Apart from a butcher, the culinary team at the Green Pig Bistro probably knows more about meat than pretty much anyone. They make it their mission to use even obscure cuts of meat, wasting nothing, to craft European and American cuisine that’s heavily influenced by the French countryside.
Even the appetizers are heavy on the meat, such as the warm lobster with hearts of palm gratin dip and the Brussels sprouts with bacon and mushrooms. Prefer to skip the meat? Try the crispy goat cheese quinoa cakes or the roasted red and yellow beets to start. For the main course, the chefs carefully craft an array of (you guessed it) meat and seafood dishes, from diver scallops with house-made mushroom ravioli to steak frites with house-made steak butter and bearnaise sauce.