Main Courses (Winter Dinner Menu)
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Fish & Chips
Fried beer battered cod, Franklins fries, tartar and cocktail.
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Crackling Pork Shank
Slow cooked pork shank with crisped skin, apple sauerkraut, citrus demi-glace.
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Confit Duck Leg
French lentils, rainbow chard and baby kale, dried cherries, citrus demi-glace.
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Penne Pasta with Chicken
Zucchini, spaghetti squash, tomato, broccoli and basil chicken-parma broth.
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Not Fried Falafel
Pan seared with tzatziki, hummus, pickled onion, tomato, pita toast.
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Grilled Salmon
French lentils, baby kale and Swiss chard, lemon brown butter.
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St. Louis Style Spare Ribs
Smoked daily and served 'til gone, with your choice of 2 side dishes and either dry rub, carolina or Franklins Barbeque sauce.
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Creole Jambalaya
Andouille sausage and shrimp, traditionally simmered with trinity aromatics and spices, with long grain rice.
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Grilled Flat Iron Steak on Stew
Grilled flat iron steak over a traditional slow cooked stew base. Potato, celery, carrot, onion and herbs.
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Pulled Pork Platter
Choice of 2 side dishes and either carolina style or Franklins' house Barbeque sauce.
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Pan Seared Rainbow Trout
Basted with roast garlic butter and lemon, butternut squash puree, zucchini, jasmine rice, parsley oil.
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Crabcake Platter
GW Hall's, Lump Maryland Blue Crab. Franklins fries, cole slaw, tartar, cocktail.
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Wild Blue Catfish
Iron skillet blackened with butternut puree, spaghetti squash, red pepper oil, lemon brown butter emulsion and creole remoulade.