Fetta

Selections include grilled cheese, marinated chicken or shaved beef, served up with Tuscan bean, roasted beet or panzanella salad.

Terminal 1 — After security (International) — Near gate E73 View map
Every day from 4:00 am to last flight

Fetta sign and ordering bar with adjacent to-go fridge

The adjacent seating has an iPad at every seat, so you can browse the Internet and enjoy a snack while waiting for your flight.

Cubano sandwich

Country ham panini with mozzarella and maple mustard aioli.

Fetta offers a variety of starters, saladas, paninis and entrees.

Yogurt Parfait

We top local vanilla yogurt with dried apricots and cranberries, raisins, and crunchy granola.
Toasted Bagel

Bagels are chewy, dense bread that’s been hand rolled, boiled, and baked. We serve ours sliced in two and toasted, with your choice of spread. Made fresh daily with your choice of preserves, cream cheese, or butter.
Fruit Bowl

The season’s best selection of fresh cut fruit.
Country Ham Panini

We slice country ham and serve it on a toasted demi baguette with pickles, provolone cheese, and heirloom tomatoes. It is served with creamy coleslaw
Oatmeal

Our warm steel-cut oatmeal is topped with choice of caramelized apples and raisins or chocolate chips.
Chocolate Chip Belgian Waffles

Fluffy Belgian waffles are topped with chocolate chips and maple syrup.
Bacon & Eggs

We prepare two scrambled farm-fresh eggs and serve them with crispy bacon, two slices of toast, and potato hash.
Breakfast Burrito

Three scrambled eggs from Collins Farm wrapped with spicy chorizo, mozzarella, and tomato salsa in a warm flour tortilla. Served with a side of potato hash with sautéed peppers and onions.
Chocolate Chip French Toast

Challah bread slices are griddled with a vanilla custard batter, served with chocolate chips.
Build Your Own Omelette

Build your own farm-fresh, three-egg omelette by choosing your ingredients from our list of meat, cheese, and vegetable fillings. Served with a side of toast and potato hash.
Spinach & Onion Omelette

Our chefs use three farm-fresh eggs to create this omelette, then fill with sautéed spinach and caramelized onions. Served with a side of toast and potato hash.

Butter Croissant

French butter is used for these fluffy yet rich classic croissants.
Bacon

Three crispy strips of fried Prince applewood-smoked bacon.
Country Ham

We griddle three slices of tender salted, cured pork until hot and lightly brown.
Toast

Two pieces of warm, crispy toast. Choice of multigrain or white bread.

Spicy Meatballs

Our chefs combine Perth County pork and beef meatballs with basil, parmesan cheese, and housemade spicy tomato sauce. Served with herbed crostini.
Meatball Sliders

Our housemade meatballs, a mixture of local ground pork and beef, are smothered in marinara sauce, topped with provolone cheese, and served on Ace Bakery slider buns.
Chicken Wings

Our chefs oven bake breaded chicken wings, then toss them in a tangy BBQ sauce.
Mushroom Crostini

Crispy crostini are topped with chopped mushrooms, shallots, cream, and herbed butter.
Mediterranean Flatbread & Dip

Our chefs prepare a trio of hummus, olives, and herbed feta. Served with toasted flatbread.
Mushroom Cheeseburger Sliders

We layer mini beef burgers, melted Brie, mushroom medley, crispy onions, and garlic aioli on Ace Bakery slider buns.
Roasted Peach Crostini

Crispy crostini is topped with herbed feta, roasted peaches, balsamic glaze, and chiffonade basil.
Tuna Sliders

Our chefs build three mini sliders with seared tuna, spinach, tomatoes, and ginger vinaigrette. Served on Ace Bakery slider buns.
Brie Crostini

Crispy crostini is topped with creamy Brie cheese, dried cranberries, candied walnuts, and a drizzle of honey.
Thai Shrimp Bites

Our chefs toss shrimp with a spicy Thai glaze and sesame seeds. Served with a side of ranch.

Caesar Salad

Our chefs toss local romaine lettuce with a housemade dressing of roasted garlic and coarse-grain mustard. Topped with croutons, applewood smoked bacon, and parmesan cheese.
Garden Salad

We present our mixed greens salad in a housemade lemon-herb vinaigrette with fresh tomatoes, cucumbers, and crumbled goat cheese.
Tuna Salad

Our chefs toss mixed greens in a ginger dressing, than add roasted red peppers, portobello mushrooms, and rare seared albacore tuna. Topped with sesame seeds.
Chicken & Goat Cheese Salad

We toss mixed greens in a lemon-herb vinaigrette, then add goat cheese, tomato, red onion, and grilled chicken.
Beet Salad

Roasted beets are dressed in a lemon-herb vinaigrette, then combined with goat cheese, mixed greens, and candied walnuts.
Summer Cobb Salad

Our chefs toss chopped romaine in a lemon-herb dressing, then add sweet corn, strawberries, avocado, sliced pepperoni, Brie cheese, and a hard boiled egg.
Greek Salad

Our chefs toss crisp lettuce with housemade lemon-herb vinaigrette, then add fresh tomatoes, sliced red onions, diced cucumbers, black olives and finish with crumbled feta cheese.

Country Ham Panini

We slice country ham and serve it on a toasted demi baguette with pickles, provolone cheese, and heirloom tomatoes. It is served with creamy coleslaw
Turkey Club Panini

Shaved turkey breast is topped with bacon, lettuce, tomato, and garlic aioli on a demi-baguette.
Cubano Sandwich

Our chefs layer roasted pulled pork, sliced ham, pickles, mustard, and provolone cheese layered between a Mediterranean flatbread. Served with a side salad.
Grilled Cheese & Bacon

Our chefs layer soft provolone cheese and applewood smoked bacon on toasted sourdough bread.
Mediterranean Vegetable Sandwich

Roasted red peppers, red onions, medley of mushrooms, provolone cheese, lettuce, and hummus are layered on toasted Tuscan schiacciata bread.
Buffalo Chicken Sandwich

We serve parmesan breaded chicken, spicy sauce, ranch dressing, tomato, and lettuce on a toasted Tuscan schicciata bread.
Roasted Peach & Chicken Sandwich

We layer herb chicken, roasted peaches, goat cheese, and pesto tossed arugula on toasted sourdough bread.
Po' Boy Shrimp Sandwich

We prepare a classic Po’Boy sandwich topped with our housemade breaded shrimp, crisp lettuce, tomatoes and garlic aioli. Served on a schiacciata bread.
Brie and Smoked Bacon Sandwich

Our chefs toast our fresh bread layered with melted Brie, applewood smoked bacon, sliced tomatoes, and spinach. Served with a side of mixed greens.
Grilled Buffalo Salmon Sandwich

Our chefs layer mini schiacciata with grilled salmon, spinach, tomato, garlic aioli, and Buffalo sauce. Served with a side of mixed greens.

Spaghetti and Meatballs

Our chefs prepare al dente spaghetti then toss it with homemade pomodoro sauce. It is served with three large meatballs, then topped with grated parmesan cheese and chopped basil.
Spaghetti Pomodoro

Our al dente spaghetti pasta is tossed in a housemade marinara sauce and garnished with fresh basil.
Roasted Portobello Pasta

Al dente spaghetti pasta is tossed in a rose sauce. We then add sliced portobello mushrooms and finish with freshly chopped basil.
Chicken Parmigiana Pasta

Chicken is breaded in parmesan cheese and topped with tomato sauce and provolone cheese. Served with al dente spaghetti pasta is tossed with pomodoro sauce.
Pepperoni and Mushroom Flatbread

Our chefs top Mediterranean flatbread with tomato sauce, mozzarella cheese, pepperoni, and a mushroom medley.

Apple Crumble Tart

Fresh apples and gooey caramel are baked in a sweet dough crust and topped with golden buttery crumble.
Chocolate Pecan Tart

Sweet, dark chocolate and a gooey pecan filling in a flaky pastry crust. Drizzled with caramel and chocolate sauces to finish.