Chargrilled, sweet horseradish mustard

From Point Judith, RI. Dusted in semolina flour and lightly fried with lemon slices. Served with tomato sauce for dipping. •

Our Italian bread baked with garlic butter, parmesan and mozzarella cheese. Served with tomato sauce for dipping

Our Italian bread baked with garlic butter, parmesan and mozzarella cheese. Served with tomato sauce for dipping

Roasted beets, crumbled goat cheese, citrus vinaigrette, toasted hazelnuts and balsamic

Three prime beef burgers topped with American cheese, caramelized onions and pickles. •

Simmered in garlic butter and parsley

Fresh mozzarella breaded and fried. Served with tomato sauce for dipping

Frankie’s family recipe, served with bolognese sauce

Three homemade meatballs on toasted brioche buns.

Apple slaw, local honey drizzle and creole honey mustard

Sautéed with vine-ripened tomatoes, garlic, diced onions, sweet cream butter, white wine and fresh basil.

Italian sausage, spinach, mozzarella and parmesan cheese baked with garlic butter and Espagnole sauce

Crab, shrimp, scallops, cheddar cheese and bacon baked with garlic butter

Baked with asiago and monterey jack cheese. Served with tortilla chips.

“A St. Louis tradition.” Flash-fried beef ravioli served with a side of tomato sauce.

Hand-rolled with four cheese blend, green onions, crumbled bacon and sour cream.

NY style pepperoni and four-cheese blend.

Fresh mozzarella, tomato sauce, parmesan cheese and fresh basil.

NY style pepperoni and four-cheese blend.

Asparagus, roasted red peppers, mushrooms, grilled onions and four-cheese blend.

Roasted red peppers, arugula, pesto aioli and four-cheese blend.

Chargrilled steak with mushrooms, red onions, cracked pepper, balsamic reduction and gorgonzola cheese.

Romaine lettuce, parmesan cheese and garlic croutons with Mayfair Caesar dressing

Oven-roasted turkey, bacon, hard-boiled egg, tomatoes, cheddar cheese, avocado, mixed greens and crumbled blue cheese with herb vinaigrette

Crisp iceberg lettuce, crumbled bacon, tomato, cucumber and creamy bleu cheese dressing

Baby heirloom tomatoes, ciliegine mozzarella, housemade ricotta cheese, basil, arugula, red onion, olive oil, sea salt and balsamic reduction

Chargrilled 6oz. salmon fillet, warm pecan crusted goat cheese, sun-dried cranberries and haystack potatoes on a bed of spinach with honey mustard and raspberry coulis

Fresh strawberries, mandarin oranges, walnuts, red onion and mixed greens with honey poppyseed dressing

Mild Italian sausage, broccoli rabe, crushed red pepper, fresh garlic, white wine, and brown butter toasted bread crumbs tossed with orecchiette and topped with parmesan cheese.

Homemade crepes filled with chicken, beef and veal, baked with bolognese and bechamel sauces

Homemade crepes filled with chicken, beef and veal, baked with bolognese and bechamel sauces

Pan fried cutlets baked with seasoned breadcrumbs, tomato sauce and provolone cheese. Served over spaghetti

Pan fried cutlets baked with seasoned breadcrumbs, tomato sauce and provolone cheese. Served over spaghetti

Made with cream, butter & parmesan cheese. Add Blackened Chicken •Add 7.25 Add Grilled Local Shrimp • Add 10.95 Add Grilled 6oz. Salmon Fillet • dd 14.95 Add Broccoli to any Alfredo • Add 2.50

Local shrimp sautéed with extra virgin olive oil, sun-dried tomatoes, mushrooms, caramelized onions, garlic and spinach tossed with penne in a light broth and finished with feta cheese and pine nuts.

A combination of veal osso buco ravioli, cannelloni and spaghettini with meatball. 22.95

Broccoli, mushrooms and garlic tossed in tomato-parmesan cream sauce.

Fresh local littleneck clams sautéed in extra virgin olive oil, garlic, white wine and red pepper chile flakes tossed with spaghettini

Fresh local littleneck clams sautéed in extra virgin olive oil, garlic, white wine and red pepper chile flakes tossed with spaghettini

PRIMAVERA Spinach, zucchini, yellow squash, carrots, tomatoes, onions, mushrooms, pine nuts, toasted pumpkin seeds and fresh herbs in a light vegetable broth.

Fresh local littleneck clams sautéed in extra virgin olive oil, garlic, white wine and red pepper chile flakes tossed with spaghettini

Frankie's homemade meatballs with bolognese sauce over spaghettini.

Frankie's homemade Italian sausage with bolognese sauce over spaghettini

Frankie's homemade meatballs and sausage with bolognese sauce

Pasta pillows stuffed with slow-braised veal osso buco, tossed in vegetable demi glace, with citrus gremolata and Sartori parmesan cheese.

Chopped shrimp, scallops, crab, bacon and cheddar cheese topping. Lemon butter sauce. Served with green beans and rice pilaf.

Cold water tail, 7oz. sweet and firm, with drawn butter, green beans and whipped potatoes. • 41.25 TWIN TAIL • 69.95

Two pecan-crusted crab cakes, whipped sweet potatoes, apple slaw, local honey drizzle and creole honey mustard sauce.

Seasoned bread crumb crusted shrimp stuffed with crab dressing, oven-roasted with garlic butter, over spaghettini with lemon garlic butter sauce.

Broiled or fried local shrimp, scallops and cod. Broiled served with rice pilaf. Battered and fried served with skinny fries.

Maine lobster, de-shelled, with penne in a creamy blend of parmesan, fontina, mozzarella and Swiss cheese. Baked with brown butter toasted bread crumbs and fresh thyme.

Dipped in egg and pan-sautéed with lemon butter sauce, served with rice pilaf and green beans.

Chargrilled, lump crab dressing, asparagus and hollandaise. Served with whipped potatoes. • 28.95

( 2) Cold water tail, 7oz. sweet and firm, with drawn butter, green beans and whipped potatoes

Tender cutlets in sweet marsala and mushroom cream sauce. Served with green beans and whipped potatoes

Pan-sautéed breaded cutlets topped with provolone cheese, broccoli and lemon garlic mushroom sauce, served with whipped potatoes

Pan fried cutlets baked with seasoned breadcrumbs, tomato sauce and provolone cheese. Served over spaghetti

White wine, lemon butter and caper sauce. Served with green beans and whipped potatoes

Tender cutlets in sweet marsala and mushroom cream sauce. Served with green beans and whipped potatoes

Pan-sautéed breaded cutlets topped with provolone cheese, broccoli and lemon garlic mushroom sauce, served with whipped potatoes

White wine, lemon butter and caper sauce. Served with green beans and whipped potatoes

14oz Char-broiled Compart Duroc pork porterhouse, mascarpone whipped sweet potatoes, green beans, and pork gravy.

Chargrilled 8oz. filet mignon, served with bearnaise sauce, green beans and whipped potatoes.

Chargrilled 16oz. coffee-marinated ribeye. Served with twice-baked potato casserole and green beans.

Compart Duroc house-smoked ribs, glazed with Frankie’s house BBQ sauce, served with twice baked potato casserole and coleslaw. HALF RACK • FULL RACK

Compart Duroc house-smoked ribs, glazed with Frankie’s house BBQ sauce, served with twice baked potato casserole and coleslaw. HALF RACK • FULL RACK

Calves liver sautéed with sweet onions, smoked bacon, espagnole sauce and served with whipped potatoes.

Chargrilled 12oz. New York strip served with green beans and whipped potatoes.

Chargrilled brick steak topped with two garlic butter roasted breaded shrimp stuffed with blue crab dressing, served with whipped potatoes, green beans and bacon bordelaise sauce.

Chargrilled 4oz. filet mignon served with bacon bordelaise sauce, creamed spinach and whipped potatoes.

Breaded veal or pork cutlet, pan-fried, served with whipped potatoes, red cabbage, capers and espagnole sauce VEAL or PORK

Chargrilled 8oz. filet paired with a 6-7oz. cold water lobster tail, served with green beans and whipped potatoes. • MKT PRICE

Breaded veal or pork cutlet, pan-fried, served with whipped potatoes, red cabbage, capers and espagnole sauce VEAL or PORK

Frankie’s family recipe, served with bolognese sauce

Three prime beef burgers topped with American cheese, caramelized onions and pickles. •

From Point Judith, RI. Dusted in semolina flour and lightly fried with lemon slices. Served with tomato sauce for dipping. •

Baked with asiago and monterey jack cheese. Served with tortilla chips.

Hand-rolled with four cheese blend, green onions, crumbled bacon and sour cream.

“A St. Louis tradition.” Flash-fried beef ravioli served with a side of tomato sauce.

Romaine lettuce, parmesan cheese and garlic croutons with Mayfair Caesar dressing

Oven-roasted turkey, bacon, hard-boiled egg, tomatoes, cheddar cheese, avocado, mixed greens and crumbled blue cheese with herb vinaigrette

Pecan-crusted chicken breast served over shredded kale with fresh berries, apples, grapes, gorgonzola cheese and toasted almonds. Tossed with raspberry walnut vinaigrette

Romaine lettuce, parmesan cheese and garlic croutons with Mayfair Caesar dressing

Mixed greens, hazelnuts, apples, gorgonzola cheese, chilled roasted beets and balsamic dressing.

Grilled chicken, tomatoes, avocado, black beans, cucumbers, tortilla strips and cheddar cheese tossed with salsa ranch dressing

Fresh strawberries, mandarin oranges, walnuts, red onion and mixed greens with honey poppyseed dressing

Two pancakes with maple syrup, butter and a strip of applewood-smoked bacon. •

Two slices of French toast and a strip of applewood-smoked bacon.

American cheese, hash brown casserole and a strip of applewood-smoked bacon.

Chargrilled 4oz. New York Strip, scrambled eggs, toast and hash brown casserole.

Three eggs your way, two strips of applewood-smoked bacon, two sausage patties, hash brown casserole and country style white toast.

Two eggs your way, choice of applewood-smoked bacon, sausage patties or ham, hash brown casserole and country style white toast.

With maple syrup, powdered sugar and applewood-smoked bacon.

With two poached eggs, hash brown casserole, and rye toast.

Country fried chicken over fried eggs and buttermilk biscuits topped with sausage gravy. Served with hash brown casserole.

Made-from-scratch buttermilk pancakes with two strips of applewood-smoked bacon. Served with whipped butter and warm maple syrup. • TOPPED WITH SEASONAL FRUIT COMPOTE • Add 1.75

Two flaky buttermilk biscuits covered with country sausage gravy. With hash brown casserole.

Pan-fried breaded pork cutlet topped with capers, fresh lemon and two fried eggs. Served with hash brown casserole.

Toasted harvest grain bread, sliced vine ripe tomatoes and avocado, two poached eggs, shaved red onion, arugula salad, meyer lemon vinaigrette.

Toasted English muffins with cured ham and poached eggs, topped with hollandaise.

Toasted English muffins with crab cake and poached eggs, topped with hollandaise.

Chargrilled, sliced 4oz. New York Strip over English muffins, topped with poached egg and hollandaise.

Ham, italian sausage, and applewood-smoked bacon and cheddar cheese.

Sautéed local shrimp, black beans, tomato, onions, & goat cheese, topped with tomato salsa, served with hash brown casserole, fruit, and toast.

Ham, red & green peppers, onions and cheddar cheese.

Asparagus, broccoli, spinach, mushrooms, roasted red peppers and onions.

Ham, italian sausage, and applewood-smoked bacon and cheddar cheese.

Chargrilled steak with mushrooms, red onions, cracked pepper, balsamic reduction and gorgonzola cheese.

Fresh mozzarella, tomato sauce, parmesan cheese and fresh basil.

Roasted red peppers, arugula, pesto aioli and four-cheese blend.

Asparagus, roasted red peppers, mushrooms, grilled onions and four-cheese blend.

NY style pepperoni and four-cheese blend.

NY style pepperoni and four-cheese blend.

Chargrilled half-pound beef patty topped with applewood-smoked bacon, cheddar cheese and a sunny side up egg on a toasted brioche bun.

Six slices of applewood-smoked bacon, lettuce, tomato and mayo on whole wheat toast. • 13.25

Oven-roasted turkey, ham and Swiss cheese, with avocado, alfalfa sprouts and honey mustard. Served hot or cold on a croissant.

Half-pound beef patty on a toasted brioche bun with lettuce, tomato, onion, crisp pickle chips and skinny fries.

Swiss cheese, Cole slaw and Thousand Island dressing on grilled rye bread.

Corned beef or roasted turkey, shaved thin and piled high, with Swiss cheese, sauerkraut and Thousand Island dressing on grilled rye bread. MAKE IT A RACHEL - SUBSTITUTE COLESLAW IN PLACE OF SAUERKRAUT!

Tender all-white chicken meat tossed with grapes, walnuts, celery and red onion in a creamy dressing. Served on a flaky croissant.

A triple-decker of oven-roasted turkey, “Cure 81” ham, applewood-smoked bacon, American cheese, lettuce and tomato on toasted country white bread with mayo.

Frankie's homemade meatballs with bolognese sauce over spaghettini.

Frankie's homemade Italian sausage with bolognese sauce over spaghettini

Capicola, Genoa salami & “Cure 81” ham with lettuce, tomatoes, onions, provolone & herb vinaigrette on a hoagie roll. Served hot or cold.

Tuna salad served chilled with lettuce and tomato on wheat bread.

Roasted turkey, shaved thin and piled high with Swiss cheese, cole slaw and Thousand Island dressing on grilled rye bread.

Roasted turkey, shaved thin and piled high with Swiss cheese, sauerkraut and Thousand Island dressing on grilled rye bread.