Pate - chicken livers, butter, yellow onion, garlic clove, heavy cream, salt, pink salt & black pepper.
Cornbread is brushed with beurre monte and placed in the oven until warmed through. A spoon full of pickled pear/jalepeno relish is placed in the middle and topped with a one spooned (medium) quenelle of liver mousse.
pickled pear/jalepeno relish - pear is pickled in white wine vinegar, sugar, chili flake, jalepeno, black peppercorn and vanilla bean.
Roughly a 2 to 1 mixture of brunoise pear to jalepeno and for 1 cup of the mixture there is 1t of mint simple syrup and salt to taste
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