Place on one side of a large platter.
5. Spread the Swiss chard along one side of a small platter or each of two dinner plates.
Actors in shorts and T-shirts stand by the side with a platter of goblets while others wave a purple cloth in the wind, trying to lay the table.
Instead of one of the modest antipasti to start, I suggest some of the side dishes, like a platter of classic Tuscan white beans ($6.95), richly flavored with sage, garlic and olive oil, or fried baby artichokes ($7.95), as crisp as autumn leaves.
On the other side of the platter was a blend of succulent flounder pieces, stir-fried with snow peas, a few thin discs of carrot, and bias-cut celery, all laid over a judicious portion of cellophane noodles.
I point to a combo special of General Tso's with a side of pu-pu platter (conspicuously not pronouncing the names) while chatting with an exhausted but giddy waitress in Sichuanese.
On one side of the platter, lined with thin slices of cucumber, was a pile of ethereally battered pieces of salt-and-pepper grouper, deep-fried to a light and golden crunch on the outside, yet hot and juicy inside.
Arrange pieces, with one cut side up, on a platter.
Choose to have your meat in a sandwich or as part of a platter with a range of tasty rib-sticking sides.
