Punk Rock Pig Dinner

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

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