Frackelton's Menu

Crisp romaine lettuce, a shaved Asiago blend, croutons, signature house-made Caesar dressing.

Iceberg wedge with creamy Gorgonzola dressing, Gorgonzola cheese crumbles, spiced pecans, Applewood smoked bacon, and heirloom tomatoes.

Fresh spinach leaves, hard-cooked egg, Applewood smoked bacon, tossed with honey-infused mustard dressing. / Half $5

Mixed greens, grilled chicken, tomato, avocado, Applewood-smoked bacon, Gorgonzola cheese, hard cooked egg, scallions, and Kalamata olives tossed with a creamy red wine vinaigrette. //Half $9

Soups made fresh in house. Available in cup // $6 or Bowl //$8

Crispy shoestring fried potatoes tossed with Rosemary infused sea salt and truffle oil.

Hand-breaded and served with lemon basil aioli and marinara.

Fresh Ahi tuna marinated in sesame oil and ginger, tamari blend, scallions, and roasted peanuts, served with wonton chips. Drizzled with wasabi aioli and topped with sesame seeds. (Add spinach or mixed greens // 1 Add Avocado //2)

Crispy Brussel sprouts tossed in a sweet chili garlic sauce, topped with peanuts.

Potato pasta simmered with shallots, sage, fresh cream and shaved Parmigiana.

Steamed whole soybeans tossed with Chinese five-spice infused sea salt.

Served with your choice of a green coconut broth or a garlic, shallot, white wine sauce.

Cheese stuffed crispy risotto balls with house made red wine marinara.

Battered and deep fried cod, shoestring fries, house-made coleslaw and tartar sauce.

6 oz. hand-made grilled patty with your choice of White Cheddar, Swiss, Pepper Jack, or smoked Provolone, served with butter lettuce, sliced tomato, red onion, and pickle slices on a Kaiser roll.

Seared and sliced Sashimi grade Ahi tuna, fresh grilled pineapple, avocado cream, and Sriracha aioli, atop lettuce on a toasted brioche bun. // 16

6 oz hand-made grilled patty, White Cheddar cheese, Applewood-smoked bacon, avocado spread and Thousand Island dressing. Served on a Brioche bun.

Black bean patty, tomatoes, red onion, spinach and avocado spread on a brioche bun.

Sautéed garlic, tomatoes, and fresh basil, and red chili flake tossed with spaghetti and topped with marinated grilled shrimp and sage seasoned breadcrumbs.

Gorgonzola cheese, fresh cream, thyme leaves, and walnuts, tossed with penne pasta and topped with shaved Asiago blend and grilled chicken.

White Cheddar, Parmigiana, Gouda, and Fontina cheeses, fresh cream, and shell pasta.

Sofrito style sauce with beef, Italian sausage, and herbs, tossed with fettuccine and fresh cream. Topped with a shaved Asiago blend.

Japanese inspired dish with udon noodles, mushroom yaki sauce, sautéed seasonal vegetables, dried nori, and a fried egg.

Cheese ravioli, house made red-wine marinara, Sackett's pork sausage and topped with Asiago.

A chilled shell pasta salad with oven roasted tomatoes, bacon and Asiago cheese with a lemon-basil dressing finished with two chicken strips, toasted lemon zest and basil chiffonade.

14 oz. Grilled Ribeye steak, creamed corn, and creamy garlic mashed potatoes. // Recommended wine pairing-AmaviWalla Walla Cabernet Sauvignon

12 oz. hand cut sirloin steak served with baked heirloom carrots over a beet tapioca and finished with a creamy béchamel sauce.

Pan-roasted airliner chicken breast served over Yukon Gold mashed potatoes, spinach, and finished with a garlic, shallot, caper and white wine butter sauce.

Frenched Blackened local Young's Farm pork chop, grilled and served with mashed potatoes, haricort vert and finished with herbed compound butter.

8 oz. seared salmon fillet in butter with saffron pilaf, tequila glazed sweet potatoes, and finished with a blueberry serrano drizzle.