“The Whole Hog” Sunday, August 26, 2018

cocktail hour I'll be your Honeysuckle Honeysuckle infused Lifted Vodka, Sweet Tea Simple, Tiki Bitters, Lemon

one Soft Shell Crab Jalapeno, Pork Jowl, Corn, Pickle Slaw Lucien Albrecht Brut Rose Lucien Albrecht Brut Rosé Sparkling, Crémant d'Alsace, NV

two Pig Face Pickled Ramp Chimichurri, Fried Quail Egg, Heirloom Tomato Cracker Salad Old Granddad Bottled in Bond, Muscavado Syrup, Dale DeGroff's Pimento Aromatic Bitters

three Porchetta Giardiniera, Duck Fat Fried Fingerling Potatoes, Jezebel Sauce, Braised Greens Maison L'Envoye Fleurie, Beaujolais, Burgundy, France, 2014

four Beef Heart Manna Sandwich Fresh Ice Box Pickle, Wax Bean Salad Les Cassagnes de La Nerthe Rouge, Cotes du Rhone, France, 2015

five Peach Cobbler Basil Ice Cream, Popcorn Tuile Monteverde

Menu and drink pairings created and prepared by Executive Chef Clark Grant, Owner of Hogshead