Piglets2smallerReserve 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