sautéed with proscuitto, hot peppers, garlic, and onions finished with toasted bread crumbs and Romano cheese 8
our famous home made Utica greens topped with pan-seared dry scallops and mexican white shrimp 13
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
four jumbo shrimp fried to a golden brown and tossed with a spicy toasted pecan and coconut milk glaze 14
silverdollar size caps stuffed with out homemade sweet Italian sausage stuffing and finshed with marinara and mozzarella gratineé 7
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 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 10
two homemade cakes from 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 concassé 12
served with baby greens, roasted red peppers, fresh basil, kalamatta olives, extra-virgin olive oil, and balsamic syrup 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, and herbs); Fra Diablo (spicy red sauce); or just plain with warm drawn butter 11
six bacon wrapped shrimp or jumbo sea scallops served over green pea-shoots and horseradish-dijon aioli 14
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 and crumbly bleu cheese, and fresh cracked black peppercorn 8
crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamatta olives and seasoned croutons 9
add grilled chicken 6
add five grilled shrimp 8
add blackened or herb crusted salmon 8
add four pan-seared scallops 8
a mix of baby greens and romaine with proscuitto, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers, klamata olives, tomatoes, cucumbers, and red onion
(regular 12, small 8)
a mix of baby greens and romaine tossed with sliced Granny Smith apples, Gorgonzola cheese, candied pecans, raisins and a raspberry vinaigrette 14
fresh baby spinach tossed with a warm wild mushroom and panchetta vinaigrette then topped with freshly grated Romano cheese 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 grilled, sliced, marinated flank steak 15
pan-seare medium-rare on top of a blend of hearts of greens and leaf lettuce's with white beans, roasted peppers, kalamata olives, pine nuts, and shaved Pecorino Romano cheese. Tossed with homemade roasted shallot and Italian parsley vinaigrette 15
add crumbly bleu 1.50
add side caesar 3
the perfect marriage of vegetables, chicken, and meatballs in a savory chicken broth 4
a Syracuse tradition of sautéed peppers and onions with a spicy pink sauce tossed with rigatoni 17
the 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
filled with fresh seasoned ricotta cheese with your choice
marinara sauce 15
pink vodka sauce 16
with your choice
marinara sauce 16
pink vodka sauce 17
add grilled chicken 6
add five grilled shrimp 8
loaded with chopped clam meat and fresh littleneck clams steamed with garlic, white wine, and fresh herbs finished with whole butter 17
creamy homemade alfredo sauce tossed with fettuccini pasta 15
add grilled chicken 6
add five grilled shrimp 8
with Francesca’s signature marinara 14
with oil and garlic 14
with pink vodka sauce 15
filled with Maine lobster meat and served with our pink vodka sauce 18
filled with fresh seasoned ricotta cheese with your choice
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
Sides
Linguini • Rigatoni • Polenta • Creamy Saffron and Chive Risotto • Mashed Potatoes of the day • Sautéed Zucchini and Yellow Squash
I would like to give you a little information about the fresh seafood I serve you. I purchase the fish daily to assure you of the freshest and highest quality available to Syracuse, NY. The Salmon I use is out of water no longer than 48 hours before it’s served to you. I purchase our salmon from Jail Island, which is the oldest and most experienced producer of farm raised salmon in Canada. I assure you the finest and freshest seafood I can find. Thank you for choosing Francesca’s.
- Chef Shawn
fresh Canadian salmon baked with a green-herb bread crumb topping and served with saffron-chive risotto, grilled asparagus, and a lemon chive butter sauce 18
sautéed with Georgia pecans and served with a shrimp and lobster chive velouté, 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 velouté. 22
pan-fried crusted salmon filet topped with a spicy pecan and coconut milk glaze. Served with mashed potatoes and sautéed vegetables 24
egg battered fresh haddock from Boston, sautéed with white wine, lemon, and butter. Served over linguini 19
fresh haddock from Boston brioled with white wine, butter, and homemade marinara sauce. Served over linguini 18
bacon wrapped and pan seared, smoked on a cedar wood plank with dijon mustard, fresh rosemary sprigs, and a citrus vinaigrette. Served with mashed potatoes and fresh 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 fumé, and tomato broth. Finished with diced tomatoes, fresh basil, and garlic croustinis. Served over linguini 22
egg battered six jumbo shrimp, sautéed and finished in a white wine, lemon, and butter reduction sauce. Served over linguini 19
pan-seared Ahi tuna steak medium-rare served with a panchetta, white bean and escarole ragout, green-pea shoot and roasted red pepper salad and basil olive oil 24
pan-seared day boat sea scallops served over sautéed shallots, garlic, toasted pine nuts, raisins, and crushed roma tomatoes. Finished with whole butter and tossed with linguini 22
tender breaded scallopinis of veal sautéed and finished with a Madeira wine demi-glaze, layered with crispy eggplant and Utica greens, and served with your choice of side 18
pan-fried tender veal scallopinis topped with sautéed portabello mushrooms, artichokes, panchetta, 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. Then topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. Served over rigatoni 18
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
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
16 oz. frenched cut veal chop, char-grilled with roasted italian long hot peppers and portebello mushrooms in a Chianti wine reduction. Served with mashed potatoes and sautéed vegetables 30
pan-fried breaded chicken breast topped with sautéed portabello mushrooms, artichokes, panchetta, 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
egg battered chicken cutlets sautéed with white wine, lemon, and butter. Served over linguini 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
tender chicken breast sautéed with wild mushrooms, shallots, and garlic and finished with a sweet Marsala wine reduction. Served over linguini 17
packed full of fresh crab salad, wrapped in phyllo and baked to perfection. Served with a shrimp and lobster chive velouté, 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
12 oz. strip style, center cut, choice sirloin steak, which is full of flavor, seasoned and grilled to perfection 17
same as our Top Sirloin with the addition of 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 10 oz. filet is seasoned and grilled to perfection 24
8 oz. of filet mignon scallopinis sautéed with jumbo scallops and shrimp, portabello mushrooms, and roasted red peppers, finished in a sweet Marsala cream sauce. Served over a bed of linguini pasta 28
* Steaks ordered medium well and well done maybe butterflied to reduce cooking times
each category includes your choice of a cup of soup or salad
Beverages are not included
