Pig Dinner | March 15, 2018 | 7:15 PM

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Pig Dinner | March 15, 2018 | 7:15 PM


$90.00 includes all tax and gratuity.

Fort Bacon Farms raised pig. 5 courses, each with a beer paired with the dish.


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March 15 | 7:15 PM

Join us on March 15th at 7:15pm for our first ever pig dinner! We have set aside a special evening with Chef David Rabin and Head Brewer Justin Weems. Together, they have created a one-off menu beautifully pairing five of our Caboose beers with five courses featuring a Fort Bacon Farms raised pig.

Head (Citra Session IPA)
Headcheese, Dijon Foam, Sourdough Crostini, Pickled Shallot

Shoulder (Crossroads Vienna Lager)
Pork Shoulder Confit Ravioli, Walnut Butter, House Made Creme Fraiche, Textures of Sunchoke

Belly (Rambler Maibock)
Fire Pit Barbeque Pork Belly, Banana Ketchup BBQ, Sticky Carolina Gold Rice, Puff Pork Tendon

Shortloin (Wasser Bohemian Pilsner)
Short Loin "al pastor," Hominay, Cilantro Fluid Gel, Tomato Caviar, Lime Essence

Tenderloin (The Line Between DIPA)
Tenderloin, Bellini Foam, Pickled Peaches, Braise Chard

Booty (Darkened Heart Scotch Ale or Dutchess Porter)
"Eggs, Bacon, and Cheese" - Braised Fresh Ham, Purple Potato Fondant, 63degree Egg, Pamesan Air

Sweet (Vanilla Bean Hobo Stout)
Pork Fat Caramel, Parsnip Pana Cotta (Vanilla)

(Some items could be subject to change!)