Pickles,
Pimento Cheese, Comeback Sauce
on Toasted Brioche

Blackened Salmon Blt — 14

Charred Leek Aioli, Bacon, Spinach,
Tomato on Toasted Brioche

Catfish Po’Boy — 11

Cornmeal Dusted Catfish, Lettuce, Tomato,
Pickle, Green Tomato Tartar Sauce,
Remoulade Toasted Ciabatta

Restaurant
À la carte sides

Fruit - 4
Gruyère Grits - 5
Mac and Cheese - 5
Hand Cut Fries - 4
Mixed Greens Salad - 5
Sautéed Brussels - 6
Fried Green Tomatoes - 6

*Snacks, Soup of the Day and Starter Salads Also Available
**Restaurant Menu Subject to Change Based on Availability

Restaurant Dinner Hours
Monday – Thursday, 4pm – 10pm
Friday – Saturday, 4pm – Midnight*

* Kitchen Closes at 9pm Mon-Thurs
and 10pm Fri-Sat

Shareables

Chicken Fried
Brussels Sprouts — 11

Buttermilk Dressing, Confit Lemon,
and Pickled Onions

Fried Green Tomatoes — 10

White Cheddar Pimento Cheese, Jalapeño
Tomato Jam, Crispy Pork Belly

Pulled Pork Cornbread — 9

Pan-Fried Corn Cakes, Pulled Pork,
Sorghum Molasses

Buffalo Smoked Cauliflower — 8

Deep-Fried Smoked Cauliflower, Buffalo Sauce,
Celery, Bleu Cheese, Buttermilk

Buffalo Smoked Cauliflower — 8

Deep-Fried Smoked Cauliflower, Buffalo Sauce,
Celery, Bleu Cheese, Buttermilk

Mac and Cheese — 9

Cavatappi Pasta,
White Cheddar Cream Sauce

Beef Cheek Poutine — 13

Braised Beef Cheeks, Brown Gravy,
Taleggio Cheese, Sunny-Side Up Egg

Salt Roasted Beet Carpaccio — 9

Salt Roasted Beets, Honey Whipped Goat Cheese,
Roasted Walnuts, Honeycomb, Hemp Seed Oil, Bulls’ Blood

Farrotto — 12

Farro, Butternut Squash,
Shiitake Mushrooms, Crispy Sage

Entrées

Spinach salad — 12

Butternut Squash, Pomegranate Seeds,
Toasted Goat Cheese, Candied Walnuts,
Sorghum Molasses Vinaigrette

Local Mixed Green Salad — 9

Mixed Greens, Shaved Root Vegetables,
Red Wine Vinaigrette
*Add chicken breast (5), salmon (12) , Shrimp 3 for (10)

Baby Kale and Collard Greens Caesar — 11

Cornbread Croutons, Parmesan, Pickled Onion,
Cured Egg, Benne Seeds

Butternut Squash Carbonara — 18

Capellini Pasta, Caramelized Onions, Butternut
Squash, Bacon Lardons, Crispy Sage,
Cured Egg Yolk
Can Be Made Vegan

Braised Beef Cheek Pappardelle — 22

Leeks, Taleggio Cheese Cream
Sauce, Mushroom

Cocoa Dusted Pork Belly — 20

Spiced Cocoa Dusted Pork Belly, Squash Caponata,
Butternut Squash Velouté, Sage, Crème Fraîche,
Pepita, Nasturtium

Seafood Gumbo — 18

Shrimp, Andouille Sausage, Chicken,
Peppers, Onions, Herbs, Okra, Rice

Shrimp and Grits — 20

Anson Mills Stone Ground Gruyère Grits,
Andouille Sausage,
Peppers, Onions, Celery

Benne and Pecan
Crusted Salmon — 26

Confit Carrots, Spiced Carrot Purée,
Kale Gremolata, Charred Leek, Chili Oil

Pan Roasted Scallops and
Slow Roasted Pork Belly — 26

Leek Purée, Brown Butter Garlic and
Herb Roasted Mushroom

Fried Buttonwood Chicken — 16

Dirty Farro, Red Bean Purée, Sorghum Molasses
Butter, Collard Greens

Pork Chop — 31

Charred Beet, Beet Mustard,
Broccoli Rabe, Molasses Gastrique

Grilled Beef Tenderloin — 38

Parsnip Purée, Matsutake, Charred Leeks,
Shishito Oil

Blackened Catfish — 21

Andouille Sausage, Anson Mills Stone Ground Gruyère Grits, Peppers, Onion, Celery

Restaurant
À la carte sides

Mixed Green Salad - 5
Broccoli Rabe - 7
Mac and Cheese -5
Collard Greens - 5,
Biscuits and Cornbread - 6

*Snacks, Soup of the Day and Starter Salads Also Available
** Restaurant Menu Subject to Change Based on Availability

Restaurant Brunch Hours
Saturday & Sunday, 11am – 2pm

Shareables

Maple bacon Cinnamon Roll — 13

Sweet Roll Dough, Maple, Bacon,
Pecan Crumble, Vanilla Glaze

Caramel Apple Cinnamon Roll — 13

Sweet Roll Dough, Apple,
Pecan Crumble, Caramel Glaze

Original Cinnamon Roll — 10

Sweet Roll Dough, Vanilla Glaze, Berries
*Serves Two

Loaded Pimento Cheese Dip — 8

Benne Seed Buttermilk Crackers, Tortilla Chips

Cajun Poutine — 11

Breakfast Potatoes, Andouille Sausage Gravy,
Pimento And Cheese, Lardons, Sunny Side up

Buttermilk Biscuits — 5

Apple Butter, Sorghum Molasses Butter

Entrées

CP Breakfast — 11

Two Eggs, Choice Meat,
Crispy Potatoes, Brioche Toast

Blackened Salmon Croquettes — 15

Heirloom Grains, Fall Vegetables,
Charred Leek Aioli, Sunny Side Up Egg

Butternut squash and
Brussels sprout hash — 12

Fennel Apple Jam, Crispy Potato, Pecans,
Dried Cranberries, Baby Spinach,
Sorghum Molasses Vinaigrette*add a farm egg $2

Gulf Shrimp and Grits — 20

Anson Mills Stone Ground Gruyère Grits,
Andouille Sausage, Trinity

Banana Foster French Toast — 11

Brioche Toast, Flambéed Bananas,
Foster Sauce, Whipped Cream

Cp Slinger — 16

Buttermilk Biscuit, Fried Pork Chop,
Andouille Sausage Gravy, Marcoot
Cheese Curds, Sunny Side Up Egg

Brunch Burger — 13

Two 3 Oz Custom Blend Beef Patties,
White Cheddar, Bacon, Egg, Brioche Toast

Fried Green Tomato BLT — 12

Brioche Toast, Bacon, Fried Green Tomato,
White Cheddar Pimento Cheese,
Comeback Sauce, Butter Lettuce

Omelet of The Day

Chef's Daily Choice Of Seasonal Ingredients

Restaurant
À la carte sides

Fruit - 4
Bacon - 4
Sausage - 4
Farm Egg - 2
Brioche Toast - 2
Andouille Gravy - 3
Buttermilk Biscuits - 5
Anson Mill Gruyere Grits - 5
Crispy Breakfast Potatoes -3

Sips

Bottomless Mimosa Bar — 20

Be the mixologist and make your way to the bar with assorted juices and toppings!

Bottomless Bloody Mary Bar — 20

Select Your Base from Tito’s Vodka, Camarena Tequila, Four Roses Bourbon or Ask About our Daily Infusions! Select Your Rim from Sea Salt, Celery Salt, Cayenne Salt, Smoked Salt. Top with mix and garnishes at the bar!

Coffee

Drip Coffee - 2.5
Espresso - 1.5
Latte - 3.65
Cappuccino - 3.65
Kombucha - 6
Haya Cold Brew - 5

Fresh Squeezed Juice

Orange - 4
Grapefruit - 4

*Restaurant Menu Subject to Change Based on Availability

Dessert:

Mississippi Mud Pie — 13

Chocolate Cookie Crust, Flourless
Chocolate Cake, Chocolate Pastry Cream,
and Chocolate Mousse

Bananas Foster Layer Cake — 8

Banana Cake, Banana Cream,
Praline Pecan Crunch, Chocolate Ganache

Peanut Butter Bomb — 13

Dark Chocolate, Peanut Butter and Berry Bomb with Peanut Butter Cookie Crumble and
Warm Caramel Sauce
*serves two

Buttermilk Pie — 8

Butter Pie Crust, Buttermilk Custard,
Topped with Sorghum Molasses
Whipped Cream

Seasonal Scoops — 4/6/9

Seasonal House Made Ice Creams
*priced per scoop

Sweet Shakes:

*Sweet Daily Creations Also Available
**Sweets Menu Not Available During Brunch

Cocktails:

Queen Bee — 12

Four Roses Bourbon, Big O Ginger Liqueur,
Wildflower Honey, Lemon, Angostura Bitters
*$1 from each cocktail is donated to the
The Bee & Butterfly Habitat Fund!

La Vie en Rose — 11

Brokers Gin, Strawberry Syrup, Lime,
Black Pepper, Rose Water, Sparkling Wine

Mi Hermana — 14

Código 1530 Rosa Tequila, Vida Mezcal,
Ginger Syrup, Smoked Sage Syrup, Lemon Juice

A Strange Affair — 13

Dickel Rye, Plantation Pineapple Rum, Lemon,
Apple Cinnamon Clove Syrup, Egg White

The Remedy — 10

Tito’s Vodka, Turmeric Ginger Syrup,

Simply Juno — 14

Kirk and Sweeny 18-Year Barrel
Aged Rum, Lime, Simple Syrup

Sangria — 11

Malbec, Dolin Vermouth, Deau
Cognac, Averna Amaro, Citrus

*Classic Cocktails and Extensive Wine List Available
as well as Local and Craft Brews

Announcement

Address.

Email.

Hours.

The Chocolate Pig Menu

Savory

Sweet

Sip

Shareables

Chicken FriedBrussels Sprouts — 11

Buffalo Smoked Cauliflower — 8

Mac and Cheese — 9

Farrotto — 12

Biscuits and Cornbread — 6

Entrées

Mixed Greens Salad — 9

Fried Chicken Salad — 14

Spinach Salad — 12

Seared Salmon — 24

Shrimp and Grits — 18

CP “Power Bowl” — 13

Butternut Squash Carbonara — 14

Blackened Catfish — 21

Fried Green Tomato BLT — 12

Fried Chicken Sandwich — 12

Blackened Salmon Blt — 14

Catfish Po’Boy — 11

RestaurantÀ la carte sides

Shareables

Chicken FriedBrussels Sprouts — 11

Fried Green Tomatoes — 10

Pulled Pork Cornbread — 9

Buffalo Smoked Cauliflower — 8

Buffalo Smoked Cauliflower — 8

Mac and Cheese — 9

Beef Cheek Poutine — 13

Salt Roasted Beet Carpaccio — 9

Farrotto — 12

Entrées

Spinach salad — 12

Local Mixed Green Salad — 9

Baby Kale and Collard Greens Caesar — 11

Butternut Squash Carbonara — 18

Braised Beef Cheek Pappardelle — 22

Cocoa Dusted Pork Belly — 20

Seafood Gumbo — 18

Shrimp and Grits — 20

Benne and PecanCrusted Salmon — 26

Pan Roasted Scallops andSlow Roasted Pork Belly — 26

Fried Buttonwood Chicken — 16

Pork Chop — 31

Grilled Beef Tenderloin — 38

Blackened Catfish — 21

RestaurantÀ la carte sides

Shareables

Maple bacon Cinnamon Roll — 13

Caramel Apple Cinnamon Roll — 13

Original Cinnamon Roll — 10

Loaded Pimento Cheese Dip — 8

Cajun Poutine — 11

Buttermilk Biscuits — 5

Entrées

CP Breakfast — 11

Blackened Salmon Croquettes — 15

Butternut squash andBrussels sprout hash — 12

Gulf Shrimp and Grits — 20

Banana Foster French Toast — 11

Cp Slinger — 16

Brunch Burger — 13

Fried Green Tomato BLT — 12

Omelet of The Day

RestaurantÀ la carte sides

Sips

Bottomless Mimosa Bar — 20

Bottomless Bloody Mary Bar — 20

Coffee

Fresh Squeezed Juice

Dessert:

Mississippi Mud Pie — 13

Bananas Foster Layer Cake — 8

Chicken Fried
Brussels Sprouts — 11

Restaurant
À la carte sides

Chicken Fried
Brussels Sprouts — 11

Benne and Pecan
Crusted Salmon — 26

Pan Roasted Scallops and
Slow Roasted Pork Belly — 26

Restaurant
À la carte sides

Butternut squash and
Brussels sprout hash — 12

Restaurant
À la carte sides