Feelin’ sheepish? Try some Cave Aged Marisa Fresh in and tasty as ever! 12/13/17 #milkfarmlunch •HBB: Jambon du Paris, double cream Brie, French cultured butter, cracked pepper, and fresh herbs on ficelle •MUFFALETTA: salami rossa, muffaletta (olive salad from Louisiana), arugula, aioli, and fresh mozzarella on ciabatta •RUBY: pork and pork liver salami, aioli, herbs, Gruyere, greens, Dijon, and cornichons on ficelle •SMOKED PORK LOIN: red onion marmalade, blue cheese, greens, and roasted garlic aioli on multigrain •SDTFR: smoked pork loin, house sundried tomato fennel relish, roasted garlic aioli, smoked mozzarella, and fontina on multigrain •GRILLED CHEESE

Feelin' sheepish? Try some Cave Aged Marisa Fresh in and tasty as ever! 12/13/17 #milkfarmlunch •HBB: Jambon du Paris, double cream Brie, French cultured butter, cracked pepper, and fresh herbs on ficelle •MUFFALETTA: salami rossa, muffaletta (olive salad from Louisiana), arugula, aioli, and fresh mozzarella on ciabatta •RUBY: pork and pork liver salami, aioli, herbs, Gruyere, greens, Dijon, and cornichons on ficelle •SMOKED PORK LOIN: red onion marmalade, blue cheese, greens, and roasted garlic aioli on multigrain •SDTFR: smoked pork loin, house sundried tomato fennel relish, roasted garlic aioli, smoked mozzarella, and fontina on multigrain •GRILLED CHEESE