First Ward Sandwich

Baby greens, candied pepitas, dried cherries, Gorgonzola and Dijon vinaigrette.

Romaine, Parmesan, home made garlic croutons, black pepper, and lite Caesar dressing.

Thinly pounded pork loin, fried egg, arugula, fennel-dried cherry mostarda and seeded roll.

Fried Chesapeake Bay's caper remoulade, lettuce-tomato slaw and seeded long roll.

Open face. In-season tomato pepper salad, aged balsamic, Spanish oil and good salt.

Grilled mattone style soppressata, mortadella, prosciutto, provolone, basil oil, olive roasted pepper salad and focaccia bread.

Blend of triple cream and semi-soft cheeses, basil oil, warm tomato-basil cream dipping sauce and thick sourdough.

Light and airy balls, with spinach, wild mushroom-sweet onion sauce and long roll.

Balsamic braised short ribs, horseradish sauce, caramelized onion, garlic pickle and onion shorty roll.

Caramelized onion, goat cheese and bacon.

Served warm. Crisp pork belly, pickled vegetables, Sriracha mayo and baguette.

Vegetables simmered in coconut milk and curry served in bread bowl.

Panko breaded chicken breast, sauteed garlic and spinach, sharp provolone, roasted red pepper aioli, and a seeded roll.

Harissa marinated hanger steak with grilled red onions, arugula, and Havarti cheese on a seeded roll.

Chicken and chorizo salad with pico de gallo, avocado, queso fresco, chipotle crema, and bolillo roll.

Each.