Only ONE WEEK till the return of Raclette Night! On this spectacular one night engagement, from 4-9 we’ll be servin’ up some melty cheese and taters for the @eaglerockmusicfestival ! —— 9/29/18 #milkfarmlunch •HBB: Jambon du Paris, double cream brie, herb butter, and cracked black pepper on ficelle •SPECK: smoky prosciutto, double cream brie, greens, and fig jam on ficelle •LADY EDISON: fancy country ham, prosciutto, wagon wheel, herb butter and baby greens on ficelle •MUFFALETTA: salami, muffaletta (olive salad from LO), baby greens, fresh mozzarella, herbs, cracked black pepper, and EVOO on focaccia •SALAMI: genoa salami, fresh basil, fresh mozzarella, olive tapenade, and EVOO on focaccia •SDTFR: smoked pork loin, house sundried tomato fennel relish, smoked mozzarella and fontina, fresh herbs, greens, and garlic aioli on ciabatta •PORK: smoked pork loin, tart cherry mostarda, beurremont butter, and smoked mozzarella and fontina on ciabatta •PANCETTA: smoked pancetta, sautéed garlic kale, roasted shallots, smoked mozzarella and fontina, and truffle butter on ciabatta

Only ONE WEEK till the return of Raclette Night! On this spectacular one night engagement, from 4-9 we’ll be servin’ up some melty cheese and taters for the @eaglerockmusicfestival ! —— 9/29/18 •HBB: Jambon du Paris, double cream brie, herb butter, and cracked black pepper on ficelle •SPECK: smoky prosciutto, double cream brie, greens, and fig jam on ficelle •LADY EDISON: fancy country ham, prosciutto, wagon wheel, herb butter and baby greens on ficelle •MUFFALETTA: salami, muffaletta (olive salad from LO), baby greens, fresh mozzarella, herbs, cracked black pepper, and EVOO on focaccia •SALAMI: genoa salami, fresh basil, fresh mozzarella, olive tapenade, and EVOO on focaccia •SDTFR: smoked pork loin, house sundried tomato fennel relish, smoked mozzarella and fontina, fresh herbs, greens, and garlic aioli on ciabatta •PORK: smoked pork loin, tart cherry mostarda, beurremont butter, and smoked mozzarella and fontina on ciabatta •PANCETTA: smoked pancetta, sautéed garlic kale, roasted shallots, smoked mozzarella and fontina, and truffle butter on ciabatta