Franco Italian Bistro

Traditional eggplant parmigiana with mozzarella, parmesan and tomato sauce

Carpaccio of beef tenderloin with arugula, oil and lemon dressing and shaved parmesan

Smoked salmon served with red onions, capers and toast

Tender clams topped with herbs and breadcrumbs

Imported Parma prosciutto with melon

Jumbo Shrimp topped with herbs and breadcrumbs

Fried calamari with zucchini and spicy tomato sauce

Soft mozzarella cheese with arugula and Prosciutto topped with a fig Balsamic Glaze.

Organic mixed green salad, fresh tomato with balsamic vinaigrette dressing

Hearts of romaine, croutons, parmesan shavings with caesar dressing

Iceberg wedge, tomatoes, bacon with crumbled blue cheese dressing

Organic mixed greens, hard-boiled egg, chickpeas, bacon, gorgonzola cheese, toasted almonds, tomatoes with balsamic vinaigrette dressing

Organic mixed greens, pear, gorgonzola cheese, candied walnuts with balsamic vinaigrette dressing

Fresh mozzarella, fresh tomato, basil with balsamic vinegar fig glaze

Avocado, organic mixed greens, fresh mozzarella, red and yellow peppers with balsamic vinaigrette dressing

Arugula, fennel, shaved parmesan, marinated diced tomatoes with balsamic vinaigrette dressing

Tuscan white bean soup with pasta ditalini

Soup of the day

Choice of pasta with tomato sauce made fresh daily

Bolognese style creamy tomato meat sauce

Linguine with pecorino romano, butter and fresh cracked pepper

Tossed with a sauce of veal and beef

Vodka tomato sauce

Porcini mushrooms with truffle oil

Cheese ravioli in creamy tomato meat sauce

Fresh mozzarella and tomato sauce

Eggplant parmigiana with spaghetti tomato sauce and basil

Clams, garlic and olive oil in a red or white sauce

Jumbo shrimp in a spicy tomato sauce over linguine

Clams, jumbo shrimp, calamari in a light tomato sauce over linguine

Cheese sacchetti, with a light sauce of pecorino romano, butter and truffle oil

Imported parma pancetta, onion and egg yolk with parmesan cheese

Clams, jumbo shrimp and calamari in a light tomato sauce

Porcini mushrooms with truffle oil

Roasted eggplant, light tomato cream sauce, fresh mozzarella and basil

Cheese tortellini in an alfredo sauce

Chicken breast sautéed with mushrooms in a rich marsala wine sauce

Breaded chicken breast with arugula salad topped with diced tomatoes, and balsamic dressing

Dutch Veal scaloppini in a white wine, lemon and caper sauce

Dutch Veal scaloppini with mixed mushrooms and asparagus tips in a light chardonnay sauce

Pounded and breaded Dutch veal chop parmigiana style with spaghetti and tomato basil sauce

Pounded Chicken Parmigiana with Spaghetti and tomato basil sauce.

Pan seared chicken breast topped with mozzarella cheese on a bed of spinach in a light cream sauce

Chicken breast sautéed in a lemon, butter and white wine sauce

Grilled chicken breast topped with mixed organic green salad and shaved parmesan

Hatfield pork chop pan seared and topped with a light cream champagne mushroom sauce

Pan seared chicken breast topped with eggplant Mozzarella cheese, In a light tomato sauce.

Almond crusted Scottish salmon in an orange reduction

Maryland jumbo lump crab cakes tossed with house spices

Baked fillet of Branzino with garlic, fresh tomatoes, white wine and garnished with

Traditional eggplant parmigiana with mozzarella, parmesan and tomato sauce

Carpaccio of beef tenderloin with arugula, oil and lemon dressing and shaved parmesan

Smoked salmon served with red onions, capers and toast

Tender clams topped with herbs and breadcrumbs

Imported Parma prosciutto with melon

Jumbo Shrimp topped with herbs and breadcrumbs

Fried calamari with zucchini and spicy tomato sauce

Soft mozzarella cheese with arugula and Prosciutto topped with a fig Balsamic Glaze.

Organic mixed green salad, fresh tomato with balsamic vinaigrette dressing

Hearts of romaine, croutons, parmesan shavings with caesar dressing

Iceberg wedge, tomatoes, bacon with crumbled blue cheese dressing

Organic mixed greens, hard-boiled egg, chickpeas, bacon, gorgonzola cheese, toasted almonds, tomatoes with balsamic vinaigrette dressing

Organic mixed greens, pear, gorgonzola cheese, candied walnuts with balsamic vinaigrette dressing

Fresh mozzarella, fresh tomato, basil with balsamic vinegar fig glaze

Avocado, organic mixed greens, fresh mozzarella, red and yellow peppers with balsamic vinaigrette dressing

Arugula, fennel, shaved parmesan, marinated diced tomatoes with balsamic vinaigrette dressing

Tuscan white bean soup with pasta ditalini

Soup of the day

Choice of pasta with tomato sauce made fresh daily

Bolognese style creamy tomato meat sauce

Linguine with pecorino romano, butter and fresh cracked pepper

Tossed with a sauce of veal and beef

Vodka tomato sauce

Porcini mushrooms with truffle oil

Cheese ravioli in creamy tomato meat sauce

Fresh mozzarella and tomato sauce

Eggplant parmigiana with spaghetti tomato sauce and basil

Clams, garlic and olive oil in a red or white sauce

Jumbo shrimp in a spicy tomato sauce over linguine

Clams, jumbo shrimp, calamari in a light tomato sauce over linguine

Cheese sacchetti, with a light sauce of pecorino romano, butter and truffle oil

Imported parma pancetta, onion and egg yolk with parmesan cheese

Clams, jumbo shrimp and calamari in a light tomato sauce

Porcini mushrooms with truffle oil

Roasted eggplant, light tomato cream sauce, fresh mozzarella and basil

Cheese tortellini in an alfredo sauce

Chicken breast sautéed with mushrooms in a rich marsala wine sauce

Breaded chicken breast with arugula salad topped with diced tomatoes, and balsamic dressing

Dutch Veal scaloppini in a white wine, lemon and caper sauce

Dutch Veal scaloppini with mixed mushrooms and asparagus tips in a light chardonnay sauce

Pounded and breaded Dutch veal chop parmigiana style with spaghetti and tomato basil sauce

Pounded Chicken Parmigiana with Spaghetti and tomato basil sauce.

Pan seared chicken breast topped with mozzarella cheese on a bed of spinach in a light cream sauce

Chicken breast sautéed in a lemon, butter and white wine sauce

Grilled chicken breast topped with mixed organic green salad and shaved parmesan

Hatfield pork chop pan seared and topped with a light cream champagne mushroom sauce

Pan seared chicken breast topped with eggplant Mozzarella cheese, In a light tomato sauce.

Almond crusted Scottish salmon in an orange reduction

Maryland jumbo lump crab cakes tossed with house spices

Baked fillet of Branzino with garlic, fresh tomatoes, white wine and garnished with