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Grilled baby octopus served over arugula and drizzled with balsamic reduction.
Grilled sausage, roasted sweet peppers, mushrooms and Vesuvio potatoes served in a white wine garlic sauce.
Mixed greens, tomatoes, cucumbers, and shaved carrots tossed with Italian dressing.
Beets, asparagus, tomatoes, cucumbers, red onion and shaved ricotta salata, tossed with a red wine vinaigrette.
Field greens, tomatoes, goat cheese and walnuts tossed with a balsamic vinaigrette.
Mixed greens, dried cranberries, pecans and blue cheese tossed with a homemade balsamic reduction.
Romaine lettuce tossed with homemade creamy caesar dressing topped with croutons and shaved Parmesan cheese.
Long strand pasta, prepared with mussels, clams, calamari, shrimp and scallops in red sauce.
Black truffle cream sauce with shiitake mushrooms.
San Marzano tomatoes, mascarpone cheese and basil sauce, laced with vodka.
Penne pasta prepared with grilled shrimp and fresh seasonal vegetables tossed with extra virgin olive oil and fresh garlic.
Homemade marinara sauce and mini meatballs.
"little ear" pasta tossed with Italian sausage, rapini, chili flakes, garlic and extra virgin olive oil.
Homemade ricotta dumplings with marinara sauce.
Spinach and ricotta filled pasta topped with a creamy Parmesan sauce, mushrooms, sweet peas and artichokes.
Layered with mozzarella cheese, rich meat sauce and our signature bechamel cream sauce.
Petit 5 Ounces filet mignon served with a red wine sauce.
Lightly breaded pork thinly pounded, topped with marinara sauce, melted mozzarella and Parmesan cheese, served with a side of pasta.
Tender veal medallions with mixed mushrooms and a sweet marsala wine sauce.
Tender veal medallions with a lemon caper butter sauce.
Chicken vesuvio boneless breast of chicken sauteed with sweet bell peppers, sun-dried tomatoes, mushrooms and rosemary in a white wine garlic sauce served over vesuvio potato wedges.
Chicken Parmigiana lightly breaded chicken breast thinly pounded, topped with marinara sauce, melted mozzarella, and Parmesan cheese, served with a side of pasta.
Breast of chicken prepared with a lemon caper butter sauce.
Breast of chicken prepared with sun-dried tomatoes and artichokes in a brandy sauce.
Grilled Alaskan wild king salmon topped with grape tomatoes, kalamata olives and capers in a garlic, olive oil and lemon sauce.
Fresh honduran tilapia sauteed with artichokes in a white wine sauce.
Menu for Frankie's Ristorante provided by Allmenus.com
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