Handmade Organic Sourdough Bread in the Upper Ottawa Valley
 
So what’s on the platters?

So what’s on the platters?

These are the main components of the platters shown in the photos. We also made duck confit rillette (a rough country style pâté) and a duck liver pâté, both of which are in the small white ramekens.

Salmon Roulade: Salmon mousse and a seared scallop wrapped in a salmon filet: gently poached.

Ballottine and Galantine: Mousse and vegetables wrapped in cornish game hen; baked in oven or poached in stock.

Duck and Pork Terrine: Seasoned ground pork and duck tenders with pistachios, black truffle, rosemary, orange zest and spice mix; baked in a terrine dish. 

Vegetable Terrine: Sautéed roasted red pepper, zucchini, oyster and button mushrooms and soft beluga lentils; layered and chilled in round molds.

Turned vegetables: beautifully hand cut carrots and cucumbers; lightly pickled.