Francesca's Cucina

arborio rice, mozzarella, provolone, spicy italian sausage, roasted peppers, basil, shaved parmesan

five jumbo sea scallops, dijon-horseradish aioli

lightly breaded, perfectly fried, sweet & spicy bang bang sauce

baby back ribs, calabrian chili rub, buttermilk polenta, fennel, gorgonzola slaw

lightly breaded, perfectly fried with marinara dipping sauce

fritti, battered fresh goat cheese, garlic crostini, fra diavolo sauce

three stuffed meatballs, three-cheese blend, roasted red peppers, marinara, caramelized onions, grated cheese

roquette, grated carrots, cucumbers, sunflower seeds and balsamic dressing

signature meatball mix baked with marinara and romano cheese

escarole, prosciutto, hot peppers, toasted breadcrumbs and romano

breaded chicken cutlet topped with shaved parmesan, a lemon dressed tomato and ciliegine arugula salad; served with a red pepper aioli

egg-battered chicken cutlets sauteed with white wine, lemon and butter, served over linguine

tender chicken breast sauteed with shallots, garlic, and wild mushrooms in a sweet Marsala wine reduction, served over linguine

'Matty D's Vodka Parm' breaded chicken prepared au gratin with fresh whole milk mozzarella, house vodka sauce and finished with a pesto drizzle; served over rigatoni

housemade cavatelli, hot Italian sausage, rapini, grated locatelli, roasted garlic sauce

peppers, onions, spicy pink sauce (mild, medium, hot)

lightly breaded eggplant, seasoned ricotta, melted mozzarella, side of linguini marinara

creamy sauce, ribbon pasta. also available with grilled chicken or sauteed shrimp

'The San-Fran Favorite' an Italian stew of clams, mussels, calamari, shrimp, scallops, and fresh fish simmered with garlic, fennel, and shallots in a white wine, fumet and tomato broth, served with garlic crostini over linguine

oven-roasted Canadian salmon stuffed with jumbo lump crabmeat, finished with a shrimp and lobster chive veloute, served over saffron-flavored risotto and grilled asparagus

oven-roasted Canadian salmon, broccolini and blistered heirloom cherry tomatoes tossed in a light Parmesan and tarragon lemon cream sauce, served over housemade pappardelle

broiled Canadian salmon with savory Italian herb crust, finished with a lemon-chive butter sauce, served over saffron-flavored risotto and grilled asparagus

marinated Heirloom cherry tomato, imported Burrata cheese, fresh basil, extra-virgin olive oil, balsamic drizzle

steakhouse favorite: baby iceberg tomatoes, red onions, bacon, creamy and crumbly bleu cheese

pecan-crusted Canadian salmon, mixed greens, whole milk goat cheese, roasted beets, granny smith apple, candied pecans, white balsamic vinaigrette

two Angus Reserve medallions layered with Utica greens over gemelli pasta tossed in aged Italian Gorgonzola cream sauce

'King of Steaks' 8oz, center-cut of Angus Reserve filet, seasoned and grilled to perfection, served with smoked gouda au gratin mash and seasonal vegetables

16oz. bone-in strip steak, aged for a minimum of 30 days for peak flavor, topped with choice of herb-roasted garlic or cajun compound butter, served with smoked gouda au gratin mashed potatoes and seasonal vegetables

experience our chef's personality and flavor profiles through his daily adventure with fresh proteins and seasonally inspired seafood! Refer to our specials menu

our 16 oz. bone-in cowboy Angus Reserve ribeye prepared well-marbled, seasoned and chargrilled, topped with your choice of herb-roasted or cajun compound butter, served with smoked gouda au gratin mash and seasonal vegetables

breaded veal cutlet topped with shaved parmesan, a lemon dressed tomato and ciliegine arugula salad; served with a red pepper aioli

14oz bone-in veal chop pounded au gratin with fresh whole milk mozzarella and house made marinara over chef's choice pasta