To Brie, or not to Brie…(we choose to brie) —— #milkfarmlunch 9/21/18 SALAMI: fresh basil, Genoa, oven roasted tomatoes, provolone, and olive tapenade on focaccia • HAM FRITTATA: garlic aioli, Hook’s 2yr cheddar, oven roasted tomatoes, pickled red onion, greens, and Beurremont butter on baguette • SQUASH MELT: roasted butternut squash, garlic sautéed kale, toasted hazelnuts, aioli, smoked mozzarella and fontina on whole wheat • CHICKEN MELT: Smoked black pepper chicken, sun dried tomato fennel relish, smoked mozzarella and fontina, aioli, arugula, and fresh herbs on ciabatta • GRILLED CHEESE • CHOCOLATE CHIP COOKIES

To Brie, or not to Brie...(we choose to brie) —— 9/21/18 SALAMI: fresh basil, Genoa, oven roasted tomatoes, provolone, and olive tapenade on focaccia • HAM FRITTATA: garlic aioli, Hook’s 2yr cheddar, oven roasted tomatoes, pickled red onion, greens, and Beurremont butter on baguette • SQUASH MELT: roasted butternut squash, garlic sautéed kale, toasted hazelnuts, aioli, smoked mozzarella and fontina on whole wheat • CHICKEN MELT: Smoked black pepper chicken, sun dried tomato fennel relish, smoked mozzarella and fontina, aioli, arugula, and fresh herbs on ciabatta • GRILLED CHEESE • CHOCOLATE CHIP COOKIES