Chicken terrine, accompanied by duck liver pate, cornichons, sardinian artichokes, pickled fennel and truffled dwarf peaches. This has been on the menu over summer.
Burrata is a soft mozzerella style cheese with a creamy center. We serve it with pancetta, heirloom tomatoes, a little rocket and bruschetta.
I had never made a pasta with figs before, and we'd been getting some awesome white figs, i happened to be reading Pasta sfoglia and they had a pasta with figs. I changed it a little by putting roasted walnuts and saffron fettucine. It came out pretty good.