Francisco's On The River - Menu completo

jumbo lump crabmeat over chopped spinach arugula, in a raspberry vinaigrette

the classic (contains raw eggs)

julienned vegetables over greens with fresh crumbled bleu cheese dressing

plum tomatoes fresh mozzarella, over mixed green with a basil pesto

lobster stuffed black ravioli in a light lobster cream sauce

little neck clams in the shell, served in either a garlic white wine lemon sauce or our house red sauce with white wine a little extra garlic over linguine

shrimp, scallops, clams, mussels fresh fish sauteed in olive oil, garlic crushed red peppers, finished with white wine a splash of our red sauce

ground beef, veal pork in a meat stock with minced vegetables, porcini mushrooms, garlic, herbs, red wine a touch of cream

capellini tossed with jumbo lump crabmeat a pink vodka sauce

filet mignon, pan seared, tossed with fettuccine and a cream sauce made from italian gorgonzola

sweet Italian sausage sauteed with garlic, plum tomatoes rosemary tossed with fresh olives capers

shrimp sauteed in olive oil with plenty of garlic, finished with white wine lemon or in our house red sauce with crushed red peppers, served over linguine

served with a plum tomato basil sauce

with a balsamic vinaigrette

fresh brewed iced tea

layers of thinly sliced eggplant in our house red sauce, parmigiano cheese basil

boneless chicken breast sauteed in olive oil with garlic, shallots wild porcini mushrooms, finished with white wine a touch of cream

tossed in a lemon olive oil dressing, served over arugula with parmigiano Reggiano shaves

sauteed jumbo sea scallops in a light lobster cream sauce

mussels in red sauce

arugula radicchio dressed with lemon vinaigrette parmigiano cheese

layers of pasta, ricotta cheese bolognese flavored with porcini mushrooms smoked bacon topped with mozzarella cheese our red sauce

sauteed shrimp, salmon, tilapia, mussels clams with diced tomatoes in a saffron white wine sauce served over fettuccine

boneless chicken breast, sauteed in olive oil with garlic shallots finished with rosemary infused white wine lemon sauce