Eat and Drink The Doughnut Project presents Meat Week, because why should doughnuts be meatless? The Doughnut Project's prosciutto, pear and olive oil doughnut will be available on Monday only. Photo Credit: The Doughnut Project By Melissa Kravitz firstname.lastname@example.org Updated April 14, 2016 3:16 PM Print Share fbShare Tweet gShare Email Sweet and savory have never paired so well. The Doughnut Project (10 Morton St.), home to the beloved and reviled Everything Bagel Doughnut (topped with poppy seeds, garlic, pepitas and sea salt) is bringing more new Cronut-quality creations to the New York doughnut scene. Starting on Monday, The Doughnut Project presents Meat Week, featuring a menu of doughnuts topped with, what else, meat. Limited-edition charcuterie doughnuts will be available at noon each day and are expected to sell out by 1 p.m. Prices will range $4.25 to $5.75, depending on the meat. None of these doughnuts have previously been sold in the shop and will include highlights like The Monte Cristo, a filled doughnut with strawberry balsamic jelly (from O&Co.) topped with rosemary ham and Swiss cheese (from Murray’s Cheese), toasted on top with a sprinkle of powdered sugar. The special meat menu is as follows: Monday: Prosciutto, pear and olive oil Tuesday: Soppressata with rhubarb Wednesday: Monte Cristo Thursday: Bone marrow with clementine glaze Friday: Adult PB & J (made with foie gras and whipped peanut butter) Vegetarians may want to try the Cronut line this week, because we know what doughnut (and Instagram) enthusiasts will be lining up for come Monday morning. Those who crave meat with their doughnuts will also be relieved to learn that The Doughnut Project regularly stocks its Bacon Maple Bar, an eclair-style doughnut topped with bacon from Murray's Cheese. By Melissa Kravitz email@example.com Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.