Charcuterie Board includes chile flake-and-fennel salami and Salami Point Loma (Rosemary-garlic), chicken liver pate, pickled beets, celery, olives, radishes, spicy mustard and roasted red peppers.

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Posted by Susan DeMaggio on May 10, 2013. Filed under . You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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