|
8" |
12" |
| Meatball Parmigiana |
$ 5.87 |
$ 7.52 |
Mama Tomasso's recipe of fresh ground beef, day old Italian bread, Romano
cheese, garlic, and other herbs and spices combine to make delicious
meatballs. Each meatball is hand rolled to a one-ounce size
so they are easy to pack into the sub rolls. |
|
|
|
|
|
| Chicken Parmigiana |
$ 5.87 |
$ 7.52 |
Italian fried chicken baked with sauce and mozzarella. Yes, it is a fact that
we go to the trouble of making our own chicken cutlets, trimming fresh
chicken breast, pounding it thin and breading it. We do it the right way. |
|
|
|
|
|
| Eggplant Parmigiana |
$ 5.87 |
$ 7.52 |
Being originally from the Eggplant Capitol of the World, we'd better do
eggplant right. We start with a fresh eggplant and peel it, soak it, bread it,
and generally get it ready for you. It is then deep fried and topped
with mozzarella and tomato sauce. |
|
|
|
|
|
| Veal Parmigiana |
$ 7.16 |
$ 8.19 |
Thinly pounded veal cutlets, soaked in milk and breaded, then
deep fried and baked with mozzarella and tomato sauce. |
|
|
|
|
|
| Sausage Parmigiana |
$ 5.87 |
$ 7.52 |
| There are a lot of scary things out there that are passed off as Italian sausage. We use freshly made sausage supplied to us by a local deli. Grandpa Louie, who had a butcher shop in Jersey City, did teach us how to make it but it is time consuming and you really need to make it in a very cold environment for food safety reasons. |
|
|
|
|
|
| Roast Beef Melt |
$ 5.87 |
$ 7.52 |
Fresh roast beef baked in an Italian sub roll with Swiss cheese.
The condiments of your choice may then be added. |
|
|
|
|
|
| Tuna Melt |
$ 5.87 |
$ 7.52 |
Solid white tuna salad baked in an Italian sub roll with Swiss cheese.
The condiments of your choice may then be added. |
|
|
|
|
|
| Turkey Melt |
$ 5.87 |
$ 7.52 |
Boars Head turkey breast baked in an Italian sub roll with Swiss cheese.
The condiments of your choice may then be added. |
|
|
|
|
|
| Pizza Sub |
$ 4.69 |
$ 5.87 |
| Grilled pepperoni, mozzarella and sauce baked in an Italian sub roll. |
|
|
