Dinner - Charcuterie

Question 1

FOIE TORCHON 2oz

Answer 1

Is one of the most classic and iconic items related to French charcuterie and generally associated with fancy restaurants. It is important to us to be able to serve this in a casual setting with no fuss.

Torchon gets its name from the linen kitchen towel used to wrap and form the cylindrical shape.

Grade A mallard duck foie gras (fattened duck liver) is softened and deveined, cured for 12 hours in salt, pink salt, black pepper and brandy. Softened again and rolled tightly into logs. Poached briefly to render a bit of the fat and cook the liver, then rolled a second time in cheese cloth to push out all of the rendered fat so the texture is very dense and luscious. Its then hung overnight to fully chill and set.

Aversions: wine
Can be served allium-free with no pickles

NOTES:
All charcuterie items are served in the same format. With Dijon mustard, lettuces, pickles grilled country bread from Bellegarde bakery. Tables ordering multiple charcuterie items for the table with be plated together on a larger platter. When multiple items have seat numbers they will be plated separately.

Question 2

COUNTRY PATE 3.5oz

Answer 2

Our country pate is made with Chappapeela Pork shoulder, belly, fatback, house bacon, chicken liver, button mushrooms and whole pecans, garlic, shallots and thyme.

The meat is cured for 12 hours, ground, baked in terrine molds, and pressed overnight.

Allergies: allium, nuts, egg, dairy, wine

NOTES:
All charcuterie items are served in the same format. With Dijon mustard, lettuces, pickles grilled country bread from Bellegarde bakery. Tables ordering multiple charcuterie items for the table with be plated together on a larger platter. When multiple items have seat numbers they will be plated separately.

Question 3

OXTAIL TERRINE 3.5oz

Answer 3

A presse is essentially a meat that is braised with vegetables, picked and set in a terrine mold with its own jelly.

Here were using wagyu oxtail from Raines farms in Louisiana. Braised as we would short ribs (brown chicken stock, mirepoix, leeks, tomato, red wine). The meat is roasted separately from the veg, then combine and cooked until tender. Picked, the liquid is strained and the meat and vegetables are arranged in the terrine mold, covered in its fortified stock ad chilled overnight.

Allergies: allium

Allergies: gluten in bread, allium in pickles

NOTES:
All charcuterie items are served in the same format. With Dijon mustard, lettuces, pickles grilled country bread from Bellegarde bakery. Tables ordering multiple charcuterie items for the table with be plated together on a larger platter. When multiple items have seat numbers they will be plated separately.