Medium 2379
Housemade charcuterie plate

Recommendations

"Greg Higgins has been hanging hams and making dozens of kinds of salami and forcemeats since the 1990s, if not before. This plate—with Greg’s pickles, a little mustard, and some of my bread—goes great with any of the beers from Higgins' very extensive bottle list."
"Greg is a master charcutier. This impressive platter usually contains five to eight different types of cured and fresh sausages from as many different animals. Add in his pickles and a few funky mustards and bread. Greg could have made himself famous on this platter alone."

Also at Higgins Restaurant & Bar