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The Salty Pig

  • $$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Small Plates/Tapas, Sandwiches
  • 130 Dartmouth St, Boston MA02116 42.3465396 -71.075728
  • (Btwn Columbus Ave & Stuart St)
  • click map to interact
  • (617) 536-6200
  • 0

Lunch

The Salty Pig $14

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

The Cured $16

Soppressata, Berkeley, CA dry cured salame from fra’ mani   
Prosciutto Di Parma, ITA aged 1 year   
Grana Padano Dop, Emilia Romagna, ITA cow, aged 1 year, sweet & nutty   
Eggplant Sott’aceto sicilian style marinated eggplant   
Seasonal Greens roasted shallot vinaigrette   

The Salty Pig Offal $13

Chicken Liver Mousse fennel pollen, sea salt   
Pork Liver Pate grape 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   
Valdeon, Leon, SPA blue, cow & goat, bold & spicy   
Dorset, West Pawlet, VT raw cow, aged 3 months, rich & earthy   
Vermont Wildflower Honey    
Marcona Almonds    
À La Carte Charcuterie & Cheese Also Available Ask Your Server For Today’s Selections.

Salads $9

Pear & Pecorino baby kale, hazelnuts, black pepper   
Spinach And Endive kohlrabi, apple, blue cheese, cider vinaigrette   

Sandwiches

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

Pork Belly local apple, camembert, kohlrabi, mustard dressing   12.00
SP Cuban roasted pork, ham, swiss, sp pickles & mustard   11.00
Smoked Turkey sun dried tomato, pine nut, basil   11.00
Corned Beef Tongue Reuben sp russian dressing, sauerkraut, swiss   11.00
Prosciutto Crudo parma, fig jam, arugula, vin cotto   11.00
The Italian cured meats, caciocavallo, tomato vinaigrette, olives, capers   12.00

Pizza

Peperonata sp sausage, goat cheese, oregano   14.00
Margherita tomato, mozzarella, basil   11.00
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 bacon, onions, crème fraîche   14.00
Pesto scamorza, local tomato, eggplant   15.00
Proscuitto 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

No 1. Salty Pig Parts

Served With SP Pickles, Crostini, & Mustard

Prosciutto Di Parma, ITA aged 1 year   8.00
Coppa Di Testa, Sp Kitchen, MA pork head, nutmeg, orange peel   7.00
Fromage De Tête, SP Kitchen, MA pork head, sea salt, herbs   5.00
Chicken Liver Mousse, SP Kitchen, MA fennel pollen, sea salt   6.00
Wild Boar Cacciatorini, Sp Kitchen, MA hunter style sausage with juniper & allspice   7.00
Smoked Chorizo, SP Kitchen, MA pimentón, garlic   7.00
Pork Rillette, SP Kitchen, MA coriander, fennel   5.00
Pate De Campagne, SP Kitchen, MA bacon wrapped country pâté   5.00
Smoked Beef Tongue, Sp Kitchen, MA grains of paradise   7.00
Pork Ventresca, Sp Kitchen, MA italian style smoked pork belly   6.00

No 2. Sticky Cheeses

Epoisses, Cote-D’Or, FRA cow, creamy, strong   9.00
Bonne Bouche, Websterville, VT goat, creamy, ash ripened   7.00
Robiola, Piedmont, ITA cow & sheep, soft ripened, moderate   8.00
Moses Sleeper, Greensboro, VT cow, bloomy rind, moderate   7.00
Valdeon, Leon, SPA cow and goat, blue & spicy   6.00
Dorset, West Pawlet, VT raw cow, aged 3 months, rich & earthy   8.00
Manchego De Corcuera, La Mancha, SPA sheep, aged 3 months, rich & buttery   6.00
Comte Marcel Petit, Franche Comte, FRA raw cow, aged 12 months, nutty   8.00
Cabot Clothbound Cheddar, Greensboro, VT cow, aged 14 months, hard, medium-strong   8.00
Pantaleo, Sardinia, ITA goat, aged 6 months, hard, herbal   7.00

No 3. Round Out The Plate

Grape Mostarda    2.00
Marinated Olives    2.00
Eggplant Sott’ Aceto    1.00
Fig Jam    1.00
Mushroom Conserva    3.00
Jalapeño Jelly    1.00
Smoked Shallot Marmalade    1.00
Vermont Wildflower Honey    2.00
Marcona Almonds    2.00

Starters

Pear And Pecorino Salad baby kale, hazelnuts, black pepper   9.00
Ribollita Soup sp stracciatella, nduja, legumes   11.00
Insalata Di Mare local seafood, cherry tomato, chili, patio nepitella1   13.00
Maine Mussels smoked pork belly, corn, fingerling potatoes   11.00

Mains

Local Bass "Acqua Pazza" tomato broth, fennel, leeks, caper berry   18.00
House Made Cavatelli sp sausage, broccoli, chili   15.00
Pork Tasting roasted grapes, swiss chard, cauliflower   18.00

Pizza

Tarte Flambée bacon, onions, crème fraiche   14.00
Margherita tomato, mozzarella, basil   11.00
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
Peperonata sp spicy sausage, goat cheese, fresh oregano   14.00
Pesto scamorza, local tomato, eggplant   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

No 1. Salty Pig Parts

Served With SP Pickles, Crostini, & Dijon.

Prosciutto Di Parma, ITA aged 1 year   8.00
Coppa Di Testa, Sp Kitchen, MA pork head, nutmeg, orange peel   7.00
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
Wild Boar Cacciatorini, Sp Kitchen, MA hunter style sausage with juniper & allspice   7.00
Smoked Chorizo, SP Kitchen, MA pimentón, garlic   7.00
Pork Rillette, SP Kitchen, MA coriander, fennel   5.00
Pâté De Campagne, SP Kitchen, MA bacon wrapped country pâté   5.00
Smoked Beef Tongue, Sp Kitchen, MA grains of paradise   7.00
Pork Ventresca, Sp Kitchen, MA italian style smoked pork belly   6.00

No 2. Sticky Cheeses

Epoisses, Cote-D’Or, FRA cow, creamy, strong   9.00
Bonne Bouche, Websterville, VT goat, creamy, ash ripened   7.00
Robiola, Piedmont, ITA cow & sheep, soft ripened, moderate   8.00
Moses Sleeper, Greensboro, VT cow, bloomy rind, moderate   7.00
Valdeon, Leon, SPA cow and goat, blue & spicy   6.00
Dorset, West Pawlet, VT raw cow, aged 3 months, rich & earthy   8.00
Manchego De Corcuera, La Mancha, SPA sheep, aged 3 months, rich & buttery   6.00
Comte Marcel Petit, Franche Comte, FRA raw cow, aged 12 months, nutty   8.00
Cabot Clothbound Cheddar, Greensboro, VT cow, aged 14 months, hard, medium-strong   8.00
Pantaleo, Sardinia, ITA goat, aged 6 months, hard, herbal   7.00

No 3. Round Out The Plate

Grape Mostarda    2.00
Marinated Olives    2.00
Eggplant Sott’ Aceto    1.00
Fig Jam    1.00
Mushroom Conserva    3.00
Jalapeño Jelly    1.00
Smoked Shallot Marmalade    1.00
Vermont Wildflower Honey    2.00
Marcona Almonds    2.00

Plates

Pear & Pecorino Salad baby kale, hazelnuts, black pepper   9.00
Two Eggs Any Style potatoes, bacon, brioche toast   10.00
Pork Belly & Eggs roasted mushrooms, polenta, spinach   18.00
Pork Belly Hash two eggs over easy, bacon-braised greens   10.00
Brioche Bread Pudding fall fruit, nuts, vanilla bean   10.00
Lamb Coratella & Eggs tomato, sunchoke, pecorino, lamb offal   9.00
Mac & Cheese fresh truffles, fontina, prosciutto   11.00
Grilled Cheese today’s cheeses on brioche   9.00
SP Monte Cristo prosciutto cotto, smoked turkey, gruyere, jalapeño jam   12.00

Sides

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

 

Cocktails

Soleil Jaune yellow chartreuse, elderflower, mint, bubbles   11.00
Pimm’s Cup pimm’s no. 1, cucumber, lime, ginger beer   10.00
The Dirty Jalapeno jalapeno tequila, fruits rouge, amaro nonino, lime   10.00
Hybrid 2.0 pamplemousse, aperol, orange, erin’s hop&grapefruit bitters   9.00
Uncouth Vermouth becherovka, carpano antica, benedictine, root beer   10.00
add an egg white float   11.00
Pitcher Of SP Sweet Tea raspberry, lemon, or ginger   25.00
B.L.L. mixto tequila, royal combier, lime, beer   8.00
Fernet About It carpano antica, fernet branca, liqor 43, lime   10.00
The Red Light District bols genever, fruits rouge, lime, mint   10.00
Bloody Monks green and yellow chartreuse, citrus, ginger, erin’s lavender bitters, sangiovese   11.00
The Greener Side lillet, galliano, cucumber, basil, erin’s celery bitters   10.00
The O.G. diabolique bourbon, creole orange shrubb, orange bitters, bubbles   10.00

Wine By The Glass

Sparkling

Kila brut cava, penedès   8.00
Philippe Augis brut rosé, touraine   10.00

White

Skouras roditis/moscofilero, peloponnese   8.00
La Cana albariño, rias baixas   10.00
Argiolas vermentino, sardegna   9.00
Guy Saget les clissage d’or, melon, muscadet   9.00
Casamaro verdejo, rueda   8.00
Dom. Wachau grüner veltliner terrassen federspiel, wachau   9.00
Dom. Richou chauvigne, chenin blanc, anjou   11.00
Guy Allion les mazelles, sauvignon blanc, touraine   8.00
Louis Latour les genièvres, mâcon-lugny   10.00

Rosé

Gobelsburger cistercien, zweigelt/st. laurent, kamptal, austria   10.00
Sierra Cantabria tempranillo/garnacha/viura, rioja   8.00

Red

Lechthaler pinot noir, trentino   10.00
Dom. De La Noblaie les chiens-chiens, cabernet franc, chinon   9.00
Cleto Chiarli lambrusco amabile, emilia-romagna (served chilled)   8.00
Rainoldi nebbiolo, rosso di valtellina, lombardia   11.00
Gran Familia tempranillo, rioja   9.00
Gassac classic rouge, syrah/carignan, languedoc   8.00
Capezzana sangiovese/cabernet sauvignon, carmignano   10.00
Emilio Moro finca resalso, tinto fino, ribera del duero   11.00

 

The Salty Pig
130 Dartmouth St
Btwn Columbus Ave & Stuart St
(617) 536-6200
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