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The Italian power lunch – prosciutto, salami, capicola, mortadella, aged provolone, arugula, marinated tomatoes, banana peppers, and balsamic aioli on ciabatta.

Slow-braised short rib piled high with melted American and provolone, caramelized onions, roasted mushrooms, and house horseradish mayo on toasted sourdough.

A little magic, year-round – oven-crispy chicken, fresh mozzarella, pesto, basil, marinated tomatoes, and house-pickled onions on ciabatta.

Roasted or oven-crispy chicken tossed in buffalo sauce with crisp lettuce, marinated tomatoes, smoked blue cheese crumbles, and buttermilk ranch on ciabatta. Sound the alarm.

Portuguese bifana, sharply dressed – marinated pork seared with garlic, white wine, and paprika, topped with marinated peppers on a traditional papo seco roll.

Beef, veal, and pork meatballs simmered in rich marinara with melted provolone and basil aioli on ciabatta.

Tender New York-style pastrami, melted Swiss, sauerkraut, and house Thousand Island on grilled sourdough.

Tender braised pork and apple-glazed ham with Swiss cheese and grainy mustard on ciabatta. Worth the detour.

Oven-crispy chicken glazed in hot honey with banana peppers, applewood-smoked bacon, and Swiss on ciabatta.

Roasted turkey, herb stuffing, and cranberry jam layered with mayo on ciabatta, with apple-sage gravy on the side for dipping.

Roasted or oven-crispy chicken with crisp lettuce and shaved Parmesan, tossed in house Caesar dressing on ciabatta.

Three cheeses, no restraint – cheddar, mozzarella, and provolone melted on thick-cut sourdough. Add bacon-onion jam +$2 | applewood-smoked bacon +$4 | sliced tomato +$.5

House tomato sauce, fresh mozzarella, shaved Parmesan, fresh basil, and extra-virgin olive oil.

House tomato sauce, fresh mozzarella, and a generous layer of Italian deli meats, finished with marinated tomatoes, banana peppers, and shaved Parmesan.

Buffalo, but better dressed – oven-crispy chicken tossed in buffalo sauce with marinated tomatoes, blue cheese crumbles, and a buttermilk ranch drizzle.

The kitchen's current favorite – a rotating chef-inspired flatbread with seasonal ingredients and house-made finishes.

Old-world flavors, Flatiron style. Brie, aged cheddar, and Manchego with prosciutto and salami, chef's seasonal pickled garnish, fresh and dried fruit, olives, fig jam, and spiced nuts. Served with house crostini.

Bold from board to bite. Aged cheddar, smoked Gouda, and goat cheese with capicola and salami, chef's seasonal pickled garnish, fresh and dried fruit, spiced nuts, Flatiron bread-and-butter pickles, and grainy mustard. Served with house crostini.

Brie, smoked blue cheese, and Gouda with prosciutto, salami, mortadella, and capicola — the whole spread with chef's seasonal pickled garnish, fresh and dried fruit, dark chocolate, honeycomb, grainy mustard, and Flatiron bread-and-butter pickles. Served with house crostini.

A trio of toasted crostini, each finished with its own seasonal flavor pairing: Fig & Prosciutto – fig jam, prosciutto, and whipped goat cheese Tomato & Mozzarella – marinated tomatoes, fresh mozzarella, and basil Olive & Parmesan – olive tapenade and shaved Parmesan

Marinated feta, house-made hummus and tzatziki, marinated vegetables, and olives, served with warm pita. Simple, shareable, satisfying.

Salted pretzel sticks with creamy beer cheese, Flatiron bacon-onion jam, grainy mustard, and Flatiron bread-and-butter pickles. A warm welcome, straight from the kitchen.

Small pretzel board with shareable accompaniments.

Crisp lettuce and arugula with shaved Parmesan and garlic-Parmesan crostini, tossed in house Caesar dressing.

Crisp lettuce with prosciutto, salami, capicola, mortadella, provolone, olives, house-pickled onions, marinated tomatoes, and banana peppers, finished with house-made Italian vinaigrette.

Mixed greens, cucumber, tomatoes, shaved red onion, and carrots, dressed in house-made red wine vinaigrette.

Mixed greens with marinated feta, tomatoes, Kalamata olives, banana peppers, and cucumber, served with warm pita and house Greek dressing.

The tried-and-true classic. Served with crostini.

Creamy and rich, with a little comfort. Served with crostini.

Straight from the kitchen, a house-made original.

Creamy house-made macaroni and cheese, served classic or topped with your choice of protein. Add applewood-smoked bacon +$4 | roasted or oven-crispy chicken +$6 | braised pork +$6 | slow-braised short rib +$10

Fresh cabbage, crisp apples, shaved fennel, and sweet onion in a light cider vinaigrette. Crunchy, bright, and refreshingly simple.

The picnic classic – creamy red bliss potatoes tossed with celery, shaved red onion, fresh herbs, and tangy Dijon-mayo dressing.

Simple and Solid, Served with Flatiron bread-and-butter pickles and kettle chips.

A little Classic. Served with Flatiron bread-and-butter pickles and kettle chips.

Golden and gooey. Served with Flatiron bread-and-butter pickles and kettle chips.

Rich, buttery cake with warm caramel-toffee sauce.

Dark, rich, indulgent – chocolate cake with a warm molten center.

Moist vanilla cake with caramelized pineapple and cherries. A classic, done our way.

A Portuguese classic – flaky, golden pastry filled with silky vanilla custard and baked until beautifully caramelized.

Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa. The Italian nightcap.

Three crisp cannoli shells with your choice of house-made fillings: pistachio, espresso, or candied orange. A little Italian indulgence.

Big and fresh-baked – choose classic chocolate chip, sugar, oatmeal raisin, or the chef’s rotating seasonal flavor.

A little something for everyone – six fresh-baked mini cookies featuring chocolate chip, sugar, oatmeal raisin, and rotating seasonal flavors.