Francesca's Cucina Menu

An artisan blend and romaine tossed with sliced granny smith apples, gorgonzola cheese, candied walnuts, raisins and a raspberry vinaigrette.

Served with baby greens and roasted red peppers, fresh basil, extra-virgin olive oil and balsamic syrup.

An artisan blend and romaine with tomatoes, cucumbers, red onion and roasted peppers.

Crisp romaine lettuce tossed with homemade dressing, roasted peppers, kalamata olives and seasoned croutons. Extra anchovy by request.

An artisan blend and romaine with prosciutto di parma, capicola, salami, artichokes, roasted peppers, provolone, tuna, hot peppers and olives.

Fresh lime and cilantro apple cider marinated Faroe island salmon seared and served over a bed of mixed assorted baby field greens, candied pecans, diced mangos, tricolored bell peppers and finely diced red onion. Finished with a citrus vinaigrette.

An artisan blend and romaine tossed with fresh tomatoes, grilled asparagus, red onions, bleu cheese and our house balsamic vinaigrette, topped with marinated, grilled and sliced flank steak.

Fresh Maine lobster served over an artisan blend of mixed greens with fresh mandarin orange supremes and avocado. Finished with a vanilla bean vinaigrette.

A specialty blend of hand-ground 50% brisket and 50% sirloin topped with American cheese and crispy bacon served with iceberg lettuce, tomato, red onion and mayo all burgers are served on a toasted brioche bun with seasoned french fries and ketchup.

A specialty blend of hand-ground 50% brisket and 50% sirloin grilled and topped with melted fontina, vine-ripened tomatoes, crispy lettuce and a bacon red onion balsamic marmalade.

A specialty blend of hand-ground 50% brisket and 50% sirloin topped with sauteed mushrooms and imported swiss cheese. Served with crisp Boston bibb lettuce.

Breaded chicken breast sauteed and served au gratin with whole milk mozzarella cheese and marinara sauce. Served over rigatoni.

Utica greens stuffed pork braciole, braised in a red wine tomato sauce and served over house pappardelle pasta.

Egg battered, sauteed and finished with white wine, lemon and butter reduction. Served over linguine.

Sauteed chicken breast with wild mushrooms, shallots and garlic, finished with a sweet marsala wine reduction and butter. Served over linguine.

Bucatini pasta tossed with a rustic sauce of braised veal, carrots, tomato and Barolo wine.

Pan-seared Faroe island salmon filet with a dijon-horseradish crust, baked on a cedar plank with fresh rosemary and dijon. Served with vegetable medley.

Breaded and lightly pan fried chicken breast, with sauteed wild mushrooms, garlic, roasted red peppers and fresh herbs. Finished with baked mozzarella, provolone and marinara sauce. Served over rigatoni.

"twin" pasta tossed with grilled chicken, francesca's's's famous utica greens, prosciutto, extra virgin garlic olive oil, toasted bread crumbs, romano cheese and a splash of tomato ragu.

5 bacon-wrapped jumbo sea scallops, horseradish-dijon aioli.

Pei mussels steamed in white wine, garlic, Italian herbs, Pomodoro tomato reduction, garlic crostini.

Lightly breaded, perfectly fried, marinara dipping sauce.

4 jumbo shrimp, lump crabmeat, lemon-chive butter sauce.

A dozen fresh clams did in your preferred style: Italian (white wine, butter and herbs); fra Diavolo (spicy red sauce); or plain with warm drawn butter.

Jumbo lump crab meat, ritz cracker crumb, Cajun remoulade.

Arborio rice, mozzarella, provolone, spicy Italian sausage, roasted peppers, basil, shaved Parmesan.

Rush Canadian salmon, asparagus tips and roasted red peppers. Finished with a white wine lemon butter sauce over housemade pappardelle pasta.

6 egg battered jumbo shrimp, sauteed with white wine, lemon and butter. Served over linguine.

Oven-roasted fresh Canadian salmon stuffed with jumbo lump crabmeat. Served with saffron flavored risotto, grilled asparagus and a shrimp and lobster chive veloute.

Fresh Canadian salmon broiled with a green-herb bread crumb topping. Served with saffron flavored risotto, grilled asparagus and a lemon chive butter sauce.

PEI mussels steamed in white wine, fresh garlic, Italian herbsand a pomodoro tomato reduction. Served over fresh housemade pappardelle pasta.

Bacon wrapped and pan seared, roasted on a cedar wood plank with Dijon mustard and fresh rosemary. Served with house-whipped potatoes and sauteed vegetables.

"the san Francisco favorite": clams, mussels, calamari, shrimp, scallops and fresh fish. Sauteed with garlic, fennel and shallots. Simmered in white wine, fast fast fast fast fumet and tomato broth. Finished with garlic crostinis over linguine.

Egg battered veal scallops, sauteed with white wine, lemon and butter. Served over linguine.

Pan-fried tender veal scallopini topped with sauteed wild mushrooms, artichokes, pancetta, diced tomatoes and garlic. Finished with a parmesan cream sauce. Served over linguine.

Sauteed veal scallops and jumbo shrimp with shallots, garlic, wild mushrooms and roasted red peppers. Finished with a sweet marsala cream sauce. Served over linguine.

A classic dish of breaded veal cutlets sauteed and served au gratin with fresh whole milk mozzarella cheese and homemade marinara sauce. Served over rigatoni.

Tender scallops of veal sauteed with wild mushrooms, shallots and garlic. Finished with a sweet marsala wine reduction. Served over linguine.

Tender veal scallops sauteed with wild mushrooms, garlic and fresh herbs. Topped with fresh mozzarella and provolone cheese and finished with homemade marinara sauce. Served over rigatoni.

Thinly sliced imported prosciutto and fresh sage. Pounded with veal scallopini and topped with melted aged provolone. Sauteed with spinach and wild mushroom Madeira wine sauce. Served over linguine.