ESCEE.com - 2015 - A Day Away From the Parks - 21/24
...a charcuterie plate...
wild boar belly pancetta (Durham Ranch Free-Range Wild Boar from West Texas. House-cured in the style of bacon, with aromatics of black pepper, thyme, and garlic. Accompanied by house-made sweet pickle chips.)
Pork belly rillettes (Slow-braised pork belly shredded and whipped with duck fat. Served with spicy mayonnaise and tempura crunch.)
Venison terrine (Free-range New Zealand venison with veal sweetbreads and black summer truffles. Creamy truffled-mascarpone cheese to accompany.)
Hot Hungarian sausage (traditional smoked sausage from Eastern Europe, featuring the finest hot Hungarian paprika available. Studded with coarse ground pork fat to keep it moist. Paired with house-pickled mustard seed.)
Duck liver pate (Classic liver and onion pate whipped light and airy. Paired with black Cyprus sea salt and heirloom apple mostarda.)
wild boar belly pancetta (Durham Ranch Free-Range Wild Boar from West Texas. House-cured in the style of bacon, with aromatics of black pepper, thyme, and garlic. Accompanied by house-made sweet pickle chips.)
Pork belly rillettes (Slow-braised pork belly shredded and whipped with duck fat. Served with spicy mayonnaise and tempura crunch.)
Venison terrine (Free-range New Zealand venison with veal sweetbreads and black summer truffles. Creamy truffled-mascarpone cheese to accompany.)
Hot Hungarian sausage (traditional smoked sausage from Eastern Europe, featuring the finest hot Hungarian paprika available. Studded with coarse ground pork fat to keep it moist. Paired with house-pickled mustard seed.)
Duck liver pate (Classic liver and onion pate whipped light and airy. Paired with black Cyprus sea salt and heirloom apple mostarda.)