Asian shredded chicken, over romaine lettuce topped with mixed nuts, sesame seeds, sriracha, and cilantro.

Seared fresh seafood, served on toasted brioche bread, with lemon caper tartar sauce, arugula, and pickled red onions.

Sliced and smoked pork loin and rosemary ham, seared on a flat top with provolone cheese, served on a toasted baguette with dijonnaise and house made pickled cucumbers.

Egg, turkey, and bacon served with cornichons, Castelvetrano olives, pickled red onions, fresh cucumbers, and marinated tomatoes.

Flat bread painted with figgy jam layer with bacon and brie, caramelized in the oven and topped with arugula vinaigrette salad

Baguette buttered on both sides, sliced rosemary ham, dijon mustard, and cornichon pickles served cold.

Seared pastrami with swiss cheese and topped with sauerkraut on rye bread with our Russian dressing.

Smoked salmon served over spring mix, with pickled red onions, cucumbers, castlevetrano olives, cornichon pickles, and boiled egg with house made tom vin dressing.

Finely sliced filet meat, cooked on a flat top with onions and melted provolone cheese, served on a toasted baguette with smoked horsey sauce, and a side of au jus.

Sliced rosemary ham and turkey meat, with roasted tomatoes, arugula, and basil aioli served on house made focaccia bread.