Zagat highlights our fish charcuterie board
One stunner from his selection is a fish "charcuterie" board for $17. Not since chef Tim Graham made an octopus mosaic for his "Seacuterie" board at Travelle have we seen an aquatic take on the classic meat platter. Cuschieri's selection starts with house cured salmon gravlax arranged in the shape of a flower. They are neighbored by smoked trout rillette and tuna conserva topped with radish salad. Grilled bread and whole grain mustard encourage guests to mix and match the fresh flavors of the assorted seafood.
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