thinly sliced proscuitto, hot capacola , hard salami , provolone, oil, vinegar, herbs, lett. tom. onions
coteghini, hard salami, hot capacola , provolone cheese , herbs. oil, vinegar , herbs, lett. tom. onions
thiny sliced proscuitto, hot sopressata, hot coppa , sharp povolone, herbs, oil, vinegar , herbs, lett. tom. onions
hot capa, turkey breast , roasted pepper , sharp provolone, oil, vinegar and herbs
thinly sliced prosciutto, roasted pepper , roasted garlic, sharp provolone and dry herb with oil & vinegar
sliced pepperoni , sharp prov., l.t.o., oil & vinegar
hot capacola , imported ham , proscuitto & provolone cheese w/ lettuce, tomato, onion, o&v
turkey, mushrooms spinach, fresh mozzarella oil & balsamic vinegar
breaded eggplant, roasted peppers, broccoli rabe abbruzzi spread and mozzarella
chicken cutt\let w/ proscuitto, abbruzzi spread and mozzarella
choice of 2 large hoagies: italian, turkey, roast beef, ham (8-10 people)
roasted peppers, black olives, peper shooters, stuffed olives, asparaggus, sharp provolone cheese, proscuitto (10-12 people)
with tomato pie (8-10 people)
cut up on a tray. choice of italian turkey, roast beef, ham. feeds 12-15 people
fried eggplant, roasted peppers, fresh mozzarella, tomato, roasted garlic with pesto & olive oil
proscuitto diparma, roasted peppers, roasted garlic, fresh mozzarella with oil & vinegar
turkey, hot butt cappa, roasted peppers, sharp provolone with hot habanero mustard spread
pasta salad with honey dijon mustard
vegetables ion season, with balsamic vinegrette
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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