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.