Yes, we had berkshire pork belly on the second to last savory course. By the time the steak came for the last course, we were already done-for. As Axelman said, it may be a seasonal thing. The meal was terrific, and all but one of the wines were great too. The one thing I missed and wanted was the venison.
When I went in December the pork was not served. On the other hand, we did have venison as the last savory course and it was excellent, fairly simple preperation with carrots IIRC.