Francesco's Ristorante

Fried calamari tossed in an arrabbiata sauce.

White or red.

Marinated in olive oil and balsamic vinaigrette.

Long hot peppers cooked in fresh garlic and anchovies and virgin olive oil.

Clams casino, calamari, long hot pepper, stuffed mushroom and shrimp prosciutto.

Housemade seafood stuffing.

Cold cuts, cheeses, roasted peppers, olives marinated mushrooms and artichokes.

Tomatoes, vidalia onions, kalamata olives, cucumbers, fresh green peppers, tossed in a homemade virgin olive oil dressing tossed with fresh basil.

Thinly cut romaine lettuce tossed with scallions and feta in a balsamic dressing.

Scungilli tossed with celery, carrots and fusilli (tricolor pasta) in an olive oil and lemon dressing.

Mixed greens, diced tomatoes, cucumbers, capers, olives, red onionsand marinated artichokes tossed with balsamic vinegar and olive oil.

Hand rolled buffalo mozzarella, served with freshly sliced tomatoes and roasted peppers, capers, red onions, drizzled with pesto dressing.

Romaine lettuce, tomato, olives, cucumber, peppersand onions.

Red onions, diced tomatoes, olives, cucumbers, chopped romaine lettuce, olive oil and balsamic vinegar tossed with fried calamari.

Crisp romaine lettuce tossed in our creamy caesar dressing tossed with homemade croutons.

20 Ounces on the bone.

5 pieces, cooked to perfection.

T-bone cut 16 Ounces

Ten Ounces filet mignon and 2 stuffed shrimp.

Sauteed shrimp in a mild plum tomato sauce topped with feta cheese over cappellini.

Grilled swordfish topped with capers, artichokes, sun-dried tomatoes, lemon and garlic sauce over cappellini.

Broiled sea scallops, with a lemon wine sauce over mixed vegetables.

Clams and calamari sauteed in a spicy marinara sauce, served over linguini.

Shrimp dipped in egg battered, cooked in a lemon butter sauce over spinach and cappellini.

Fresh clams, mussels, calamari, shrimp, served with your choice of red or white sauce over linguini.

Sauteed veal, sun-dried tomatoes, capers, artichoke hearts sauteed in a white wine and garlic sauce with a touch of lemon.

Sauteed veal and mushrooms cooked in a marsala wine sauce.

Sauteed veal with sun-dried tomatoes, capers, olives in sherry wine and a touch of cream.

Red onions, capers and light marinara.

Sauteed veal with prosciutto, eggplant and mozzarella cheese in a light marinara sauce and a touch of demi glaze.

Sauteed veal sauteed with prosciutto and asparagus, cooked in a creamy sherry wine sauce, topped with mozzarella.

Sauteed veal dipped in egg batter in a lemon butter white wine sauce over spinach.

Fresh veal breaded and seasoned, topped with a light lemon sauceand Parmesan cheese, over mixed greens.

Sauteed breast of chicken topped with prosciutto, mozzarella and eggplant in a mushroom sherry wine cream sauce with a touch of demi glaze.

Chicken on the bone with celery, onions, carrots, blackand green olives, cooked in a red vinegar reduction sauce.

Sauteed chicken breast with prosciutto and spinach, topped with mozzarella in a sherry wine demi glaze sauce.

Egg battered chicken layered with seafood stuffing, broccoli, mozzarella cheeseand covered with a sherry mushroom sauce and a touch of lemon.

With bone in or boneless, sauteed chicken breast with olives, onions and capers in a light marinara sauce.

Capers, olives, sliced cherry peppers, onions and a balsamic vinegar reduction sauce.

With bone in or boneless, hot and spicy chicken sautéed with garlic and cherry hot peppers with a touch of balsamic vinegar.

Sauteed chicken breast with capers, olives and sun-dried tomatoes in sherry wine with a touch of cream.

Linguine pasta sauteed in fresh garlic, basil and plum tomatoes.

Penne pasta tossed with our homemade meat sauce.

Penne pasta cooked with fresh spinach, mushrooms and sausage in a vodka marinara cream sauce.

Mixed with linguini, in a heavy cream, Parmesan cheese sauce.

Penne pasta tossed with red onions, capersand hot peppers, served in a spicy pomodoro sauce.

Penne pasta sauteed with vodka cream sauce.

Alfredo sauce tossed with bacon, peas and onions.

Red or white, sauteed fresh clams over linguini.

Penne pasta sauteed with pesto light cream sauce, sun-dried tomatoes, sausage and chicken.

Fresh plum tomatoes mixed with anchovies, olives, capers, onionsand garlic.

Capellini, sun-dried tomatoes and broccoli rabe tossed in virgin olive oil and fresh garlic, cooked al dente.

Ravioli stuffed with lobster meat, cooked in a roasted red pepper cream sauce.