Weekly Menu

             

Contact Information 

Linda Ann E- Mail lmoss@frankeatseaside.org  Reservations & Catering 375-5010

Chef Frankie Scavullo E-Mail FScavullo@frankeatseaside.org  375-5001

To-Go and Delivery Kitchen Line 375-5026 TO GO/ DELIVERY DINNER CALL BY 3:30

Congratulations to Samantha who graduated high school in December and passed her Certified Nursing Assistant exam. Sam will be remaining at Franke but after this week will be working in Licensed Care as a CNA. We hate to lose her in dining but Tan is happy to get her in nursing.

Here comes Ivory, Here Comes Ivory! Having resigned after nearly twenty years with Marriott Hotels, Ivory will start working at Franke full time in February. We look forward to great things to come.   

                                                Monday January 20, 2020    

                                    Italian Wedding Soup      Cup $1.00 Bowl $1.75

Sautéed Veal Cutlet with Lemon Artichoke Sauce

Pesto Baked New Zealand Green Lip Mussels with Herb Crumb Grattan

Roasted Pork Tenderloin with Coriander-Ginger Ale Cream Sauce

Vegetable 1: Okra & Tomatoes    Vegetable 2: Blue Cheese Bacon Cole Slaw                           

         Bread: Cranberry Walnut Bread           Starch: Horseradish Mashed Potatoes

            Tuesday January 21, 2020

                     Chicken & Sausage Gumbo    Cup $1.00 Bowl $1.75

Beef Stroganoff Simmered in Sour Cream Mushroom Sauce

Sautéed Shrimp and Lobster Cream with Lobster Mac & Cheese Hush Fritter

Fried Rice Stuffed Chicken with Sweet & Sour Sauce

Vegetable 1: Black Eyed Peas    Vegetable 2: Steamed Broccolini

         Bread: Wheat Bread                   Starch: Egg Noodles

Wednesday January 22, 2020  

                        He Crab Soup Cup $1.00 Bowl $1.75

Grilled Ribeye Steak with Portabella Fry & Chermoula Sauce (Moroccan Pesto)

Cornmeal Breaded Pan Fried Red Snapper with Apricot Sauce

Barbecue Oven Roasted Turkey Breast with Smoke Gravy

Vegetable 1: Zucchini and Carrots       Vegetable 2: Cauliflower Casserole                           

         Bread: Corn Bread                   Starch: Baked Potato

Thursday January 23, 2020   

                                           Ham and White Bean Soup            Cup $1.00 Bowl $1.75

Potato Gnocchi with Bolognaise Sauce  

Fried Carolina Catfish with Tartar Sauce

Herb Roasted Chicken with Natural Pan Dripping Gravy

Vegetable 1: Peas Tomatoes & Onion   Vegetable 2: Spaghetti Squash

                Bread: Rosemary Bread                 Starch: Parmesan Polenta

Friday January 24, 2020

                                            Tomato Soup        Cup $1.00 Bowl $1.75

Crab Stuffed Beef Tenderloin & Fried Oysters with Tasso Gravy

Sautéed Red Grouper with Melted Leek Cream

Honolulu Pineapple Pulled Pork with Hurricane Rum Sauce

            Vegetable 1: Tomato Pie,   Vegetable 2: Swiss Chard & Spinach

       Bread: Biscuits                     Starch: Liz’s Au Gratin Sweet Potatoes

Saturday January 25, 2020     

                                                        Tortellini Sausage Soup               Cup $1.00 Bowl $1.75

   Veal Liver & Onions with Bacon & Brown Gravy

Parmesan Crusted Halibut with Tomato Gravy

Southwest Chicken with Cheddar and Tomato Black Bean Salsa

Vegetable Medley         Starch: Smashed Potatoes

                                     Salad Bar and Specialty Salads                  Assorted Bread      

             Buffet $7.00             Al a Carte Dessert $1.00-$2.00

Sunday January 26, 2020    

Continental Breakfast w/ Eggs by Request $3.00 from  7:30-9:45 p.m.

          11:00-1:30 p.m.   $8.00         

        Chicken Basil Soup                

Chef’s Salad Inspirations & Full Salad Bar

Chicken Pot Pie

    Blistered Asparagus     Wild Rice

Carving and Egg Action Station Featuring Frittata, Omelets and Eggs to Order

Best Waffles, Biscuits and Sausage Gravy

Corned Beef Hash, Bacon, Cream Chip Beef, Sausage Links & Patty