A summer sandwich should be all about pig. We suggest washing it down with a refreshing draught beer.
The house cured and smoked ham sandwich at lunch today features thick, juicy slabs on a baguette layered with mayo, arugula, thinly sliced red onion, and garlic-crispy guanciale vinaigrette.
A pink peppercorn-flecked pineapple chutney brings a touch of bright sweetness. Choose from a side of greens or fries.
It’s a perfect complement to the crisp citrus notes of our new beer on tap as of Sunday, Brooklyn Summer Ale.
