Da Francesco's Ristorante & Bar

Prepared in Italian cheeses.

Breaded chicken breast cutlets topped with homemade meat sauce and baked mozzarella cheese with a side of pasta.

Rigatoni pasta topped with our famous meat sauce.

Crab claws baked with a fresh garlic herb butter and a pinch of red pepper flakes.

Breaded Italian rice balls stuffed with ground veal, pork and sausage, peas and Italian herbs. Topped with Francesco's famous Bolognese sauce.

Fresh sliced breaded eggplant layered with sliced red onions, fresh tomato, buffalo mozzarella and basil then drizzled with a balsamic vinegar reduction.

Served with lemon wedges and ammoglio sauce or lemon butter sauce.

Hungarian hot and mild peppers sautéed with homemade Italian sausage and sliced potatoes in olive oil and garlic.

Homemade meatballs topped with our tomato basil sauce and baked with buffalo mozzarella cheese and finished with a basil pesto drizzle.

Fresh trippa simmered in spicy tomato sauce.

Charbroiled jumbo shrimp and tender calamari over our famous octopus salad. Serves Two.

Fresh sliced tomato and fresh sliced buffalo mozzarella topped with olive oil, basil and balsamic vinegar.

Today's soup made from scratch.

Crisp romaine and iceberg lettuce with sliced radicchio, garnished with slices of fresh pear, chopped walnuts, red onion, cucumber and crumbled gorgonzola cheese tossed in a balsamic vinaigrette.

Chopped mixed green salad with mozzarella cheese, genoa salami, ham, tomatoes, cucumbers, red onion, and olives tossed with our homemade Italian Vinaigrette.

Chopped greens with cucumber, tomatoes, red onion, black olives, feta cheese and tossed with our own traditional Italian dressing.

Classic Caesar with crisp romaine and our special dressing tossed with croutons and parmesan cheese.

Tomato, red onions, celery, olives and cucumbers marinated with olive oil and Italian herbs.

Rigatoni pasta topped with our famous meat sauce.

Rigatoni pasta with tomato basil sauce.

Rigatoni pasta topped with palimino sauce (rich creamy tomato sauce)

Prepared in Italian cheeses.

A hearty meat sauce with ground Italian sausage and veal, a touch of cream and fresh peas tossed with fettuccini pasta.

Prosciutto, ground Italian sausage, chopped mushrooms, peas, pinch crushed red peppers in our famous meat sauce with Italian cheeses tossed with rigatoni pasta.

Tender chunks of Norwegian salmon, jumbo shrimp and fresh peas flambeed with vodka in a mascarpone cheese tomato cream sauce tossed with penne pasta and parmesan cheese.

Mixed garden vegetables sautéed in oil and garlic with fresh tomatoes and basil over penne pasta.

Breaded eggplant topped with homemade meat or plain sauce and baked with mozzarella cheese, with a side of pasta.

Tender pieces of chicken breasts sautéed with baby spinach, kalamata olives, hot or mild peppers, garlic chips and olive oil tossed with penne pasta and shaved asiago cheese.

Jumbo shrimp, scallops, calamari and clams sautéed in Francesco's marinara sauce tossed with fettuccini pasta.

Jumbo shrimp, lobster meat sautéed in a sherry wine lobster tomato cream sauce tossed with penne pasta and parmesan cheese.

A classic prepared with your choice of a red tomato sauce or an oil garlic butter sauce.

Homemade Gnocchi (potato ricotta cheese potato dumping tossed with your choice of sauces).

Large pasta pillows filled with ground veal topped with your choice of sauce.

Homemade pasta layered with ricotta cheese, ground sausage and veal, meat sauce, mozzarella and parmesan cheese.

Homemade saffron ravioli stuffed with fresh lobster meat, mascarpone cheese and Italian herbs. Topped with sautéed jumbo shrimp in a lobster tomato cream sauce.

San Marzano tomato sauce with a touch of cream, flambéed with vodka and mascarpone cheese, tossed with homemade four cheese tortellini, fresh peas and imported Italian cheeses.

Breaded tender chicken breast medallions topped with jumbo shrimp sautéed in a lemon white wine cream sauce with a side pasta.

Tender chicken breast medallions sautéed with fresh sliced mushrooms, prosciutto and scallions, flambeed with vodka in a tomato Fontinella cheese cream sauce with a side of pasta.

Tender chicken breast medallions sautéed with artichokes and fresh sliced mushrooms with a white wine lemon butter sauce with a side of pasta.

Tender chicken breast medallions sautéed in oil, garlic and Italian herbs with spinach and fresh sliced mushrooms in a light wine parmesan cream sauce with a side of pasta.

Breaded chicken breast cutlets topped with homemade meat sauce and baked mozzarella cheese with a side of pasta.

Tender chicken breast medallions sautéed with fresh sliced mushrooms and marsala wine with a side of pasta.

Tender veal medallions sautéed with jumbo shrimp, baby spinach, roasted red peppers and artichoke hearts in a white wine lemon sauce with a side of pasta.

Tender veal medallions sautéed with fresh sliced mushrooms in a white wine lemon butter sauce with a side of pasta.

Breaded veal medallions pan fried and topped with marinated sautéed roasted red peppers with a side of pasta.

Tenderloin veal cutlets sautéed with crisp parma prosciutto and fresh sage in a dry vermouth demi glaze, server over baby spinach sautéed in fresh garlic and olive oil, topped with melted fontina cheese and served with a side pasta.

Thinly pounded bone-in veal chop lightly breaded with house made Italian breadcrumbs, pan fried to perfection.

8-ounce center cut choice filet mignon charbroiled to perfection and topped with sautéed mushrooms in a red wine demi-glaze and served with roasted potatoes.

Fresh lamb chops seasoned and grilled to perfection and served with roasted red skin potatoes sautéed with hickory smoked bacon and baby spinach.

Two thin center cut choice New York steak charbroiled and topped with olive oil, garlic and fresh oregano and served with roasted potatoes.

Breaded center cut choice New York steak broiled and served with a side of ammoglio sauce and roasted potatoes.

Center cut choice New York steak charbroiled to perfection and served with roasted red skin potatoes.

Fresh Salmon filet seasoned and pan seared to perfection, sun dried tomatoes and scallions in a white wine lemon butter sauce and served with a side of pasta.

Fresh salmon filet charbroiled and topped with Traverse City sun dried cherries and walnuts in a port wine demi glaze with chef's choice vegetables.

Jumbo shrimp in a lemon butter sauce laced with a splash of wine with chef's choice vegetables

Fresh perch lightly breaded and topped with a delicious lemon butter sauce, served with vegetables.

Fresh pickeral encrusted with Italian parmesan bread crumbs, topped with a lemon butter sauce and served with vegetables