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.

Italian brightness, crisp finish – oven-crispy chicken, fresh mozzarella, arugula pistou, basil, marinated tomatoes, and house-pickled onions on ciabatta.

Taunton’s two-alarm lunch – roasted or oven-crispy chicken, buffalo sauce, crisp lettuce, marinated tomato, smoked blue cheese crumbles, and buttermilk ranch on ciabatta.

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

Pilgrim country, red-sauce style – house-made meatballs in rich marinara with melted provolone and basil aioli on ciabatta.

A swanky spin on a deli legend – pastrami, melted Swiss, sauerkraut, and house Thousand Island on grilled sourdough.

The detour worth taking – apple-glazed ham, roast pork, Swiss cheese, and grainy mustard on ciabatta.

Sweet heat with polish – oven-crispy chicken, hot honey glaze, banana peppers, thick-cut bacon, and Swiss on ciabatta.

Thanksgiving, dressed for town – roasted turkey, savory stuffing, cranberry jam, and mayo on ciabatta, with apple-sage gravy for dipping.

The classic, properly tailored – roasted or oven-crispy chicken, crisp lettuce, shaved Parmesan, and house Caesar dressing on ciabatta.

Three cheeses, no restraint – cheddar, mozzarella, and provolone melted on thick-cut sourdough. Add bacon-onion jam, thick-cut bacon, and/or sliced tomato.

European ease, right on the Green – Brie, aged cheddar, Manchego, prosciutto, salami, chef’s seasonal pickled garnish, dried and fresh fruit, olives, fig jam, honeycomb, and spiced nuts. Served with house crostini.

Bold from board to bite – aged cheddar, smoked Gouda, goat cheese, capicola, salami, chef’s seasonal pickled garnish, dried and fresh fruit, spiced nuts, Flatiron pickles, honeycomb, and grainy mustard. Served with house crostini.

The whole spread, nicely composed – Brie, smoked blue cheese, Gouda, prosciutto, salami, mortadella, capicola, chef’s seasonal pickled garnish, dried and fresh fruit, dark chocolate, honeycomb, grainy mustard, and bread-and-butter pickles. Served with house crostini.

A trio of toasted crostini featuring seasonal flavors: Fig Jam, Prosciutto & Whipped Goat Cheese, Marinated Tomatoes, Fresh Mozzarella & Basil Olive Tapenade with Shaved Parmesan

A Mediterranean-inspired spread: Marinated Feta Hummus Tzatziki Marinated Vegetables Olives Warm Pita

Warm salted pretzel sticks served with three house favorites: Beer Cheese Fondue Flatiron Bacon Onion Jam Grainy Mustard Served with house bread and butter pickles.

House tomato sauce, fresh mozzarella, shaved parmesan, fresh basil, and a drizzle of extra virgin olive oil.

House tomato sauce, fresh mozzarella, Italian deli meats. marinated tomatoes, banana peppers, shaved parmesan.

Oven- roasted crispy chicken tossed in buffalo sauce, marinated tomatoes, blue cheese crumbles, and a buttermilk ranch drizzle.

A rotating chef-inspired creation featuring the freshest seasonal ingredients, artisan cheeses, premium meats, and house-made finishes. Ask your server about today's feature.

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.

The tried-and-true classic.

Creamy and rich, with a little comfort.

Straight from the kitchen, a house-made original.

Creamy house-made macaroni and cheese, served classic or topped with your choice of protein.

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

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.