Frank's Back Porch - Fuld menu

topped with toasted almonds, pecans, dried cranberries and honey-grand marnier dressing. served with baguette toast

mushroom caps filled with seasoned bread crumbs, parmesan cheese, roasted garlic chopped mushrooms.

thin sheets of pasta rolled with spinach, prosciutto ham, basil and provolone served with tomato alfredo sauce.

a back porch specialty. served with cocktail sauce.

parmesan cheese egg battered artichoke hearts pan fried in olive oil and topped with mozzarella roasted red peppers.

tender mussels steamed in a white wine, lemon and garlic broth.

house made veal sausage topped with marinara sauce melted provolone

for two

english style scrod with a crispy panko bread crumb crust and basil-lemon cream..

parmesan egg battered artichoke hearts, light alfredo sauce sweet red peppers.

sushi grade tuna, char grilled medium rare. chef recommends lemon herb vinaigrette with feta cheese.

marinated in brown sugar and soy ginger sauce, char grilled over an open flame until fall-off the bone tender. served with brown rice or potato casserole seasonal vegetable.

organic scotch dart salmon pan seared with broccoli and sweet-spicy sesame glaze. served with garlic potato crisps

tender sliced chicken breast, melted feta cheese, fresh basil, garlic, leeks, roasted sweet peppers potato gnocchi in a parmesan broth.

grilled boneless breast in a chambord sauce with hints of soy and star anise. topped with fresh fruit chutney and served with brown rice and seasonal vegetable

three filet medallions, your choice of sauce, one crab cake, scallion-chipotle tartar sauce, seasonal vegetable, potato crisps.

served with toasted cheesy garlic baguette.

for the crab cake lover; crispy on the outside and flaky inside. seasonal vegetable, potato casserole, scallion-chipotle tarter sauce. one crab cake

grilled five oz. domestic lamb chop with port wine sauce paired with a grilled five oz. new zealand rack of lamb with bourbon-mint sauce. served with rosemary infused risotto asparagus

with a choice of: balsamic and sweet basil vinaigrette raspberry vinaigrette with crumbled bleu cheese greek lemon herb vinaigrette with feta cheese creamy garlic with chives shallot-white balsamic vinaigrette cruet of extra virgin olive oil and balsamic

jumbo shrimp breaded fried with a crunchy panko bread crumb crust.

seared rare, stacked with julienne vegetables crisp wonton chips. served with pickled ginger, spicy wasabi hoisin sauces

bay of fundy salmon available poached, blackened or seared with toasted pecans.

oven baked eggplant rolled with herbed ricotta cheese, served with penne pasta tomato-basil sauce.

sampling of three of our popular dinner selections: jumbo lump crab cake, filet mignon en brochette with your choice of sauce, feta and pecan stuffed chicken breast with merlot wine sauce. served with seasonal vegetable and potato casserole.

sea scallops, baby clams, langoustinos, calamari, shrimp, prince edward island mussels, sliced chicken breast and saffron rice in a light tomato tarragon broth

served with garlic potato crisps, seasonal vegetable your choice of sauce: bearnaise, merlot wine or bleu cheese-red pepper butter.6 oz

baby back pork ribs charbroiled and flavored with our famous brown sugar-soy sauce. fall off the bone tender.

grilled filet medallions on dijon garlic toast with bleu cheese red pepper butter.

fried calamari with marinara sauce for dipping.

three grilled filet medallions stacked with potato casserole, mushroom pate, asparagus puff pastry finished with brandy-peppercorn sauce.

sauteed chicken breast, spinach roasted sweet red peppers covered with warm mozzarella lemon-wine sauce served over potato casserole.

veal scaloppini, tender asparagus classic bearnaise sauce topped with steamed jumbo lump crab meat.