Lunch, originally uploaded by laurenipsum.

BI oysters with mignonette made from local Red Dog Farm shallots; Salumi salami and mole salami, homegrown goat cheddar, storebought manchego, and two Mt. Townsend cheeses; homemade crackers; homemade goat feta; homemade island-grown red pepper jelly; homemade pickled onions; homemade chèvre.

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