THE BEGINNING

APPETIZERS

• FRIED SQUASH BLOSSOMS
  basil ricotta filling, romesco sauce, wild arugula
• HAND CUT PAPPARDELLE
  golden chanterelles, pancetta, spinach, shaved pepato
• MAINE SCALLOPS
  fine herbs gnocchi, lobster sauce, english peas, marcona almond, petite herb salad
• TRUFFLE CHEESE FLAN
  asparagus tips, pea sprouts, black truffle vinaigrette
• TUNA TARTARE
  niçoise style, herb salad, fingerling potato chips
• OYSTERS ON HALF SHELL
  champagne mignonette

SOUP AND SALADS

SEASONAL SOUP

• CHINO FARM LETTUCES
  shaved vegetables, 25-year balsamic vinegar, extra-virgin olive oil
• DUNGENESS CRAB SALAD
  avocado, radish, green goddess, blood orange reduction
• CAESAR SALAD
  hearts of romaine, parmesan garlic croutons, cured white anchovy
  Frankie’s is committed to using fresh seasonal ingredients encapsulating our local bounties, as well as specialties nationwide.

THE MIDDLE

From the Sea…

• BRAISED LOUPE DE MER
  tomato-shellfish broth, melted leeks, spring onions, fennel, grilled olive bread, chervil aioli
• SEARED SPICE-CRUSTED TUNA
  swiss chard, portobello spicy garlic vinaigrette, baby carrots, meyer lemon confit
• OLIVE OIL POACHED ALASKAN HALIBUT
  baby artichoke, english peas, crispy polenta croutons, pea beurre fondue, lemon oil

From the Land…

• GRILLED FILET MIGNON
  trio of baby vegetables, potato puree, point reyes bleu cheese butter, red wine jus
• MUSTARD AND HERB CRUSTED COLORADO LAMB LOIN
  asparagus, roasted shallot bread pudding, bloomsdale spinach, tomato confit
• ROASTED NIMAN RANCH PORK TENDERLOIN
  creamy anson mils polenta, pork confit cassoulet with fava bean and guanciale, port jus
  From the Garden…
• SPRING VEGETABLE TASTING
  Our vegetarian entrée specially prepared using the highlights of the season

THE END

• WARM BERRY CLAFOUTIS
  raspberry, blackberry and blueberry, sweet butter crust, chocolate-honey streusel, vanilla ice cream
• PALETTE OF HOUSEMADE SORBET
  chocolate, green apple and mango sorbet, fruit coulis
• VANILLA BEAN CRÈME BRÛLÉE
  bourbon vanilla bean brûlée, almond florentine wafer
• AMARETTO MOUSSE CHEESECAKE
  walnut cookie crust, almond foam
• BANANAS FOSTER
  flambéed tableside

Bar Menu

• Big-Eye Tuna Tartare 12
  niçoise style, petite herb salad, fingerling potato chips
• Fried Squash Blossoms 10
  basil ricotta filling, arugula salad, sweet corn
• Pan-seared Maine Diver Scallops 12
  lemon-truffle gnocchi, lobster beurre fondue, pea sprouts
• Baby Beet Salad and Goat Cheese Soufflé 11
  petite herbs, orange vinaigrette, balsamic glaze
• Heirloom Tomato and Burrata-Style Mozzarella 10
  extra-virgin olive oil, maldon sea salt, micro basil
• Hand-Cut Pappardelle 11
  summer chanterelles, pancetta, torpedo onion, pepato cheese
• Dungeness Crab Salad 13
  avocado, cucumber, melon coulis, mint oil