sautéed with proscuitto, hot peppers, garlic, and onions. Finished with toasted bread crumbs and Romano cheese 9
our famous homemade Utica greens tossed with pan-seared dry scallops and mexican white shrimp 14
Tuna pan-seared sashimi grade Ahi Tuna steak served rare with wakame seaweed salad, wasabi, pickled ginger, and a teriyaki glaze 14
four jumbo black tiger shrimp, chilled, and served with our own traditional cocktail sauce and lemon wedges 9
silverdollar size caps stuffed with our homemade sweet Italian sausage stuffing and finished with marinara and mozzarella gratinée 7
Peppers stuffed with our signature ground beef and parmesan filling, baked with marinara sauce then finished with grated Romano cheese 7
four jumbo shrimp stuffed with lump crab meat, baked, then drizzled with a lemon-chive butter sauce 12
made daily and covered with sautéed roasted red peppers, caramelized onions, and homemade marinara sauce 7
lightly floured and fried to a sweet and tender golden brown and served with marinara sauce 12
hand breaded, fresh goat cheese served with an Italian crostini and homemade spicy marinara sauce 9
served with baby greens, roasted red peppers, fresh basil, kalamata olives, extra-virgin olive oil, and balsamic reduction 8
experience our chef's personality and flavor through his daily adventure with risotto, refer to special menu - market priced
a dozen fresh clams prepared any style you desire. A few suggestions are: Italian (white wine, butter, & herbs); Fra Diablo (spicy red sauce); or just plain with warm drawn butter 11
five bacon wrapped shrimp or jumbo sea scallops served over green pea-shoots and horseradish-dijon aioli 14
a dozen PEI Mussels sautéed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce and served with a garlic crustini 9
two homemade cakes made with Florida blue crab claw and back fin meat, pan-fried to perfection served over green pea-shoots, horseradish-dijon aioli, basil olive oil, and tomato concasse 12
Italian long hot peppers sautéed in extra virgin olive oil and garlic. Five to seven per order 8 Italian Wedding Soup the perfect marriage of vegetables, chicken, and meatballs in a savory chicken broth 4
Francesca's way to enjoy your steak house favorite. A fresh quarter wedge of iceburg topped with diced tomatoes, red onions, hard boiled egg, crispy bacon, creamy & crumbly bleu cheese, and fresh cracked black peppercorn 8
crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamata olives and homemade seasoned croutons 9 ; grilled chicken 6; six grilled shrimp 8; blackened or herb crusted salmon 8; four pan-seared dry sea scallops 8
a mix of baby greens and romaine tossed with sliced Granny Smith apples, Gorgonzola cheese, candied pecans, raisins and a raspberry vinaigrette 14
a mix of baby greens and romaine tossed with fresh tomatoes, grilled asparagus, red onions, bleu cheese and our house balsamic vinaigrette then topped with marinated, grilled, sliced, flank steak 15
a mix of baby greens and romaine with proscuitto, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers, kalamata olives, tomatoes, cucumbers, and red onion 12; small 8; add crumbly bleu 1.50; add side caesar 3
filled with fresh seasoned ricotta cheese with your choice; marinara sauce 15; pink vodka sauce 16
filled with Maine lobster meat and served with our pink vodka sauce 18
with Francesca's signature marinara 14; oil and garlic 14; pink vodka sauce 15
a dozen PEI Mussels sautéed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce. Served with fresh house made paupadelli pasta and finished with garlic crustini 16
with your choice; marinara sauce 16 'pink vodka sauce 17; add grilled chicken 6; add six grilled shrimp 8
filled with fresh seasoned ricotta cheese and your choice of; marinara sauce 15; pink vodka sauce 16
sautéed zucchini, yellow squash, red peppers and mushrooms. Finished with extra virgin olive oil, garlic, crushed tomatoes and freshly grated Romano cheese tossed with rigatoni 16
creamy homemade alfredo sauce tossed with fettuccini pasta 15; add grilled chicken 6; add six grilled shrimp 8
a Syracuse tradition of sautéed peppers and onions with a spicy pink sauce tossed with rigatoni 17
same Syracuse tradition with sautéed day boat sea scallops and baby shrimp with a spicy pink sauce tossed with rigatoni 24
fresh Canadian salmon and asparagus tips sautéed in extra virgin olive oil, finished with a white wine lemon butter sauce and tossed with bow tie pasta 18
loaded with chopped clam meat and fresh littleneck clams steamed with garlic, white wine, and fresh herbs finished with whole butter 17
fresh Canadian salmon broiled with a green-herb bread crumb topping. Served with saffron flavored risotto, grilled asparagus, and a lemon chive butter sauce 18
Filet sautéed with Georgia pecans and served with a shrimp and lobster chive veloute, mashed potatoes, and sautéed vegetables 24
oven-roasted fresh Canadian salmon stuffed with our homemade crab salad. Served with saffron flavored risotto, grilled asparagus, and a shrimp and lobster chive veloute 22
bacon wrapped and pan seared, smoked on a cedar wood plank with dijon mustard, and fresh rosemary sprigs. Served with mashed potatoes and sautéed vegetables 22
"The San Francisco Favorite" clams, mussels, calamari, shrimp, scallops, and fresh fish. Sautéed with garlic, fennel, and shallots then simmered in white wine, fish fume, and tomato broth. Finished with diced tomatoes, fresh basil, and garlic croustinis. Served over linguini 23
six egg battered jumbo shrimp, sautéed with white wine, lemon, and butter. Served over linguini 19
Yellow fin tuna seared with a dusting of fresh cracked black pepper over jasmine rice and finished with roasted garlic tomato ragu with asparagus, roasted red pepper, sautéed onions and pine nuts 24
4 U 10 pan-seared day boat sea scallops sautéed with wild mushrooms, diced tomatoes, fresh scallions and finished with a roasted garlic alfredo sauce over fresh house made paupadelli pasta 22
pan-fried tender veal scallopini topped with sautéed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. Served over linguini 18
a classic dish of breaded veal cutlets sautéed and served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. Served over rigatoni 18
tender veal scallopinis sautéed with wild mushrooms, garlic, and fresh herbs. Topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. Served over rigatoni 18
sautéed veal scallopinis and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers. Finished with a sweet Marsala cream sauce. Served over linguini 22
tender scallopinis of veal sautéed with wild mushrooms, shallots, and garlic and finished with a sweet Marsala wine reduction. Served over linguini 18
egg battered veal scallopinis, sautéed with white wine, lemon, and butter. Served over linguini 18
16 oz. frenched cut veal chop, char-willed with roasted Italian long hot peppers and portabello mushrooms in a Chianti wine reduction. Served with mashed potatoes and sautéed vegetables 30
sautéed chicken with portabello mushrooms, sun dried tomatoes, crispy bacon finished with roasted garlic volute. Served over fresh house made paupadelle pasta finished with diced tomato and scallions 16
pan-fried breaded chicken breast topped with sautéed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. Served over linguini 17
a classic dish of breaded chicken breast sautéed then served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. Served over rigatoni 17
chicken breast stuffed with spinach, fontina cheese, and wild mushrooms wrapped in phyllo dough. Baked and served with mashed potatoes, roasted red pepper cream sauce, and basil olive oil 18
packed full of fresh jumbo lump crab meat salad, wrapped in phyllo dough and baked to perfection. Served with a shrimp and lobster chive veloute, mashed potatoes and grilled asparagus 22
sautéed chicken cutlets and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers finished with a sweet Marsala cream sauce. Served over linguini pasta 20
tender chicken breast sautéed with wild mushrooms, shallots, and garlic and finished with a sweet Marsala wine reduction. Served over linguini 17
egg battered chicken cutlets, sautéed with white wine, lemon, and butter. Served over linguini 17
a classic dish of grilled chicken breast sautéed then served with fresh whole milk mozzarella cheese and homemade marinara sauce. Served over rigatoni 17
this 12 oz. strip style, top sirloin steak is full of flavor, seasoned and grilled to perfection 17
12 oz. strip style top sirloin with a sauce made with roasted red peppers, caramelized onions, garlic, basil and Maderia wine 19
generously cut 14 oz. from the center of the striploin. This cut is very thick, well marbled, seasoned and grilled to perfection 20
our ribeye is a full pound of well marbled choice beef seasoned and grilled to perfection 21
"King of Steaks" this center cut 8 oz. filet is seasoned and grilled to perfection 25
14 oz. NY strip sautéed with wild mushrooms, shallots, and garlic and finished with a sweet Marsala wine reduction. Served over linguini 25
each category includes your choice of a bowl of soup or salad
Executive Chef - Chance Bear, Proprietors - Angeloros, and the Francesca's Staff, thanks you for choosing Francesca's!
For catering and banquet menus www.francescas-cucina.com
