3/14/16 #milkfarmlunch ++ TURKEY: kale, radish & fennel slaw, caesar aioli, cheddar, dijon & mustard seed on multigrain ++ PORK LOIN: sundried tomato-fennel relish, fontina & smoked mozzarella, toasted on ciabatta ++ french HAM: double cream BRIE, organic cultured BUTTER, cracked black pepper on ficelle ++ VEGGIE: fresh goat, marinated w/lemon oil, pink peppercorns & chili, sundried tomato, kale on ficelle ++ SOUP: tomato & bacon bisque w/fresh basil oil and crostini ++ HOUSE PICKLES ++ GRILLED CHEESE ++ MAC n CHEESE ++ Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)
