Frank's Steaks

2 pieces.

Stuffed with roasted red peppers and topped with melted fresh mozzarella cheese.

Served over fresh greens with cocktail sauce and honey Dijon sauce.

4 pieces. Served with homemade cocktail sauce and fresh horseradish.

8 pieces.

8 pieces.

Served with crumbled Gorgonzola cheese and tomatoes. Tossed with a citrus vinaigrette dressing.

Topped with blue cheese dressing, plum tomatoes, Gorgonzola cheese and crumbled crisp bacon.

Shrimp, tomatoes, green beans, onions with a red wine vinaigrette dressing. Topped with real bacon bits.

3 boneless chicken breasts marinated in a teriyaki glaze with a hint of garlic and apricot brandy.

3 boneless chicken breasts topped with portobello mushrooms, roasted red peppers and melted mozzarella cheese. Sauteed with shallots, white wine and a touch of cream.

Seasoned with lemon pepper and garlic. Roasted to a crispy golden brown.

Broiled salmon fillet topped with sauteed diced tomatoes, fresh basil and garlic.

Yellowfin tuna steak pan-seared with toasted sesame seeds and a combination of teriyaki glaze and wasabi sauce. Served with fresh ginger.

Broiled jumbo shrimp, baked clams, fillet of tilapia and scallops lightly dusted with seasoned bread crumbs. Finished with a scampi sauce and served with rice pilaf.

5 piece jumbo shrimp pan-seared with a garlic and herb beurre blanc sauce and rice pilaf.

Maryland crabmeat stuffing with a garlic and herb beurre blanc sauce and rice pilaf.

Two 8 oz. broiled Brazilian lobster tails lightly coated with seasoned bread crumbs.

An 8 oz. Brazilian lobster tail and our famous 8 oz. marinated skirt steak served with sauteed onions.

An 8 oz. Brazilian lobster tail paired with an 8 oz. filet mignon served with drawn butter.

Marinated in Frank's secret sauce of garlic and duck sauce with a Worcestershire base.

Served with mashed potato and creamed spinach.

No sides.

USDA prime aged New York strip steak grilled to desired temperature.

USDA prime aged New York strip topped with melted Stilton cheese and crispy fried onions.

USDA prime aged 42 oz. porterhouse steak cooked to order and sliced. Served with au jus and butter.

USDA prime aged 24 oz. porterhouse steak cooked to order and sliced. Served with au jus and butter.

USDA prime aged 24 oz. bone-in rib steak rubbed with a seasoned mixture of fresh garlic, ground black pepper and a touch of olive oil.

Boneless 14 oz. rib eye steak pan-seared with crushed black peppercorns and garlic. Grilled to order and served with au jus sauce and a roasted tomato.

A 12 oz. filet served with a choice of sauce.

12 oz. filet mignon broiled to order and topped with bacon, mushrooms and bearnaise sauce.

An 8 oz. filet served with bearnaise sauce and home-style mashed potato and creamed spinach.

No sides.

No sides.

USDA prime aged 22 oz. bone -in t-bone steak cooked to order. With aujus and butter.

A 14 oz. petite cut of roasted USDA prime aged boneless rib served with horseradish sauce.

A 20 oz. cut of roasted USDA prime aged boneless rib served with horseradish sauce.

A 30 oz. large cut. A monster double cut of prime rib served with horseradish sauce.

A 14 oz. rack of lamb marinated with thyme, rosemary and garlic. Served with mint jelly.

A full rack of "fall off the bone" baby back ribs smothered with our own molasses BBQ sauce.

Served with sauteed onions.

2 pieces.

Stuffed with roasted peppers and topped with melted fresh mozzarella cheese.

Served over fresh greens with cocktail sauce and honey Dijon sauce.

8 pieces.

8 pieces.

3 pieces.

Served with crumbled Gorgonzola cheese and tomatoes. Tossed with a citrus vinaigrette dressing.

Shrimp, tomatoes, green beans and onions with a red wine vinaigrette dressing. Topped with real bacon bits.

Iceberg lettuce, broccoli, cheddar, tomato and bacon.

Baby spinach, tomato, portobello, baby shrimp and red wine vinaigrette.

Frank's skirt steak served open style with sauteed onions. Served over garlic bread.

Thinly sliced prime rib of beef served garlic bread with French fried and aujus dipping sauce. Sandwich platters served with french fries.

Thinly sliced prime rib of beef served over garlic bread with french fries and au jus dipping sauce.

Sliced filet mignon served open style over garlic bread with lettuce, tomato, onion and pickle.

An 8 oz. burger served with a choice of cheese, lettuce, tomato, onion and a pickle.

An 8 oz. Perdue turkey chop meat burger with diced onion and celery. Served on a large bun with lettuce, tomato, onion and a pickle.

8 oz. bison burger served on a bun with a steamed vegetable medley, lettuce, tomato, onion and pickle. Lean and healthy. Low in calorie, cholesterol and fat.

Marinated teriyaki chicken cutlets served on a bun with lettuce, tomato, onion and pickle.

Cajun blackened chicken cutlets served on a bun with lettuce, tomato, onion and pickle.

Fried chicken tenders coated with Buffalo wing sauce and served on a bun with lettuce and blue cheese dressing on the side.

Crispy chicken wings served with blue cheese, hot sauce and french fries.

Beef sirloin tips marinated in our special sauce cooked to order and sliced. Served open style over garlic bread with lettuce, tomato, onion and pickle. Sandwich platters include french fries.

Marinated boneless breasts of chicken grilled to order and served with a lemon wedge.

Chicken coated with toasted sesame seeds and topped with a honey Dijon glaze. Served with grilled scallion, steamed broccoli and mashed potatoes.

Seasoned with lemon pepper and garlic. Roasted to a crispy golden brown.

Grilled chicken with melted fresh mozzarella and served over our mesclun salad with citrus vinaigrette.

Tilapia fillet with basil scented bread crumbs baked with white wine and butter. Served with steamed broccoli and mashed potato.

4 piece jumbo shrimp pan-seared with a garlic and herb beurre blanc sauce. Served with broccoli and rice pilaf.

4 piece jumbo shrimp stuffed with a crabmeat stuffing. Served with rice pilaf and steamed broccoli.

Salmon topped with sauteed basil, tomato and garlic served with steamed broccoli and mashed potato.

Bay scallops, baked clams and fillet of tilapia lightly dusted with seasoned bread crumbs and baked. Served with rice pilaf and steamed broccoli.

Lightly dusted with Cajun seasoning and pan-seared with a touch of lemon, garlic, butter and white wine. Served with rice pilaf and steamed broccoli.

3 piece Maryland crabcakes served with tartar sauce and french fries.

Served with mashed potato and creamed spinach.

Roasted prime ground beef seasoned with fresh herbs. 2 slices of meatloaf topped with brown gravy and served with mashed potato and creamed spinach.

USDA prime aged New York strip steak grilled to order and topped with melted Stilton cheese and Frank's fried onions.

Boneless 14 oz. rib eye steak pan-seared with crushed black peppercorns and garlic. Grilled to order and served with au jus sauce, mashed potato and creamed spinach.

8 oz. filet mignon served with au poivre sauce, mashed potato and creamed spinach.

A 12 oz. cut of our roasted USDA prime aged boneless rib served with horseradish sauce. Served on Thursday and Friday only.

1/4 lb. of sliced Frank's skirt steak with sauteed onions and french fries.

1/4 lb. of sliced Frank's skirt steak wrapped with iceberg lettuce, plum tomatoes, red onions and mozzarella cheese. Served with french fries.

Frank's Caesar salad wrapped with sliced Cajun blackened chicken. Served with french fries.

Applewood smoked bacon, crisp lettuce and beefsteak tomatoes with mayonnaise all in a wrap. Served with steamed vegetables.

Served with brown gravy, mashed potatoes and creamed spinach.

4 oz. of sliced marinated chicken breast with lettuce, tomato and onion. Served with french fries.

4.5 oz. salmon fillet served with steamed vegetable medley.

Mesclun greens topped with grilled teriyaki chicken, mandarin orange slices, sliced almonds and a citrus vinaigrette.

Mesclun greens tossed with Granny Smith apples, pecans, raisins, crumbled Gorgonzola cheese and bacon with a choice of dressing.

Shrimp sauteed with fresh basil, tomato and garlic and served over linguine with Parmigiana.

Served linguine primavera style. With a light garlic herb sauce and Parmigiana cheese.

Served with french fries, lettuce, tomato and pickle.

Served with french fries, lettuce, tomato and pickle.

Served with honey Dijon dressing and french fries.

2 grilled teriyaki cutlets served with french fries.

Breaded shrimp served with french fries and tartar sauce.

Served with sauteed onions and french fries.

Served with french fries.

Served with blue cheese dressing and french fries.

Fresh lemon sorbet in a lemon shell.

Ala mode (with apple cobbler or pecan pie).

2 scoops fitting end for a great meal.

Homemade pistachio and vanilla gelato with wild cherry center, crushed hazelnuts covered with perugina white chocolate.

Chocolate and vanilla gelato with a maraschino cherry center, crushed hazelnuts covered with perugina dark chocolate.

Graham cracker crust filled with Jamaican coffee ice cream surrounded by chocolate fudge and flaked almonds.

An old favorite that is made to perfection and topped with cinnamon.

Fine Swiss chocolate blended with cream and topped with fresh whipped cream.

Triple layer chocolate cake, brushed with frangelica, layered with chocolate mousse and topped with chocolate grenache. Served with raspberry puree.

Deep dish cobbler baked with tart Granny Smith apples, brown sugar, cinnamon and raisins.

Light low fat, fluffy American classic, served with a fruit compote of blueberries and raspberries.

A perfect blend of Kentucky bourbon, flaky pastry, brown sugar and fresh toasted pecans.

Rich, creamy cheese cake heightened beyond your dreams with a topping of raspberry puree.