tlp pastrami, sauerkraut, swiss cheese, russian & dressing on rye bread
a variety of tlp salumi, olive salad, & pickled red onion on ciabatta bun
curried chicken, brie cheese, sprouts, cashews, & golden raisins wrapped in lavash
line caught tuna, dill mayo, preserved lemon, lettuce, red onion, b&b pickles, & tomato on whole wheat
roasted chicken with basil pesto, mozzarella, tomato, & olive oil on whole wheat tortilla
oven-roasted beef, cheddar cheese sauce, horseradish mayo, & chili sauce on an onion roll
tlp bbq pit pulled pork & creamy slaw on a jalapeno cheddar bun
honey ham, swiss cheese, 1000 island dressing, dill pickles, lettuce, & tomato on a hoagie roll
tlp gravlax, dill cream cheese, & capers on a toasted bagel
tlp black pepper bacon, vine ripened tomatoes, bibb lettuce, & bacon mayo on brioche
tlp barrel smoked turkey, zingermans' pimento cheese, lettuce, & pickled red onions on french bread
tlp barrel smoked turkey, double-cut bacon, tomato, bibb letuce, & bacon mayo on pullman
tlp salumi, smoked ham, havarti, lettuce, tomato, pickled peppers, red onion, & viniagrette on a hoagie roll
roasted seasonal vegetables, hummus, boursin cheese, lettuce, & olive salad in a whole wheat tortilla
hudson valley duck breast, white pepper, curing salt
ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and cold smoked over hickory wood.
pasture raised pork belly dry cured in kosher salt, blackstrap molasses, and black pepper
pasture raised pork belly cured with kosher salt, black pepper, maple syrup, and hot smoked over maple wood
coarsely ground pork seasoned with our cajun spice blend, and smoked over pecan wood
locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender
ground pork shoulder cured with kosher salt, whole peppercorns, red pepper flakes, toasted cumin, ground chili, garlic, and then dry aged for 90 days.
pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, epazote (mexican oregano), and a splash of organic lime juice
local lamb seasoned with harissa, espelette, garlic, olive oil, and allspice
rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg
locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic
pasture raised pork ribs dry rubbed and smoked slow & low in the bbq pit .
local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise
grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory wood
coarsely ground pork seasoned with kosher salt, black pepper, paprika, coriander, fennel seeds, oregano, red pepper flakes, and red wine vinegar
pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend
locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month
pasture raised pork, marjoram, ginger, white pepper, organic egg whites, and pale ale
roasted pork bones, onions, carrots, leeks, and aromatics
pasture raised pork, garlic, marjoram, kosher salt, and black pepper
pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood.
atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood
pasture raised pork cured with sea salt, cane sugar, chinese five spice, soy sauce, rice wine vinegar, and smoked over cherry wood
pasture raised pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood.
pasture raised pork, kosher salt, shallots, evensong farm eggs, garlic, thyme, sage, and white wine
reigning from the balearic islands in spain, this spreadable sausage sequesters the soft fats from the swine. the spicy, slightly piquant flavor is unrivaled when spread on crusty bread and a nice glass of riojan red wine.
evensong farm pork neck, cured with sea salt, brown sugar, black pepper, garlic, coriander, fennel seed, red chili flakes, cumin, clove, & then aged for three months
whole pigs feet brined and smoked over hickory wood.
Menu for Three Little Pigs provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.