“The Granddaddy of Pig Feasts”

ANTIPASTI

Whole Cuts

Wild boar prosciutto, lonza, spallacia, and lardo
platter for two

Sweet Meats

Pȃté capriccioso, pork liver/sour cherry pȃté, cicciolata, coppa di testa, mortadella, and salame cotto
platter for two

Dry-Cured Salumi

Soppressata, felino, Basque, finocchiona, Genoa, nostrano, piccante, and salametto
platter for two

Offal and End Cuts

Fried pork trotter with ancient Roman oenogarum

Terrina of pork ears with horseradish, celery heart, and frisée

Warm antipasto of pork tongue, artichokes, and black truffles

Sardinian pork tripe braised with saffron and mint; aged provolone and Red Flint corn polenta

Spiedino of pork liver, Meyer lemon, crostini, and pancetta with garlic-hazelnut butter

Pork kidneys sauté trifolati

Bruschetta of pork belly rillettes and Firebrand rye bread with avocado and pickled carrots

Blood pudding with Guru Ram Das Farm dried pear and plum mostarda and walnuts

Sobressada and sbriciolona: traditional Catalonian spreadable spicy salame and Tuscan wild fennel salsiccia cruda with lard piadina and wild arugula

Boudin blanc “Wellington” with Barhi dates and cress

Carpaccio of salted pork loin with roasted beets, Gaeta olives, capers

SOUPS AND PASTAS

Soup: passatelli with rich pork broth and pea greens

Wild nettle lasagne alla bolognese

Canederli: Friulian bread and pork dumplings with pork and date sugo

Butternut squash gnocchi with spiced pork ragù and aged aceto balsamico

Pegai: Modenese hazelnut ravioli with wild boar spezzatino

Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano

Cannelloni of pork, Chanterelle mushrooms, green garlic, and Fontina Val d’ Aosta cheese

Ravioli cerchie of Savoy cabbage and prosciutto cotto with sugo di maiale, and lardo

Riso with Piedmontese sweet sausage and rum ragù

Pappardelle nere with pork heart and wild mushroom ragù

HOT SPECIALTIES

Tofeja del Canavese: Piedmontese peasant braise of pork shoulder, little cotechino sausages, wild boar spare ribs, and pork skin rollatini with Borlotti beans

Spit-roasted acorn-fed porchetta with Sicilian nero d’avola gelatina, chestnut honey, Castelvetrano olives, and almonds

Smoked ham with kumquat-clove gravy

Wild boar scaloppine alla Count Pavel Stroganov with Chanterelle mushrooms, caramelized onions, sour cream, and riso nero

Zampone braised in saba with lentil crema

Choucroute garni with spit-roasted pork “pastrami,” belly rib, and grilled classic frankfurter

Charcoal-grilled wild boar bacon chops with blood oranges and shaved vegetable salad

VEGETABLE SIDE DISHES

Roasted beets and blood oranges

Fresh-milled Red Flint corn polenta

Potatoes fried in pork renderings

Shaved fennel and puntarella

Chicories with aceto balsamico

Shaved Brussels sprouts

Garden lettuces vinaigrette

SWEETS

Bergamot-Prosecco sorbetto

Valhrona chocolate-caramel tart with candy- coated pancetta and vanilla sea salt

Larded puff pastry cornucopia filled with Seville orange ice cream and kumquat-pomegranate compote

Candy Cap mushroom flan with Derrie date confetti and bacon-covered chocolate honeycomb candy

Warm beignets fried in lard with California bay laurel crême anglaise

Tete’s polvorone cookies

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With special thanks to Paul Willis and the farmers of Niman Ranch; Magruder Ranch; Devil’s Gulch Ranch; Jude Becker; and Heritage Foods USA