When you share a building with Red Table Meats, you've got a good head start on putting together an outstanding charcuterie platter. The meat plate at the Draft Horse takes full advantage of having Mike Phillips' production facility as a neighbor. The menu doesn't constrain itself by listing any particular meats, the better to take advantage of whatever the current bounty includes. You'll likely get to try some salami, maybe Big Chet's, a hot finocchiona-style salami redolent of fennel and garlic, or perhaps the Vecchio, with black pepper, garlic, and white wine. There might be slices of speck, a dry-cured, smoked ham, or Coppa, dry-cured pork shoulder rubbed with juniper, coriander, and crushed red pepper. The meats are artfully presented on a rustic wooden board accompanied by house-made pickles. It's a simple but lovely start to a meal, a perfect happy-hour nosh, or a satisfying late-night snack. And why stop there? The to-go case is stocked with Red Table Meats that you can take home and enjoy whenever you need a porky pick-me-up.