Lamb Shank


denotes Specials, which are limited in their availability.

Chef's Daily Harvest Soup de Jour cup 5 – bowl 7

French Onion Soup Gratinee 8

New England Clam Chowder 8

Our delicious stew is made from fresh sea clams and several varieties of vegetables.

Butternut Squash Bisque 8
Sautéed Portobello Mushrooms 10

Specially marinated with a light burgundy reduction sauce.

Pate A La Maison 11

Frank's famous chicken liver pate served with Dijon mustard and baguette slices.

Cold Poached Salmon 10

With fresh dill and garlic; served with dijonnaise sauce.

Oven Baked Brie 12

Danish brie served warm with apple slices.

Curried Texas Bay Shrimp 11

Sautéed in a mild curry sauce.

Frank & Betsie's Crab Cake 12

Cheasapeake-style crab cake served with our Remoulade sauce.

Dinner Salads

Choice Of Dressings:
Our House Made Gourmet Caesar Vinaigrette or our French Terragon Balsamic Vinaigrette Honey French,
Honey Mustard, Creamy Bleu Cheese, Thousand Island or Raspberry Vinaigrette.

Caesar Salad 9 - Appetizer 5

Crisp leaf Romaine lettuce topped with our own Famous Caesar Salad Dressing, seasoned home-made croutons and grated Parmigiano-Reggiano.

Suggested Add Ons: Grilled Chicken, Grilled Beef Tenderloin, Grilled Shrimp,
Cold Poached Salmon or Avocado and Walnuts

Napa Valley Salad 12 - Appetizer 8

California mixed greens tossed with chopped walnuts, dried cranberries, tomato wedges, crumbled Maytag bleu cheese, artichoke hearts and sweet red onion with our home-made Balsamic dressing

Suggested Add Ons: Grilled Chicken, Grilled Shrimp or Cold Poached Salmon

Buffalo Chicken Salad 14 - Appetizer 10

Combination of Romaine and California Mixed Greens and spicey buffalo chicken strips, chopped celery, jullenne red peppers, shredded carrots, crumbled Maytag bleu cheese, sliced avocado, with our creamy Bleu cheese dressing on the side.

My Wife's Favorite Salad 10 - Appetizer 10

Combination of Great Lakes lettuce and Romaine lettuce tossed with grilled lemon chicken , sliced tomato wedges, red bell peppers, English cucumbers, artichoke hearts, chopped pecans and crumbled Feta cheese, with our Balsamic Vinaigrette on the side.

Richie B's Salad 10 - Appetizer 6

Chiffonade of Great Lakes lettuce with ripe tomatoes and English cucumbers, grated carrots, House-made croutons and Romano cheese tossed with our Balsamic Vinaigrette.

Add Ons

Tri-Color Rotini Pasta, Tomatoes, Carrots, Mushrooms, Cucumbers, Dried Cranberries,
Red Onions, Chopped Walnuts Or Chopped Bacon - 2 Each

Crumbled Maytag Bleu Cheese, Feta Cheese, Broccoli Or Chopped - 2 Each

Artichoke Hearts, Hearts Of Palm Or Half California Avocado - 3 Each

Grilled Chicken Breast, Grilled Shrimp Or Cold Poached Salmon - 5 Each

Grilled Beef Tenderloin - 12

Poisson du Soir

Fresh Fish of the Evening

Grilled Norwegian Ocean Raised Salmon 26

Served with our delicious light champagne, chopped shrimp and wild mushroom cream sauce.

Idaho Rainbow Trout 23

Pan-seared with a light Dijon, mushroom and fresh dill sauce.

SautÉed Lake Superior Whitefish 23

Light and crisp; served with lemon wedges on the side.

Pesto Pasta with Feta Cheese


Entrees include a choice of saffron basmati rice, potatoes du soir or pasta
with our daily selection of fresh seasonal vegetables
(double vegetables $2.00 extra – no substitutions ).

Served with a choice of Chef's Daily Harvest Soup or Side Caesar Salad.

denotes Specials, which are limited in their availability.

Steak Diane 28

Grilled beef tenderloin filet with sautéed shallot onions, mushrooms, herbs and our bordelaise sauce.

Steak Au Poivre 29

New York strip steak served over tournados of portabello mushroom, sprinkled with crushed blue peppercorns; served with our burgundy reduction sauce.

Beef Stroganoff 27

"Our own" version of the classic.
Medallions of beef tenderloin blended with our exceptional sauce; suggested over our basmati rice or pasta.

Beef and Celery Stew 23

Tender pieces of meat and chopped celery hearts with caramelized Spanish onions in a rich tomato sauce; recommended with our Basmati rice.

Schnitzel (Chicken or Pork Loin) 22

A "Viennese Classic Dish" with an American spin... scalloped pork loin or chicken breast dipped in Panko breadcrumbs and sautéed; served with our homemade bordelaise sauce and lemon wedges on the side.

Grilled Meyer Lemon Chicken 23

Specially marinated (NO GARLIC!) boneless, skinless chicken breast blended with "Herbes de Provence";
sautéed with artichoke hearts in a dijonnaise, créme fraiche sauce.

Substitute Grilled Shrimp 22

Pomegranate Chicken 23

Grilled marinated chicken breast topped with sweet and tart pomegranate sauce enriched with ground walnuts, carmelized onions and a hint of exotic saffron.

Frank and Betsie's Crab Cakes 25

Traditional Chesapeake-Style Crab Cakes serve with our spicy New Orleans-Style Remoulade sauce, capers and lemon wedges.

Gregs Combination 28

Special combinations of curried shrimp and a crab cake served with our Remoulade sauce on the side

Colorado Lamb Shank 28

This dish is so popular that people order theirs in advance! Slow roasted with garlic and rosemary.

Amish Duckling 26

Crisp oven roasted half-duckling served with our delicious sour cherry sauce on the side.

Tri-Color Rotini Pesto 18

Our classic fresh-tasting sauce tossed with our home-made pasta and garnished with capers, black olives and feta cheese.

Suggested Add Ons: Grilled Chicken Breast or Grilled Shrimp

Betsie's Favorite 18

Grilled portabello mushrooms specially marinated and seasoned; sautéed with a light lemon sauce.

Chicken Dijon 23

Chicken breast sautéed with fresh broccoli, herbs and sauce dijonnaise.

Chicken Piccata 22

Seasoned and coated with panko breadcrumbs boneless, skinless chicken breast pan seared and covered with sliced mushrooms and a light lemon sauce.

Chicken Delight 23

Grilled chicken breast topped with sautéed portabello mushrooms and swiss cheese in a
white burgundy reduction sauce.

Jacks Quartet 28

Combination of grilled New York Strip, Shrimp, Chicken Breast with sautéed Portobello mushrooms and Bordeiaise sauce on the side.

Oven Roasted Rosemary Chicken 22

Bone-in half chicken baked with fresh home-grown Rosemary, galic and lemons.

Chicken a la Florentine 24

Chicken breast wrapped over sautéed baby spinach, carmelized onions and feta cheese, with Panko bread crumbs and sautéed until crisp; served with our Bordeiaise sauce.

Chicken Shrimp Curry 23

Sautéed Chicken breast with two large shrimp in a vadouvan curry sauce; accompanied by side of fettuccine pasta in a pumpkin-squash sauce sprinkled with parmesan cheese.

Prices are subject to change without notice.

Frank & Betsie's
(847) 446-0404
Hubbard Woods Design District
51 Green Bay Rd.
Glencoe, IL 60022
Mon. - Thurs. • Lunch 11-3
Dinner 5-9
Fri. - Sat. • Lunch 11-3
Dinner 5-10
Sunday (Private Parties Only)