Terrine of chicken and veal, garnished with castelvetrano olives
ground pork fat kneaded on a marble slab with garlic, chestnut honey vinegar and fresh Perigord truffle
Terrine of Liberty Duck and Heritage Pork with Armagnac and black truffle.
classic pork pâté with pork liver, fresh herbs, shallots, lemon & capers wrapped in bacon
terrine of duck, squab, and pork with wild mushrooms and duck liver