Terrines, Pate, Foie Gras ??

I get most of my seafood and meats from Michaels!

I've been doing some Charcuturie training for a few months now. I'm learning under a master, who worked as the developer of Gallo Salumi in CA. He also was the developer for Sarah Lee.

My point? I'm really excited about what I'm learning!

Todays special!

House made Toulouse with jalapeño mustard, veal glace, caramelized leeks, chervil

Weekend specials!
Foie gras a la plancha with roasted apple-Point Reyes bleu cheese bread pudding, blackberry port reduction, Georgia pecans

Chicken liver pate- maldon sea salt, Bourbon, dried fruit chutney, Blue Dog toast

Awesome! It sounds great Chef!

Anthony!

I'm chewing just reading your post! Donna and I will see you soon. Everything sounds great

Here at Lilly's we have an amazing Pate. We make it using Pure KY XO bourbon and serve it with Housemade Boule, Roasted Apples, Dijon & Pistachios. I am completely addicted to the stuff. Definitely worth a try