PIG ROAST AT ALL CHG LOCATIONS
Our team of chefs will curate a unique pig roast experience at each location.
This is your only chance to receive a stamp at the location of your choice.
Roasted Suckling Pig
Butternut squash/sweet potato/morcilla hash, grilled green onion, roasted parsnip and baby carrot
Big Green Egg Roasted Pig
Red lantern chili sauce, griddled olive baggett, black garlic alioli 18
Logan Turnpike Mills polenta,
roasted mushrooms, porchetta
black pepper gravy
Fagioli con le Cotiche
Cannellini beans, pancetta, Italian sausage, tomatoes 11
Risotto alla Milanese
Suckling pig, saffron, creamy risotto, roasted apples, pear-maple glaze 18
or call 404 996 2623
or call 404 371 8800
or call 404 991 3666
or call 770 817 8000
Kickoff the week in the bar at the new Double Zero in Emory Village and enjoy
special dishes, craft cocktails and live music.
The Iberian Pig will host a walk through time as we explore the evolution of cocktails, paired with dishes prepared by our chefs.
Throwback at The Iberian Pig as we bring back original and classic menu items served by many of the original staff; a reunion becoming a tradition.
Each restaurant will feature their own
whole pig roast.
Sugo will hold two cooking classes. The first class will be a Big Green Egg demonstration and the second class will be a Meatball class.
The 5th Annual
CHG All Chef Dinner.
A special nine-course dinner prepared by all of the chefs from each CHG restaurant.
Cooks & Soldiers will host
a J.C Vizcarra vertical wine tasting. Taste the 2001, 2003, 2010 and 2012
J.C. Vizcarra Ribera del Duero as you dine.
$45 per person.