COMPLETE MIXED CHEESE & CHARCUTERIE BOARD CONSISTING OF 4 MEATS/ 2 FISH / 3 CHEESE / PICKLED VEG / FRUIT COMPOTES / MUSTARD & SOUR DOUGH CRACKERS
MEAT
SMOKED DUCK:
- SALT & SUMAC CURED BREAST
- HOT SMOKED TO RARE
BILTONG
- SPICY PORK
- TOGARASHI SPICED
- AIR DRIED W SALT, SUGAR, CORIANDER, SUMAC & JUNIPER
RILLETTE:
- CONFIT LAMB LEG
- WHISKEY SHOYU
- DIJON, BIRCH SYRUP, SEAWEED
MOUSSE:
- RABBIT LIVER W TOASTED PISTACHIO
FISH
KINGFISH "PASTRAMI":
- SUSTAINABLY CAUGHT IN NEW ZEALAND BY HOOK AND LINE
- SALT CURED, DRY AGED WITH PASTRAMI SPICES AND LIGHTLY SMOKED
GRAVLAX:
- RAINBOW TROUT CURED W GIN, HIBISCUS & CITRUS
CHEESE
LE RUSTIQUE:
- A BOLD CAMEMBERT CHEESE FROM FRANCE
- PASTEURIZED COW MILK
- BIG FUNKY FLAVOURS WITH EARTHY, MUSHROOM NOTES WITH A TANGY UNDERTONE
MAHON-MENORCA:
- SEMI-HARD CHEESE FROM THE BALEARIC ISLANDS OF SPAIN
- PASTEURIZED COW MILK
- AROMAS OF NUTTY CARAMEL WITH FLAVOURS OF FRESH BUTTER, DRIED FRUIT AND MILD SALINITY
- THE FROMAGERIE WAS AWARDED 14 MEDALS THAT THE PREVIOUS WORLD CHEESE AWARDS
LE PATTE BLANCHE:
- A FIRM RIPENED CHEESE MADE FROM PASTEURIZED GOAT'S MILK PRODUCED BY FROMAGERIE BERGERON IN SAINT-ANTOINE-DE-TILLY, QUEBEC
- LACTOSE FREE
- SWEET, WITH A MILD GOAT MILK FLAVOUR
- HAS RECEIVED A TOP THREE PLACE IN MULTIPLE CHEESE COMPETITIONS INCLUDING THE AMERICAN CHEESE SOCIETY, CASEUS, KASIADE INTERNATIONAL, AND THE L.A. COUNTY FAIR