The menu will feature a range of deli classics, like a Meatball Parm (housemade charcuterie and beef meatballs, mozzarella, marinara on a french roll), Chopped Italian (Dutch crunch, Genoa salami, soppressata, mortadella, onion, lettuce, tomato, olives, vinegar) and Italian Beef (French roll, giardiniera, aged provolone, beef jus). Other classics with a twist will include a Cubano with mojo pork and guava jam, and a Thai Tuna Melt with scallion, coconut cream cheese, cilantro and carrots. A Veggie Melt made with braised collards, cheddar, coleslaw will be available for vegetarians, alongside their version of a turkey club, the Jive Turkey (turkey breast, lettuce, tomato, avocado, apricot chutney, Muenster), for sandwich purists. A rotating menu of sandwiches from other chefs within the Good Trouble Hospitality roster will be available from time to time - a nod to the deep talent and collaborative nature of the group.