Tuesday, February 4 through Friday, February 7


this is an à la carte menu & will be priced similarly to our regular dinner menu


Antipasti: smaller items, salads, soup

Salumi: 24-month Magruder prosciutto, selection of house salami

Country-style terrina of pork with stone-ground mustard, crostini, and caper berries

Coppa di testa of milk-fed pork with salsa verde and frisée

*Garden lettuces vinaigrette

Carpaccio of pork eye-of-round with Castelvetrano olives, pickled Cayenne, soft herbs

Parfait of pork liver with vin santo gelatina and whole grain crostini

Warm terrina of pork trotters with roast fennel and citrus mostarda

Cotechino con lenticchie and salsa rosa

Charcoal-grilled Tuscan-style sausage with Gigande beans, breadcrumbs, and rosemary

Charcoal-grilled pork heart with grilled crostino, Cannellini bean purée, Calabrian chili, and arugula

Cotiche e fagioli with breadcrumbs and Parmesan cheese

Spiedini di maiale with arugula and saba

Crispy pork belly with celeriac, long-cooked onions, and old aceto balsamico


Fusilli lunghi bucati with ragù all’abruzzese

Ravioli of pork with chestnuts and apple

Gnocchi with pork sugo, pancetta, and a slow-cooked farm egg

Blutnudeln: Trentino blood pasta with pan-fried brains, Black Trumpet mushrooms, and nutmeg crema

Stinging nettle pappardelle with milk-braised pork shoulder

Agnolotti dal plin with fonduta Val d’Aosta

Lasagnette with pork polpettine, tomato, chili, and crumbled egg

Secondi: grills, sautés, and rotisserie
Coucroute garni with boudin noir, pork belly, cotechino sausage, and potatoes

Charcoal-grilled boudin blanc with pancetta-braised Savoy cabbage, Pink Lady apples, and frisée

Costoletta of pork with crispy Yellow Finn potatoes, Bloomsdale spinach, and fonduta Val d’Aosta

Spit-roasted pork loin with olive oil-whipped potatoes, Lacinato kale, and salmoriglio

Spit-roasted leg of pork with turnips and their greens; sugo

Roast saba-glazed ham with onion crema and braised baby carrots

*Roast black cod with farro, broccoli di ciccio, and Calabrian chili salsa

*Pigeon with barley, Black Trumpet mushrooms, and sugo

*Farroto of wild mushrooms, tomato, Parmesan cheese, and old aceto balsamico

*Grapefruit sorbetto

Flying Pig Donuts: ricotta fritter, maple dipping sauce, candied bacon

Cobbler of seasonal fruit with lard crust

Sanguinaccia: blood chocolate pudding with whipped cream

Whole wheat chocolate chip-bacon cookies


*made without pork