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.