Francesca's Cucina Menu

Five jumbo sea scallops, perfectly wrapped in bacon, with horseradish-Dijon aioli.

Lightly breaded, perfectly fried, accompanied in a sweet & spicy bang bang sauce.

Fritti, battered fresh goat cheese, garlic crostini, fra diavolo sauce.

Three meatballs stuffed with a three cheese blend, roasted red peppers, caramelized onions, marinara sauce, grated cheese.

Escarole, pan-seared bay scallops, baby shrimp.

Signature meatball mix, marinara sauce, Romano cheese.

Escarole, prosciutto, hot peppers, toasted breadcrumbs, Romano cheese.

Baby back ribs, Calabrian chili rub, buttermilk polenta, fennel & Gorgonzola slaw.

Large Portion Romaine lettuce tossed in our house-made Caesar dressing accompanied by roasted red peppers, olives, and house- made croutons.

Marinaded heirloom cherry tomato, imported burrata cheese, fresh basil, extra-virgin olive oil, with a balsamic drizzle.

Mixed greens with a dressing of choice, with tomatoes, onions, and cucumbers.

Steakhouse favorite: baby iceberg, tomatoes, red onions, bacon, creamy and crumbly blue cheese.

Pecan-crusted Canadian salmon, mixed greens, whole milk goat cheese, roasted beats, shaved carrots, silvered almonds, maple balsamic vinaigrette.

Romaine lettuce tossed in our house-made Caesar dressing accompanied by roasted red peppers, olives, and house- made croutons.

A blend of Greens, cannellini beans, carrot, and celery.

Seasoned ricotta cheese stuffed in fresh ravioli pasta. With house vodka sauce.

Fresh ravioli pasta, stuffed with Maine lobster, dressed in house pink vodka sauce.

Fresh ravioli stuffed with cognac- braised Wagyu beef short rib, black truffle porcini mushrooms, Marsala cream sauce.

Rigatoni with chicken, peppers, onions, tossed in a choose your spicy preference (mild,medium,hot) pink sauce

Rigatoni, bay scallops, and baby shrimp all tossed together in a choose your spicy preference (mild,medium,hot) pink sauce.

Fresh littleneck clams, garlic, white wine, and fresh herbs all tossed with linguine.

Creamy Alfredo sauce, accompanied by fresh ribboned fettuccine pasta.

Lightly breaded eggplant, seasoned ricotta, melted mozzarella, with a side of linguini marinara.

Grilled chicken, prosciutto, artichokes, spinach, sun-dried tomato, goat cheese cream sauce.

Fresh potato stuffed pasta with house marinara.

Fresh potato stuffed pasta with house pink vodka sauce.

Fresh potato stuffed pasta with Gorgonzola cream sauce, toasted walnuts, and fresh basil.

Grilled chicken, Francesca’s Utica greens, prosciutto, extra-virgin olive oil, toasted breadcrumbs, romano cheese, with a splash of tomato ragu.

Gemelli pasta, braised veal, beef, pork, carrots, rustic tomato barolo wine sauce.

Pasta of your choice & Sauces of your choice! Build and add on protein if you want!

linguini pasta with oil & garlic sauteed with seasonal veggies.

Housemate Cavetelli, hot Italian sausage, rapini, grated Locatelli, laid in a roasted garlic sauce.

Breaded Veal cutlet topped with shaved Parmesan and a lemon dressed tomato and ciliegine arugula Salas; served with a red pepper aioli.

Two angus beef reserve filet medallions layered with Francesca’s Utica greens. Served over a gemelli pasta tossed in an aged Italian Gorgonzola cream sauce.

“king of steaks” 8oz, center cut of angus reserve filet, seasoned and grilled to perfection. Served with smoked Gouda au gratin mash and seasonal vegetables.

16oz bone-in Kansas City strip, aged for a minimum of 30 days for peak flavor, topped with a choice of herb roasted garlic or Cajun compound butter. Served with smoked Gouda au gratin mash and seasonal vegetable.

A classic chicken dish prepared au gratin with fresh whole milk mozzarella and house marinara. Served over rigatoni

Egg battered chicken cutlets sautéed with white wine, lemon and butter. Served over linguini.

Tender chicken breasts sautéed with shallots, garlic, wild mushrooms in a sweet Marsala wine reduction, served over linguini.

Breaded chicken cutlet topped with shaved Parmesan and a lemon dressed tomato and ciliegine arugula salad; served with a red pepper aioli

Roasted oven Canadian salmon stuffed with jumbo lump crab meat, finished with a shrimp and lobster chive veloute. Served with saffron flavored risotto and grilled asparagus.

“ the San-Francisco favorite” an Italian stew of clams, mussels, calamari, shrimp, scallops, and fresh fish simmered with garlic, fennel, and shallots in a white wine, fumet and tomato broth. Served with a garlic crostini with linguini.

Colossal shrimp, crispy pancetta, spinach, cherry tomatoes and pearl onions sautéed in a garlic pomodoro with an Alfredo drizzle; served over a creamy polenta.

Triple layer chocolate mousse cake with a crumbly chocolate bottom.

House-made cannoli (flavors change weekly)

House-made vanilla bean ice cream.

House-made cheesecake (flavors change weekly)