Those are some good points, though some are impossible for me to change, since I’m bound by what my chef wants for the most part.
A bit of en explanation for the board; charcuterie board might not be the best name for it, but that’s what Google translate gave me. Another user in the comments called it a “snack board” which is probably is better name for it. It’s meant as a 2 person sharing platter for folks on our terrace.
The nachos are a new (and good selling item) on the menu that my chef wants on there in order to promote it a bit more.
Your point about everything being edible, those basil tops are still perfectly edible, but even if we where to use something else, say salad pea or some other cress, people won’t be eating it anyway. So we decide to go for looks over taste.