Francis’ Spring Menu

Pate of Chicken Liver with Brandy & Balsamic Glaze, Baby Greens & Toast

Arugula Salad with Sliced Pears, Shaved Pecorino Romano & Lemon Dressing

Marinated Fresh Calamari, Grilled, Over Broccoli Rabe Sautéed in Olive Oil & Garlic, Roasted Red Peppers & a Sprinkle of Piment D’Espelette

Veloute Dubarry (Cream of Cauliflower Soup)

Napoleon of Crab & Smoked Salmon, Citrus Dressing

Grilled Fillet of Bronzino with Prosciutto, Piperade & Piment Espelette, Rosemary Infusion, Basmati Saffron Rice

Roasted St. Jacques (Scallops), Couscous Mediterranean & Asparagus

Veal Tenderloin Medallions Wrapped in Prosciutto, Shitake Mushrooms, with Homemade Tagliolini Pasta & Marsala Wine Sauce (Suppl. $6)

Filet Mignon with Peppercorn Sauce, Pommes Sarladaises & Peas

Roasted Bone Marrow & Braised Beef Short Ribs, Pickled Onions & Seasonal Vegetables

Pork Tenderloin Stuffed with Chorizo & Spinach, Balsamic Glaze & Dijon Mustard, Cauliflower Gratin & Baby Carrots