Carlyle Presents The Whole Hog Dinner

The Menu

Charcuterie

First release of Tails and Trotters proscuitto,

Lardo wrapped country style pate with tenderloin garni,

Fromage de tete

Fritto of Squash Blossoms

Trotter ‘rilette’, Spanish style sausage, macerated legumes

Duo of Salads:

Salad of pig’s ears, watercress, shaved carrots, celery and pickled shallots

Grilled pig’s heart, pickled chanterelles, arugula, shaved ricotta salata

Pork Belly Two Ways:

Cured and wrapped around stone fruits, grilled, agro dolce sauce

Crisp confit, early corn, scapes, saba

Pork Coppa Steak

Cured and poached, shaved baby beets, sauce gribiche

Grilled Pork Flat Iron and Eye of Round

Tongue croquette, smoked pork jus, nasturtium butter

Two Pastas

Potato gnocchi, Guanciale, Walla Walla onions, heirloom tomato concasse

Ricotta tortellini, slow roasted shoulder ragout, parmigiano-reggiano

Petite Braised Short Rib

Carrot tapenade, sweet carrot emulsion

Crispy ‘Korean Style’ ribs

fennel pollen lacquer

Whole Loin ‘Porchetta’ Crispy Skin and All

Pork fat fired potatoes, baby turnips

Tails and Trotters Leaf Lard Crostada

Stone fruits, bacon ice cream

$160pp

(excluding beverage and gratuity)

dinner starts promptly at 5:30

reservation required

503.595.1782