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Just a quick note that Thistle Pig will open for lunch on May 30. I'll be posting the menus on the website (in it's own lovely section) on May 28!
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Check that out! Soon, many of you--all of you--will be sitting on those stools and at that bar or at one of those tables. Things are really shaping up, and the soft opening (for Friends and Family) is nigh (in a bit over a week). That means that the full opening is not far behind, after they work out any kinks from the trial run. Look forward to a full website complete with menus and photos soon!
Some of the new menu items have been leaked to a mole, aka me. I have a few here (along with some fun facts in hi-tech hyperlinks), but first take a look a the new hue! You can look forward to dishes like these! Click on the links for fun facts. roasted carrots with harissa and yogurt asparagus with radishes and gribiche risotto with crab and spring onion Breezy Hill Farm burger lentils with garlic sausage slow cooked pork chop for 2 Spaghetti with Sea Urchin and Lobster |
AuthorRachel Forrest is the food writer and restaurant critic for The Portsmouth Herald, Seacoast Online and many other publications. She is the co-author of Maine Classics with James Beard Award winning chefs Mark Gaier and Clark Frasier. Archives
July 2014
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