Center City BYOB Matyson is shoving the soft shell crabs off of its Sunday prix fixe dinner menu, and replacing them with whole roasted suckling pigs. This Sunday and every one after it in the month of September Chef Ben Puchowitz will serve a tasting menu that will have everything but the oink on it. The four-course feast will set you back $35 per person. Keep reading to see the menu.
Suckling Pig Sundays
Crispy Skin Salad
Frisee, Asian pear, pickled carrot, togarashi honey
Herbed Polenta
Smoked tomato & pig ragu, ricotta salata
Slow Roasted Suckling Pig
Braised kale, corn, birch beer BBQ
Apple Crisp
$35 Prix Fixe does not include tax, beverage or gratuity
Dietary restrictions must be expressed in advance