Menu

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