Father's Day Pig Roast
and Scotch!
On Mother's day we all go out to brunch. Why, on Father's Day, do we make Dad do the grilling? That doesn't seem fair. I propose we handle it differently this year.
We Propose Father's Day June 17
- The First Pig Roast of The Season
- The Famous Grouse Scotch (or Scotch Cocktail) Toast To The Pig!
- All Single Malt Scotches 30% off
- Outdoor Dining (weather permitting)
- Our Regular and Bar Menus Available, Along With The Pig
- Cigars on the Sidewalk Cafe
Sunday, June 17th we will inaugurate our Summer Sunday Pig Roast series. Our first pig of the year will be offered up in recognition of Dads. Every Sunday through Labor Day will will roast a pig or some other delectable and have a beverage theme throughout. Cigar smoking is always allowed on the down-wind side of the outdoor cafe.
Chef arrives in the late morning and preps for our porcine pleasure. The Caja China goes right on the sidewalk in front of the restaurant. The pig goes in the Caja China. Jack Daniels Barrel Charcoal is poured and the fire is lit. Six hours later, we open the box to find a delicious whole-roasted pig. We all raise a glass of to toast Dad and the pig! Chef carves it up in the kitchen and we commence to revelry! Pig comes off approximately 5 PM and is available all night thereafter (until it's gone).
The Famous Grouse Scotch will be featured in the pig toast of this week's Fathers' Day Pig Roast. The Famous Grouse, their reserve Black Grouse, and Grouse-Based Cocktails (of which we have many) will be poured.
In honor of Father's Day, all single malt scotch will be 30% off. We have 75 to choose from. If Dad is a cigar aficionado, the humidor is full. The prevailing breeze always blows toward The Mighty Raritan, so outdoor seats up-wind are not impacted by cigar smokers down-wind.
In addition to Roasted Pig, we will offer our regular Stage Left menu in the dining room and outside (weather permitting).
Let's just say, it's better than the Soap-on-a-Rope that I used to get for my dad!
Make a reservation NOW: [email protected] or 732-828-4444
