Coral Gables staple Swine Southern Table & Bar kicked off the fall season with a fresh, revamped menu. Swine serves up new innovative dishes from Southern cooking. Swine hosted a dinner to showcase the Brand new items joining the menu.
We sampled a berry and beet ceviche with local hog snapper and sugarcane vinegar, something super different for a southern restaurant. They knocked it out of the ballpark with this one. The Local hog snapper was served with mustard seed and sugarcane vinegar, radishes and nucc cham. Super yummy! Along with the new house made jar trio: pimento cheese, house smoked dish dip and chicken liver mousse. The second course was southern caprese and cider poached beets with ham, preserved oranges, goat cheese and watermelon rinds â€“ very unusual but delish! Lastly we had suckling pig with Georgia white peaches and oranges along with French onion filet with beech mushrooms. The side dishes included jalapeno cheddar grits, collard greens and creamed peas with bacon.
Some of the new items include Southern Snacks like Buttermilk Fried Oyster and The King, a house-cured and smoked slab of bacon, with peanut butter, spice apple pie jelly and banana caramel, inspired by none other than Elvis Presley. Swine’s menu revamp will also be inclusive of Swine Signature dishes such as Hot Snapper She-Crab Etouffee, skillet seared and served with blistered Brussels sprouts, Bourbon Glazed Long Bone Pork Chop, with jalapeno cheddar grits, fried green tomatoes and red eye panther gravy, and Sticky Icky Pig Head, finished with Charleston Firefly Sweet Tea Vodka sauce. #SwineSouthern