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Lunch Menu

Specialty Sandwiches

The Peppino’s Super Italian

Ham Capicola, Salami, Pepperoni, Provolone and your choice of Veggies on a fresh baked sub

The Wobbly Barn

Thin-Sliced London Broil, melted Provolone Cheese, Onions, Bacon, Tomato & Horseradish Sauce on a Toasted Ciabatta or Sub

Jax Food & Games

Breaded Chicken Cutlet with Smoked Ham, melted Smoked Gouda, Lettuce, Tomato & Chipotle Mayo on a Toasted Ciabatta

Sushi Yoshi

Fresh Albacore Tuna Salad, Bacon, Lettuce & Tomato on Toasted Rye

The Lookout Bar & Grill

Maple Honey Ham & Maple Honey Turkey, Vermont Cheddar Cheese with Honey Mustard, Lettuce and Tomato in a wrap

Domenic’s Pizzeria

Breaded Chicken Cutlet with melted Mozzarella, Parmesan & Marinara Sauce on a Toasted Ciabatta

The Foundry Gobbler

Our Famous Fresh Roasted Turkey Salad with sundried Cranberries, Stuffing, & Cranberry Mayo on whole grain bread


Cracked Pepper Turkey with Pepper Jack Cheddar, Onions, Cucumbers, Honey Mustard on a Toasted Ciabatta

The Pickle Barrel

Choice of BBQ or Buffalo Chicken Tenders with melted Pepper Jack Cheddar Cheese, Lettuce, Tomato, Ranch or Blue Cheese in a wrap (Local secret – Add Bacon!)

The Garlic

Meatball Sub with Provolone Cheese & Homemade Marinara Sauce

McGrath’s Irish Pub

Choose from Corned Beef, Pastrami, or Smoked Turkey with melted Swiss, Homemade Cole Slaw & Russian Dressing, on a Toasted Ciabatta

The Moguls

Homemade Meatloaf with melted American Cheese, Lettuce, Onions, Pickles, & Russian Dressing on Toasted Ciabatta

Fresh Salads

(Protein added upon request)

Oil and Vinegar | Italian | Ranch | Blue Cheese | Balsamic Vinaigrette | Raspberry Vinaigrette

Spinach Salad

Fresh Spinach Leaves, Dried Cranberries, Almonds, Feta Cheese, Cucumbers and Red Onion

Tossed Green Salad

Fresh Greens with Tomato, Onion, Sliced Cucumber, Carrots and Sweet Peppers

* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness