Chef Samantha Parker is passionate about using the best locally sourced ingredients available in her dishes. She’s also an advocate for sustainability and does not waste anything. Chef Samantha comments, “We render the skin from the whole ducks we butcher and whip that with butter, parsley and shallots which we baste the duck breast in to finish for the entree. The bones get turned into stock for the bordelaise and the livers/hearts will usually end up in specials or the house bolognese.”
The Chili lime marinated Spanish Octopus salad with cantaloupe, sweet yellow watermelon, radishes, watercress drizzled with a mango Harrissa vinaigrette and topped with toasted almonds is a flavor-packed starter. The octopus has just the right mouthfeel, not too tough or chewy.
At the Flying Pig, pork is a star of the menu and the beautifully plated Braised Pork Belly with blistered shishito peppers, shishito pepper cornbread, pluot and tempura fried avocado was a knockout. The pork was expertly prepared in a white peach and honey mustard Madeira braise.