Franco's Ristorante - Brookfield, CT

grilled and marinated eggplant, stuffed with fresh mozzarella, fresh tomatoes, basil, and extra virgin olive oil, drizzled with red pepper coulis.

grilled portobello mushrooms with gorgonzola roquettes on a bed of arugula salad with emulsion, triffle vinaigrette.

served with grappa vinaigrette, topped with arugula and shaved parmesan.

marinated beef seasoned with citris emulsion and extra virgin olive oil, served with grilled zucchini, and topped with arugula and shaved parmesan.

hearts of romaine lettuce and radicchio tossed in caesar dressing and homemade seasoned croutons, topped with shaved reggiano cheese.

served with radicchio, grapes, sliced apples, spicy walnuts, and balsamic vinaigrette dressing.

chicken skewers seasoned in a lime and honey marinade and placed on a bed of baby spinach, drizzled with shallot vinaigrette.

home-style green fettucini with a mix of mushrooms, sun dried tomatoes, and prosciutto in a cream sauce topped with walnuts.

hot sausage, onions, hot cherry peppers, plum tomatoes, fresh herbs, and parmesan cheese.

red or white; baby clams steamed in extra virgin olive oil and fresh herbs.

whole wheat ravioli stuffed with duck, and provolone cheese in a butter and sage sauce.

oven roasted turkey breast wrapped with lettuce, tomatoes, red peppers and cucumbers, served with honey mustard dressing

grilled zucchini, eggplant, portobello mushrooms, roasted peppers, asparagus, and avocado spread.

thinly sliced new york strip steak, topped with sauteed caramelized onions, peppers, and gorgonzola cheese.

wild mushrooms.

roated potatoes with rosemary and garlic.

escarole and golden raisins.

penne, linguini, capellini, spaghetti, filetto di pomodoro.

seared atlantic salmon with clams and mussels in a virgin olive oil, garlic, and white wine tomato broth. served with turned vegetables and fingerling potatoes.

jumbo shrimp sauteed with garlic sherry wine and lemon, served with vegetable rice pilaf and wilted spinach.

jumbo shrimp stuffed with crab meat, tossed with fresh herb emulsion, served with vegetables and wilted spinach.

chicken breast stuffed with sausage and braised in white wine and hot cherry peppers, served with mashed potatoes, mushrooms, and escarole.

seared breast of duck with port wine and date sauce, served with vegetable rice pilaf, and wilted spinach.

fresh cut pork chop with pomegranate sauce. served with mashed potatoes and roasted vegetables.

new york strip steak served with fingerling potatoes and roasted vegetables.

roasted rack of veal encrusted with black pepper and parmesan cheese, laced with merlot wine reduction and served with sun dried tomatoes, mashed potatoes and wilted spinach.