In the wake of its two-year anniversary, Swine Southern Table & Bar – the brainchild of restaurateur John Kunkel,  founder of 50 Eggs, Inc., which also owns/operates Yardbird Southern Table & Bar and Khong River House –  and Executive Chef/Partner Clayton Miller, are rolling out new business crowd friendly lunch and dinner menus with lighter items

The new locally-sourced and lighter menu items includes Heritage Breed Pig, raised in Miami at Mary’s Ranch.  The shared plate or hearty dinner-for-one, a helping of Heritage ($42) features three unique cuts of hog, each prepared in a different manner based on the selection available that day : grilled chops, roasted leg and a juicy cut of pork belly.  The plate of three comes complete with local vegetable "escabeche" and roasted pork sauce.  Backyard BBQ Chicken is reinterpreted Southern-style ($26) and served with roasted marble potatoes and charred okra.  North Carolina Sunburst Trout ($31) is simply grilled and served with Brussels sprouts slaw and lemon cream-infused Carolina gold rice, giving it a risotto-like consistency that is lick-the-plate good.  Another standout selection from the sea is the new Atlantic Swordfish ($30), which is marinated in buttermilk, grilled and served atop a ragout of South Carolina Sea Island red peas, Romanesco florets and dressed with a chicken jus.  Additional Small Plates by sea include Wood-Fired & Grilled Octopus with peanut hummus and sweet peppers ($16) and East Coast Oysters "On the Rocks" ($18) with house-made Swine hot sauce and watermelon mignonette.

For lunch, there’s the signature burger – the Meat + Three ($18), with 12-Hour Slow Smoked Pork ShoulderLow & Slow Ribs or 14-Hour Smoked Brisket – plus two Fixins and cornbread. Grilled Shrimp Tacos ($16) served in house-made tortillas with chimichurri, roasted tomato and charred corn; Cast Iron Skillet Seared Atlantic Salmon ($18) with zucchini and red bell pepper succotash, charred bell pepper purée and shaved cucumber; the "BLT" ($14) made with house-crafted pork brisket pastrami, kale, fried green tomato and the restaurant’s special sauce; "Nashville Hot" Fried Chicken Sandwich with bread & butter pickles, Duke’s mayo, lettuce and tomato, served on a big buttermilk biscuit ($12); Swine now offers four lunchtime salad options ($13-$14) such as Roasted Mixed Beets ($13) dressed with pomegranate seeds, Great Hill Blue cheese, smoked yogurt, pea shoots and cornbread crumbs;  and diners can add their choice of protein including wood grilled Florida shrimp (+$8), salmon (+$8), shredded crispy pork(+$5), pulled pork (+$6) or burnt ends (+$8).

Check out the new cocktails and the extensive list of craft beers and wine by the glass.

Swine Southern Table & Bar is located in Coral Gables at 2415 Ponce De Leon Boulevard. The restaurant is open for lunch and dinner daily, with brunch offered on Saturdays and Sundays.    www.runpigrun.com (786) 360-6433

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