pate / terrine

campagne – virginia – pork, garlic, cognac, plums
duck rillette – canada – spiced, shredded duck meat
mousse truffee – france – chicken livers, black truffles, madeira
pheasant – california – tender pheasant, figs, pistachios

cured meat

bresaola – bresaola – air-cured beef tenderloin, aged 2 months
lomo – spain – pork tenderloin, paprika and garlic rubbed
prosciutto – iowa – cured and air-dried for 18 months
sopressata – california – white wine wine, sea salt, mild spice

• • •

two items with accompaniments    12
each additional item    5