Lunch Offerings
Check out some of our sandwiches below. Our selection changes frequently, and items may sell out, so visit our order page for the latest offerings or call us directly.
Cured meat plates
We specialize in making beautiful cured meat plates. Many items are made in house, other items are procured from local or international artisan producers. Please dont hesitate to order a board to take home for a party, or even dinner. We can also offer smaller boards for those who would like to dine in for lunch. All you have to do is tell us your budget, amount of people and if you have any preferences. We will be happy to accommodate.
staples
Italian Sandwich
Imported Italian Mortadella, Spicy Capicola, Salami Milano,. Prosciutto di Parma, provolone cheese, shaved lettuce, tomato and thinly sliced onion, Oil and Vinegar dressing on a toasted Sullivan Street Focaccia
(Mayonnaise although unlawful conduct on this sandwich, is optional, and I particularly like it. Please let us know if you would like any substitutions on any sandwiches)
Pastrami
Brisket, house-made spice rub, slow-smoked and steamed, served hot on fresh Zack The Baker Sourdough Jewish Rye.
Brisket sourced from local Florida ranches, trimmed of excess fat, bathed in our proprietary brine for 7 days, removed from the brine to sit overnight (so the salt has time to equalize as the outside is saltier than the inside right out of the brine) rubbed with our proprietary blend of seasonings and spices, slow smoked and steamed all day until just tender. We like to have a little chew to it, it shouldn't be boot leather, but then again it shouldn't be baby food either. A little chew is what gives the Navel its charm. The Pastrami is sliced into 9-10oz portions gently steamed to order and served on a freshly baked Zack The Baker Sourdough Jewish Rye bread that is the perfect pairing for it. The pastrami is served hot on fresh un toasted rye bread. The Reuben is the same but with the addition of Jarlsberg Swiss cheese, sauerkraut and Russian dressing.
Rotating
Call us for availability.
Porchetta Sandwich
HertaBerkSchwein Farm local Berkshire pork, crispy cracklings, ciabatta bun, arugula, salsa verde (chives, parsley, shallots, Dijon, anchovy, Calabrian chili, capers), lemon zest.
HertaBerkSchwein Farm local Berkshire pork middle (belly, loin, tenderloin, skirt, sirloin) that is boned out, butterflied opened into one piece with the skin still attached, season heavily with herbs, garlic, salt, pepper, fennel, chili flakes, lemon and orange zest. Rolled up and tied into a tight circular roast. Small pieces are roasted daily until the skin gets crispy and the delicious fat renders out and become tender. The pork is sliced very thin including the cracklings, served on a freshly baked, toasted Sullivan Street ciabatta bun, arugula and a salsa verde sauce (chives, parsley, shallots, dijon, anchovy, Calabrian chili, garlic, olive oil, capers chopped fine) with a squeeze of lemon.
Reuben
Pastrami, Jarlsberg cheese, sauerkraut, house-made Russian-style dressing, rye bread.
Exactly the same as the pastrami, we add a few thin slices of Jarlsburg cheese on top of the pastrami while it steams. We add house made sauerkraut and a homemade dressing similar to Russian but I don't like ketchup so we created our own dressing with mayo, sour dill relish ( as i'm not a fan of sweet relish) worcestershire, and spices.
Chopped Cheese
Ground premium beef, American cheese, ciabatta bun, garlic mayonnaise, lettuce, tomato, onions, Adobo Sazon seasoning.
This new edition is based on the bodega sandwiche you get in NYC usually late night after libations. We double grind premium beef trim (prime and choice tenderloin, prime and choice strip loin, prime ribeye, short rib, flank steak and other items as we see fit) Add about 7oz of the ground beef and sliced onions into to a hot pan with clarified butter, season with the classic adobo sazon in true bodega fashion. Top it with American cheese until it melts, add the mixture on top of a toasted ciabatta bun with garlic mayonnaise, freshly shaved lettuce and tomato. If you would like to add any extra onions or pickles or sauerkraut please let us know as it's extremely delicious.
Berkshire ham
10 day brined
Tender, slow-brined Berkshire ham, rich in flavor, perfect for sandwiches or as the centerpiece of a meal.
A 10 day brined Berkshire ham is a true delicacy that will elevate any meal. The brining process ensures that the meat is tender and juicy, while the Berkshire adds a rich and complex flavor. Whether you're serving it as the centerpiece a holiday feast or slicing it up for sandwiches, this ham is sure to impress.
Cuban Sandwich
Brined Berkshire ham, pork rillette, pickles, Jarlsberg, mayo & mustard, focaccia bun.
We take our 10 day brined- slow smoked Berkshire ham and slice it thin and lightly griddle it. A couple scoops of pork rillette, aka a mixture that resembles carnitas is added on a toasted and pressed focaccia bun. Pickles, Jarlsberg, mayo & mustard combo are added on. In all honestly, I am not terribly happy with this sandwich, though it's delicious. I think growing up on the west coast foiled my passion for this sandwich.
Our Banh Mi
Pork pâté, crispy bacon, Berkshire ham, pickled daikon, carrot, jalapeño, cucumber, cilantro, chives, Kewpie mayonnaise, ciabatta.
Freshly baked and toasted #SullivanStreetBakery ciabatta, house made pork pate, 7-day cured house made crispy bacon, a few slices of our Berkshire ham, pickled daikon, carrot, cilantro, kewpie mayonnaise, pickled jalapeño, fresh shaved cucumber, sliced chives.