For our last hurrah, we are bringing back the acclaimed King platter – an epic presentation of all of our charcuterie offerings. I had been busy building up our inventory of terrines, ensuring a variety of classic favorites. We are even bringing back the venison terrine, which has not appeared on our menu in years. Pictured above was a board I made last week for one of Chef’s VIP guests. In addition to the usual salumi, chicken liver mousse, duck and walnut pate, and salmon terrine, it also featured wild boar, pork and truffle mousse, and headcheese. Super excited for this revival, even though it means a lot of work for me!