Monday–Friday, 11 a.m.–3 p.m.

Thinly sliced Fra’Mani turkey galantine, rosemary ham, applewood-smoked bacon, avocado, tomato, romaine, house pickles, and house Dijonnaise on toasted artisan ciabatta. 

Fresh Italian burrata, tomatoes, arugula, and basil pesto on toasted artisan ciabatta.

Add-Ons: Prosciutto +5 | Wood-Grilled Broccolini +4

Thinly sliced seared prime rib, sautéed jalapeño peppers, caramelized porter onions, smoked paprika aioli, queso beer cheese, and crispy onions on a toasted hoagie. 

Thinly sliced medium-rare prime rib, shaved Parmesan, arugula, lemon vinaigrette, crispy onions, pickled onions, and roasted garlic aioli on toasted artisan ciabatta. Horseradish cream sauce on side. 

Fra’Mani soppressata, pepperoni, Toscano salami, shredded romaine, roasted peppers, sliced fresh mozzarella, Calabrian chili aioli, and red wine–oregano vinaigrette on toasted artisan ciabatta. 

Pulled roasted chicken tossed in house buffalo sauce, tomato, arugula, and pickled onions on toasted artisan ciabatta. Served with ranch on the side. 

House-seasoned chorizo, pickled jalapeños, sautéed onions, crispy onions, pepper jack queso, and Dijonnaise on a toasted hoagie. 

American cheese on Texas toast. 

All-beef hot dog on a brioche bun.

Quinoa, kale, roasted butternut squash, pickled onions, feta, and sunflower seeds tossed in honey-ginger dressing. 

Add-Ons: Wood-Grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

Chopped romaine, house Caesar dressing, Parmesan, house-made croutons, and cracked black pepper. 

Add-Ons: Wood-Grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

House chickpea hummus, charred chili broccolini, roasted butternut squash, pickled red cabbage, caramelized porter onions, fresh dill, mint and parsley, grilled lemon, and warm toasted pita. 

Add-Ons: Wood-Grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

Pickled fennel, kale, and herbs (dill, mint, parsley) with lemon vinaigrette dressing.