Frondizi's Ristorante

an assortment of Imported meats, cheeses,italian olives, marinated and grilled vegetables. served with fresh baked breads.

stone baked on our homemade thin crust. ask your server for today's selection. priced daily.

a saute' of tender baby squid with vine-ripe tomatoes, capers, garlic, olive oil, and balsamic vinegar. served with bruschetta.

a selection of italian artisan cheeses served with seasonal fresh and dried fruits, nuts and fresh baked breads.

four large shrimp lightly encrusted with chickpea flour batter and deep-fried. served with a spicy red pepper aioli and grilled italian peperoncini.

steamed with leeks, tomatoes, and garlic in white wine. finished with a touch of cream.

giant globe artichoke baked and stuffed with fresh crabmeat, croutons, and legumes. drizzled with garlic butter and balsamic syrup.

today's selection of imported olives marinated with garlic, shallots, olive oil and fresh herbs.

a large bulb baked to a smooth, creamy consistency and served with fresh baked bread, and mascarpone cheese.

chef's daily creations for dipping or spreading on our house made bread.

mixed baby greens with diced tomato, radish, and toasted pepitas in a roasted shallot and gorgonzola vinaigrette.

tender leaves of romaine lettuce tossed in our classic caesar dressing served with grated parmigiano cheese, fresh baked croutons and topped with anchovies. with chicken 11.00 (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)

mxture of spring greens tossed in a roasted red pepper vinaigrette and topped with warm missouri farmer organic goat cheese. 8.00 with shrimp.

mixed baby greens and crisp romaine lettuce with shaved fennel, julienne tomato and red onion topped with garlic grilled gulf shrimp in a roasted pepper vinaigrette.

fresh mozzarella cheese, vine ripened tomatoes, fresh basil and balsamic vinaigrette.

arugula with shaved portabella mushrooms, belgian endive and shaved parmigiano, dressed in a lemon vinaigrette and drizzled with white truffle oil.

this tuscan porridge is made from vine ripened roma tomatoes simmered with leeks, garlic, fresh herbs and country bread.

ask your server for today's creation.

with wild mushrooms and artichokes

a creamy risotto prepared with the meat from half a maine lobster, leeks, and tomatoes in a rich lobster stock.

housemade pasta dumplings prepared with spinach and fresh ricotta cheese, lightly pan-fried in a garlic sage brown butter sauce and topped with shaved parmigiano-reggiano.

petite ligurian-style meatballs prepared with five kinds of ground meat, and sauced with penne pasta in fresh tomatoes, garlic, fried eggplant, and basil.

free-range herb roasted chicken, wild mushrooms, and balsamic roasted green beans in a stock reduction sauce. topped with aged gorgonzola crumbles.

frondizi's adaption of an ancient ligurian pasta recipe using delicate cuts of veal, escarole, swiss chard and fresh herbs. served in a light chicken broth with oregano and parmigiano-reggiano.

little pasta shells are paired with sweet fresh maine rock shrimp, roasted grape tomatoes, sweet corn, and zuchini. sauced with roasted green chili and basil pesto.

a succulent ragu of wild boar braised with chianti and herbs, topped with pecorino romano.

a classic tuscan style sauce of slow-simmered san marzano roma tomatoes, leeks, sweet onions, fresh basil, and extra virgin olive oil. finished with parmigiano-reggiano.

boneless breast of chicken rolled in bread crumbs, and pan-fried. served over braised italian greens, roasted artichoke hearts, wild mushrooms and tomatoes. finished with a white wine lemon butter sauce.

grill-seared jumbo sea scallops served over a saute of english peas, smoked bacon, new potatoes, and dill. topped with pea tendrils and drizzled with white truffle oil and buerre blanc.

halibut baked inside a crispy phyllo crust with tuscan style spinach and potatoes. finished with a roasted red pepper cream sauce.

house dry-aged 12 oz. kansas city strip steak with caramelized shallots and creamy goat cheese polenta. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)

eight ounce center-cut tenderloin of beef, porcini rubbed, then charbroiled and served with a barolo wine demiglaze, garlic mashed potatoes and grilled asparagus. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)

veal shank braised in a rich stock with wine, sicilian olives, lemon, celery, carrots and onions.

double-cut pork chop brined in rosemary, garlic and brown sugar, then grill-seared and roasted. served with garlic mashed potatoes and italian mustard fruit chutney.