Author Archives: Milkfarm
THURSDAY 11/17 #milkfarmlunch 1) VEGGIE: eggplant, roasted tomatoes, basil, fresh mozzarella, & extra virgin olive oil on ficelle. 2) ROAST BEEF: black garlic aioli, red onion marmalade, baby kale, & Gorgonzola dolce on ciabatta. 3) RACLETTE MELT: aioli, speck, potatoes, cornichons, shallots, herbs, & cracked pepper on multigrain. 4) MILKFARM GRILLED CHEESE. 5) MILKFARM MAC & CHEESE. #lunchtime #oneweektillthanksgiving #prepareyourselves
Happy #beaujolaisnouveauday Nothing like wine for breakfast! Today we are giving out free tastes and #beajolaisnouveau2016 is 10% off to celebrate. A perfect wine for your ?feast. #breakfastofchampions
Happy #beaujolaisnouveauday Nothing like wine for breakfast! Today we are giving out free tastes and #beajolaisnouveau2016 is 10% off to celebrate. A perfect wine for your ?feast. #breakfastofchampions
Introducing…our first ~Cheese of the Week!~ Meet BLACK BETTY! Black Betty is an aged goat milk Gouda from the Netherlands. ?Affineur* Betty Koster chooses a few wheels of L’Amuse Brabander Goat Gouda, which is regularly aged for 6 months, to mature for an additional 6 months. The black wax rind on Black Betty is used to distinguish it from the younger Brabander ?? ? *Affineur=French word for a person who ages cheese @essexstcheese @tomalesbayfoods #blackbetty #shesabeaut #nofilter
Introducing…our first ~Cheese of the Week!~ Meet BLACK BETTY! Black Betty is an aged goat milk Gouda from the Netherlands. ?Affineur* Betty Koster chooses a few wheels of L’Amuse Brabander Goat Gouda, which is regularly aged for 6 months, to mature for an additional 6 months. The black wax rind on Black Betty is used to distinguish it from the younger Brabander ?? ? *Affineur=French word for a person who ages cheese @essexstcheese @tomalesbayfoods #blackbetty #shesabeaut #nofilter
11/16/16 #milkfarmlunch 1) The Raclette: speck, potatoes, shallots, herbs, aioli, grain mustard, & cornichons on multigrain 2) Roast Beef: red onion marmalade, classic aioli, baby kale, & Gorgonzola on ciabatta 3) The Basque: Abbaye de Bel’loc, tart cherry mostarda, & beurremont butter on ficelle 4) Signature Grilled Cheese 5) Signature Mac & Cheese #sandwichtime #illstoptheworldandmeltraclettewithyou #lunchtime
11/16/16 #milkfarmlunch 1) The Raclette: speck, potatoes, shallots, herbs, aioli, grain mustard, & cornichons on multigrain 2) Roast Beef: red onion marmalade, classic aioli, baby kale, & Gorgonzola on ciabatta 3) The Basque: Abbaye de Bel’loc, tart cherry mostarda, & beurremont butter on ficelle 4) Signature Grilled Cheese 5) Signature Mac & Cheese #sandwichtime #illstoptheworldandmeltraclettewithyou #lunchtime
11/15/16 #milkfarmlunch 1) The Raclette: speck, potatoes, shallots, herbs, aioli, cornichons, & grain mustard on multigrain 2) Veggie Melt: eggplant, oven roasted tomatoes, kale, basil, olive tapenade, shallots, aioli, smoked mozzarella, & fontina on ciabatta 3) Signature Grilled Cheese 4) Signature Mac & Cheese #raclette #yum #sandwichtime
11/15/16 #milkfarmlunch 1) The Raclette: speck, potatoes, shallots, herbs, aioli, cornichons, & grain mustard on multigrain 2) Veggie Melt: eggplant, oven roasted tomatoes, kale, basil, olive tapenade, shallots, aioli, smoked mozzarella, & fontina on ciabatta 3) Signature Grilled Cheese 4) Signature Mac & Cheese #raclette #yum #sandwichtime
