pate / terrine
duck a l’orange
new york
fresh oranges, grand marnier
mousse truffee
france
chicken livers, black truffles, madeira
pheasant
california
tender pheasant, figs, pistachios
provencal
new jersey
niman ranch pork, bell peppers, olives, herbs
rabbit
california
braised rabbit, dates, cognac
cured meat
bresaola
italy
air-cured beef tenderloin, aged 2 months
lomo
spain
pork tenderloin, paprika and garlic rubbed
serrano ham
spain
cured and air-dried for 18 months
sopressata
italy
red wine, sea salt, mild spice
• • •
two items with accompaniments 13
each additional item 5