Lamb Shank


denotes Specials, which are limited in their availability.

Chef's Daily Harvest Soup du Jour cup 6 – bowl 8

French Onion Soup Gratinee 8

New England Clam Chowder (seasonal) 8
Butternut Squash Bisque (seasonal) 8
Cold Cucumber Yogurt Soup (seasonal) 8
Gazpacho (seasonal) 8
Sautéed Portobello Mushrooms 11

Specially marinated with a light burgundy reduction sauce.

Pate A La Maison 12

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

Cold Poached Salmon 11

With fresh dill and garlic; served with dijonnaise sauce.

Oven Baked Brie 12

Amish brie served warm with apple slices.

Frank & Betsie's Crab Cake 13

Cheasapeake-style crab cake served with our Remoulade sauce.

Curried Texas Bay Shrimp 12

Sautéed in a mild curry 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 Buttermilk Ranch.

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 Shrimp,
Cold Poached Salmon or Avocado and Walnuts

Napa Valley Salad 13 - Appetizer 9

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 15 - Appetizer 11

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 15 - Appetizer 11

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 - 6 Each

Poisson du Soir
Poisson du Soir (upon availability) Market Price

Frank and Beties Favorite Fish Selections:

  • Grilled Hidden Fijord Salmon

  • Crispy North Atlantic Cod

  • Sauteed Lake Superior Whitefish

  • Idaho Rainbow Trout

  • Scottish Lemon Sole

  • San Diego Rockfish

(Please ask about any other specials for the evening)

Pesto Pasta with Feta Cheese


Entrees include a choice of saffron basmati rice, potatoes du soir
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.

Steak Diane 30

Grilled New York Strip Steak filet with sautéed shallot onions, mushrooms, herbs and our bordelaise sauce.

Steak Au Poivre 32

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

Beef Stroganoff 28

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

Beef and Celery Stew 24

Tender stew beef with chopped and sauteed celery hearts; caramelized Spanish Onions in a rich tomato sauce and recommended with our saffron Basmati rice.

Schnitzel (Chicken or Pork Loin) 23

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 24

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

Pomegranate Chicken 25

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

Frank and Betsie's Crab Cakes 26

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

Gregs Combination 31

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 27

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

Tri-Color Rotini Pesto 19

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 24

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

Chicken Piccata 23

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

Chicken Delight 24

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

Jacks Quartet 31

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

Oven Roasted Rosemary Chicken 24

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

Chicken a la Florentine 26

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

Chicken Shrimp Curry 25

Sautéed Chicken breast with two large shrimp in a vadouvan curry sauce; accompanied by side of fettuccine pasta 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
Lunch Mon. - Sat. • 11:00 - last seating 2:30
Dinner Mon.-Sat. • 5:00 - last seating 8:30
Sunday Closed (Private Parties Only)