The Restaurant is Back: Our restaurant will be open for PICK-UP orders on Saturday and Sunday, April 25 and 26, from 10am — 2pm! You can preorder on our online store (and add flies, leaders, tippets, and anything else you might want), email in an order, or call in an order. We are happy to be back to feeding and outfitting in this very limited, and safe, capacity for the folks that are up here.
FOR ONLINE ORDERS: Select your sandwich, customize it, choose pickup, and in the comment section at checkout, provide us with the time and day of pick-up, as well as any additional notes for how you’d like your sandwich prepared. Pick-up times are between 10am and 2pm, Saturday and Sunday, April 25 and 26.
PHONE ORDERS AND PICK UP: Orders can be called in and paid for at the fly shop window at our new outside Credit Card terminal. For safety, and logistics, all orders must be called in, emailed, or entered online. Please consider pre-ordering and pre-paying to help us make this work smoothly and avoid all lines. The number to call is 989-348-8462 to order, or place order via emailing [email protected]
MENU: All sandwiches come with chips and a pickle. Choice of thin ($9.95) or fat ($12.95, with more meat or stuffs). Choice of sauce as described, on the side or no sauce. Choice of bread as described, or substitute from sourdough, rye, hoagie roll, or tortilla wrap.
Michigan Reuben: Shaved local corned beef grilled with melted swiss inside and out with kraut on hearty rye bread. Secret sauce on the side.
Downstate Reuben: Local corned beef with creamy coleslaw and swiss on rye.
City Slicker: NYC style corned beef piled high on rye with yellow or spicy mustard.
Bird Reuben: All natural turkey breast with Michigan kraut and swiss on rye.
Master Gunner: Provolone, banana peppers, salami, capicola ham, lettuce, tomato, onion, and Tanker’s Italian dressing on a Hoagie roll.
Articulated Club: Smoked ham, turkey, bacon, lettuce, tomato, onion, sun-dried tomato mayo on sourdough.
The Katy: Sliced turkey, creamy slaw, swiss, and secret sauce on the side.
Spinach and Artichoke Melt: Provolone, spinach, cream cheese and lemon on sourdough bread.