1320 14th St. NW Washington DC, 20005202-290-2821
Charcuterie & Cheeselittle pig - your choice of 3 - 28big pig - your choice of 5 - 42 soppressata calabrian, spicy, pickles 9 garlic saucisson french style garlic sausage 9 rigani loukaniko greek salami with oregano 10 coppa picante spicy dry-cured pork neck 10 prosciutto 12 month aged, pesto 10 cambozola creamy and sweet 9* tomasville tomme earthy and subtle 10* tumbleweed cheddar sweet finish 9* midnight moon nutty with caramel notes 10* | Sausagesandouillepork, thyme, cayenne 8 bierwurst pork, beef, mustard seed 8 merquez pork, lamb, mint 8 sausage board all three sausages plus garnishes, pickles 23 |
face bacon fatty cut, au poivre, rosemary maple, cognac mustard 10
pork belly buns braised heritage pork belly, togarashi mayo, black garlic glaze, pickles 13
frisee salad frisee, dutch white asparagus, radish, lardons, poached egg, bacon mustard vinaigrette 11
charred artichokes grilled & herb marinated, sunchoke puree, sun dried tomatoes, caper berries, feta, evoo 10*
baked brie puff pastry, spiced apple butter, focaccia 9*
grilled pig tails soy, ginger & lemongrass braise, DC mambo sauce, toasted sesame 12
beet & burrata salad pistou, eatwell farm baby kale, strawberries, aged balsamic reduction 11*
trotter croquettes panko crusted crispy croquettes, pickled mustard seed, frisee, citrus vinaigrette 10
the shank confit shank, smoked carrot puree, swiss chard, pork demi glaze 28
the pig burger beef and pork patty, lettuce, tomato, pickles, chef secret sauce 16
grilled hanger steak 9 oz hanger steak, sauteed white asparagus, yukon potatoes, charred ramp chimichurri, grilled spring onion 31
lamb ragu ground lamb, red wine soffritto, pappardelle pasta, english peas, mint, asparagus 24
heritage hog burger 80/20 beef & pork patty, bbq sauce, black forest ham, smoked tillamook cheddar, crispy shallots 21
applewood smoked ribs memphis dry rub, dr. pepper bbq sauce, celeriac slaw, fries 40 (whole) / 23 (half)
pan seared pork chop 10oz bone-in chop, spring onion soubise, asparagus, smashed new potatoes, black garlic glaze 25
porchetta sausage wrapped in pork belly, sauteed eatwell greens, wasabi potato puree, pork jus 24
pork makhani yogurt marinated pork shoulder, spiced tomato gravy, jasmine rice, cucumber raita, coriander roti 23
fish & chips beer battered monkfish, charred lemon, ramp remoulade, old bay fries 21
SIDESmac & cheese five cheese, truffle, cavatappi 7*
heirloom carrots goat cheese, pumpkin seeds 7*
broccolini chili oil, almonds, lemon zest 7*
fried cauliflower soy glaze, cilantro, mint, picked daikon 8*
hand cut fries black garlic mayo 4*
* = denotes vegetarian | ^ = denotes vegan
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
*Friday Lunch Feature*Porchetta Sandwich $15sausage wrapped in heritage pork belly, mumbo sauce, sunny side egg, black garlic mayo *Sat & Sun Brunch*Ultimate Pig Brunch $27One Starter. One Entree. Dessert -or- Pig Bloody/Mimosa! Startersharvest salad 8* red & golden beets, shaved vegetables, pomegranate vinaigrette crispy french toast 6* berry cream cheese pork belly buns 13 braised pork belly, togarashi mayo, black garlic glaze, pickles lengua barbacoa tacos 9 braised beef tongue, corn tortillas, cilantro, onion, tomatillo salsa, lime Sandwichesserved with your choice of fries, grits or salad the pig dip 16 sliced pork roast, gruyere, baguette, pork jus, pickles hog burger 21 80/20 patty, blue cheese, black forest ham, mushroom duxelles, shallots the pig burger 16 80/20 beef and pork patty, lettuce, tomatoes, pickles breakfast sammie 14 avocado, bacon, ham, egg, fontina, greens, togaroshi mayo cubano 16 mojo roasted pork shoulder, ham, swiss cheese, bourbon mustard, pickles |
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Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
| THIS WEEK'S FLIGHT... Woodford Reserve Rye Willett Pot Still Bourbon Bernheim Wheat Whiskey $14 flight / $9 each COCKTAILSSquealer Healer 9civic vodka, lemon, mint syrup, sparkling wine Hog Wash 9 the botanist gin, pineapple basil syrup, lime Peter Porker 9 bulleit rye, aperol, lemon, bitters Our Old Fashioned 9 old forester bourbon, gomme, house bitters premium rail spirits & highball cocktails 7 WINES6oz / 9oz / Bottle7 / 10 / 26 rose, armas de guerra spain chardonnay, cibadies france chenin blanc, pine ridge california brut, simonet france <><><><><><><><><><> <><><><><><><><><><> petite sirah, foppiano california pinot noir, hahn california malbec, catena padrillos argentina | FOODpork belly & mac 9heritage braised pork belly, truffle mac & cheese, panko pork souvlaki 7 pork tenderloin, mint caper tzatziki grilled pig tails 8 DC mumbo sauce, toasted sesame harvest salad 6 shaved vegetables, citrus vinaigrette burger 10 80/20 beef & pork, tomato, pickles, dijon truffle mac 6* cavatappi pasta, 5 cheese, truffle crust pork empanadas 10 2 piece, ground pork, achiote, salsa verde BEER12oz / pint / pitcher4 / 5 / 18 rar nanticoke nectar ipa manor hill pilsner mustang sally article 1 amber <><><><><><><><><><> <><><><><><><><><><> bottled/can: graft cider 7 narragansett lager 5 alewerks superb ipa 6 |
The Three Little Pigs*Oak Aged Drawn Cocktails* 8 weeks 'til the slaughter 18maker's mark, bulleit rye, vya vermouth, batched house cherries Pigroni 15barr hill gin, cynar, vya vermouth, orange bitters Swine Boulevard 14redemption bourbon, campari, vya vermouth Tasting Flight 24 |
Not whiskey...Piglet’s Sweet Heat 13barr hill gin, egg white, honey syrup, lemon, cayenne Smoke in the City 14 bruxo mexcal, agave tequila, habanero syrup, lemon, lime, blood orange, salt & lime zest rim P.I.G. G&T 12 botanist gin, thyme syrup, juniper, fever tree tonic, candied cayenne snap pea Squealer Healer 11 civic vodka, lemon, mint syrup, sparkling wine Soft…iced tea 3lemonade 3.5 maine root "mexicoke" 3 maine root diet "mexicoke" 3 maine root lemon lime soda 3 ibc root beer 4 fever tree ginger beer 3.5 | Whiskey…Our Old Fashioned 11old forester bourbon, gomme syrup, house bitters Wilbur’s Old Fashioned 12 bacon-washed four roses bourbon, maple, angostura bitters Heathen Honey Pot 13 belle meade sour mash, habanero honey syrup, orange bitters Bubble & Squeak 12 old forester bourbon, apple cider syrup, lemon, fever tree ginger beer Peter Porker 13 bulleit rye, aperol, lemon, house bitters |
Whitegls · gls & 1/2 · bottleriesling, august kesseler “R” 10 / 14 / 36 rheingau, germany 2015 chardonnay, domaine de cibadies 10 / 14 / 38 pays d'oc, france 2015 chenin blanc, pine ridge 10 / 13 / 36 napa, california 2015 sauvignon blanc, les carisannes 12 / 14 / 42 loire valley, france 2016 chardonnay, chasing lions 14 / 18 / 48 napa valley, california 2016 chenin blanc, ken forrester 10 / 13 / 36 western cape, south africa 2016 Sparklinggls · gls & 1/2 · bottleblanc de noirs, gruet 10 / 14 / 38 new mexico blanc de blancs brut, simonet 9 / 12 / 32 france Rosegls · gls & 1/2 · bottlerosado rosé, armas de guerra 9 / 12 / 32 bierzo, madrid 2017 brut rose, kir yanni akakies 10 / 14 / 38 catalonia, spain, nv | Redgls · gls & 1/2 · bottlemalbec, catena padrillos 10 / 12 / 34 mendoza, argentina 2017 cabernet franc, abadal 9 / 12 / 32 spain 2016 zinfandel, cosentino "the zin" 11 / 15 / 42 lodi, california 2014 malbec, tintonegro 11 / 14 / 38 mendoza, argentina 2014 barbera, marchesi di barolo "maraia 12 / 15 / 42 barbera del monferrato, italy 2016 garnacha, borsao tres picos 14 / 18 / 52 aragon, spain 2016 sangiovese, fattoria selvapiana chianti 14 / 18 / 48 tuscany, italy 2016 cabernet sauvignon, rock & vine 11 / 15 / 42 central coast, california 2016 pinot noir, hahn 12 / 15 / 44 monterey, california 2017 |
Drawn12oz / pint / pitcherDistillery Lane Celebration Cider 8.50 (9oz) off-dry sparkling cider, maryland 7.5% Alewerk's Chesapeake Pale Ale 5 / 7 / 24 pale ale, virginia 5.3% Manor Hill Pilsner 5 / 7 / 24 german pilsner, maryland 5.3% Two Roads No Limits 6 / 8 / 24 hefeweizen, connecticut 5.0% RAR Bucktown Brown 6 / 8 / 25 american brown ale, maryland 5.4% Union Craft Double Duckpin 8 (9oz) american imperial ipa, maryland 8.5% RAR Nanticoke Nectar 6 / 8 / 25 ipa, maryland 7.4% Left Hand Milk Stout Nitro 9 / 12 / 32 milk/sweet stout (nitro), colorado 6.0% | Bottled & CannedWolffer No. 139 11dry rose cider, 12oz bottle, new york 6.9% Graft Fields & Flowers 11 gose rose cider, 12oz can, new york 6.9% Evolution Day Crush 7 session sour, 12oz can, maryland 4.7% Narragansett Lager 6 adjunct lager, 16oz can, rhode island 5.0% Hellbender Red Line 8 american red ale, 12oz can, dc 6.0% Union Craft Blackwing Lager 7.5 german schwarzbier, 12oz can, maryland 4.9% Great Lakes Eloit Ness 8 lager, 12 oz bottle, ohio 6.1% Bell's Two Hearted 9 ipa, 12oz bottle, michigan 7% Alewerk’s Superb IPA 8.5 american ipa, 12oz bottle, virginia 6.5% Anderson Valley Barney Flats 8 oatmeal stout, 12oz can, california 5.8% |
*ask about our full whiskey book*
1792 small batch, 93.7° 10 angel’s envy, port pipe finish, 86.6° 15 baker’s 7 year small batch, 107° 17 basil hayden’s small batch, 80° 14 belle meade 9 year, small batch sour mash, 90.4° 12 belle meade 9 year, small batch madeira finish, 90.4° 18 belle meade 9 year, small batch sherry finish, 90.4° 18 blanton’s single barrel, 93° 20 booker’s barrel proof, 128.7° 21 buffalo trace, 90° 10 bulleit, 90° 10 bulleit 10 year small batch, 91.2° 15 deadwood small batch, 91° 12 eagle rare 10 year, 90° 12 elijah craig small batch, 94° 14 evan williams single barrel vintage, 86° 10 filibuster dual cask, french oak finish, va, 90° 12 four roses yellow label, 80° 10 four roses single barrel, 100° 14 four roses small batch, 90° 12 henry mckenna 10 year bottled in bond, 100° 10 | high west american prairie, utah, 92° 11 hudson baby, new york, 94° 16 i.w. harper, 82° 12 joseph a. magnus, sherry & cognac finish, dc, 100° 23 knob creek small batch, 100° 12 knob creek single barrel, 120° 16 maker’s mark, 90° 11 murray hill club, dc, 102° 24 old forester signature, 100° 9 old forester 1870 original batch, 90° 14 old forester 1897 bottled in bond, 100° 16 pinhook bourbon, 95.5° 14 rebellion, 90° 14 rowan’s creek, 100.1° 10 russell’s reserve 10 year, 90° 11 stagg jr. barrel proof, 129.7° 17 weller special reserve, 90° 12 wild turkey rare breed barrel proof, 112.8° 15 willett pot still, 94° 14 woodford reserve, 90.4° 12 woodford reserve double oaked, 90.4° 18 |
SWEETaffogato 5vanilla ice cream, espresso shot, cocoa nibs sticky toffee pudding 7 salted bourbon caramel, brown butter roasted macadamia nuts, vanilla gelato cinnamon toast crunch panna cotta 8 aged manhattan infused ice cream, strawberry jam bananas foster 8 rum caramelized bananas, dulce de leche ice cream, toated pecans chocolate cake 7 spiced chocolate cake, cherry compote, chocolate peppermint gelato gelato and sorbet - 4 per scoop vanilla, dark chocolate peppermint, strawberry, blood orange, mango DESSERT DRINKkermit's cold brew 11 COFFEE & ESPRESSOroasted by la colombecoffee, reg/decaf 3.5 espresso 3.5 cappuccino 4.5 americano 3.5 café au lait 3.5 latte 4.5 | DESSERT WINEessensia orange muscat 9 elysium black muscat 9 cline late harvest mourvedre 11 rare wine co. boston bual madeira 12 ORGANIC TEASfrom serendipitea of new yorkall 4 darjeeling black, fair trade darjeeling green, fair trade chamomile flowers, decaf peppermint, decaf pai mu tan white se chung oolong |
| Dinner | Brunch |
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Sausages Each 8 / Board 23 Merquez pork, lamb, mint Bierwurst pork, beef, mustard seed Andouille pork, thyme, cayenne Starters Face Bacon 10 fatty cut, au poivre, rosemary maple, cognac mustard Beet & Burrata Salad 11 pistou, eatwell farm baby kale, strawberries, aged balsamic vinaigrette Mains Porchetta 22 sausage wrapped in pork belly, snow peas, wasabi potato puree, pork jus Classic Pig Burger 16 80/20 beef & pork patty, gluten free bun, lettuce, tomato, mustard, pickles, farm salad Confit Duck 24 five spiced cured mouolard duck leg, fig mostarda, delicata squash, duck fat roasted potatos Pan Seared Pork Chop 25 10oz bone-in chop, spring onion soubise, charred aspargus, black garlic molasses Applewood Smoked Ribs memphis dry rub, dr. pepper bbq sauce, house pickles, celeriac slaw, salad HALF 23 / WHOLE 40 |
Meats & Boards Face Bacon fatty cut, maple, mustard 8 Country Style Bacon thick cut, mustard 8 Andouille pork, thyme, cayenne 8 Bierwurst pork, beef, mustard seed 8 Merquez pork, lamb, mint 8 Soppressata calabrian, spicy, pickles 7 Coppa Picante spicy dry cured pork neck 8 Prosciutto aged 12 months, pesto 8 Starters Farm Vegetable Salad 7* shaved vegetables, citrus vinaigrette Grits 6* fontina, parmesan, pesto Mains Vegetable Omelet 14* seasonal vegetables, goat cheese Sausage, Shrimp & Grits 17 pickled green tomato, spicy tomato sauce Vegetable Harvest 14* seasonal vegetables, pesto, farm eggs Classic Pig Burger 16 80/20 beef & pork patty, gluten free bun, lettuce, tomato, mustard, pickles, farm salad |
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Hours
| DINNER Nightly, 5pm | LUNCH/BRUNCH Friday 11:30am - 3pm Weekend + Holidays 10:30am - 3pm | HAPPY HOUR Monday - Thursday 4pm - 7pm Friday - Sunday 3pm - 7pm |
Address
1320 14th St. NW Washington DC, 20005
Metro
Red Line, Dupont Circle Metro Location. The Pig is 5 Blocks east and 2 blocks south.
Blue & Orange Lines, McPherson Square Metro Location. The Pig is 5 blocks north.
Parking
Colonial Parking on P St. between 14th and 15th St.
Washington Plaza Hotel at 14th St. and Thomas Circle.
Reservation Policy
The Pig accepts reservations for any size party at any time, up to 20 guests. There is very limited availability for parties of 9 or more. Tables are held for 15 minutes and we do not seat incomplete parties.
Reservations can be made online or by calling 202-290-2821.
For all inquiries, please fill out the form below and we’ll be in touch soon.
EatWell DC offers private mixology and wine classes at all our locations. These classes are great for a novice mixologist or simply a fun experience with friends, co-workers or loved ones.
RATES
The below rates are a framework for your event and are very much subject to change. We are flexible and work with all budgets!
(Off peak times, Sunday PM - Thursday. Peak times, Friday - Saturday, Sunday AM. All classes may be scheduled for any time of day)
4 - 12 Guests: $65/Person (Off Peak), $90/Person (Peak)
13+ Guests = Dependent on restaurant availability. Subject to additional costs.
**Price includes lessons, ingredients, food pairing and plenty of drinks! Tax and Gratuity will be applied upon booking and not included in the base price.**
To reserve your space, please e-mail Ray Bracken.
CLASS DESCRIPTION
A cocktail resurgence is in full swing in DC. An interest in quality spirits, classic cocktails and local ingredients has been growing exponentially in the last few years, yet it is very hard to learn more and be completely submerged in this trend. Whether you are interested in expanding your palate or planning a bachelorette or bachelor party, we can curate an experience to fit your needs.
Each private class is inside the restaurant of your choice and can be catered to your preference. A Senior Bartender instructor will walk you through cocktail basics, technique, infusions and food pairings. The instructor will set you and your guests up with tools, fresh ingredients, spirits, and snacks to highlight each of your cocktails.
Be prepared to shake, muddle and drink!
The Fine Print
Classes are only booked via inquiry/email and a signed agreement must be included with your reservation. A deposit is required for all classes at the time of booking.
Cancellation policy: If you are unable to attend the class, you must notify us a minimum of 24 hours before the class takes place. We allow a one-time, penalty-free change of date. The class must be rescheduled within 30 days. If you cancel the rescheduled class or are a no show, you will forfeit the cost of the class.
General Manager: Mallory Finnegan
Assistant General Manager: Joel Pride
Executive Chef: Shabier Bahramy
Sous Chef: Juan Hernandez
Head Server: Jimmie Morris
Head Bartender: Will Ferguson
Private Party Coordinator: Ray Bracken
 | The Pig is a celebration of pork and the whole animal. Our menu is dedicated to uniquely crafted, seasonal, and local food. Our menu is paired with American crafted cocktails, beer, and wine. We welcome our guests with great hospitality in a comfortable setting. Explore & enjoy the experience. |
 | EatWell Natural Farm was born from a desire to fill a gap in our supply chain. As we sought out local and natural products, we found that many of our needs could not be met through our current vendors at a price that remained affordable to our guests. So we set out to find a farm of our own to grow naturally raised vegetables and fruit and feature those items in our restaurants. |
1443 P St. NW
Washington DC, 20005
Phone 202-299-0018
1200 New Hampshire Ave. NW
Washington DC, 20036
Phone 202-331-7310
https://www.frenchysnaturel.com/
1337 11th St. NW (Crnr 11th & O)
Washington, DC 20001
Phone 202-518-3609
1423 P St. NW
Washington DC, 20005
Phone 202-332-3710
