It’s a special weekend here at Francesca’s Cucina. We have a special menu to celebrate Syracuse University graduation as well as Mothers Day! We are pleased to announce that our doors will indeed be open for you and your family to celebrate Mothers Day with us, Italian style of course! Our special menu served this weekend will feature a multitude of options ranging from crab stuffed sole to our classic chicken Parmesan. You can preview our special menu that will be served below. Be sure to schedule your reservation today by calling 315-425-1556. We cant wait to hear from you and celebrate food and family this weekend!

First Course

Lobster, Shrimp and Butternut Squash Bisque

Mexican shrimp, lobster and roasted butternut squash in a seasoned blend of cream and house-made lobster and shrimp consommé.  6

Vine- Ripened Tomato & Fresh Mozzarella Salad

Served with baby lettuces, roasted red peppers, kalamata olives, extra virgin olive oil and a drizzle of balsamic reduction 9

Apple, Bacon, Pear and Gorgonzola Salad

Sliced granny smith apples, pears and crumbled gorgonzola, with a blend of Hearts of Leaf Lettuces, tossed with raspberry wine vinaigrette, candied pecans, California golden and red raisins and crispy bacon  12

Iceberg Wedge Salad

Fresh wedge of crisp iceberg lettuce topped with diced tomatoes, red onions, crispy bacon, creamy and crumbled blue cheese, finished with fresh cracked black peppercorn  9

Lobster Salad

Fresh Maine Lobster served over an artisan blend of mixed greens with fresh mandarin orange supremes, avocado, and finished with a vanilla bean vinaigrette 14

Second Course

Shrimp Cocktail

Four jumbo black tiger shrimp, chilled and served with our own traditional cocktail sauce and lemon wedges 12

Carpaccio

USDA prime grade beef carpaccio with caper berries and a chipotle aioli complimented with a ground pepper blend and toasted garlic crustini 12

Utica Style Greens

Sautéed with proscuitto, hot peppers, garlic and onions finished with toasted bread crumbs and Romano cheese 10

Cevice

Shrimp, crab and scallops tossed with garlic and citrus marinade topped with micro cilantro  14

Homemade Over Stuffed Ravioli

A House made Ravioli stuffed with spinach, wild mushroom, bacon and ricotta cheese served with a jumbo day boat sea scallop finished in its own natural mirepoix 14

Third Course

Almond and Pistachio Encrusted Mahi Mahi

Pan seared almond and pistachio encrusted Mahi Mahi served with Jasmine rice and sunshine bean blend.  Finished with a roasted garlic citrus butter sauce 27

Crab Stuffed Sole

Yellow Sole stuffed with our homemade crab salad served on jasmine rice and finished with a heirloom tomato butter sauce 28

Jumbo Scallop

House made garlic and scallion hummus topped with 4 jumbo diver sea scallops, asparagus and wild mushrooms and complimented with a lemon and basil vinaigrette  26

Slow Braised Pork

Slow braised beef short ribs served in its own natural mirepoix jus paired pork with 2 pan seared jumbo day boat sea scallops served over red pepper polenta, with a sunshine bean blend 29

Surf and Turf

14 oz angus reserve bone in strip and lobster tail served with a herb red wine dem  and warm drawn butter whipped mashed potatoes and sunshine bean blend  45

Filet

8 oz filet with a wild mushroom fricassee, served with mashed potato and sunshine bean blend  28

Phyllo Wrapped Stuffed Chicken

Chicken breast stuffed with spinach, fontina cheese, and wild mushrooms wrapped in phyllo dough.  Baked and served with mashed potatoes and roasted red pepper cream sauce 22

Chicken Parmesan

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 19

Grilled Chicken Parmesan

A classic dish of grilled chicken breast sautéed then served with whole milk mozzarella cheese and homemade marinara sauce.  Served over rigatoni 19

House-made Pappardelle Pasta

Pappardelle pasta tossed with a creamy sun-dried tomato pesto sauce 22

Lobster Raviolis

Six raviolis filled with Maine lobster meat, ricotta and parmesan cheese, and tossed with our homemade vodka sauce  24

 

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