Matyson’s Last Suckling Pig Sunday

Despite the news that a pork shortage of apocalyptic proportions is apparently eminent (but probably not) and may preclude the creation of any more bacon-based gimmicks (gasp!), Matyson is finishing its Suckling Pig Sundays with one last hurrah this weekend on September 30. The $35 four-course menu will be the last of the pig-filled meals, but October will bring a new prix fixe Sunday dinner featuring whole fish. For the last full suckling menu, read on.

Suckling Pig Sundays
September 30, 2012

Vietnamese Sausage Stuffed Pepper
Napaslaw, peanuts, black garlic soy

Suckling Pig Pozole
Crispy skin, pickled radish

Slow Roasted Suckling Pig
Roasted garlic-cauliflower puree, braised rappa greens, smoked paprika-honey jus

Brown Butter Pear Tart
Hazelnut praline, creme fraiche

Dietary restrictions must be expressed in advance. For reservations call Matyson at 215-564-2925.

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  • danielle

    That picture is awesome. Makes me love pigs and still want to eat them all in one glance. Success.