Frank Manzetti's

Our version of the classic chips and dip with creamed spinach, white queso & grated pecorino cheese

Homemade chili, fresh grated cheddar and monterey jack cheeses, chopped tomatoes, jalapenos and sour cream

Julienne sweet peppers, bean sprouts, scallions, cilantro, melted cheese and thai peanut sauce

Shrimp, salmon, chopped tomatoes, red onion, capers and a lobster-cream sauce

Sliced chicken breast, red onion, cilantro, melted cheese and barbecue sauce

Hong kong style chicken, asian vegetables, melted cheese, water chestnuts, cilantro, rice noodles and chopped peanuts

8 oz. Fire-broiled breast with lettuce and tomato

Large spicy shrimp, melted jack cheese, crispy bacon, lettuce, tomato and remoulade on a french batarde

Manale style with hot & spicy butter flied shrimp and 5-pepper brown butter

10oz. Chuck with lettuce, tomatoes, red onion and dill pickles. Add cheese or bacon for $0.50

Homemade stadium chili, bacon, melted cheese, lettuce, tomato, onion and dill pickle slices

Pan sauteed and served on a grilled bun with cajun remoulade, aioli, lettuce and tomato

Paper-thin sliced steak, grilled onions, sauteed mushrooms and melted white american cheese on a french loaf

Two 3 oz. medallions topped with jack cheese, on toasted french bread with lettuce and tomato

Fresh broiled salmon on toasted french bread with lettuce and tomatoes

Made with hormel ham, bacon, thinly sliced turkey, mayo, lettuce, tomato and jack & cheddar cheeses

Fresh basil, vine-ripened tomatoes, olive oil, garlic & three cheeses on toasted italian country bread

Satay chicken, crunchy chinese vegetables, water chestnuts, rice noodles and asian sauces. A large order 4 suitable for sharing

Lightly breaded, flash-fried and served with homemade marinara

Our special production removed from the shell & topped with creamed spinach, bacon, ham and romano cheese

Shrimp instead of snails in classic escargot fashion. Baked in spiced garlic butter and topped with bread crumbs & havarti cheese

Select gulf oysters fried golden, tossed in our special hot sauce and topped with imported bleu cheese dressing

Six fresh oysters in individual shooter glasses with cocktail sauce and a dash of absolut peppar vodka

Celeriac-infused, boiled and quick-chilled tender shrimp tossed in classic creole mustard dressing

The famous gulfstream cafe recipe. Lump crabmeat cakes served with a mustard, mayonnaise herb sauce

Blue crab claws sauteed in garlic butter and old bay seasoning

Made from scratch in our kitchen

Spicy soup with shrimp, oysters and andouille sausage over rice

A snack size portion of our knife & fork tender, basted baby-backs

Marinated in hot peppers, our wings are crispy on the outside, but not greasy inside. Served with bleu cheese dip

Our most popular appetizer. Fresh onions with homemade batter in brick form

Mixed greens topped with chopped eggs, cured ham, turkey, cheddar and monterey jack cheeses, toasted almonds, tomatoes and bacon & ham

Our most popular salad. A giant breast of chicken is marinated in fruit juices for 48 hours, broiled to order, sliced and served over mixed greens, hearts of palm, fresh mushrooms, scallions and chopped tomatoes

Caesar salad topped with a broiled to order, marinated chicken breast, romano and croutons

Sliced chicken breast with red and yellow peppers, bean sprouts, mixed greens, scallions, carrots and cilantro-peanut dressing

Red and yellow peppers, snow peas, squash, artichoke hearts, scallions and garlic sauteed in white wine and just a little butter. Served over hearts of palm, fresh mushrooms, tomatoes and mixed greens. Topped with romano cheese and served with our low carb vinaigrette dressing

Cooked-to-order center cut filet mignon on chopped romaine with bleu cheese crumbles, bacon, mushrooms, red onion and low carb vinaigrette

Traditional caesar salad with blackened butter Flied shrimp and crunchy croutons

Fresh atlantic salmon served over mixed greens, hearts of palm, fresh mushrooms, scallions and chopped tomatoes

Spicy shrimp with mild peppers, red and green onions, and artichoke hearts tossed in our classic remoulade dressing

Crisp mixed vegetables, mahogany chicken, peanuts, mandarin oranges, cilantro, water chestnuts, red & yellow peppers, scallions and diced tomatoes

14 oz.Center-cut

This is the steak that made frank famous

22 oz. Center-cut rib steak

10 oz. Barrel-cut

3-3oz. Filet mignon medallions

Served with a warm creole remoulade sauce

Double rack of imported baby backs prepared with the classic charred exterior. So tender they can be eaten with a fork

Fresh 8 oz. skinless breast of chicken is dipped in batter, italian bread crumbs and romano cheese then sauteed and topped with mozzarella cheese. Served with fettuccine marinara

Just say four cheese pasta with chicken. penne noodles and chopped chicken tossed in romano-cream and baked with mixed imported white cheeses

Fresh 12 oz. double breast of chicken and large shrimp, both skillet-blackened then baked with lobster-cream sauce and mild queso. Plated with crawfish mashed potatoes and fresh mixed vegetables

Chopped chicken breast, firecracker shrimp, diced egg, Thai peanut sauce and assorted crunchy vegetables tossed in thick noodles

Layers of italian sausage, marinara, ricotta, mozzarella and romano cheeses. Topped with more sauce and more mozzarella cheese

Artichoke hearts, snow peas, fresh mushrooms, red & yellow peppers and squash sauteed in white wine, garlic and a little butter. Served over penne pasta with alfredo or marinara sauce and fresh romano

Our giant 12 oz. double breast broiled and topped with layers of hormel ham and melted monterey jack cheese. Served with fettuccine alfredo

Our giant 12 oz. double breast is marinated for 48 hours and broiled with honey tinted barbecue sauce. Served with french fries

Shrimp sauteed with mushrooms, garlic, white wine, real butter and more garlic. Served over angel hair with romano cheese, this is a real italian dish

Pan-sauteed crab cakes served with a warm creole remoulade sauce and steamed mixed vegetables or potato

Capers, tomatoes, scallions, fresh basil and shrimp sauteed and folded into a shellfish cream sauce

Blue crab claws sauteed in butter with fresh garlic and old bay seasoning. Served with bread for dipping

Sauteed shrimp, fresh basil, olive oil and chopped, vine-ripened tomatoes topped with shredded romano cheese

Sauteed crabmeat and sliced almonds poured over golden-fried fresh mountain trout. Served with crawfish mashed potatoes and fresh mixed vegetables