Whole Hog 2010
Wednesday, February 3rd – Saturday, February 6th
Call 510-547-5356 or reserve online
Sneak Peak at the 2010 Menu:
Favorites
Warm antipasto of pork tongue, artichokes, and aged black truffles
Pappardelle nere with pork heart and wild mushroom ragu
Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano
Tofeja del Canavese: Piemontese peasant braise of pork shoulder, little cotechino sausages, wild boar spare ribs, and pork skin rollattini with borlotti beans
Spit-roasted pork belly with Sicilian nero d’avola gelatina, chestnut honey, Castelvetrano olives, and almonds
Choucroute garni with spit-roasted pork “Pastrami,” belly rib, and grilled classic frankfurter
Valrhona chocolate-caramel tart with candy-coated pancetta
New Items
Sobressada & Sbriciolona: traditional Catalonian spreadable spicy salame and Tuscan wild fennel salsiccia cruda with lard piadina and wild arugula
Boudin blanc “Wellington”
Cannelloni pork, Chanterelle mushrooms, green garlic, and fontina Val d’ Aosta
Canederli: Friullian bread and pork dumplings with pork & date sugo
Carved fresh roast ham with crackelings and kumquat-clove gravy
Wild boar scallopine alla Count Pavel Stroganov with Chanterelle mushrooms, caramelized onions, sour cream, and sage riso
Duomo of local kiwis in pork gelatina with blood oranges in caramel
Larded Puff Pastry Cornucopia filled with Seville orange ice cream and kumquat-pomegranate compote




