The volume on this one goes to eleven. On Wednesday, February 26th, Craigie on Main is putting a mohawk on their annual swine soiree for a purely Punk Rock Pig Dinner. Come rock out with your hock out as Craigie cranks up the volume and invites local chefs—David Bazirgan of Bambara and Jamie Bissonnette of Toro, Coppa and Little Donkey—to go ham on a ridiculous snout-to-tail spread, featuring a menu paired with their favorite punk rock artists. The menu is not for the faint of heart, with special guest appearances from the ear, tail, belly, and foot. Reservations for the full dinner are $95 with seatings at 6:00 and 9:00pm, and there will be bevvies from guest bartender Sean Woods of Deadhorse Hill and a special pork-laden bar menu available on a first-come basis at the bar. Scope the menu below, and click here for your backstage pass.
Canapés
Pig’s Head, trotter, foie gras croquette
Tartaleta Txangurro Con Iberico (basq crab and jamon tart)
Pâté de Campagne and Gruyère Croque Monsieur
Mackerel Tartare, pork liver, crackling
First
Pig’s Ear and Belly Salad, oro blanco, chicories, nuoc cham vinaigrette
Pig’s Foot Curry, lemongrass, galangal, dried shrimp, mah kwan, coconut milk, Jasmine rice
Spanish Octopus Confit, Sabodet sausage, sherry, chorizo sauce
Second
Pork Shank Adobo, spring onions, broccoli di ciccio, kumquat fried rice
Pork and Snail Stir Fry, white tofu, kimchi
House-Made Squid Ink Pasta, pork heart sausage, clam ragoût
Dessert
Cherimoya custard, avocado ice cream, pork rind, macadamia
Mango Curd Sandwich, ritz, thai chili, lime
Boudin Noir and Chocolate Ice Cream Sandwich, oat-walnut cookie
Bar Food
Crispy-Fried Pig’s tails, burnt caramel, toasted garlic
Panko-Crusted Belly Sandwich, kimchi Russian dressing, Swiss cheese, sesame seed bun
Pig’s Ear and Belly Salad, oro blanco, chicories, nuoc cham vinaigrette
Pig’s Foot Curry, lemongrass, galangal, dried shrimp, mah kwan, coconut milk