LUNCH
PIGBOARDS
The Salty Pig
Porchetta, N’duja Rillette (smoked pork with calabrian chili and salt), Straciatella (SP, soft creamy cow’s milk cheese, like a stringy mozarella,) marinated olives.
The Cured
Salame Calabrese, Speck, Stravecchio, Eggplant sott’Aceto
The Offal
Smoked beef tongue, Coppa di Testa, Moses Sleeper, Picked vegetables
The Farmstead
Manchego, Pont L’Eveque, Vintage Gouda, Wildflower Honey, Marcona Almonds
SALADS
Escarole Salad
Escarole is mixed with pickled vegetables, diced provolone, diced salami calabrese, diced mixed olives, 2 hard boiled eggs, rosemary, parsley, oregano. Dressing is made with pickling liquid and olive oil.
Baby Kale Salad
Same as dinner.
SANDWICHES All Sandwiches will be served on Iggy’s bread, with either Cape Cod kettle cooked chips or a side salad.
BLT
Pork belly confit, heirloom tomato, meyer lemon aioli
The pork belly is prepared with maple syrup, smoked and confit’d. Served on ciabatta with gem lettuce and meyer lemon aioli (garlic, egg, oil)
Italian Roast Pork
Pork shoulder is brined for 3 days and roasted with salt, pepper, garlic, rosemary, thyme, fennel pollen, bay leaves, white wine and pork stock. The meat is sliced and warmed in the roasting liquid and served on a ciabatta with aged provolone, roasted garlic aioli (mayo with roasted garlic) broccoli rabe, and a spicy cherry pepper paste made with olive oil and lemon.
Prosciutto
Prosciutto di parma, stracchino cheese, arugula, lemon juice, aged balsamic, fig jam.
Salty Pig Sandwich
Served with today’s pig parts , scamorza cheese, and vegetable giardiniera on ciabatta. Dressed with an olive oil and pickling liquid vinaigrette. (Dairy*, Gluten, Nuts*)
Smoked Turkey Sandwich
Grilled Local Pole Beans (runner, snap, snow, yellow wax, green brean) all dressed with the goat cheese-buttermilk dressing with lemon juice, olive oil and heirloom cherry tomatoes. The smoked turkey is from Zoe's and served on ciabatta.
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