Meats:
Chicken liver pate with apple and bourbon (200g)
Tuscan-style salami with red wine and garlic (100g)
Brandy glazed duck roulade stuffed with veal and sun dried tomato sausage (100g)
Maple wood smoked tongue in gin marinade (100g)
Maple wood smoked veal “pancetta” with fine herbs (100g)
Sliced smoked beef with dijon and black pepper crust (150g)
Condiments:
Balsamic and onion jam
Roasted olives medley
Pickles
Plus: pita chips with za’atar and extra virgin olive oil
