Chef Kris Morningstar at Terrine. His menu is meat-focused but varied. Here, he’s making pasta. (Jay L. Clendenin / Los Angeles Times)
The soul of Terrine’s menu is its assiette de charcuteries, shown here with servings of truffled chicken liver, terrine de campaign, liverwurst, andouille and smoked beef deckle. (Jay L. Clendenin / Los Angeles Times)
A Honeysuckle with El Dorado 8-year-old rum, lime and honey. (Jay L. Clendenin / Los Angeles Times)
The finished Honeysuckle with rum, lime and honey. (Jay L. Clendenin / Los Angeles Times)
The dining patio at Terrine, at 8265 Beverly Blvd. (Jay L. Clendenin / Los Angeles Times)
The boudin blanc with parsnip puree, roasted apples, cippolini onions and vinegar sauce. (Jay L. Clendenin / Los Angeles Times)
The octopus with toasted broccoli, burrata, sunflower seeds and salsa Calabrese. (Jay L. Clendenin / Los Angeles Times)
The Terrine dining room. (Jay L. Clendenin / Los Angeles Times)
The fluke crudo with watermelon radish, basil, olive oil and Meyer lemon. (Jay L. Clendenin / Los Angeles Times)
The baumkuchen with winter citrus marmalade and citrus leaf frozen yogurt. (Jay L. Clendenin / Los Angeles Times)
