Hand-sliced NY style pastrami on a seeded Jewish rye with melted Big Eye Swiss cheese, with a dark ale whole grain mustard. Or make it a Rueben!

Ham with bleu cheese, caramelized onions, jalapeños and cream cheese.

Mixed greens, roasted red peppers, tomatoes, red onions, mushrooms, banana peppers and sprouts.

Sautéed fresh veggies and cheese of your choice with a sundried tomato black olive relish.

Grilled prosciutto ham, genoa salami, asiago, mozzarella, and fig jam.

Roast beef, oven roasted, cooked to medium rare, sliced thin, and topped with cheddar and horseradish sauce.

Ham, turkey, pepper jack and cheddar cheese, honey mustard and apple-smoked bacon on Sheila Partin’s sourdough.

An extra melty grilled cheese on grilled Pepperidge Farm sourdough bread with a bowl of tomato basil soup.

Blackened chicken breast on mixed greens, diced red onion, bleu cheese crumbles, and house-made ranch dressing.

Grilled pineapple chicken salad on a toasted Sheila Partin’s sourdough bun with lettuce and tomato.

Sliced pork loin with bar-b-que sauce and slaw in a creole vinaigrette on Sheila Partin’s jalapeño cheddar sourdough bread.

Crispy chicken strips tossed in our spicy buffalo sauce, served on a toasted hoagie roll, served with a side of bleu cheese dressing.

Shaved beef, caramelized onions, mushrooms, and melty cheese on a toasted hoagie.