Charcuterie Assortment

For the last 4 years here at Rendezvous, we’ve continuously prepared an assortment of charcuterie items for our menu, 100% made in-house.  The platter that we offer to the guests always includes 5 different preparations that from a variety animals — pig, cow, duck, goose — sourced mainly from top-quality, local family farms.  At the same time, we strive to present a dynamic assortment of textures and cooking techniques on one plate, and over the years these have included: traditional French style pâtés, terrines and mousses, jellied terrines (pig’s ear, head cheese, jambon persillé, for example), Italian inspired dry-cured salamis, emulsified forcemeats (mortadella), multiple confit items, cured meats, smoked meats, etc.

These charcuterie items are usually garnished with cornichons, mustard emulsion, olives, caper berries, sea salt, and sometimes with a small salad or homemade jelly or mostarda.  The resulting combination provides our diners with 12-15 small, intense taste treats,  and all of this goes for what we think is the remarkably low price tag of $11.  It’s a great way to experience and share a variety of tastes and textures.

This week on the charcuterie platter at Rendezvous you will find:  duck rillettes, chicken liver mousse, housemade mortadella, bresaola, and beef tongue — 4 different animals, 5 different techniques, each one a unique presentation.