Medium 2379
Housemade charcuterie plate


"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