Entrées include a choice of saffron basmati rice or potatoes du soir; with our daily selection of fresh seasonal vegetables (double vegetables $2 extra – no substitutions)

Served with a choice of Chef’s Harvest Soup Du Jour or side Caesar salad

 

Starters

SAUTÉED PORTOBELLO MUSHROOMS     11
Marinated with a light Bourguignonne sauce

PÂTÉ A LA MAISON     12
Frank’s famous chicken liver pâté 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
Louisiana-style crab cake served with our Remoulade sauce

CURRIED TEXAS BAY SHRIMP     12
Sautéed in a mild curry sauce

BACON WRAPPED JUMBO SEA SCALLOPS     13
Served with Champagne sauce

 

Soups

CHEF’S HARVEST SOUP DU JOUR WITH SIDE BAGUETTE     Cup 5    Bowl 8

FRENCH ONION SOUP GRATINEÉ     8

NEW ENGLAND CLAM CHOWDER (SEASONAL)     8

BUTTERNUT SQUASH BISQUE (SEASONAL)     8

COLD CUCUMBER YOGURT SOUP (SEASONAL)     8

GAZPACHO (SEASONAL)     8

 

Salads

MY WIFE’S FAVORITE SALAD     15
Great Lakes lettuce and Romaine lettuce tossed with grilled lemon chicken, sliced tomato wedges, julienne red peppers, English cucumbers, artichoke hearts, chopped pecans and crumbled Feta cheese, with our on home-made Balsamic Vinaigrette the side. Order as an appetizer for $11

NAPA VALLEY SALAD     13
California mixed greens tossed with chopped walnuts, dried cranberries, tomato wedges, crumbled Maytag bleu cheese, artichoke hearts and sweet red onion; tossed with our home-made Balsamic Vinaigrette. Suggested add-ons: Grilled Chicken, Grilled Shrimp or Cold Poached Salmon. Order as an appetizer for $9

CAESAR SALAD     9
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. Order as an appetizer for $5

RICHIE B’S SALAD     10
Chiffonade of Great Lakes lettuce with ripe tomatoes and English cucumbers, grated carrots, home-made croutons and Romano cheese tossed with our Balsamic Vinaigrette. Order as an appetizer for $6

BUFFALO CHICKEN SALAD     15
Romaine and California Mixed Greens, spicy buffalo chicken strips, chopped celery, julienne red peppers, shredded carrots, crumbled Maytag bleu cheese, sliced avocado with our creamy Bleu cheese dressing on the side. Order as an appetizer for $11

ADDITIONAL 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, Palm Hearts 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 Betsie’s Favorite Fish Selections:

Grilled Hidden Fijord Salmon
Crispy North Atlantic Cod
Sautéed Lake Superior Whitefish
Idaho Rainbow Trout
Branzino

 

Entrées

STEAK DIANE     30
Grilled New York strip steak filet with sautéed shallots, mushrooms, herbs and our Bordelaise sauce

STEAK AU POIVRE     32
New York strip steak peppered with crushed blue peppercorns and served over tournedos of portobello mushroom; served with our Burgundy reduction sauce

STEAK À LA FLORENTINE     32
New York strip steak wrapped over sautéed baby spinach, caramelized onions and feta cheese, with Panko breadcrumbs and sautéed until crisp; served with our Bordeiaise 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 sautéed celery hearts and caramelized Spanish onions in a rich tomato sauce. Recommended with our saffron basmati rice

SCHNITZEL (CHICKEN OR PORK LOIN)     23
A classic Viennese 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 boneless, skinless chicken breast blended with herbes de Provence; sautéed with artichoke hearts in a Dijonnaise, créme fraîche 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 Crab Cakes served with our mildly spicy New Orleans-Style Remoulade sauce, capers and lemon wedges

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 portobello 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, pan-seared and covered with sliced mushrooms and a light lemon 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