The Breslin's Dinner Menu, in the Firm Yet Porky Flesh

April Bloomfield, savoring pint before pig.
April Bloomfield, savoring pint before pig.

The Breslin began serving dinner last night, and the Feed has obtained a copy of chefs April Bloomfield and Peter Cho's menu.

Unsurprisingly, it's a meaty, nose-to-tail affair that includes numerous excursions to the British Isles. Think beef and Stilton pie, Scotch egg, malt and vinegar crisps. And then, of course, so, so much pig -- there's stuffed pig's foot, smoked belly with mashed potatoes, pork fat-fried peanuts, house-smoked ham with picalilli, and cabbage and bacon. Alas, poor Wilbur.


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