Franklin's Restaurant

With sweet chili sauce.

Buttermilk soaked. Served with horseradish cream and a dusting of old bay.

And bread to spread.

All lamb merguez sausage with spicy harissa mayo.

Local crab, sherry, Cajun spice, cheddar cheese and bread to spread.

With olive oil, kosher salt and butter to dip.

With bleu cheese dressing.

With cherry glen farm goat cheese, arugula, roasted red pepper, fresh herb vinaigrette.

With mixed greens, marinated tomatoes, cucumbers, kalamata olives, red onion, pepperoncini and feta cheese tossed in lemon-herb vinaigrette.

Fried maple chicken tenders, bacon, avocado, tomato, hard boiled egg and bleu cheese with ranch on the side.

With carrots, tomatoes, cucumbers and radish.

With parmesan and seasoned croutons.

Here since day one, topped with cheddar and green onion.

Roasted beets with goat cheese and salata-ricotta, baby arugula, toasted almonds.

Thai peanut sauce, grande pizza cheese, smoked chicken, peanuts, cilantro and bean sprouts.

Red sauce, grande pizza cheese and fresh basil.

Mozzarella, smoked tomato, baby arugula and pesto.

Grande pizza cheese, cheddar cheese, smoked chicken, roasted red peppers, red onion, jalapeno peppers, cilantro and a squeeze of lime.

Housemade black bean patty with oats, onion, roasted garlic, cumin, coriander and flax seed. Topped with avocado, pickled jalapenos, queso fresca, crema, lettuce and tomato.

With cherry glen farm goat cheese, arugula, roasted red pepper, herb mayo.

Skillet blackened with lettuce, tomato, creole remoulade.

5 Ounces grilled chicken breast, Swiss, bacon, mayo, red onion, lettuce and tomato.

Bleu cheese crumbles, hot wing sauce, lettuce and tomato.

All Maryland lump crab, tartar and cocktail sauces, lettuce and tomato.

Bearnaise butter, boursin cheese, pickled red onion, lettuce and tomato.

Sriracha mayonnaise, dill pickle chips, double cheddar, bacon, red onion.

Smoked tomato and onion jam with bacon and provolone cheese, lettuce.

Mushrooms and Swiss cheese.

Bleu cheese and bacon.

House Barbeque, bacon and cheddar.

Fried beer battered cod, Franklins fries, tartar and cocktail.

Slow cooked pork shank with crisped skin, apple sauerkraut, citrus demi-glace.

French lentils, rainbow chard and baby kale, dried cherries, citrus demi-glace.

Zucchini, spaghetti squash, tomato, broccoli and basil chicken-parma broth.

Pan seared with tzatziki, hummus, pickled onion, tomato, pita toast.

French lentils, baby kale and Swiss chard, lemon brown butter.

Smoked daily and served 'til gone, with your choice of 2 side dishes and either dry rub, carolina or Franklins Barbeque sauce.

Andouille sausage and shrimp, traditionally simmered with trinity aromatics and spices, with long grain rice.

Grilled flat iron steak over a traditional slow cooked stew base. Potato, celery, carrot, onion and herbs.

Choice of 2 side dishes and either carolina style or Franklins' house Barbeque sauce.

Basted with roast garlic butter and lemon, butternut squash puree, zucchini, jasmine rice, parsley oil.

GW Hall's, Lump Maryland Blue Crab. Franklins fries, cole slaw, tartar, cocktail.

Iron skillet blackened with butternut puree, spaghetti squash, red pepper oil, lemon brown butter emulsion and creole remoulade.

All lamb merguez sausage with spicy harissa mayo.

And bread to spread.

Buttermilk soaked. Served with horseradish cream and a dusting of old bay.

Local crab, sherry, Cajun spice, cheddar cheese and bread to spread.

With olive oil, kosher salt and butter to dip.

With bleu cheese dressing.

With sweet chili sauce.

With hard cooked eggs, bleu cheese crumbles, bacon, red onion and warm bacon lentil vinaigrette.

Here since day one, topped with cheddar and green onion.

With mixed greens, marinated tomatoes, cucumbers, kalamata olives, red onion, pepperoncini and feta cheese tossed in lemon herb vinaigrette.

With baby lettuce, roasted red pepper, local goat cheese, fresh herb vinaigrette.

With carrots, tomatoes, cucumbers and radish.

Roasted beets with goat cheese and salata-ricotta, baby arugula, toasted almonds.

Fried maple chicken tenders, bacon, avocado, tomato, hard boiled egg and bleu cheese with ranch on side.

With parmesan and seasoned croutons.

Thai peanut sauce, grande pizza cheese, smoked chicken, peanuts, cilantro and bean sprouts.

Red sauce, grande pizza cheese and fresh basil.

Mozzarella, smoked tomato, baby arugula and pesto.

Grande pizza cheese, cheddar cheese, smoked chicken, roasted red peppers, red onion, jalapeno peppers, cilantro and a squeeze of lime.

With either carolina style or Franklins house Barbeque sauce, with an eensy weensy little slaw.

Skillet blackend with lettuce, tomato and creole remoulade.

All Maryland lump crab, tartar and cocktail sauces, lettuce and tomato.

Hot turkey, slaw, Swiss, Thousand island on rye.

Bleu cheese crumbles, hot wing sauce, lettuce and tomato.

Pulled pork, turkey, pickles, Swiss and spicy beer-mustard pressed into a sub roll.

With cherry glen farm goat cheese, arugula, roasted red pepper, herb mayo.

Housemade black bean patty with oats, onion, roasted garlic, cumin, coriander and flax seed. Topped with avocado, pickled jalapenos, queso fresca, crema, lettuce and tomato.

5 Ounces grilled chicken breast, Swiss, bacon, mayo, red onion, lettuce and tomato.

Hot corned beef, sauerkraut, Swiss and Thousand island on rye.

Hot pastrami and corned beef, Swiss and provolone, slaw, hots, pickles, skinny fries, Thousand island dressing and tomato on rye.

Topped with mushrooms and Swiss cheese.

Topped with bleu cheese crumbles and bacon.

Smoked tomato and onion jam with bacon and provolone cheese, lettuce.

With choice of American, cheddar, bleu, Swiss, provolone, pepper jack, pimiento or feta.

Bearnaise butter, boursin cheese, pickled red onion, lettuce and tomato.

Sriracha mayonnaise, dill pickle chips, double cheddar, bacon, red onion.

Topped with bacon, cheddar and house Barbeque.

Gw hall's, lump Maryland blue crab. Franklins fires, cole slaw, tartar, cocktail.

Fried beer-battered cod, Franklins fries, tartar and cocktail.

Zucchini, spaghetti squash, tomato, broccoli and basil chicken-parma broth.

French lentils, baby kale and Swiss chard, lemon brown butter.

Iron skillet blackend with butternut puree, spaghetti squash, lemon brown butter and creole remoulade.

Pan seared with tzatziki, hummus, pickled onion, tomato, pita toast.

Andouille sausage and shrimp, traditionally simmered with trinity aromatics and spices, with long grain rice.

Antibiotic free, humanely raised, local chicken, served with fries.

Served with butter or marinara.

With green beans.

Antibiotic free, humanely raised, local chicken breast, grilled and served with green beans.

2 pieces of cod, fries and tartar sauce.

With fries.

With raspberry sauce and whipped cream.

With raspberry sauce and whipped cream.

Warm brownie with vanilla ice cream, chocolate ganache, whipped cream, toasted peanuts and a cherry.

Two scoops of vanilla, chocolate or strawberry.

With caramel sauce and whipped cream.

Rich chocolate cake filled and iced with chocolate ganache. Served with chocolate sauce and whipped cream.