Francesca's Wine Bar & Bistro

Fresh buffalo burrata served with confit cherry tomatoes, basil pesto, and artisanal sourdough crostini.

Thinly sliced beef tenderloin with capers, wild arugula, aged parmesan cheese, and a drizzle of white truffle oil.

Prince Edward Island mussels steamed with white wine, garlic, shallots, herb butter, and toasted grilled bread.

Slow-cooked creamy arborio rice with a blend of wild mushrooms, Marsala wine, and authentic Parmigiano-Reggiano cheese.

Juicy pan-seared duck breast with crispy skin, truffle mashed potatoes, and a wild blackberry red wine reduction.

Pan-roasted fresh Atlantic salmon fillet served with grilled asparagus, creamy polenta, and a lemon caper sauce.

32 oz certified prime porterhouse grilled with Tuscan herbs, rosemary roasted potatoes, and seasonal market vegetables.

Handmade potato gnocchi tossed with cherry tomatoes, fresh basil, and a rich house-made pistachio pesto.

Imported rack of lamb roasted with a fine herb crust, served with saffron risotto and a port wine reduction.

Robust Italian red wine with notes of ripe cherry, leather, and subtle spices. Region of Tuscany.

Crisp and refreshing dry white wine with notes of green apple, pear, and wild white blossoms.

Freshly squeezed house lemonade infused with organic lavender syrup and garnished with fresh rosemary sprigs.