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Title:
Australian Lamb and Onions Three Ways with Natural Jus
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Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles
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Soppressata
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Chiang Mai Sausage, Naam Phrik Num, and Pork Cracklings
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Skin Tasting: Pig, Salmon, and Chicken
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Local Octopus, House Chorizo, Green Olives, Papas, Compressed Grape Tomatoes, and Corn Purée
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"Polish" Salami
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Shinsato Pork Rillettes, Sopressata, Beer Mustard, Milk Bread, and Pickles
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Australian Beef Carpaccio, Horseradish Aïoli, Radish, Lemon Oil, Fried Capers, and Parmigiano-Reggiano
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Burrata, Pickled Asian Pear, Mushroom Jam, and Pork Skin
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Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions
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Salumi Board: Goat and Lamb Cacciatorini, N’duja, and Ventricina Teramana
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Boudin Blanc en Brioche, Chicken Liver Mousse, Chestnut, and Apples
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Poulet au Citron Terrine
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Smoked Bologna
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Mountain Ham
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Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette
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Stuffed Pig Trotters, Farro, Pickled Hot and Sweet Peppers, Pickled Ramps, Pickled Fiddlehead Ferns, and Snow Pea Shoots
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Scottish Mountain Hare Rillettes, Foie Gras, Huckleberry Jam, and Ice Plant
Title:
Saucisson Sec
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