Whole Hog Dinners
Tuesday, March 14, through Friday, March 17

Each year, we do something a little different from previous years for our Whole Hog Dinners. This year, Chef Jonah Rhodehamel will be roasting a different breed of pig, each from a different farm, every night of the event in our Cuban-style La Caja roasting box, which, using indirect heat, produces delectable, juicy, smoky meat of incomparable flavor, texture, and moisture.

Jonah will be serving, alongside that extraordinary offering, a pork menu which he will serve concurrently with menu items from our end-of-winter, non-pork fare.

MENU

Antipasti:  smaller items, salads, soup

Cold
Affettati misti: mortadella, spicy coppa, lonza, and culatello
Coppa di testa
with swordfish “tonnato

Warm
Fritto of pigs’ ears and tails with oyster aioli
Poached farm egg on frisee with house-cured bacon and stone-ground mustard
Terrine of pork trotters
Crochetta of house-cured salt cod with salame piccante and gribiche
Soup: vellutata of Cannelloni beans and pork rind with Sinese pepper and wild Sicilian fennel

Primi

Saffron chitarra with Dungeness crab, ’nduja, Meyer lemon, and mint
Potato gnocchi with whey-braised pork shoulder
Bucatini all’amatriciana
Pappardelle
with pork sugo and shaved cured pig’s heart
Ravioli of mortadella with Dijon mustard, asparagus, and egg yolk

Secondi:  grills, sautes, and rotisserie

Cuban-style La Caja-roasted whole pig each night
Tues: Cinta-Berkshire pig, Front Porch Farm, local. Wed: Red Wattle pig, Lazy S, Kansas. Thurs: Berkshire pig, Newman Farms, Missouri. Fri: Berkshire cross pig, Devil’s Gulch Farm, local.

Tasting of pork sausages:  boudin blanc, boudin noir, and Toscano with sauerkraut and spaetzle
Petrale sole “saltimbocca” with Yukon Gold potatoes, Bloomsdale spinach, and capers
Contorno: fritto of artichoke and Brussels sprouts with pork fat aioli and Meyer lemon

Dolci

Sundae: vanilla bean ice cream, caramel sauce, almonds, whipped cream, and bacon crumbles
Devil’s food chocolate cake with chocolate ganache and candied pancetta

Plus delicious seasonal, pre-spring, non-porcine desserts

Reserve online or call (510) 547-5356

2017-09-12T15:46:29+00:00 March 10th, 2017|Coming up..., Events|0 Comments

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