New Year’s Prix Fixe Menu

 

Complimentary  Champagne Cocktail or Any Holiday Cocktail 

Appetizers 

Jumbo Shrimp Cocktail “Four Jumbo Shrimp served with cocktail sauce”

Jumbo Bacon Wrapped Scallops “topped with a butter sage sauce”

Fresh Sicilian Octopus Salad “Mediterranean Octopus, clams, mussels, Sicilian green olives, lemon, olive oil, and fresh parsley served cold”

Italian Trio “Marinated artichokes, sliced fresh mozzarella, roasted red peppers, fresh basil, and topped with balsamic glaze”

Mozzarella Caprese “Fresh buffalo mozzarella, luscious heirloom tomatoes, and basil” 

 

Entrees 

USDA Prime Cowboy Steak  “22oz Bone-in Ribeye with a beautiful center marbling, as well as a succulent cap of spinalis.  Buttery and rich with a light, tender texture served with side of vegetable and mashed potatoes” 75

Suggestion Pairing “Graffigna Malbec”

8 oz Filet Mignon “Choice Black Angus center cut, served with mash potatoes and a fresh vegetable”  69

Suggestion Pairing “Murphy Goode Merlot”

Salmon Madelana “North Atlantic baked salmon topped with a panko and oreganata blend, fresh herbs, and spices served over risotto” 68 

Suggestion Paring “Kendall Jackson Chardonnay”

Grilled Rosemary Lamb Rack ``Seasoned with imported Sicilian sea salt and fresh rosemary, grilled and served with mashed potatoes and a fresh vegetable” 68 

Suggestion Pairing “Copolla Rosso”

Franco’s Famous Shrimp and Lobster “served in a creamy garlic pink sauce, parmigiana cheese, white wine, bruschetta, and a hint of basil over angel hair pasta” 68

Suggestion Pairing “Kendall Jackson Chardonnay” 

Chicken Marsala “tender chicken breast seared and cooked in a Marsala wine sauce with mushrooms, served with a side of mashed potatoes and a fresh vegetable” 58 

Suggestion Pairing “Mark West Pinot Noir”

Veal Milanese “Pan fried breaded veal cutlet that is crispy and tender plated over arugula and served with side of pasta and vegetable” 68

Suggestion Pairing “Josh Cellars Cabernet”

Stuffed Haddock “stuffed with a rich crab meat stuffing, broiled, topped with panko, served with a fresh vegetable” 68 

Suggestion Pairing “Villa Pozzi Moscato”

 

Desserts by Pastry Chef Gabriella 

Sfogliatelle “Imported from Sicily, made with flaky pastry dough and filled with citrus flavored ricotta”

Cannoli “Mini cannoli shells filled with cannoli cream and chocolate chips”

Crème Brule “Made by Pastry Chef Gabriella, and now a Frank's signature dessert, gourmet custard with a crunchy caramelized top” Vanilla Bean or Chocolate Peppermint 

NY Style Cheesecake 

Suggestion Dessert Pairing “Brandy Alexander or Nutty Irishman with Cinnamon Whipped Cream”