Welcome to
CLAssic Charcuterie and beyond
Create your Charcuterie Board
PATÉ “EN CROUTE”
Classic French Country Paté ‘In Pastry Crust’ | Prunes & Nuts
RILLETTES DE CANARD
Potted Duck leg “ Rillettes”
CURED SALMON “GRAVLAX” STYLE
Beet cured salmon | Horseradish cream
MOUSSE DE FOIE DE VOLAILLE
Chicken liver mousseline | Cognac & Maple glaze