Spicy and baked ham, Genoa salami cornets,
provolone cheese, hot peppers, chick-peas, roasted
red peppers, all atop a garden salad of leaf and
mesclun lettuces, wedges of tomato, cucumbers,
alfalfa sprouts, red onion, garnished with marinated
artichoke hearts. Accompanied by breads, Italian and
balsamic dressings, plus red wine vinegar & olive oil.