Salads
Watermelon & Feta
Arugula, Radicchio, Diced Watermelon, Feta, Mint, Pickled Red
Onions, Grapes, Toasted Pistachios & White Honey Balsamic
Dressing
Blue Crab Caesar
Chopped Romaine, Classic Caesar Dressing, Toasted & Buttered
Croutons, Parmigiano Reggiano, Crispy Blue Crab Cake & Lemon
Wedge Garnish
Pastas
San Gennaro Orecchiette
Orecchiette, Garlic, Broccoli Rabe, Italian Fennel Sausage,
Roasted Peppers & Onions, Shaved Parmigiano Reggiano & Fresh
Basil Floret
Spinach & Artichoke
Penne, Garlic, Creamy Spinach, Parmigiano Reggiano, Melted
Mozzarella, Roasted Red Peppers & Crispy Artichoke Garnish
Entrées
Chicken Milano
Crispy Chicken Cutlet, Prosciutto Cotto, Melted Mozzarella,
Angel Hair, Basil Pesto Crema, Sun Dried Tomatoes& Arugula
Shaved Parmigiano Micro Salad Garnish
El Jefe’s Enchiladas
Bean & Queso Stuffed Flautas, Grilled Fajita Blackened Carne
Asada & Chicken, Cilantro Lime Rice, Melted Oaxaca &
Pepperjack Cheese, Crumbled Bacon, Salsa Roja Picante,
Guacamole & Sour Cream Drizzle
Southern Smothered Steak
Grilled Short Rib & Brisket Chop Steak, Classic Mashed Potatoes,
Buttered Green Beans, Caramelized Onion Gravy, Crispy
Shallots & Rosemary Garnish
Thai Chili Salmon
Pan Seared Salmon, Thai Chili Glaze, Sambal Egg Fried Rice
Wok Fried Vegetables, Sweet Soy Drizzle, Crispy Wonton
Strips & Sesame Seeds Garnish
From the Deli
Pineapple & Ham Una
Pizza Una, Pomodoro Sauce, Melted Mozzarella, Diced
Roasted Pineapples, Virginia Ham, Pickled Jalapeños
& Buttered Crust
Soprano Hoagie Melt
Buttered & Toasted Italian Garlic Bread, Melted Provolone &
Mozzarella, Capocollo, Spicy Sopresatta, Genoa Salami, Cherry
Peppers, Shredded Romaine Lettuce, Heirloom Tomatoes, Italian
Flag Garnish
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:
Jax Inge (Email)
Catering & Private Events:
Will Harper (Email)
Marketing and Press:
Lisa Edwards (Email)
