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)
