Suckling pig takes center stage at Hops N Scotch’s next pop-up dinner. On Sunday, April 3rd, chef Brian Miller and team go whole hog for a five-course menu of pork-y offerings. The evening starts at 6:00pm and features dishes like pork belly and ravioli, grilled loin and fava beans, and candied bacon. See below for the full offerings, available for $55 per person with the option of a $20 beer pairing. Call 857.242.4980 to reserve a seat.

FIRST
croquette
sauce romesco. almonds. mint.

SECOND
tete de cochon
pickles. radish. pumpernickel. chive mayo.

THIRD
belly and ravioli
wild spring onion. young garlic.

FOURTH
grilled loin roulade
favas. morels. potato. jus.

FIFTH
fat, skin and bacon
fudge. preserved lemon. chicharone. candied bacon.