Thursday, April 16, 2009

Garde Manger: Best of the Rest!

Classic Pork Rillettes.
Seafood Terrine with Monkfish and Salmon.

House Smoked Salmon with Asparagus.

Pied de Porc........brined and fried pork feet.
Mushroom, Spinach, Smoked Chicken and Goat Cheese baked in Puff Pastry.
Chicken Stuffed Chicken Leg.
Raised Pork Pie.
Fresh Pork.
Pork Butt.
Roman Ribs. That previous guys.............well, ribs. Remember, nothing goes to waste on the Garde Manger station.

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