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Our famous housemade Utica greens topped with pan-seared dry sea scallops and jumbo tiger shrimp.
3 stuffed homemade meatballs, filled with a 3 cheese blend and covered with sauteed-roasted red peppers, caramelized onions. Finished with homemade marinara sauce and grated cheese.
Hand-breaded fresh goat cheese served with an Italian crostini and homemade spicy marinara sauce.
Two house-made crab cakes with jumbo lump crab meat, crusted in ritz cracker crumbs, pan-seared to a golden brown and served with cajun remoulade.
Stuffed with our signature ground beef and parmesan filling, baked with marinara sauce then finished with grated romano cheese.
4 chilled jumbo shrimp served with our own traditional cocktail sauce.
Sauteed with prosciutto, hot peppers, garlic and onions, finished with toasted bread crumbs and romano cheese.
An artisan blend and romaine tossed with sliced granny smith apples, gorgonzola cheese, candied walnuts, raisins and a raspberry vinaigrette.
Served with baby greens and roasted red peppers, fresh basil, extra-virgin olive oil and balsamic syrup.
An artisan blend and romaine with tomatoes, cucumbers, red onion and roasted peppers.
Crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamata olives and seasoned croutons. Extra anchovy by request.
An artisan blend and romaine with prosciutto di parma, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers and olives.
Fresh lime and cilantro apple cider marinated Faroe island salmon seared and served over a bed of mixed assorted baby field greens, candied pecans, diced mangos, tricolored bell peppers and finely diced red onion. Finished with a citrus vinaigrette.
An artisan blend and romaine tossed with fresh tomatoes, grilled asparagus, red onions, bleu cheese and our house balsamic vinaigrette, topped with marinated, grilled and sliced flank steak.
Fresh Maine lobster served over an artisan blend of mixed greens with fresh mandarin orange supremes and avocado. Finished with a vanilla bean vinaigrette.
A specialty blend of hand-ground 50% brisket and 50% sirloin topped with American cheese and crispy bacon served with iceberg lettuce, tomato, red onion and mayo all burgers are served on a toasted brioche bun with seasoned french fries and ketchup.
A specialty blend of hand-ground 50% brisket and 50% sirloin grilled and topped with melted fontina, vine-ripened tomatoes, crispy lettuce and a bacon red onion balsamic marmalade.
A specialty blend of hand-ground 50% brisket and 50% sirloin topped with sauteed mushrooms and imported swiss cheese. Served with crisp Boston bibb lettuce.
Grilled chicken cutlets with prosciutto and melted provolone cheese served on toasted housemade focaccia bread with baby greens, sliced tomato and pesto mayo.
An assortment of our favorite Italian salumi that includes soppressata, prosciutto di parma, wine cured capicola and genoa salami. Served on toasted housemade focaccia bread with mozzarella di bufala and roasted red peppers.
Chicken cutlets marinated in chipotle sauce and roasted to perfection. Topped with thick-cut bacon, melted gouda cheese and housemade chipotle ranch sauce. Served on toasted sourdough.
A classic steak sandwich with thinly sliced Angus rib eye, sauteed peppers and onions and aged provolone. Finished with the original peter liger steak sauce.
A blend of spinach, artichoke hearts, roasted red peppers and caramelized onions. Topped with melted whole milk mozzarella. Served on toasted sourdough.
Shaved rib-eye steak tossed with Fran's Utica greens, sliced capicola, melted aged provolone and marinara sauce on a toasted sub roll.
Breaded chicken breast sauteed and served au gratin with whole milk mozzarella cheese and marinara sauce. Served over rigatoni.
Utica greens stuffed pork braciole, braised in a red wine tomato sauce and served over house pappardelle pasta.
Egg battered, sauteed and finished with white wine, lemon and butter reduction. Served over linguine.
Sauteed chicken breast with wild mushrooms, shallots and garlic, finished with a sweet marsala wine reduction and butter. Served over linguine.
Bucatini pasta tossed with a rustic sauce of braised veal, carrots, tomato and Barolo wine.
Pan-seared Faroe island salmon filet with a dijon-horseradish crust, baked on a cedar plank with fresh rosemary and dijon. Served with vegetable medley.
Breaded and lightly pan fried chicken breast, with sauteed wild mushrooms, garlic, roasted red peppers and fresh herbs. Finished with baked mozzarella, provolone and marinara sauce. Served over rigatoni.
Filled with fresh seasoned ricotta cheese.
Filled with Maine lobster meat and served with our pink vodka sauce.
Potato based pillows of pasta.
Lightly breaded eggplant, seasoned ricotta and melted mozzarella served over linguine marinara.
A medley of grilled squash, zucchini, artichoke hearts, roasted red peppers, seasoned ricotta and mozzarella finished with a bechamel white sauce.
Penne pasta tossed with grilled chicken, prosciutto, artichokes, spinachand sun-dried tomato finished with a goat cheese pesto sauce.
Potato based pillows of pasta.
Filled with fresh seasoned ricotta cheese.
"twin" pasta tossed with grilled chicken, francesca's's's famous utica greens, prosciutto, extra virgin garlic olive oil, toasted bread crumbs, romano cheese and a splash of tomato ragu.
5 bacon-wrapped jumbo sea scallops, horseradish-dijon aioli.
Pei mussels steamed in white wine, garlic, Italian herbs, Pomodoro tomato reduction, garlic crostini.
Signature meatball mix, baked with marinara sauce, romano cheese.
Lightly breaded, perfectly fried, marinara dipping sauce.
Escarole, pan seared bay scallops, baby shrimp.
4 jumbo black tiger shrimp, spicy cocktail sauce.
Fritti, battered fresh goat cheese, garlic crostini, fra diavolo sauce.
4 jumbo shrimp, lump crabmeat, lemon-chive butter sauce.
A dozen fresh clams did in your preferred style: Italian (white wine, butter and herbs); fra Diavolo (spicy red sauce); or plain with warm drawn butter.
Baby greens, roasted red peppers, fresh basil, kalamata olives, extra virgin olive oil, balsamic reduction.
Escarole, prosciutto, hot peppers, toasted breadcrumbs, Romano cheese.
Jumbo lump crab meat, ritz cracker crumb, Cajun remoulade.
3 stuffed homemade meatballs, 3 cheese blend, roasted red peppers, caramelized onions, marinara sauce, grated cheese.
Maine lobster, artisan mixed greens, mandarin orange, avocado, vanilla bean vinaigrette.
Artisan blend romaine, tomatoes, grilled asparagus, red onion, balsamic vinaigrette, blue cheese, grilled flank steak.
Dinner size with romaine lettuce, parmesan cheese, roasted peppers, kalamata olives, croutons.
Artisan blend romaine, granny smith apples, gorgonzola cheese, candied pecans, raisins, raspberry vinaigrette.
Lime cilantro apple cider marinated Faroe island salmon, baby field greens, candied pecans, mangoes, tricolored bell peppers, finely diced red onion, citrus vinaigrette.
Iceberg and romaine, prosciutto, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers, olives, tomatoes, cucumbers, red onion.
Steakhouse favorite: baby iceberg, tomatoes, red onions, hard-boiled egg, bacon, creamy and crumbly blue cheese.
Arborio rice, mozzarella, provolone, spicy Italian sausage, roasted peppers, basil, shaved Parmesan.
Grilled chicken, prosciutto, artichokes, spinach, sun-dried tomato and goat cheese pesto cream sauce.
Bay scallops, baby shrimp, spicy pink sauce, rigatoni.
Seasoned ricotta cheese, fresh pasta.
Chopped clam meat, fresh littleneck clams, garlic, white wine, fresh herbs.
Cognac braised wagyu beef short ribs, black truffle porcini mushrooms, fresh egg pasta sheet, marsala cream sauce.
Creamy alfredo sauce, rib boned fettuccine pasta.
Grilled squash, zucchini, artichoke hearts, roasted red peppers, seasoned ricotta, mozzarella, bechamel white sauce.
Fresh pasta, Maine lobster, pink vodka sauce.
Seasoned ricotta cheese, fresh pasta.
Chopped clam meat, fresh littleneck clams, garlic, white wine, fresh herbs.
Utica greens, stuffed pork braciole, braised red wine tomato sauce, homemade pappardelle pasta.
Grilled chicken, Francesca's famous Utica greens, prosciutto, extra virgin garlic olive oil, toasted bread crumbs, romano cheese, a splash of tomato ragu.
Bucatini pasta, braised veal and carrots, rustic tomato Barolo wine sauce.
Rush Canadian salmon, asparagus tips and roasted red peppers. Finished with a white wine lemon butter sauce over housemade pappardelle pasta.
6 egg battered jumbo shrimp, sauteed with white wine, lemon and butter. Served over linguine.
Oven-roasted fresh Canadian salmon stuffed with jumbo lump crabmeat. Served with saffron flavored risotto, grilled asparagus and a shrimp and lobster chive veloute.
Fresh Canadian salmon broiled with a green-herb bread crumb topping. Served with saffron flavored risotto, grilled asparagus and a lemon chive butter sauce.
PEI mussels steamed in white wine, fresh garlic, Italian herbsand a pomodoro tomato reduction. Served over fresh housemade pappardelle pasta.
Bacon wrapped and pan seared, roasted on a cedar wood plank with Dijon mustard and fresh rosemary. Served with house-whipped potatoes and sauteed vegetables.
"the san Francisco favorite": clams, mussels, calamari, shrimp, scallops and fresh fish. Sauteed with garlic, fennel and shallots. Simmered in white wine, fast fast fast fast fumet and tomato broth. Finished with garlic crostinis over linguine.
Breaded and lightly pan-fried chicken breast, with sauteed mushrooms, garlic, roasted red peppers and fresh herbs. Finished with baked mozzarella and provolone and marinara sauce. Served over rigatoni.
Pan-fried breaded chicken breast topped with sauteed wild mushrooms, artichokes, pancetta, diced tomatoes and garlic. Finished with a parmesan cream sauce. Served over linguine.
Chicken breast stuffed with spinach, fontina cheese and wild mushrooms. Wrapped in phyllo dough. Baked and served with house-whipped potatoes, roasted red pepper cream sauce and basil olive oil.
Tender chicken breast sauteed with wild mushrooms, shallots and garlic. Finished with a sweet marsala wine reduction. Served over linguine.
Thinly sliced imported prosciutto and fresh sage. Pounded with chicken scallopini and topped with melted aged provolone. Sauteed with spinach and wild mushroom Madeira wine sauce. Served over linguine.
A classic dish of breaded chicken breast. Served au gratin with fresh whole milk, mozzarella cheese and homemade marinara sauce. Served over rigatoni.
Egg battered chicken cutlets, sauteed with white wine, lemon and butter. Served over linguine.
Sauteed chicken scallopini and jumbo shrimp with shallots, garlic, wild mushrooms and roasted red peppers. Finished with a sweet marsala cream sauce. Served over linguine.
Egg battered veal scallops, sauteed with white wine, lemon and butter. Served over linguine.
Pan-fried tender veal scallopini topped with sauteed wild mushrooms, artichokes, pancetta, diced tomatoes and garlic. Finished with a parmesan cream sauce. Served over linguine.
Sauteed veal scallops and jumbo shrimp with shallots, garlic, wild mushrooms and roasted red peppers. Finished with a sweet marsala cream sauce. Served over linguine.
A classic dish of breaded veal cutlets sauteed and served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. Served over rigatoni.
Tender scallops of veal sauteed with wild mushrooms, shallots and garlic. Finished with a sweet marsala wine reduction. Served over linguine.
Tender veal scallops sauteed with wild mushrooms, garlic and fresh herbs. Topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. Served over rigatoni.
Thinly sliced imported prosciutto and fresh sage. Pounded with veal scallopini and topped with melted aged provolone. Sauteed with spinach and wild mushroom Madeira wine sauce. Served over linguine.
King of steaks this center-cut 8 ounces filet is seasoned and grilled to perfection.
12 ounces strip style top sirloin steak with a sauce made of roasted red peppers, caramelized onions, garlic, basil and Madeira wine.
Our ribeye is a full pound of well-marbled choice beef seasoned with herb-roasted garlic or cajun compound butter and grilled to perfection.
12 ounces strip style, top sirloin steak is full of flavor, seasoned and grilled to perfection.
Generously cut 14 ounces from the center of the striploin. This cut is very thick, well-marbled, seasoned and char-grilled. Choice of summer herbs and roasted garlic or cajun compound butter.