Dine High on the Whole Hog

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Craigie on Main’s annual Whole Hog Dinner returns for its fourteenth year on Wednesday, July 19th. As you and your pork-loving friends have come to expect, chef-owner Tony Maws and chef de cuisine Chris McMullan have designed an imaginative six-course dinner incorporating all the best parts of the pig (and some parts you didn’t even know about). With amazing dishes like pork liver and lobster lettuce cups, prosciutto-rubbed hamachi, and lard biscuits for dessert, the menu (available below for perusing) is not to be missed. The meal runs $98 with an optional $58 wine pairing. Save a spot now by calling 617.497.511.


For The Table
Market Vegetable and Pork Belly Flatbread
‘Head to Toe’ Terrine
Crispy Fried Pig’s Ears
Pork Liver and Lobster Lettuce Cups

Squashes, nepitella, cured boar belly, spicy pig’s feet

Prosciutto-rubbed hamachi, plums, chiles, lovage

Pork fat-poached striped bass, chorizo, tortilla puree

White wine braised pork cheek, pistou, white beans, saucisson sec

Suckling pig confit, mole verde, fennel, raisins, pine nuts
Texas wild boar two-ways: roast shoulder and crispy rib, beets a la Grecque, cherry and boudin noir sauce

Lard biscuit, anise hyssop, berries, chicharon granola

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