Chef Brendan Pelley has replaced the sushi menu at Zebra’s Bistro with a combination cheese, charcuterie and raw bar menu that’s got a little something for everyone. Cheese lovers can choose from locally-made varieties as well as ones from a ways away as they build their own cheese plates; diners in search of something light can opt for oysters on the half shell, tuna tartare or salmon carpaccio; and fans of charcuterie will rejoice over an array of pates, rillettes and terrines. Take a peek and plan on popping in to check it out for yourself.