Welcome to MenuPages - Please Select a city:

The Salty Pig

  • $$$
  • American (New), Small Plates/Tapas, Sandwiches
  • 130 Dartmouth St, Boston MA02116 42.3465396 -71.075728
  • (Btwn Columbus Ave & Stuart St)
  • click map to interact google maps
  • (617) 536-6200
  • 0

Lunch

The Salty Pig $14

Porchetta slow roasted pork shoulder with herbs   
Pâté De Campagne bacon wrapped country style pâté   
Stracciatella mozzarella style pulled cheese   
Marinated Olives    
Seasonal Greens roasted shallot vinaigrette   

The Domestic $15

Soppressata, Berkeley, CA dry cured salame from fra' mani   
Sweet Coppa, Petaluma, CA spicy cured pork shoulder from zoe's   
Cabot Clothbound Cheddar, Greensboro, VT cow, 14 month aged, hard, medium-strong   
Charred Shishito Peppers    
Seasonal Greens roasted shallot vinaigrette   

The Salty Pig Offal $13

Chicken Liver Mousse fennel pollen, sea salt   
Pork Liver Pâté dried fruit mostarda   
Corned Beef Tongue hickory smoked   
Pickled Vegetables    
Seasonal Greens roasted shallot vinaigrette   

The Farmstead $15

Cabot Clothbound Cheddar, Greensboro, VT cow, 14 month aged, hard, medium-strong   
Fontina D'Aosta Dop, Valle D'Aosta, ITA raw cow, soft, moderate   
Garrotxa, Catalonia, SPA goat, aged 6 months, mild   
Vermont Wildflower Honey    
Marcona Almonds    

Salads

Herbs And Lettuces sp blend, roasted shallot vinaigrette   8.00
Spinach And Endive apple, gorgonzola, cider vinaigrette   9.00

Sandwiches

Served On Iggy's Bread With Choice Of Side Salad Or Kettle Cooked Chips

Crispy Pork Head Terrine pickled vegetable giardiniera   10.00
Grilled Mortadella sp ketchup, sunnyside egg, upland cress   10.00
SP Cuban roasted pork, ham, swiss, sp pickles & mustard   11.00
Smoked Turkey And Bacon sp ranch, cheddar, red leaf lettuce, peppadew   11.00
Prosciutto Crudo parma, fig jam, arugula, vincotto   11.00
SP Preserved Tuna Belly celery hearts, kalamata olives, fennel in pinzimonio   12.00

Pizza

Margherita tomato, mozzarella, basil   10.00
Broccoli Rabe ricotta salata, lemon peel, roasted garlic, chili flake   12.00
The Salty Pig today's salty pig parts, mustard, pale ale caramel   15.00
Tarte Flambée bacon, onions, crème fraîche   14.00
Spicy Chicken sp hot sauce, blue cheese, celery   14.00
Mushroom fontina, tomato, spring onion salsa verde, sunnyside egg   15.00
Prosciutto Cotto tomato, mozzarella, basil, peppadew peppers   14.00
Add A Farm Egg To Any Pizza $2, Add Prosciutto Di Parma To Any Pizza $5, Add Pepperoni To Any Pizza $3

 

Dinner

1. Salty Pig Parts

Served With SP Pickles, Crostini, & Mustard

Prosciutto Di Parma , ITA aged 1 year   8.00
Sweet Coppa, Zoe's, CA dry cured pork shoulder   8.00
Fromage De Tête, SP Kitchen, MA pork head, sea salt, herbs   5.00
Chicken Liver Mousse, SP Kitchen, MA fennel pollen, sea salt   5.00
Smoked Chorizo, SP Kitchen, MA pimentón, garlic   7.00
Fennel Salame, SP Kitchen, MA fennel pollen, orange   6.00
Pork Rillette, SP Kitchen, MA coriander, fennel   5.00
Pâté De Campagne, SP Kitchen, MA bacon wrapped country pâté   5.00
Porchetta Di Testa,SP Kitchen, MA roasted pork head in the style of porchetta   6.00
Lardo, SP Kitchen, MA colonnata-style pork fat back with herbs   5.00

2. Stinky Cheeses

Pecorino Sardo, Sardegna, ITA sheep, aged 6 months, sharp & bold   7.00
Cabot Clothbound Cheddar, Greensboro, VT cow, aged 14 months, hard, medium-strong   8.00
Moses Sleeper, Greensboro, VT cow, bloomy rind, moderate   7.00
Fontina D'Aosta Dop, Valle D'Aosta, ITA raw cow, soft, moderate   7.00
Bonne Bouche, Websterville, VT goat, creamy, ash ripened   8.00
Gorgonzola Piccante, Piedmont, ITA cow, blue, strong   6.00
Robiola, Piedmont, ITA cow & sheep, soft ripened, moderate   8.00
Garrotxa, Catalonia, SPA goat, aged 6 months, mild   8.00
Tomme De Savoie, Savoie FRA raw cow, semi-firm, mild   7.00
Epoisses, Cote-D'Or, FRA raw cow, creamy, strong   9.00

3. Round Out The Plate

Mostarda    2.00
Marinated Olives    2.00
Red Wine Jelly    1.00
Fig Jam    1.00
Charred Shishito Peppers    2.00
Jalapeño Jelly    1.00
Smoked Shallot Marmalade    1.00
Vermont Wildflower Honey    2.00
Marcona Almonds    2.00

Salads

Herbs And Lettuces sp blend, roasted shallot vinaigrette   8.00
SP Stracciatella And "Pesto" green garlic, radish, bread crumbs   10.00

Plates

Roasted Asparagus slow cooked egg, crispy sweetbreads, morels   14.00
Polenta Sullaspianatoia traditional polenta served on a board, mushrooms,taleggio   11.00
Charred Octopus sp chorizo, green chick pea, kalamata olive, fennel in "pinzimonio"   13.00
PEI Mussels sp bacon, jalapeños, shallots   10.00
Agnolotti Dal Plin prosciutto, peas, mint   15.00
Bolognese tagliatelle, tomato, parmesan   14.00
SP Pork Tasting spring vegetables, morels, zabaione   18.00

Pizza

Margherita tomato, mozzarella, basil   10.00
Broccoli Rabe ricotta salata, lemon peel, roasted garlic, chili flake   13.00
The Salty Pig today's salty pig parts, mustard,pale ale caramel   15.00
Tarte Flambée sp bacon,onions, crème fraiche   14.00
Spicy Chicken sp hot sauce, blue cheese, celery   14.00
Mushroom fontina, tomato, spring onion salsa verde, sunnyside egg   15.00
Prosciutto Cotto tomato, mozzarella, basil, peppadew peppers   14.00
Add A Farm Egg To Any Pizza $2, Add Prosciutto Di Parma To Any Pizza $5, Add Pepperoni To Any Pizza $3

 

Brunch

1. Salty Pig Parts

Served With SP Pickles, Crostini, & Dijon

Prosciutto Di Parma, ITA aged 1 year   8.00
Coppa, Zoe's, CA dry cured pork shoulder   8.00
Chicken Liver Mousse, SP Kitchen, MA fennel pollen, sea salt   5.00
Bresaola, Creminelli, UT air dried beef   7.00
Finocchiona, Zoe's, CA dry cured garlic & fennel sausage   6.00
Pork Rillette, SP Kitchen, MA coriander, fennel, orange   5.00
Pâté De Campagne, SP Kitchen, MA bacon wrapped country pâté   5.00
Speck, Alto Adige, ITA cold smoked prosciutto   7.00
Porchetta Di Testa, SP Kitchen, MA roasted pork head in the style of porchetta   6.00
Lardo, SP Kitchen, MA colonnata-style pork fat back with herbs   5.00

2. Stinky Cheeses

Manchego, Corcuera, SPA sheep, firm, moderate   6.00
Pecorino Sardo, Sardegna, IT sheep, aged 6 months, sharp & bold   8.00
Cabot Clothbound Cheddar, Greensboro, VT cow, aged 14 months, hard, medium-strong   8.00
Moses Sleeper, Greensboro, VT cow, bloomy rind, moderate   7.00
Stravecchio, Veneto, ITA cow, aged 1 year, hard, full bodied   7.00
Bijous, Websterville, VT young goat, bloomy rind, moderate   8.00
Gorgonzola Piccante, Piedmont, ITA cow, blue, strong   6.00
Robiola, Piedmont, ITA cow & sheep, soft ripened, moderate   8.00
Trés Bonne, Enosburg Falls, VT goat, gouda-style, moderate   9.00
Chebris, Ossau-Iraty, FRA sheep & goat, semi-firm, moderate   8.00
Bonne Bouche, Websterville, VT goat, soft ripened, ash coated   8.00

3. Round Out Plate

Mostarda    2.00
Marinated Olives    2.00
Red Wine Jelly    1.00
Fig Jam    1.00
Charred Shishito Peppers    2.00
Jalapeño Jelly    1.00
Smoked Shallot Marmalade    1.00
Vermont Wildflower Honey    2.00
Marcona Almonds    2.00

Delights Plates

Herb And Lettuce Salad roasted shallot vinaigrette   9.00
Two Eggs Any Style potatoes, bacon, brioche toast   10.00
Belly Hash Pork two eggs over easy, bacon-braised greens   10.00
Baked French Toast ricotta stuffed brioche, apples, nutella, maple syrup   9.00
Pork And Mole black beans, crispy tortilla, sunny side eggs   11.00
SP Pancetta Mac & Cheese orecchiette pasta, sauce mornay, arugula   11.00
Grilled Cheese today's cheeses on brioche   9.00
SP Monte Cristo prosciutto cotto, smoked turkey, gruyere, jalapeño jam   12.00
Crispy Pork Head Terrine sauce gribiche, frisée   8.00

Sides

Pecan Sticky Bun    4.00
Pork Belly Hash    6.00
Potatoes & Bacon    5.00
Greek Yogurt seasonal fruit, basil, nut granola   4.00

 

The Salty Pig
130 Dartmouth St
Btwn Columbus Ave & Stuart St
(617) 536-6200
Advertising
© 2002-2013 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer