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