LUNCH IN A NEW YORK MINUTE

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Through December 5th

Join us on Friday for 21.99 Prime Rib Lunch Special!

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Salads

Prosciutto e Mozzarella

Thinly Sliced Prosciutto di Parma, Fresh Mozzarella, Arugula, Red
Onions, Cherry Tomatoes & Italian Vinaigrette

Mandarin Orange Salad

Local Spring Mix Lettuce, Mandarin Oranges, Feta, Fresh
Strawberries, Candied Pecans & Balsamic Vinaigrette

Pastas

Nonna’s Baked Ziti

Housemade Penne, Pomodoro Sauce, Superfina Ricotta, Melted
Mozzarella, Shaved Parmigiano Reggiano & Fresh Basil Floret Garnish

Quattro Formaggi

Homemade Penne, Shallots, Cream, Green Peas, Pecorino
Romano, Aged Provolone, Mascarpone, Melted Mozzarella
Shaved Parmigiano Reggiano & Italian Parsley Garnish

Entrées

West Texas Patty Melt

Butter Toasted Texas Toast, Grilled Brisket & Shortib Burger
Bacon, Green Chile Crema, Crispy Onion Strings & Crispy
Ranch Fries

Hibachi Salmon

Pan Seared Salmon, Egg Fried Rice, Ginger Garlic Stir Fry, Thai
Chili Glaze, Sesame Seeds & Crispy Wonton Strips

Italiano Shrimp & Grits

Pan Seared Shrimp, Creamy Pecorino Grits, Sautéed Broccoli
Rabe, Fire Roasted Peppers & Onions, Italian Fennel Sausage
Shaved Parmigiano Reggiano & Italian Parsley Garnish

Chicken Fried Chicken

Crispy Buttermilk Fried Chicken Breast, Classic Mashed
Potatoes, Butter Poached Green Beans, Bacon & Onion Gravy
Thyme Garnish

From the Deli

Honey BBQ Chicken

Housemade Pizza Una, Melted Mozzarella & Cheddar
Grilled Chicken, Crumbled Bacon, Caramelized
Onions, Honey BBQ Drizzle & Scallion Garnish

 

The Spicy Soprano

Garlic Butter Toasted Sesame Hoagie, Melted Provolone &
Mozzarella, Spicy Sopressatta, Capocollo, Genoa Salami, Cherry
Peppers & Caramelized Onions
Served with Chips or Upgrade to Fries – 1.50

 

Hours

Mon – Thur: 11 a.m. – 9:30 p.m.
Fri: 11 a.m. – 10:30 p.m.
Sat: 10 a.m. – 10:30 p.m.
Sun: 10 a.m. – 9:30 p.m.

 

Contact

Reservation Info:
(806) 785-9299
General Info:

Courtney Spruill (Email)
Live Music Booking:
Alyssa Coale (Email)
Catering & Private Events:
Will Harper (Email)
Marketing and Press:
Lisa Edwards (Email)