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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 42.34654 -71.075728
  • (Btwn Columbus Ave & Stuart St)
  • click map to interact
  • (617) 536-6200
  • 0

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

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

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   

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

1. Salty Pig Parts

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

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    15.00  9.00
Spaghetti Alla Puttanesca olives, capers, tomato, anchovy    16.00  9.00
Conchiglie Alfredo pasta shells, parmesan, buttermilk    12.00  7.00

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
Peperonata add a farm egg    2.00
Peperonata add prosciutto di parma    6.00
Peperonata add pepperoni    3.00

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     36.00  10.00

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

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

 

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