Thanks to everyone who came by yesterday for our 5 Year! It was crazy, but we wouldn’t have had it any other way! If you weren’t able to make it over, this before & after should give you a good idea of how nuts it was! (only an hour between the two pics!) —— 4/8/19 #milkfarmlunch BRESAOLA: bresaola, fresh goat cheese, cucumber, herbs, and lemon artichoke tapenade on baguette • HBB: french ham, double cream brie, cracked black pepper, and herb butter on baguette • FRITTATA: ham, asparagus, and shallot frittata, oven roasted tomato, pickled red onion, cheddar, greens, herbs, herb butter, and aioli on baguette • VEGGIE: house hummus, roasted portobello mushrooms, tomato, asparagus, and shallot, fresh pea tendrils, goat cheese, and herbs on ciabatta • PORK MELT: smoked pork loin, house sundried tomato fennel relish, baby greens, herbs, smoked mozz, fontina, and aioli on ciabatta

Thanks to everyone who came by yesterday for our 5 Year! It was crazy, but we wouldn’t have had it any other way! If you weren’t able to make it over, this before & after should give you a good idea of how nuts it was! (only an hour between the two pics!) ? —— 4/8/19 BRESAOLA: bresaola, fresh goat cheese, cucumber, herbs, and lemon artichoke tapenade on baguette • HBB: french ham, double cream brie, cracked black pepper, and herb butter on baguette • FRITTATA: ham, asparagus, and shallot frittata, oven roasted tomato, pickled red onion, cheddar, greens, herbs, herb butter, and aioli on baguette • VEGGIE: house hummus, roasted portobello mushrooms, tomato, asparagus, and shallot, fresh pea tendrils, goat cheese, and herbs on ciabatta • PORK MELT: smoked pork loin, house sundried tomato fennel relish, baby greens, herbs, smoked mozz, fontina, and aioli on ciabatta