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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

Starters $11

Baby Kale Salad pears, pecorino dressing, hazelnuts   11.00
Escarole Salad pickled vegetable giardiniera, salame, provolone hard boiled egg   11.00

Sandwiches $12

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

Smoked Beef Heart mustard green salsa verde, pecorino, cranberry, kohlrabi   
Italian Roast Pork spicy broccoli rabe, aged provolone, garlic dressing   
Prosciutto stracchino, fig jam, aged-balsamic, arugula   
The Salty Pig Sandwich today’s salty pig parts, scamorza cheese, vegetable giardiniera   
Smoked Turkey ricotta salata, local squash, apple mostarda, greens   

Pizzas

Peperonata sp sausage, goat cheese, oregano   15.00
Margherita tomato, mozzarella, basil   13.00
Broccoli Rabe ricotta salata, lemon peel, roasted garlic, chili flake   14.00
The Salty Pig today’s salty pig parts, mustard, pale ale caramel   15.00
Salame Piccante tomato, cherry peppers, provolone, broccoli rabe   15.00
Smoked Beef Heart salsa verde, cauliflower, horseradish crema, sunnyside egg   14.00
Add A Farm Egg To Any Pizza $2, Add Prosciutto Di Parma To Any Pizza $6, Add Pepperoni To Any Pizza $3, Add Arugula To Any Pizza $2

Salty Pig Board $15

Porchetta, SP Kitchen, MA slow roasted pork shoulder, fennel pollen, rosemary   
N’duja Rillette, SP Kitchen, MA smoked pork, calabrian chili, sea salt   
Stracciatella, SP Kitchen, MA mozzarella style pulled cheese   
Marinated Olives    
Seasonal Greens roasted shallot vinaigrette   

Cured Board $17

Salame Calabrese, Creminelli, UTAH calabrian style salame   
Chorizo, Imperial, NY dry cured sausage, pimenton   
Bianco Sardo, Sardenia, ITA sheep, aged 6 months , sharp   
Eggplant Sott’aceto sicilian style marinated eggplant   
Seasonal Greens roasted shallot vinaigrette   

Offal Board $15

Smoked Beef Tongue, SP Kitchen, MA grains of paradise   
Coppa Di Testa, SP Kitchen, MA pork head, nutmeg, orange peel   
Wild Boar Sanguinaccio, SP Kitchen, MA bitter cocoa, blood, citrus   
Pickled Vegetables    
Seasonal Greens roasted shallot vinaigrette   

Farmstead Board $17

Manchego De Corcuera, SPA sheep, aged 3 months, rich & buttery   
Chimay A La Biere, Belgium cow, washed rind, soft & strong   
Vintage Gouda, Holland cow, aged 3 years, notes of butterscotch   
Vermont Wildflower Honey    
Marcona Almonds    

 

Dinner

Starters

Baby Kale Salad pears, pecorino dressing, hazelnuts   11.00
Octopus "Fagioli Con Le Cotiche" heirloom shell beans, wild autumn olives   15.00
Maine Mussels saffron broth, artichokes, calamari   13.00

Pastas

Tagliatelle wild boar ragu, juniper, parmesan  10.00 18.00
Local Squash Tortelli duck sugo, chestnut, black trumpets  11.00 19.00
Campanelle guanciale, roman style braised tripe, pecorino  10.00 18.00

Mains

Salty Pig Ground Polenta sugo finto, porcini, poached egg   17.00
Pork Tasting roasted grapes, local brassicas, cavolo nero   19.00
Chicken "Alla Cacciatora" foraged mushrooms, taggiasca olive, rosemary potatoes   18.00

Pizzas

Margherita tomato, mozzarella, basil   13.00
Smoked Beef Heart salsa verde, cauliflower, horseradish crema, sunnyside egg   14.00
Broccoli Rabe ricotta salata, lemon peel, roasted garlic, chili flake   14.00
Pizza Bianca delicata squash, spicy tuscan kale, ricotta, apple   15.00
The Salty Pig today’s salty pig parts, mustard, pale ale caramel   15.00
Peperonata sp spicy sausage, goat cheese, fresh oregano   15.00
Salame Piccante tomato, cherry peppers, provolone, broccoli rabe   15.00
Add A Farm Egg To Any Pizza $2, Add Prosciutto Di Parma To Any Pizza $6, Add Pepperoni To Any Pizza $3, Add Arugula To Any Pizza $2

1. Salty Pig Parts

Served With Sp Pickles, Crostini & Mustard

Prosciutto Di Parma, ITA aged 16 months   8.00
Foie Gras Pâté sherry, husk cherry, sea salt   12.00
N’Duja Rillette, Sp Kitchen, MA smoked pork, calabrian chili, sea salt   6.00
Coppa Di Testa, Sp Kitchen, MA pork head, nutmeg, orange peel   7.00
Pâté De Campagne, Sp Kitchen, MA prune, pistachio, vin santo   6.00
Wild Boar Sanguinaccio bitter cocoa, blood, citrus   8.00
Smoked Beef Tongue, Sp Kitchen, MA grains of paradise   7.00
Salame Calabrese, Creminelli, UTAH calabrian style salame   7.00
Porchetta, Sp Kitchen, MA pork shoulder, fennel pollen, rosemary   7.00

2. Stinky Cheeses

Bermuda Triangle, Cyprus Grove, CA goat, bloomy rind, ash rubbed & tangy   8.00
Moses Sleeper, Jasper Hill, VT cow, bloomy rind, moderate   7.00
Chimay A La Biere, Trappist, Belgium cow, washed rind, soft & strong   7.00
Cambozola, Bavaria, Germany cow, bloomy rind blue, mild & creamy   7.00
Le Petit Basque, Pays-Basque, FRA sheep, aged 70 days, smooth & nutty   8.00
Manchego De Corcuera, SPA sheep, aged 3 months, rich & buttery   8.00
Bianco Sardo, Sardenia, ITA sheep, aged 6 months, sharp   7.00
Vintage Gouda, Holland cow, aged 3 years, notes of butterscotch   8.00

3. Round Out The Plate

Whipped Lardo    4.00
Vegetable Giardiniera    2.00
Marinated Olives    3.00
Eggplant Sott’ Aceto    2.00
Fig Jam    2.00
Mushroom Conserva    3.00
Jalapeño Jelly    2.00
Smoked Shallot Marmalade    2.00
Vermont Wildflower Honey    2.00
Marcona Almonds    3.00

 

Sunday Menu

Starters

Garlic Knots pecorino, black pepper, butter   5.00
Caesar Salad romaine, parmesan, white anchovy   8.00
Fried Calamari chilis, lemon, capers   11.00

Pastas

Spaghetti With Meatballs san marzano, bone marrow, basil  9.00 15.00
Spaghetti Alla Puttanesca olives, capers, tomato, anchovy  9.00 16.00
Conchiglie Alfredo pasta shells, parmesan, buttermilk  7.00 12.00

Mains

Veal Scaloppini cremini mushrooms, artichokes, prosciutto, white wine butter sauce   17.00
Chicken "Alla Cacciatora" foraged mushrooms, taggiasca olive, rosemary potatoes   15.00
Meatball Calzone cherry peppers, ricotta, tomato sauce   15.00

Brick Oven Pizza

The Salty Pig today’s salty pig parts, mustard, pale ale caramel   15.00
Smoked Beef Heart salsa verde, cauliflower, horseradish crema, sunnyside egg   14.00
Margherita tomato, mozzarella, basil   13.00
Broccoli Rabe ricotta salata, lemon, garlic, chili   14.00
Pizza Bianca delicata squash, spicy tuscan kale, ricotta, apple   15.00
Salame Piccante tomato, cherry peppers, provolone, broccoli rabe   15.00
Peperonata sp spicy sausage, goat cheese, fresh oregano   15.00
add a farm egg   2.00
add prosciutto di parma   6.00
add pepperoni   3.00

 

Build Your Own Board

All Boards Come With House Made Pickles, Mustard And Crostini

Meats

N’Duja Rillette, SP Kitchen, MA smoked pork, calabrian chili, sea salt   6.00
Coppa Di Testa, SP Kitchen, MA pork head, nutmeg, orange peel   7.00
Pâtè De Campagne, SP Kitchen, MA prune, pistachio, vin santo   6.00
Smoked Beef Tongue, SP Kitchen, MA grains of paradise   7.00
Wild Boar Sanguinaccio bitter cocoa, blood, citrus   8.00
Porchetta, SP Kitchen, MA roasted pork shoulder, rosemary   7.00
Prosciutto Di Parma, ITA aged 1 year   8.00
Salame Calabrese, Creminelli, U t calabrian style salame   7.00
Foie Gras Pâté sherry, husk cherry, sea salt   7.00

Cheeses

Bermuda Triangle, Cyprus Grove, CA goat, bloomy rind, ash rubbed & tangy   7.00
Moses Sleeper, Jasper Hill, VT cow, bloomy rind, moderate   7.00
Chimay A La Biere, Trappist, Belgium cow, washed rind, soft & strong   7.00
Cambozola, Bavaria, Germany cow, bloomy rind blue, mild & creamy   7.00
Le Petit Basque, Pays-Basque, FRA sheep, aged 70 days, smooth & nutty   8.00
Manchego De Corcuera, SP sheep, aged 3 months, rich & buttery   6.00
Bianco Sardo, Sardenia, ITA sheep, aged 6 months, sharp   7.00
Vintage Gouda, Holland cow, aged 3 years, notes of butterscotch,   8.00

Round Outs

Eggplant Sott’aceto    2.00
Smoked Shallot Marmalade    2.00
Vermont Wildflower Honey    2.00
Mushroom Conserva    3.00
Marinated Olives    3.00
Marcona Almonds    3.00
Vegetable Giardiniera    2.00
Jalapeño Jelly    2.00
Fig Jam    2.00

Red Wine For Red Sauce Sunday

2012 Leone De Castris Salice Salentino   10.00 36.00

 

Cocktails

Americano carpano antica, campari, soda water   9.00
Obusier silo gin, aperol, mandarine napoleon, sparkling wine   10.00
Attila’s Retreat calvados, becherovka, honey, downeast cider   10.00
Metamorphosis becherovka, lemon, honey   10.00
Pimm’s Cup pimm’s no 1, ginger, lemon   10.00
Doctor’s Cave Beach Club rum, lime, grapefruit, allspice   10.00
Mr. Hyde silo bourbon, sailor jerry, cynar, maraschino   11.00
1794 slow & low rye, campari, sweet vermouth   11.00
Apple Of My Eye slow & low rye, apple shrub, cinnamon, egg   11.00

Wines By The Glass

Sparkling

NV Szigeti, Burgenland, Austria brut gru"ner veltliner   13.00
NV Philippe Augis, Touraine, France brut rosé   10.00
NV Cleto Chiarli, Emilia-Romagna, Italy lambrusco   8.00

White

2013 Haut Marin Cuvée Marine, Gascogne, France colombard, ugni blanc   8.00
2013 Gramona, Gessami, Penedes, Spain muscat, sauvignon blanc, gewurztraminer   11.00
2013 Johanneshof, Thermenregion, Austria rotgipfler   12.00
2011 Ansgar Clüsserath, Mosel, Germany trocken riesling   11.00
2012 Olivier Merlin, Mâcon La Roche-Vineuse, France chardonnay   12.00
2012 Dom. De La Becassonne, Cotes Du Rhone, France roussanne, grenache blanc, clairette   11.00

Sherry

Hidalgo Fino Sherry, Jerez palomino fino   7.00
Bodegas Grant Amontillado Sherry, Jerez palomino fino   9.00

Rosé

2013 Ch. D’Or Et De Gueules ‘Les Cimels’, Rhone, France mourvèdre, grenache, cinsault, syrah   11.00

Red

2011 Rainoldi, Rosso Di Valtellina, Lombardia nebbiolo   11.00
2012 FP By Filipa Pato, Bairrada, Portugal baga   11.00
2010 Terre Di Corzano Chianti, Tuscany, Italy sangiovese   13.00
2010 Dom. De La Noblaie, Les Chiens-Chiens, Chinon, France cabernet franc   11.00
2011 Rotier Gaillac Rouge, France duras, syrah, brocal   12.00

 

Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shellfish Or Eggs May Increase Your Risk Of Foodborne Illness.
The Salty Pig
130 Dartmouth St
Btwn Columbus Ave & Stuart St
(617) 536-6200
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