Francesca's Cucina

sauteed with proscuitto, hot peppers, garlic, and onions. finished with toasted bread crumbs and romano cheese

four jumbo black tiger shrimp, chilled, and served with our own traditional cocktail sauce and lemon wedges

four jumbo shrimp stuffed with lump crab meat, baked, then drizzled with a lemon-chive butter sauce

hand breaded, fresh goat cheese served with an italian crostini and homemade spicy marinara sauce

a dozen fresh clams prepared any style you desire. a few suggestions are: italian (white wine, butter, herbs); fra diablo (spicy red sauce); or just plain with warm drawn butter

two homemade cakes made with florida blue crab claw and back fin meat, pan-fried to perfection served over green pea-shoots, horseradish-dijon aioli, basil olive oil, and tomato concasse

our famous homemade utica greens tossed with pan-seared dry scallops and mexican white shrimp

silverdollar size caps stuffed with our homemade sweet italian sausage stuffing and finished with marinara and mozzarella gratinee

made daily and covered with sauteed roasted red peppers, caramelized onions, and homemade marinara sauce

served with baby greens, roasted red peppers, fresh basil, kalamata olives, extra-virgin olive oil, and balsamic reduction

five bacon wrapped shrimp or jumbo sea scallops served over green pea-shoots and horseradish-dijon aioli

tuna pan-seared sashimi grade ahi tuna steak served rare with wakame seaweed salad, wasabi, pickled ginger, and a teriyaki glaze

peppers stuffed with our signature ground beef and parmesan filling, baked with marinara sauce then finished with grated romano cheese

lightly floured and fried to a sweet and tender golden brown and served with marinara sauce

experience our chef's personality and flavor through his daily adventure with risotto, refer to special menu

a dozen pei mussels sauteed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce and served with a garlic crustini

italian long hot peppers sauteed in extra virgin olive oil and garlic. five to seven per order 8 italian wedding soup the perfect marriage of vegetables, chicken, and meatballs in a savory chicken broth

francesca's way to enjoy your steak house favorite. a fresh quarter wedge of iceburg topped with diced tomatoes, red onions, hard boiled egg, crispy bacon, creamy crumbly bleu cheese, and fresh cracked black peppercorn

crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamata olives and homemade seasoned croutons

a mix of baby greens and romaine tossed with sliced granny smith apples, gorgonzola cheese, candied pecans, raisins and a raspberry vinaigrette

a mix of baby greens and romaine tossed with fresh tomatoes, grilled asparagus, red onions, bleu cheese and our house balsamic vinaigrette then topped with marinated, grilled, sliced, flank steak

a mix of baby greens and romaine with proscuitto, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers, kalamata olives, tomatoes, cucumbers, and red onion

filled with fresh seasoned ricotta cheese with your choice

a dozen pei mussels sauteed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce. served with fresh house made paupadelli pasta and finished with garlic crustini

sauteed zucchini, yellow squash, red peppers and mushrooms. finished with extra virgin olive oil, garlic, crushed tomatoes and freshly grated romano cheese tossed with rigatoni

same syracuse tradition with sauteed day boat sea scallops and baby shrimp with a spicy pink sauce tossed with rigatoni

filled with maine lobster meat and served with our pink vodka sauce

with your choice

creamy homemade alfredo sauce tossed with fettuccini pasta

fresh canadian salmon and asparagus tips sauteed in extra virgin olive oil, finished with a white wine lemon butter sauce and tossed with bow tie pasta

with francescas signature marinara

filled with fresh seasoned ricotta cheese with your choice

a syracuse tradition of sauteed peppers and onions with a spicy pink sauce tossed with rigatoni

loaded with chopped clam meat and fresh littleneck clams steamed with garlic, white wine, and fresh herbs finished with whole butter

this 12 oz. strip style, top sirloin steak is full of flavor, seasoned and grilled to perfection

12 oz. strip style top sirloin with a sauce made with roasted red peppers, caramelized onions, garlic, basil and maderia wine

generously cut 14 oz. from the center of the striploin. this cut is very thick, well marbled, seasoned and grilled to perfection

our ribeye is a full pound of well marbled choice beef seasoned and grilled to perfection

"king of steaks" this center cut 8 oz. filet is seasoned and grilled to perfection

14 oz. ny strip sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

fresh canadian salmon broiled with a green-herb bread crumb topping. served with saffron flavored risotto, grilled asparagus, and a lemon chive butter sauce

filet sauteed with georgia pecans and served with a shrimp and lobster chive veloute, mashed potatoes, and sauteed vegetables

oven-roasted fresh canadian salmon stuffed with our homemade crab salad. served with saffron flavored risotto, grilled asparagus, and a shrimp and lobster chive veloute

bacon wrapped and pan seared, smoked on a cedar wood plank with dijon mustard, and fresh rosemary sprigs. served with mashed potatoes and sauteed vegetables

"the san francisco favorite" clams, mussels, calamari, shrimp, scallops, and fresh fish. sauteed with garlic, fennel, and shallots then simmered in white wine, fish fume, and tomato broth. finished with diced tomatoes, fresh basil, and garlic croustinis. served over linguini

six egg battered jumbo shrimp, sauteed with white wine, lemon, and butter. served over linguini

yellow fin tuna seared with a dusting of fresh cracked black pepper over jasmine rice and finished with roasted garlic tomato ragu with asparagus, roasted red pepper, sauteed onions and pine nuts

4 u 10 pan-seared day boat sea scallops sauteed with wild mushrooms, diced tomatoes, fresh scallions and finished with a roasted garlic alfredo sauce over fresh house made paupadelli pasta

pan-fried tender veal scallopini topped with sauteed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. served over linguini

a classic dish of breaded veal cutlets sauteed and served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni

tender veal scallopinis sauteed with wild mushrooms, garlic, and fresh herbs. topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. served over rigatoni

sauteed veal scallopinis and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers. finished with a sweet marsala cream sauce. served over linguini

tender scallopinis of veal sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

egg battered veal scallopinis, sauteed with white wine, lemon, and butter. served over linguini

16 oz. frenched cut veal chop, char-willed with roasted italian long hot peppers and portabello mushrooms in a chianti wine reduction. served with mashed potatoes and sauteed vegetables

sauteed chicken with portabello mushrooms, sun dried tomatoes, crispy bacon finished with roasted garlic volute. served over fresh house made paupadelle pasta finished with diced tomato and scallions

pan-fried breaded chicken breast topped with sauteed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. served over linguini

a classic dish of breaded chicken breast sauteed then served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni

chicken breast stuffed with spinach, fontina cheese, and wild mushrooms wrapped in phyllo dough. baked and served with mashed potatoes, roasted red pepper cream sauce, and basil olive oil

packed full of fresh jumbo lump crab meat salad, wrapped in phyllo dough and baked to perfection. served with a shrimp and lobster chive veloute, mashed potatoes and grilled asparagus

sauteed chicken cutlets and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers finished with a sweet marsala cream sauce. served over linguini pasta

tender chicken breast sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

egg battered chicken cutlets, sauteed with white wine, lemon, and butter. served over linguini

a classic dish of grilled chicken breast sauteed then served with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni

sauteed with proscuitto, hot peppers, garlic, and onions. finished with toasted bread crumbs and romano cheese

four jumbo black tiger shrimp, chilled, and served with our own traditional cocktail sauce and lemon wedges

four jumbo shrimp stuffed with lump crab meat, baked, then drizzled with a lemon-chive butter sauce

hand breaded, fresh goat cheese served with an italian crostini and homemade spicy marinara sauce

a dozen fresh clams prepared any style you desire. a few suggestions are: italian (white wine, butter, & herbs); fra diablo (spicy red sauce); or just plain with warm drawn butter

two homemade cakes made with florida blue crab claw and back fin meat, pan-fried to perfection served over green pea-shoots, horseradish-dijon aioli, basil olive oil, and tomato concasse

our famous homemade utica greens tossed with pan-seared dry scallops and mexican white shrimp

silverdollar size caps stuffed with our homemade sweet italian sausage stuffing and finished with marinara and mozzarella gratinee

made daily and covered with sauteed roasted red peppers, caramelized onions, and homemade marinara sauce

served with baby greens, roasted red peppers, fresh basil, kalamata olives, extra-virgin olive oil, and balsamic reduction

five bacon wrapped shrimp or jumbo sea scallops served over green pea-shoots and horseradish-dijon aioli

tuna pan-seared sashimi grade ahi tuna steak served rare with wakame seaweed salad, wasabi, pickled ginger, and a teriyaki glaze

peppers stuffed with our signature ground beef and parmesan filling, baked with marinara sauce then finished with grated romano cheese

lightly floured and fried to a sweet and tender golden brown and served with marinara sauce

experience our chef's personality and flavor through his daily adventure with risotto, refer to special menu

a dozen pei mussels sauteed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce and served with a garlic crustini

italian long hot peppers sauteed in extra virgin olive oil and garlic. five to seven per order 8 italian wedding soup the perfect marriage of vegetables, chicken, and meatballs in a savory chicken broth

francesca's way to enjoy your steak house favorite. a fresh quarter wedge of iceburg topped with diced tomatoes, red onions, hard boiled egg, crispy bacon, creamy & crumbly bleu cheese, and fresh cracked black peppercorn

crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamata olives and homemade seasoned croutons

a mix of baby greens and romaine tossed with sliced granny smith apples, gorgonzola cheese, candied pecans, raisins and a raspberry vinaigrette

a mix of baby greens and romaine tossed with fresh tomatoes, grilled asparagus, red onions, bleu cheese and our house balsamic vinaigrette then topped with marinated, grilled, sliced, flank steak

a mix of baby greens and romaine with proscuitto, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers, kalamata olives, tomatoes, cucumbers, and red onion

filled with fresh seasoned ricotta cheese with your choice

a dozen pei mussels sauteed with fresh garlic and olive oil tossed with our homemade smoked pomodro sauce. served with fresh house made paupadelli pasta and finished with garlic crustini

sauteed zucchini, yellow squash, red peppers and mushrooms. finished with extra virgin olive oil, garlic, crushed tomatoes and freshly grated romano cheese tossed with rigatoni

same syracuse tradition with sauteed day boat sea scallops and baby shrimp with a spicy pink sauce tossed with rigatoni

filled with maine lobster meat and served with our pink vodka sauce

with your choice

creamy homemade alfredo sauce tossed with fettuccini pasta

fresh canadian salmon and asparagus tips sauteed in extra virgin olive oil, finished with a white wine lemon butter sauce and tossed with bow tie pasta

with francescas signature marinara

filled with fresh seasoned ricotta cheese with your choice

a syracuse tradition of sauteed peppers and onions with a spicy pink sauce tossed with rigatoni

loaded with chopped clam meat and fresh littleneck clams steamed with garlic, white wine, and fresh herbs finished with whole butter

this 12 oz. strip style, top sirloin steak is full of flavor, seasoned and grilled to perfection

12 oz. strip style top sirloin with a sauce made with roasted red peppers, caramelized onions, garlic, basil and maderia wine

generously cut 14 oz. from the center of the striploin. this cut is very thick, well marbled, seasoned and grilled to perfection

our ribeye is a full pound of well marbled choice beef seasoned and grilled to perfection

"king of steaks" this center cut 8 oz. filet is seasoned and grilled to perfection

14 oz. ny strip sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

fresh canadian salmon broiled with a green-herb bread crumb topping. served with saffron flavored risotto, grilled asparagus, and a lemon chive butter sauce

filet sauteed with georgia pecans and served with a shrimp and lobster chive veloute, mashed potatoes, and sauteed vegetables

oven-roasted fresh canadian salmon stuffed with our homemade crab salad. served with saffron flavored risotto, grilled asparagus, and a shrimp and lobster chive veloute

bacon wrapped and pan seared, smoked on a cedar wood plank with dijon mustard, and fresh rosemary sprigs. served with mashed potatoes and sauteed vegetables

"the san francisco favorite" clams, mussels, calamari, shrimp, scallops, and fresh fish. sauteed with garlic, fennel, and shallots then simmered in white wine, fish fume, and tomato broth. finished with diced tomatoes, fresh basil, and garlic croustinis. served over linguini

six egg battered jumbo shrimp, sauteed with white wine, lemon, and butter. served over linguini

yellow fin tuna seared with a dusting of fresh cracked black pepper over jasmine rice and finished with roasted garlic tomato ragu with asparagus, roasted red pepper, sauteed onions and pine nuts

4 u 10 pan-seared day boat sea scallops sauteed with wild mushrooms, diced tomatoes, fresh scallions and finished with a roasted garlic alfredo sauce over fresh house made paupadelli pasta

pan-fried tender veal scallopini topped with sauteed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. served over linguini

a classic dish of breaded veal cutlets sauteed and served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni

tender veal scallopinis sauteed with wild mushrooms, garlic, and fresh herbs. topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. served over rigatoni

sauteed veal scallopinis and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers. finished with a sweet marsala cream sauce. served over linguini

tender scallopinis of veal sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

egg battered veal scallopinis, sauteed with white wine, lemon, and butter. served over linguini

16 oz. frenched cut veal chop, char-willed with roasted italian long hot peppers and portabello mushrooms in a chianti wine reduction. served with mashed potatoes and sauteed vegetables

sauteed chicken with portabello mushrooms, sun dried tomatoes, crispy bacon finished with roasted garlic volute. served over fresh house made paupadelle pasta finished with diced tomato and scallions

pan-fried breaded chicken breast topped with sauteed wild mushrooms, artichokes, panchetta, diced tomatoes, and garlic finished with a parmesan cream sauce. served over linguini

a classic dish of breaded chicken breast sauteed then served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni

chicken breast stuffed with spinach, fontina cheese, and wild mushrooms wrapped in phyllo dough. baked and served with mashed potatoes, roasted red pepper cream sauce, and basil olive oil

packed full of fresh jumbo lump crab meat salad, wrapped in phyllo dough and baked to perfection. served with a shrimp and lobster chive veloute, mashed potatoes and grilled asparagus

sauteed chicken cutlets and jumbo shrimp with shallots, garlic, wild mushrooms, and roasted red peppers finished with a sweet marsala cream sauce. served over linguini pasta

tender chicken breast sauteed with wild mushrooms, shallots, and garlic and finished with a sweet marsala wine reduction. served over linguini

egg battered chicken cutlets, sauteed with white wine, lemon, and butter. served over linguini

a classic dish of grilled chicken breast sauteed then served with fresh whole milk mozzarella cheese and homemade marinara sauce. served over rigatoni