From Aaron & Roddy Browning...
"The Flying Pig Pub & Kitchen was a dream of ours for many years. We had a few concepts that just couldn't seem to spring into action. The name "Flying Pig" came about by the frustration of trying to start a restaurant business. We always said we would have a restaurant when pigs flew... hence Flying Pig Pub & Kitchen. Aaron and I have worked in restaurants since our mid teens, in front of the house and cooking in the back of the house. We have been focused in fine dining the last 15 years. We wanted to have a fresh approach, not only with actual fresh food but a new approach to daily dining. The Gastropub is just that. A combination of a pub and restaurant-driven food. This is where our chef Mario Moser came in. A graduate of the San Diego Culinary Institute, Mario worked with chef Jason Knib of Nine Ten in La Jolla. Together with our fine dining experience and a deep-rooted passion for good food the Flying Pig was born. We trust you will enjoy our craft driven environment as well as our food."
Tuesday night December 6th. No host beer & wine at 6:00 p.m. Dinner seating at 6:30 p.m.
Price per seat $ 60.00 includes dinner, 4 beverage pairings, tax and 18% gratuity.
Get your tickets now
Flying Pig Pub & Kitchen Slow Food Menu:
(Five course menu by chef Mario Moser paired with beer and wine by sommelier Roddy Browning.)
1st amuse- soy panna cotta with crispy pork belly & balsamic black peppercorn reduction
2nd salad- charred octopus with cannellini parsley salad, confit garbanzo bean ,sherry vinaigrette and lardon of house bacon; or citrus marinated beet carpaccio, candied grapefruit zest, wild arugula & green goddess dressing.
3rd pasta/risotto- house smoked pork shoulder and short rib ragout with house made pasta and fresh ricotta cheese; or forbidden rice and arborio risotto with rosemary, chicken confit & fresh farm egg yolk.
4th entrée- whole roasted wild snapper with charred lemon green faro & garlic confit; or pecan and oat crusted duroc pork loin schnitzel with hollandaise, fried egg, sweet potato mash & romanesco almondine; or molasses braised pork belly with polenta spoon bread & bacon brussels sprouts.
5th dessert- honey goat cheese malfatti with pecan brittle & butterscotch caramel; or candied pork belly float with iron fist velvet glove & brown sugar crisp.
The 4 main courses will be paired with a wine or beer serving chosen by our host Roddy. He has selected some unique wines to complement the stages of the meal.
We look forward to seeing you soon!
