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


2009 menu