Bone Marrow & Brisket Burger ($18)
Conlon uses a housemade blend of Pat LaFrieda short rib, brisket, and bone marrow, which is griddled and topped with Murray's Gruyere and caramelized onion on a Tom Cat brioche. Halved fingerlings, lettuce, tomato, and a dill spear come on the side.
Large Board ($31)
House-made charcuterie isn't the restraurant's only focus, but chef Conlon hopes that's what will set it apart from like-minded spots. From left to right: Hudson Valley foie gras torchon with rhubarb chutney, rabbit and mushroom terrine with onion agrodolce, country pâté (pork, foie gras, and chicken liver), head cheese with Rick's Picks B& B pickles, chicken liver mousse with cornichon relish, beef tongue pastrami, and merguez with cornichons.
Potato Chip Nachos ($7)
The bar snack features fresh jalapeño slices, dark house-made potato chips, and pork belly. It comes crowned with a cheese sauce of Tarentaise, Dante, Rupert, San Queso, and Hudson Red from Murray's Cheese.
Dive in the Afternoon ($12)
Jaegermeister, lemon, peach bitters, absinthe-soaked sugar, and sparkling wine.
Speck Salumi ($11)
Virginia speck with whole grain Tins mustard and cornichons.
Sockeye Salmon Crudo ($12)
A slice of raw salmon is topped with sprigs of microcilantro, watermelon jalapeño salsa and fresh mint. "We want people to be able to mix and match," Conlon says of the menu. This lighter option is included to help break up all the pork.
Beer & Fruit Basket ($12)
A summer cocktail of Brooklyn Gin, Allagash White Ale, crème de cassis, lemon, and bitters.
Swine Chop ($25)
"I love a big braised piece of pork. Complete heaven." Chef Conlon brines and braises a double cut pork chop, serving it with potatoes, green beans, and a whole grain mustard jus.
Pig in the City ($12)
Bacon-infused Old Overholt Rye, Cocchi vermouth, and apple bitters.