“Batten down the hatches ?the storm is coming!” ? This organic/biodynamic Pinot Noir from Folk Machine is light and elegant with ripe berries and oak. It’s the perfect red wine to drink on a sunny California day! ? 8/24/18 #milkfarmlunch • VEGGIE: roasted eggplant & tomatoes, olive tapenade, burrata, basil, & olive oil on focaccia • TART CHERRY MOSTARDA MELT: smoked pork loin, beurremont butter, garlic aioli, smoked mozzarella, & fontina on ciabatta • PORK LOIN MELT: sundried tomato fennel relish, garlic aioli, smoked mozzarella, & fontina on ciabatta • ROAST BEEF: chimichurri, roasted bell pepper, Mama Lil’s pickled peppers, piave cheese, aioli, & mustard frill on baguette • CLAUDINE: wine cured salami, cucumber, Swiss cheese, beurremont butter, & cracked pepper on baguette • SIGNATURE GRILLED CHEESE

"Batten down the hatches ??the storm is coming!" ? This organic/biodynamic Pinot Noir from Folk Machine is light and elegant with ripe berries and oak. ? It's the perfect red wine to drink on a sunny California day! ?? 8/24/18 • VEGGIE: roasted eggplant & tomatoes, olive tapenade, burrata, basil, & olive oil on focaccia • TART CHERRY MOSTARDA MELT: smoked pork loin, beurremont butter, garlic aioli, smoked mozzarella, & fontina on ciabatta • PORK LOIN MELT: sundried tomato fennel relish, garlic aioli, smoked mozzarella, & fontina on ciabatta • ROAST BEEF: chimichurri, roasted bell pepper, Mama Lil's pickled peppers, piave cheese, aioli, & mustard frill on baguette • CLAUDINE: wine cured salami, cucumber, Swiss cheese, beurremont butter, & cracked pepper on baguette • SIGNATURE GRILLED CHEESE