Spit-Roasted Saturdays

M.C. Spiedo

M.C. Spiedo makes Saturday a day for suckling pig with their March porchetta menu, running Saturday, March 7th to Saturday, March 28th. James Beard Award-wining chefs Mark Gaier and Clark Fraiser put the restaurant’s 40-inch steel spit to good use for special Saturday-only pork preparations. The spit-roasted suckling pig will be carved and plated tableside, served with complementary accoutrements like stone fruit moustarda, braised sauerkraut or green garlic sausage filling. The porchetta is available as an a la carte entrée for $24 each and you can pick your favorite pig dish below, then make your reservation by calling 617.476.5606.
Saturday, March 7th – with Stone Fruit Moustarda
Saturday, March 14th – with Red Onion Agrodolce
Saturday, March 21st – with Braised Sauerkraut
Saturday, March 28th – with Green Garlic Sausage Filling
Saturday, April 4th – with Braised Fiddleheads
Saturday, April 11th – with Braised Spring Onions
Saturday, April 18th – with Braised Mushroom Ragu
Saturday, April 25th – with Roasted Spring Garlic Sausage
Saturday, May 2nd – with Charred Tomato Pesto
Saturday, May 9th – Stuffed with Prosciutto and Parmesan
Saturday, May 16th – over Four Star Farms Polenta
Saturday, May 23rd – with Eggplant Ragu
Saturday, May 30th – with Mushroom Stew and Prosciutto

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