Rotisserie fired porchetta piled high on house-crafted, artisan Filone bread. Topped with sharp, melty provolone and a bold spread of black garlic and horseradish. Garnished with garlicky sautéed collard greens, cooked in a savory braise of pork jus. Served with a bag of chips and a side of local mixed greens dressed in lemon oil and house-harvested Fort Pickens sea salt.