Our Menu

Our lightly breaded eggplant layered with feta, gorgonzola, and mozzarella cheese, drizzled with our homemade Sunday sauce.

Mozzarella with seasoned panko breading lightly fried to perfection served with marinara.

Tender clams topped with herbs and breadcrumbs.

Fried calamari with zucchini and spicy tomato sauce.

Imported Parma prosciutto hanging over fresh burrata mozzarella, with olives, tomato, arugula, balsamic glaze.

Our French inspired platter featuring a curated selection of cured meats, cheeses, and accompaniments, served inside a jumbo soft pretzel.

Served Caprese style on a bed of mixed greens with fresh tomato and mozzarella.

Hearts of romaine, croutons, parmesan shavings with Caesar dressing.

Iceberg wedge, tomatoes, cucumbers, bacon with crumbled blue cheese, blue cheese dressing and balsamic drizzle.

Organic mixed greens, hard-boiled egg, chickpeas, bacon, gorgonzola cheese, toasted almonds, tomatoes with balsamic vinaigrette dressing.

Fresh mozzarella, fresh tomato, basil with balsamic vinegar glaze.

Traditional made Franco style.

Soup of the day.

New Zealand mussels sautéed with garlic and olive oil or marinara, served over linguine.

Baked fillet of branzino with garlic, fresh tomatoes, white wine and garnished with clams.

Clams, jumbo shrimp, calamari, and mussels in a delicate lemon white wine garlic sauce or a light marinara served over your choice of linguine or risotto.

Clams, garlic and olive oil in a red or white sauce.

Jumbo shrimp over linguine with your choice of Francese, Scampi, or Fra Diavolo.

Scottish salmon blackened or grilled, served with mashed potatoes and fresh veggies.

Pan-seared veal medallions topped with eggplant parmigiana, covered with sauce and melted mozzarella, served with a choice of pasta.

Veal medallions egg battered and served in a lemon butter wine sauce with choice of pasta or potato and vegetable.

Veal scaloppini in a lemon butter white wine sauce with capers, served pasta or potato and vegetable.

Veal scaloppini sautéed with mushrooms in a rich marsala wine sauce, served with pasta or potato and vegetable.

Breaded Dutch veal chop topped with our Franco's Sunday sauce and melted mozzarella, served with a choice of pasta.

Breaded dutch veal chop with arugula salad topped with marinated diced tomatoes, shaved pecorino, and balsamic glaze.

Pan-seared chicken breast topped with eggplant parmigiana, covered with sauce and melted mozzarella, served with pasta or potato and vegetable.

Chicken breast, egg-battered and served in a lemon butter wine sauce, served with pasta or potato and vegetables.

Chicken breast sauteed in a lemon butter wine sauce with capers, served with pasta or potato and vegetables.

Classic Italian-American dish with chicken, sausage, onions, peppers, mushrooms, and olives, spicy and sweet, served with pasta or potato and vegetables.

Panko breaded chicken breast topped with our Franco's Sunday sauce and melted mozzarella, served with your choice of pasta.

Chicken breast sauteed with mushrooms in a rich marsala wine sauce, served with pasta or potato and vegetables.

Panko breaded chicken breast with arugula salad topped with diced tomatoes, shaved Pecorino, and balsamic glaze.

Bone-in Hatfield pork chop pan-seared and topped with a light champagne mushroom cream sauce, served with mashed potatoes and house vegetables.

Tossed lightly in our alla vodka sauce.

In a light cream sauce with roasted eggplant, fresh mozzarella, and fresh basil.

Porcini mushrooms with truffle oil.

Penne or spaghetti with our signature Franco Sunday sauce.

Fresh mozzarella and tomato sauce.

Cheese ravioli in creamy tomato meat sauce.

Imported Parma pancetta, onion, and egg yolk with parmesan cheese, choice of pasta.

Served with pappardelle pasta.

Chopped chicken breast, sautéed spinach, and sun-dried tomatoes in a lemon-garlic white wine sauce.

Cheese sacchetti with a light sauce of Pecorino Romano butter.

Traditional eggplant parmigiana with mozzarella and our signature Sunday sauce, served with your choice of pasta.

Bolognese-style creamy tomato meat sauce.

Broccoli rabe sauteed with fresh garlic and sausage.

Shrimp hand rolled in a light and crispy rice wrap. Served with Franco Boom Boom sauce!

Mini meatballs topped with our Franco Sunday sauce topped with melted mozzarella.

Mussels sauteed in a light tomato-based marinara or white wine, garlic, and Italian seasonings.

A quartered head of iceberg lettuce, blue cheese dressing, crispy bacon, and cherry tomatoes.

2 Jumbo shrimp cakes served on a bed of mixed greens, Caprese style with fresh mozzarella and fresh tomato.

Hand-crushed marinated tomatoes, fresh mozzarella, fresh basil, extra virgin olive oil.

Pizza shaped into eight-pointed star and each point is stuffed with ricotta cheese.

Impero Pinot Grigio
Impero Chardonnay
Uppercut Cabernet Sauvignon
Prophecy Pinot Noir
Noble Vines Merlot
Oysterbay Sauvignon Blanc

Smirnoff vodka, Beefeater gin, Bacardi rum, Dewar's scotch, Jose Cuervo tequila, and Jack Daniel's whiskey.

Fresh melon wrapped in Parma prosciutto, paired with fresh burrata mozzarella, served with greens and tomatoes in mint dressing, and balsamic glaze.

New Zealand mussels sautéed in your choice of garlic-white wine, marinara, or fra diavolo, served with toasted focaccia.

A twist on a classic with seasoned panko breaded sliced tomatoes, lightly fried and paired with sliced fresh mozzarella, basil, and balsamic glaze.

Mixed greens in raspberry vinaigrette, with roasted red beets, orange supremes, and fried goat cheese.

Delicate flaky white fish in a light egg batter, sautéed golden brown and finished with a white wine lemon butter sauce, accompanied by mashed potatoes, zucchini, and summer squash.

Pan-seared Chilean sea bass with a lemon caper butter, served with mashed potatoes and roasted Brussels sprouts.

Braised bone-in beef short rib with a red wine ragout over mashed potatoes, with broccoli rabe and crispy onions.

Braised bone-in pork shank with a natural pan jus reduction over creamy parmesan risotto with fresh rosemary.

Grilled bone-in Dutch veal chop with roasted potatoes and asparagus, finished with a balsamic fig sauce.