Franny's Bistro

By Franny's Bistro | Dec 04, 2019

Appetizers

Shrimp Dumplings & Cucumber Salad             12

House made Gulf Shrimp Dumplings pan-crisped over Cucumber Noodle Salad

with a Sweet-Sour Soy and Sesame Splash


Mussels for Jen 14

Local Rope Grown Mussels Steamed with Chablis and Grilled Wild Mushrooms

Finished with a Creamy Roast Garlic Puddle  (gluten free)


The Kraken              14

Crisp fried Calamari with Red Onions, Balsamic and Parmesan

(Gluten free Option)


Duck Confit & Arugula                    18

Tender , Slow-cooked Duck served crisp over a salad of Arugula, Blood Orange

Roast Pear with Winter Hill Farm’s Bradbury Bleu & Spicy Almonds (gluten free)


Ducktrap Farms Smoked Shrimp Spring Rolls       10

Wild-Caught Baby Shrimp with Cabbage and Scallions

rolled in a light Pastry and Flash Fried Served with Nuoc Cham Dressing


Franny’s Crab Cakes        15

Local Peekytoe Crab over Our Nappa Slaw with Ginger Mango Dressing

Sides

Frites 8

Our Garlicky Fries on their own -Addicting! (GF)


Mesclun Greens 7

A plate of fresh greens with House Vinaigrette

Goat cheese and Shards (GFO)


Grits 6

Buttery good and loaded with Sharp Cheddar (GF)


Roasted Roots 7

Roasted Root Vegetables in Olive Oil, Buttery Splash (GF)


Paneed Yukons 7

Smashed Yukon Golds Pan-seared in Butter til Crisp (GF)


Nappa Slaw           6

Light Nappa Cabbage with Nuoc Cham, Scallions and Sweet Peppers



Salads

The Caesar                      12

Grilled Romaine with a garlicky Goat Cheese Aioli, Grilled Focaccia Shards and Reggiano (Gluten Free Option)


Franny’s Salad                15

Baby lettuce with Poached Barnyard Egg, Locally Grown Beets, Bacon Crispettes, Roast Shallot, Feta and Grilled Focaccia Shards

in an Herb Vinaigrette   (Gluten Free Option)


Non Traditional Greens                   9

Tender Baby lettuce tossed in a light dressing wrapped in lavash with goat cheese

Mains

Roast Poussin                        25

Tender Young Chicken Seared on the Grill Oven-finished Over Roasted Roots and Paneed Yukon Golds

with a Garlic-Herb Drizzle (Gluten free)


Shrimp Linguine 28

Jumbo Shrimp Sauteed with Marinated Artichoke Hearts, Olives, Fresh & Sun-Dried Tomatoes, Capers, Wild Mushrooms, Lemon and Garlic.

Tossed with Linguine Fini, Feta Crumble (gluten free option)(vegetarian Option)


Scallop and Mussels*                  30

Pan-Seared Local Sea Scallops and Rope Grown Mussels with Creamed Corn and Bacon Over Cheddar Grits  (Gluten free)


Steak Frites*                        28

Wood Grilled Bistro Steak served along with Grilled Romaine, Goat Cheese Aioli and Garlicky Fries (Gluten free)


Roots ‘N’ Grits                  19

Olive Oil Roasted Root Vegetables with Fresh Herbs over Cheddar Grits  (vegetarian/Gluten free)

Tagliatelle Ragu Abruzzese and Meatballs                        27

Slow Cooked Beef Short Ribs and Pork in a Rich Tomato Sauce with Meatballs over Semolina Noodles. Parmigiano Reggiano   (Gluten free Option)


Shrimp & Grits 28

Done the Bayou Way with Tender Jumbo Shrimp and Cajun Andouille Sausage in a slow cooked Sofrito based sauce over our Cheddar Grits


Ribs & Slaw 26

Pork Back Ribs Marinated with Ginger & Molasses, Slow Cooked and Finished with a Hoisin Glaze. With Nappa Slaw, Sesame and Cilantro Sprinkle

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

20% Gratuity added to parties of 6 or more


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