Francesco's Ristorante - Hartford, CT

4 pieces

12 dozen

available as an appetizer or dinner

shrimp cocktail (8), clams (12) and crab legs (1 lb)

cold cuts, cheeses, roasted peppers, olives marinated mushrooms and artichokes

fried calamari tossed in an arrabiatta sauce

housemade seafood stuffing

marinated in olive oil and balsamic vinaigrette

long hot peppers cooked in fresh garlic and anchovies and virgin olive oil

white or red

clams casino, calamari, long hot pepper, stuffed mushroom and shrimp prosciutto

crisp romaine lettuce tossed in our creamy caesar dressing, tossed wth homemade croutons

tomatoes, vidalia onions, kalamata olives, cucumbers, fresh green peppers, tossed in a homemade virgin olive oil dressing tossed with fresh basil

thinly cut romaine lettuce tossed with scallions and feta in a balsamic dressing

scungili tossed with celery, carrots and fusili (tricolor pasta) in an olive oil and lemon dressing

mixed greens, diced tomatoes, cucumbers, capers, olives, red onions and marinated artichokes tossed with balsamic vinegar and olive oil

hand rolled buffalo mozzarella, served with freshly sliced tomatoes and roasted peppers, capers, red onions, drizzled with pesto dressing

romaine lettuce, tomato, olives, cucumber, peppers and onions

red onions, diced tomatoes, olives, cucumbers, chopped romaine lettuce, olive oil and balsamic vinegar tossed with fried calamari

20oz. on the bone

t-bone cut 16oz

10oz. filet mignon and 2 stuffed shrimp

5 pieces, cooked to perfection

sauteed shrimp in a mild plum tomato sauce topped with feta cheese over cappellini

grilled swordfish topped with capers, artichokes, sundried tomatoes, lemon and garlic sauce over cappellini

fresh clams, mussels, calamari, shrimp, served with your choice of red or white sauce over linguini

broiled sea scallops, with a lemon wine sauce over mixed vegetables

shrimp dipped in egg battered, cooked in a lemon butter sauce over spinach and cappellini

clams and calamari sauteed in a spicy marinara sauce, served over linguini

sauteed veal dipped in egg batter in a lemon butter white wine sauce over spinach

sauteed veal and mushrooms cooked in a marsala wine sauce

sauteed veal sauteed with prosciutto and asparagus, cooked in a creamy sherry wine sauce, topped with mozzarella

red onions, capers and light marinara

sauteed veal with prosciutto, eggplant and mozzarella cheese in a light marinara sauce and a touch of demi glaze

sauteed veal, sundried tomatoes, capers, artichoke hearts sauteed in a white wine and garlic sauce with a touch of lemon

fresh veal breaded and seasoned, topped with a light lemon sauce and parmesan cheese, over mixed greens

sauteed veal with sundried tomatoes, capers, olives in sherry wine and a touch of cream

sauteed breast of chicken topped with prosciutto, mozzarella and eggplant in a mushroom sherry wine cream sauce with a touch of demi glaze

with bone in or boneless, hot and spicy chicken sauteed with garlic and cherry hot peppers with a touch of balsamic vinegar

sauteed chicken breast with prosciutto and spinach, topped with mozzarella in a sherry wine demi glaze sauce

chicken on the bone with celery, onions, carrots, black and green olives, cooked in a red vinegar reduction sauce

sauteed chicken breastwith capers, olives and sundried tomatoes in sherry wine with a touch of cream

egg battered chicken layeredwith seafood stuffing, broccoli, mozzarella cheese and coveredwith a sherrymushroomsauce and a touch of lemon

with bone in or boneless, sauteed chicken breast with olives, onions and capers in a light marinara sauce

capers, olives, sliced cherry peppers, onions and a balsamic vinegar reduction sauce

linguine pasta sauteed in fresh garlic, basil and plum tomatoes

penne pasta tossed with our homemade meat sauce

penne pasta cookedwith fresh spinach, mushrooms and sausage in a vodka marinara cream sauce

cappelini, sundried tomatoes and broccoli rabe tossed in virgin olive oil and fresh garlic, cooked al dente

mixed with linguini, in a heavy cream, parmesan cheese sauce

penne pasta tossed with red onions, capers and hot peppers, served in a spicy pomodoro sauce

penne pasta sauteed with vodka cream sauce

ravioli stuffed with lobster meat, cooked in a roasted red pepper cream sauce

alfredo sauce tossed with bacon, peas and onions

red or white, sauteed fresh clams over linguini

penne pasta sauteed with pesto light cream sauce, sundried tomatoes, sausage and chicken

fresh plum tomatoes mixed with anchovies, olives, capers, onions and garlic