Sandwich Menu
Roast BEEF chimichurri on Tri-County Pepper by CRUST
- House made chimichurri
- Dietz and Watson Roast Beef
- Fine sliced red onion to enhance the chimichurri
- Roma tomato for the texture
- Arugula for the crunch and a hint of pepper
- Provolone cheese
Turkey Caprese on 104 Sourdough** by CRUST
- House made pine nut pesto
- Dietz and Watson Oven Classic Turkey Breast
- Roma Toma topped with a sprinkle of salt
- A dash of Balsamic Vinegar
- Lettuce chopped
- Mozzarella cheese
Italian on City White by CRUST
- House made Italian dressing
- Trio of Ham, Genoa Salami and pepperoni
- Fine sliced red onion to calm down the sweetness
- Roma tomato for the crunch, while opposing the fine sliced red onion
- Lettuce chopped
- Provolone cheese
Mortadella on Hammonton* by CRUST
- Hammonton cooked for extra crunch
- Fine sliced Mortadella
- House made Truffle Cream
- Artichokes in house made oil and herb blend
Vegetarian on 104 Sourdough by CRUST
- Sliced avocado
- Fromager D’affinos Brie from The Cheese Lady of Rochester
- Sun Dried tomato in house made oil and herb blend
* Nut Allergy – Sesame, Egg Allergy – Truffle cream contains egg
** Nut Allergy – Pine nuts