Pizza John's, Inc ©

•	Half (8")	Whole (14")
Steak - we slice our own rib eye (6 oz. half / 12 oz. whole)	5.85	10.75
Cheese Steak - with Provolone or American cheese	6.25	11.55
Steak & Fresh Mushroom	6.35	11.75
Cheese Steak & Fresh Mushroom - with Provolone or American cheese	6.75	12.55
Hamburger - 100% beef (6 oz. half / 12 oz. whole)	5.05	9.20
Cheeseburger - with Provolone or American cheese	5.45	10.00
Chicken Filet - breaded chicken breast (6 oz. half / 9 oz. whole)	5.75	9.90
Fish Fillet of Haddock - (4 oz. half / 8oz. whole)	5.25	9.55
with Provolone or American cheese	5.65	10.35
Crab Cake - (3) half / (5) whole	7.65	12.95
Fried Shrimp - (4) half / (8) whole	6.10	11.65
Cold Cut - made with Hormel Foods quality meats (5 oz. half / 10 oz. whole)	5.55	10.20
Turkey Breast - freshly sliced	5.55	10.20
with Provolone or American cheese	5.95	11.00
Ham - freshly sliced	5.05	9.20
with provolone or american cheese	5.45	10.00
Veggie w/ American or Provolone Cheese - hot or cold	4.65	8.40
add mushrooms, green peppers, olives (per topping)	.50	1.00
Tuna Salad - tongol (6 oz. half / 12 oz. whole)	5.05	9.20

all of the above subs include your choice of: Lettuce, Tomato, Mayonnaise, Fried or Raw Onions and Hot Peppers at no additional charge (no sides)

Foot Long - includes ketchup, mustard, pickles, relish, raw onions and hot peppers	4.65	8.40
with meat sauce	5.15	9.40
Chicken Parmigiana - tomato sauce and Provolone cheese (6 oz. half / 9 oz. whole)	5.75	9.90
Veal Parmigiana - tomato sauce and Provolone cheese (4 oz. half / 8 oz. whole)	5.00	9.10
Meatball - homemade w/ tomato sauce	5.10	10.20
w/ cheese	5.50	10.85
Sausage - homemade w/ tomato sauce	5.10	10.20
w/ cheese	5.50	10.85
Pizza Sub - w/ homemade tomato sauce and Provolone cheese	4.65	8.40
add meat sauce, mushrooms, pepperoni, green peppers, olives (per topping)	.50	1.00

add extra cheese to any sub	.40	.80

In 1976 Pizza John's sub menu consisted of 18 different kinds of subs. Today the restaurant serves 21 different subs.

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In 2001 Pizza John's won Baltimore's Best Pizza in Baltimore Magazine, a feat the restaurant has went on to repeat several times since.