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
The Encore Weekly Menu- This week we feature many popular items that received rave reviews and asked to repeat. You will have some tough choices to make as we *Play It Again Franke*.
With the Renovation Crew hard at work, things are starting to take shape on the new dining venue build-out. Before we know it they will be moving inside to start the existing areas. We plan to stop accepting reservations of any kind December 1, 2019 due to forecasted closures of current dining areas. Alternate dining plans to follow so keep an eye out for menu notes and posted signs.
Cottage Rollover s$248/c $496 Monday October 21, 2019
Minestrone Soup Cup $1.00 Bowl $1.75
Beef Fajitas with Peppers & Onions Soft Flour Tortillas and Accompaniments
*Shrimp Parmesan Baked with Marinara Sauce, Mozzarella & Parmesan Cheese
Roasted Pork Tenderloin with Spinach & Thyme Volute
Vegetable 1: Sautéed Brussel Sprout Slaw, Vegetable 2: Sothern Crowder Peas
Bread: Cranberry Walnut Bread Starch: Spanish Red Rice
Tuesday October 22, 2019
Asian Shrimp Salmon & Noodle Soup Cup $1.00 Bowl $1.75
*Shepard’s Pie with Seasoned Ground Lamb, Mashed Potatoes & Cheese
* Deviled Scallops & Lobster with Pistachio Crump Crust
*Fried Chicken Livers with Bistro Dipping Sauce
Vegetable 1: Sautéed Zucchini, Vegetable 2: Edamame Black Bean Salad
Bread: Focaccia Bread Starch: Corn Nuggets
Wednesday October 23, 2019 Happy Hour
Duck & Vegetable Soup Cup $1.00 Bowl $1.75
Boneless Beef Short Ribs with Root Vegetables, Fingerlings & Red Zinfandel Jus
*Santé Fe Salmon Baked with Fresh Salsa, Vegan Sour Cream & Guacamole
*Vinegar Based Pulled Pork with Seared Apple Garnish
Vegetable 1: Southern Green Beans Vegetable 2: *Corn on the Cob (Kernel aval per req), Bread: Corn Bread Starch: Macaroni & Pimento Cheese
Thursday October 24, 2019
Sherry Onion Soup Cup $1.00 Bowl $1.75
Prime Rib of Beef Sliced to Order –Thin $5, Regular $6.50 or Thick Cut $8
*Lump Crab Tomato Pie Turnover with Cheese in Flakey Puff Dough
Eggplant Rollatini with Prosciutto Ham, Golden Raisins, Ricotta, Parm & Balsamic
Vegetable 1: Baked Beans Vegetable 2: *Spinach Tart
Bread: Assorted Breads Starch: *Horseradish Mashed Potatoes
Friday October 25, 2019
*New England Clam Chowder Cup $1.00 Bowl $1.75
*Ruben Sandwich with Sliced Corned Beef, Sauerkraut, Swiss & Thousand Island
*Sautéed Grouper with Lobster Potato Hash and Lemon Cilantro Olive Oil Drizzle
*Stuffed Chicken with Fried Rice on Stir-Fry Veg with Sweet and Sour Sauce Vegetable 1: Sautéed Napa Cabbage, Vegetable 2: Roasted Mushrooms
Bread: Biscuits Starch: *Warm German Potato Salad
Saturday October 26, 2019
*Baby Back Rib Chili Cup $1.00 Bowl $1.75
*Whiskey Glazed Grilled New York Strip Steak with Gentleman Jack Demi
Sautéed Carolina Trout Almandine with Toasted Almonds & Brown Butter
*Baked Manicotti with Beef Marinara Sauce
Vegetable Medley Starch: *Baked Potato Bar
Salad Bar and Specialty Salads Assorted Bread
Buffet $7.00 Al a Carte Dessert $1.00-$2.00
Sunday October 27, 2019
Continental Breakfast w/ Eggs by Request $3.00 from 7:30-9:45 p.m.
11:00-1:30 p.m. $8.00
Split Pea Soup
Chef’s Salad Inspirations & Full Salad Bar
*Lobster Cabbage Rolls Broccoli & Pecans Cheddar Polenta
Carving and Egg Action Station Featuring Frittata, Omelets and Eggs to Order
Fluffy Pancakes, Biscuits and Sausage Gravy
Corned Beef Hash, Bacon, Cream Chip Beef, Sausage Links & Patty
