Our hogs are in the house and we are ready and rearing to go for Whole Hog 2015.
Take a look at our full menu here.
We’ve declared this year to be the year of the Cinta, the amazing Tuscan breed. We’re celebrating this animal with a full line-up of dishes using Cinta Sonoma pigs from our friends at Front Porch Farms. Learn more about the Cinta here.
Reserve your table at the Whole Hog Dinners today.
Call 510-547-5356 or reserve online.
Whole Hog Dinners 2015
March 3–7, 2015
We’ve got our hogs ready to go and our menu finalized. Get ready for a feast of epic, delicious proportions.
Antipasti: smaller items, soup, and salads
Affetati misti: large array of house-cured, aged salumi
Burrata cheese with house-cured prosciutto, candied walnuts, and old aceto balsamico
Minestra of pork, barley, and escarole
Crostino of “young” lonza with swordfish tonnato, capers, and lemon
Country pâté with brioche crostini and spring onions
Garden lettuces vinaigrette
Terrina of pork trotters with Puy lentils, frisée, and mustard vinaigrette
Salad of first-of-season asparagus, pancetta, torn bread, and Parmesan cheese
Charcoal-grilled Italian-style sausage with escarole and breadcrumbs
Fritto of battered pig’s ears with bagna cauda, green garlic, and spring onions
Charcoal-grilled pork heart with ragù of beans, Castelvetrano olives, and rosemary
Cassuola of Gigande beans braised with pork skin
Potato gnocchi with whey-braised pork
Cavatelli with pork ragù allʼabruzzese
Fusilli bucati with garlic pork sausage, Manila clams and turnip greens
Tortellini of mortadella in rich pork brodetto
Agnolotti dal plin of pork offal
Secondi: grills, sautées, and rotisserie
Cinta Sonoma alla Caja China: Cinta pig roasted in a box
Spit-roasted house-cured ham
Due of boudins: blanc and noir with house-fermented sauerkraut
Roast pork “osso buco” with roast potatoes, broccoli di ciccio, and salsa verde
Spit-roasted, pancetta-wrapped pork tenderloin
Plus, we’ll be offering these special menu items each day of the week:
Tuesday, March 3
Porchetta: layers of boneless pork middle, fat, skin, rolled in savory, moist, boneless pork meat and spit-roasted over wood
Wednesday, March 4
Front Porch Farms Cinta celebration
Thursday, March 5
Saucisson en croûte: a lovely French-style pork sausage, wrapped in puff pastry, baked in a terrine and served warm
Friday, March 6
Zampone: the prized Modenese dish of boned pig’s trotter, stuffed with highly seasoned ground pork meat, rind, sinew, and fat, which is then trussed and cooked in broth
Saturday, March 7
Bollito misto: various cuts of meat and sausages, cooked and served in a rich pork broth and accompanied by multiple herby and full-flavored salsas
call 510-547-5356 or reserve online
Each night of our Whole Hog Dinners, we’ll either be hosting a special event or featuring a special menu item. This is, of course, in addition to the usual enormous and delicious menu of salumi, antipasti, ragus, sausages, roasts, and stews that Chef Jonah will prepare. We’ll announce the rest of the menu next week.
On Tuesday March 3, we’ll have a wonderful porchetta (layers of boneless pork middle, fat, skin, rolled in savory, moist, boneless pork meat and spit-roasted over wood).
On Wednesday, we will be hosting Front Porch Farms and highlighting their Cinta Sonoma pigs. If you would like to sit at or near their table, please let us know when you make your reservation.
On Thursday, we’ll serve a saucisson en croute, a lovely French-style pork sausage, wrapped in puff pastry, baked in a terrine and served warm.
On Friday, zampone: The prized Modenese dish of boned pig’s trotter, stuffed with highly seasoned ground pork meat, rind, sinew, and fat, which is then trussed and cooked in broth.
Finally, on Saturday, we’ll have full-out bollito misto (mixed boil) of various cuts of meat and sausages, cooked and served in a rich pork broth and accompanied by multiple herby and full-flavored salsas.
call 510-547-5356 or reserve online