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Thursday, 23 May 2013 - 09:30 AM until 04:45 PM
On Saturday, June 15th from 3:30pm-4:45pm join us for An Alchemy of Distinctive Flavors: Single Origin Chocolate and Barrel Strength Bourbon. Brought together by random chance and inspired by the flavors they love, Lisa Gallinger, chocolate maker at Dandelion Chocolate and Michael Lazar, bar manager at Hog & Rocks, are teaming together again on the afternoon of Saturday, June 15th to lead a tasting of single origin chocolates and barrel strength bourbons. This will be an opportunity to learn about the production of both chocolate and bourbon, understand how to best taste and evaluate each product and then experience the alchemy of tasting both together. Lisa and Michael have worked together to pair three of Dandelion's chocolates with three bourbons from Hog & Rocks' extensive offerings. For this tasting Michael has selected a barrel strength whiskey from Charbay, their current edition of R5 made from Racer IPA. Tickets are $40 each and space is limited to 40 participants. The event starts promptly at 3:30 PM in the Hi Lo BBQ Mezzanine, across the street from Hog & Rocks. The tasting will run a little over an hour and participants must be 21 years or over. Purchase tickets at www.hogandrocks.eventbrite.com.
Christmas Eve Dinner
Monday, 24 December 2012 - until
Chef Robin and his kitchen staff have created a special 3 Course Family Dinner that will become your highlight of Christmas Eve. We will also be offering an abbreviated version of our regular dinner menu. Don't worry, we will have all the oysters you could possibly want to eat! Make a reservation today! Christmas Eve Dinner - $40 / guest Mixed Chicories - roasted garlic, pear, torn bread Standing Beef Rib Roast - sweet onion and juniper Glazed Carrots - hazelnut, brown butter, malt Roasted Baby Potatoes - horseradish, creme fraiche Chocolate Namelaka - absinthe meringue, pomegranate, puffed wild rice
Hog & Rocks NYE 2012
Saturday, 31 December 2011 - 07:00 PM until 02:00 AM
Ring in the New Year with a Dungeness Crab Feed. Cost for the Four Course dinner is $75 and includes a glass of bubbly and choice of cocktail, beer, or wine. Our kitchen will be offering a flat iron steak for guests who don't eat crab. Unlike all other nights, this is a reservations-only event. The bar will be open for drinks, oysters and snacks. We are taking reservations by phone and OpenTable. GLASS OF BUBBLY FOR ALL! FIRST COURSE (Choice of Oysters or Ham) Three Oysters on the Half Shell Pickled, crème & caviar, scotch drunk (Additional oyster $3) Ham and Jamon Colonel Bill Newsom Country Ham – fresno chili syrup Redondo Iglesias Jamon Serrano – shaved manchego SECOND COURSE Spinach Tart Poached egg, winter chicories, chive vinaigrette THIRD COURSE Dungeness Crab Artichokes, brussels sprouts, corn, potatoes, spicy tomato chutney, drawn butter, Acme levain (Additional ½ crab $15, whole crab $30) FOURTH COURSE Lucky Donut & Milkshake Honey glazed and sugar coated donut, whiskey caramel milkshake DINNER $75 (INCLUDES CHOICE OF SPECIALTY COCKTAIL, BEER, OR WINE) ALL SUBJECT TO CHANGE UPON AVAILABILITY
Revolucion Tequila at Hog & Rocks
Thursday, 15 December 2011 - 09:00 PM until
Join us Thursday December 15 for special tequila cocktails made with Revolucion Tequila. Starting at 9pm, Erika and her bar staff will be pouring shots and mixing an original cocktail using their 100 proof blanco. All pours are $6 and we will serve late night!
Hudson Whiskey Tasting with Food Pairing
Saturday, 08 October 2011 - 04:00 PM until 06:00 PM
Join Hudson Whiskey Owner/Distiller Gable Erenzo at Hog and Rocks for a very special whiskey tasting with food pairings on Saturday October 8th from 4-6pm. On the forefront of the craft distilling movement, Hudson Whiskey was the first Bourbon made in New York State since prohibition! The distillery uses local heirloom grains to create the highest quality product, and acclaimed Hog and Rocks Chef/Owner Scott Youkilis will pair his signature dishes with 5 Hudson Whiskeys. Limited tickets are available! Your ticket includes a whiskey flight with food pairings, and a tutored tasting with Gable Erenzo.