On Sunday September 6th we will be barbecuing a whole hog! Dinner starts at 6:30 p.m. with whole hog being pulled at 6:45 p.m. This Sonoran Restaurant Week Dinner includes.... Appetizer: Charcuterie board including House Made Sausages, Smoked Mole Chicken Salad, Pickled Vegetables, and Focaccia Bread. Entree: Whole Hog BBQ including traditional Carolina Style Pulled Pork and Al Pastor along with spring salad and some Shokupan from Cal's Bakeshop to sop up the juices. Dessert: Smoked Crack Pie al a mode