Quality Since 1979

For Fast pick-up, call
610-262-0550


Hot Sandwiches

Large
14"

Medium
10"

Steak, Sauce and Onion
(Hot Peppers or Pickles on Request)
7.75 6.50
Cheesesteak, Sauce and Onion
(Hot Peppers or Pickles on Request)
8.00 6.75
Cheesesteak Pizza
(Sauce, Onion, Oregano and Parmesan Cheese)
8.00 6.75
Cheesesteak Hoagie
(Lettuce, Tomato, Onion, Oil and Vinegar)
8.00 6.75
Chicken Cheesesteak, Sauce and Onion
(Hot Peppers or Pickles on Request)
8.50 7.25
Chicken Cheesesteak Hoagie
(Lettuce, Tomato, Onion, Oil and Vinegar)
8.50 7.25
Buffalo Chicken Cheesesteak 8.50 7.25
Philadelphia Cheesesteak
(Steak, Sauce, Onion, Green Peppers, Sausage, Mushrooms and Cheese)
8.50 7.25
Fish Fillet
(Lettuce, Tomato, and Mayo (Tarter Sauce on Request))
8.50 6.95
Sausage, Green Pepper, Sauce and Onion 8.50 6.95
Green Pepper and Egg 7.50 6.25
Veal Parmesan
(Mozzarella Cheese, Parmesan Cheese and Sauce)
8.50 6.95
Chicken Parmesan
(Mozzarella Cheese, Parmesan Cheese and Sauce)
8.50 6.95
Eggplant Parmesan
(Mozzarella Cheese, Parmesan Cheese and Sauce)
8.50 6.95
Sausage Parmesan
(Mozzarella Cheese, Parmesan Cheese and Sauce)
8.50 6.95
Meatball Parmesan
(Mozzarella Cheese, Parmesan Cheese and Sauce)
8.50 6.95

Sausage, Pepperoni, Mushrooms or Green Peppers

.50

.50

Hot Peppers or Pickles extra

.25 .25

Extra Cheese

.50 .50

Cold Sandwiches

Large
14"

Medium
10"

*Italian Hoagie
(Ham, Salami and Provolone Cheese)
7.65 6.45
*American Hoagie
(Ham, Salami and American Cheese)
7.65 6.45
*Ham and Cheese Hoagie 7.65 6.45
*Mario's Special Hoagie
(Ham, Salami, Capicolla and Provolone Cheese)
8.65 7.45
Tuna Hoagie 7.65 6.45
Turkey Hoagie 8.65 7.45
Roast Beef Hoagie 8.65 7.45
Grinders
(Sandwich of your Choice Heated)
.50 .50

All hoagies include lettuce, tomato, onion, oil and vinegar. 
Mayo and/or Mustard on request.
*(recommended choices)

Wraps

 

Grilled Chicken Caesar 5.95
Turkey and Cheese 5.95
Cheesesteak Hoagie 5.95
Tuna & Cheese 5.95

All wraps include Lettuce, Tomato and Mayo (except Caesar).  Additions are subject to change.

 
 


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