Go Hog-Wild as Hogtoberfest Returns to @SCKVinings

sckvhogIt’s time to pig out at South City Kitchen Vinings’ third annual Hogtoberfest celebration running October 10-19.

Executive Chef Chip Ulbrich and his culinary team have created a delicious pork-centric menu that features a variety of dishes from nose to tail. These dishes are sure to make you happier than a dead pig in the sunshine!

The following special items will be available in addition to the regular dinner menu:

SMALL PLATES (ranging from $6-15)
TASTING OF SURRAYANO COUNTRY HAM red eye mayonnaise, pickled mustard seeds, biscuit toast
BOILED PEANUT HUMMUS bacon jam, BBQ peanuts, benne seed corn crackers
HICKORY SMOKED PORK BELLY sweet potato dumplings, lacinato kale salad, Valbreso Feta, brown butter
PEI MUSSELS spicy chorizo, thyme cream, smoked paprika-dusted crispy fried potatoes
GEORGES BANK SCALLOPS parsnip puree, house-cured bacon, hazelnuts, cider vinegar syrup, preserved lemon oil
‘PORK FATTY’ bacon-wrapped country sausage, yellow grits, easy egg, ‘salsa verde’
BABY KALE SALAD celery leaves, Asher blue cheese, pickled onion, chili dusted pork rinds, Tupelo honey vinaigrette

LARGE PLATES ($22-30)
BRAISED PORK OSSO BUCCO fennel, Castelvetrano olives, Mills Farm Red Mule grits, Moro orange reduction
COUNTRY HAM-WRAPPED STUFFED FLOUNDER grilled broccolini, braised tomatoes, tarragon lemon crème
PAN-ROASTED GEORGIA TROUT roasted cauliflower, fresno chilis, lacinato kale, house made pancetta vinaigrette
BONE-IN SMOKE ROASTED PORK CHOP mustard greens, andouille cornbread dressing, Creole mustard glaze
FULL RACK OF BABY BACK RIBS horseradish dill potato salad, Monday Night Blind Pirate BBQ sauce

For reservations, call 770.435.0700 or visit us online today!

For more information about SweetWater Brewery, check out their Facebook page!

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About Fifth Group Restaurants

Fifth Group Restaurants owns and operates Atlanta favorites, South City Kitchen Midtown, South City Kitchen Vinings, La Tavola, Ecco, El Taco, Alma Cocina, Lure and Bold American Events.
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