LUNCH IN A NEW YORK MINUTE
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Through December 26th *We will be closed Christmas Day.
Salads
Blue Crab Caesar
Chopped Romaine, Classic Caesar Dressing, Butter Toasted
Croutons, Parmigiano Reggiano, Lemon & Crispy Blue Crab Cake
Italian Roasted Pepper Salad
Local Spring Mix, Roasted Red Peppers, Fresh Mozzarella, Basil,
Cherry Tomatoes, Red Onions, Prosciutto di Parma, Sherry
Vinaigrette & Balsamic Glaze Drizzle
Pastas
Creamy Penne Arrabbiatta
Penne, Garlic, Cherry Peppers, White Wine, Pomodoro Sauce, Cream,
Pecorino Romano & Fresh Basil Floret Garnish
Roman Cacio & Pepe
Bucatini, Roman Pancetta, Butter, Cream, Pecorino Romano,
Freshly Cracked Black Peppers, Shaved Parmigiano Reggiano,
Toasted Pine Nuts & Rosemary Garnish
Entrées
Southern Shrimp & Grits
Pan Seared Blackened Shrimp, Creamy Buttered Grits, Corn,
Andouille Sausage, Cherry Peppers & Crispy Buttermilk Onion
Ring Garnish
Chicken Milano
Nonnas Crispy Chicken Cutlet, Prosciutto di Parma, Melted
Mozzarella, Housemade Angel Hair, Basil Pesto Crema, Sun
Dried Tomatoes & Arugula Micro Salad Garnish
Cashew Crusted Salmon
Pan Seared Salmon, Thai Chili Glaze, Toasted Cashew Crust, Egg
Fried Rice, Ginger Garlic Broccoli, Sriracha Aioli & Sesame Seed
Garnish
Chicken Fried Steak
Crispy Buttermilk Fried Steak, Classic Mashed Potatoes, Butter
Poached Peas & Carrots, Montreal Gravy & Thyme Garnish
From the Deli
The Bolognese Star Pizza
Star Shaped Pizza Una, Whipped Ricotta Stuffed Crust
Melted Mozzarella, Authentic Bolognese Sauce, Italian
Fennel Sausage, Fresh Basil & Pecorino Romano
Croissant Chicken Melt
Butter Toasted Croissant Bread, Thinly Sliced Ham, Crispy Bacon,
Crispy Chicken Cutlet, Melted Cheddar & Swiss & Thousand
Island Dressing
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)
