Grand opening of Sand-wich Trap Café

Published March 25, 2014
By Airman 1st Class Diana M. Cossaboom
20th Fighter Wing Public Affairs

SHAW AIR FORCE BASE, S.C. -- Carolina Lakes Golf Course is introducing a new way to snack with the Sand-wich Trap Café.

The Café will be teeing up a fresh market menu to provide healthy options to Team Shaw patrons.

"The menu itself is a major move from the traditional offerings at the golf course," said Derrick Rhems, 20th Force Support Squadron marketing and promotions director. "This new venture is more than a snack bar. The Sand-wich Trap Café provides great food and great life."

The primary goal for creating the Café is to transform the snack bar into a sought-after first-class dining experience, said Lt. Col. Tara White, 20th FSS commander.

"The Café features the Bunker Burger with American cheese, crispy bacon, shaved onion, dill pickles, and house thousand island sauce on a toasted Kaiser bun," said Rhems. "The mouthwatering Roast Beef Shawich starts off with thinly sliced warm metro deli roast beef underneath fire roasted red bell peppers, vine ripened tomatoes, melted white cheddar horseradish cheese, and finished with a creamy herb balsamic vinaigrette built on a toasted telera bun."

The Café also offers a half-and-half menu option where customers can select any pair of half orders including select salads, sandwiches, and soups.

"For our light lunchers we have the all new cobb salad," said Rhems. "It is piled high with fresh mixed greens salad topped with diced metro deli honey ham, oven roasted turkey, crumbled blue cheese, diced tomatoes, red onion, crispy bacon, fresh cucumber, and hard-boiled egg served with house avocado ranch. This is just one of eight new fresh house-made salads available.

Customers are assured that catfish Fridays and breakfasts are not changing.

"We hope you will join us for lunch to try out our healthy, yet tasty options," said White. "We look forward to serving you."

The Sand-wich Trap Café grand reopening event will be held 11 a.m., March 31. For more information, call (803) 895-1399.