Reserve now.
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
~cold~
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
~warm~
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
*
Primi
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
*
Dolce
TBD
*
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
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