Covered in nettles that are foraged between May and September, Cornish Yarg is an English cheese that’s yogurty & slightly fluffy in texture. Don’t be scared by the touch of mold – it helps to protect the cheese & adds a slight earthy flavor! — 12/28/2019 #milkfarmlunch 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) PROSCIUTTO: Gruyere, fresh basil, greens, EVOO, & marcona almond basil pesto OR sundried tomato marcona almond pesto on baguette 3) MUFFALETTA: garlic aioli, Salami Rosa, fresh herbs, Louisiana chopped olive salad, greens, fresh mozzarella, & EVOO on focaccia 4) MUSHROOM MELT: garlic aioli, thyme roasted mushrooms, greens, fontina, & smoked mozzarella on multigrain 5) MORTADELLA: garlic aioli, Hook’s 2 year cheddar, butterleaf, fresh herbs, pepperoncini, & Dijon on ciabatta 6) PORK LOIN MELT: garlic aioli, tart cherry mostarda, smoked mozzarella, fontina, & Beurremont butter on ciabatta 7) MILKFARM GRILLED CHEESE 8)

Covered in nettles that are foraged between May and September, Cornish Yarg is an English cheese that’s yogurty & slightly fluffy in texture. Don’t be scared by the touch of mold - it helps to protect the cheese & adds a slight earthy flavor! — 12/28/2019 1) HBB: French ham, fromage de meaux, cracked black pepper, & herbed butter on baguette 2) PROSCIUTTO: Gruyere, fresh basil, greens, EVOO, & marcona almond basil pesto OR sundried tomato marcona almond pesto on baguette 3) MUFFALETTA: garlic aioli, Salami Rosa, fresh herbs, Louisiana chopped olive salad, greens, fresh mozzarella, & EVOO on focaccia 4) MUSHROOM MELT: garlic aioli, thyme roasted mushrooms, greens, fontina, & smoked mozzarella on multigrain 5) MORTADELLA: garlic aioli, Hook’s 2 year cheddar, butterleaf, fresh herbs, pepperoncini, & Dijon on ciabatta 6) PORK LOIN MELT: garlic aioli, tart cherry mostarda, smoked mozzarella, fontina, & Beurremont butter on ciabatta 7) MILKFARM GRILLED CHEESE 8) ???