Frankie's B-Town Bistro

Artisan greens, frisée, shaved fennel, cherub tomatoes and watermelon radish finished with a spring rhubarb-Dijon vinaigrette.

Artisanal greens, chopped romaine hearts, finished with garlic infused olive oil and champagne vinegar vinaigrette.

Hearts of romaine, garlic croutons, spanish marinated white anchovies and pecorino romano.

Hand-selected Frank’s quality produce heirloom tomatoes and basil, fresh mozzarella, balsamic reduction, extra virgin oil and sea salt.

Red, golden and chioggia roasted beets, prosecco-citrus vinaigrette, pickled shallot, arugula and goat cheese.

House-made a pork sausage, assorted roasted sweet bell and Mama Lil’s peppers and crostini.

Please ask your server about our daily preparation soup.

Fresh picked and pan-seared with garlic oil and smoked pancetta.

Seasonal melon, extra virgin olive oil, sea salt and balsamic reduction.

Fresh Goose point oysters, lemon-caper-garlic aioli, micro salad.

House-made pork sausage, assorted roasted sweet bell and Mama Lil’s peppers and crostini.

Cerignola, castelvetrano, Kalamata and cornichons.

Baked polenta cake, sautéed white prawns enrobed with a zesty sauce diavolo.

Mixed baby heirloom tomato, charred shallot vinaigrette, grated pecorino, and crostini.

Pancetta, shallots, white wine, lemon, and garlic served with crostini.

Pancetta, medjool dates, dried apricot, red onion, sweet apples and turbinado-date vinaigrette.

Daily assortment of Italian cheeses and dried and cured meats, house pickles and seasonal compote, olives, mostarda and crostini.

House-made meatballs of locally sourced beef and pork under tomato sauce.

A hearty mixture of fresh select clams, mussels, white prawns and Bering sea cod in smoky tomato sauce and Calabrian chili paste.

Breaded chicken cutlet, mozzarella, provolone and pecorino cheeses, sauce pomodoro, pasta.

Chicken thigh, white wine lemon caper sauce, seasonal vegetables, baby potatoes.

Breaded eggplant medallions, sauce pomodoro, quatro formaggio, pasta.

12 oz Washington State beef cooked to order and served with Frank’s quality produce spring vegetables and baby Yukon gold potatoes.

Mixed vegetables or roasted mushrooms.

Mixed vegetables or roasted mushrooms.

A slow-cooked marriage of pork, beef, wine, vegetables, and herbs.

Pancetta, shallot, a touch of garlic, fresh cracked black pepper, pecorino romano cheese, and egg.

White wine, roasted garlic, and pecorino cream sauce.

Mozzarella, provolone, parmesan and ricotta chesses.

White prawns, lobster broth, lemon and pecorino romano cream, romanesco, asparagus and smoked pancetta.

House-made ricotta gnocchi tossed with marinara, topped with imported Pecorino cheese and finished with extra virgin olive oil.

House-made ricotta gnocchi, gorgonzola dolce cream sauce, foraged mushroom and crispy prosciutto.

Pancetta, lemon, garlic, shallot, lobster broth and white wine.

House-made meatballs, grandma Carmela’s tomato sauce, and Pecorino romano cheese.

Pecorino romano cheese, a splash of pasta water and fresh cracked black pepper, topped with an egg yolk.

Sautéed garlic, fresh squeeze of lemon and chili flake, finished with Pecorino Romano cheese.

House made marinara, mozzarella.

House made lamb and red wine sausage crumble, mozzarella and fontina cheeses, pickled shallot, sea salt and arugula.

Fresh mozzarella and basil, organic heirloom tomatoes, virgin oil.

Sauce pomodoro, roasted sweet bell peppers, Italian sausage, grilled onion and mozzarella.

Foraged mushrooms, provolone, mozzarella, spinach, ricotta, white truffle oil.

Mama Lil’s peppers, Tuscan Soppressata, pepperoni, salami, kalamata olive, pepperoncini, extra cheese, pancetta, spinach, foraged mushrooms, arugula, sunny or hard cooked egg, roasted garlic 2.50 each.

Sweetened imported Italian espresso soda over gelato.

Fresh spring berries, rhubarb and strawberry coulis, olive oil, Chantilly cream.

Lady finger cookies dipped in espresso and layered within a sweetened mascarpone filling, topped with cocoa powder.

Traditional style, flavored with amaretto and triple sec syrup, creating a great spin on a classic.

Sweetened ricotta and mascarpone filling, within a baked cannoli shell, dipped in Verona chocolate chips.

Fresh berries and Chantilly cream.

The Italian classic.

Sauce pomodoro, roasted sweet bell peppers, Italian sausage, grilled onion and mozzarella.

House made lamb and red wine sausage crumble, mozzarella and fontina cheeses, pickled shallot, sea salt and arugula.

Fresh mozzarella and basil, organic heirloom tomatoes, virgin oil.

House-made marinara, mozzarella.

Fresh mushrooms, provolone, mozzarella, spinach, ricotta, white truffle oil.

House made meatballs of locally sourced beef and pork under tomato sauce.

Pancetta, shallots, white wine, lemon and garlic served with crostini.

Assortment of Italian cheese, dried and cured meats, house olive tapenade and seasonal compote. Served with crostini.

Mixed baby heirloom tomato, charred shallot vinaigrette, grated pecorino cheese. Served with crostini.

House made pork sausage, assorted roasted sweet bell and Mama Lil’s peppers. Served with crostini.

Fresh burrata cheese drizzled with honey and balsamic, assortment of dried and cured meats, fresh fruit and greens. Served with crostini.

Pancetta, medjool dates, dried apricot, red onion, sweet apples and turbinado-date vinaigrette.

A fresh selection of hand-picked vegetables lightly sauteed.

Red and golden roasted beets, prosecco-citrus vinaigrette, pickled shallot, arugula and goat cheese.

Artisan greens, frisée, shaved fennel, cherub tomatoes, local berries, watermelon radish, white balsamic-apricot vinaigrette.

Artisanal greens, chopped romaine hearts, finished with garlic infused olive oil and champagne vinegar vinaigrette.

Hand-selected Frank’s Quality Produce heirloom tomatoes and basil, fresh mozzarella, balsamic reduction, extra virgin oil and sea salt.

Hearts of romaine, garlic croutons, Spanish marinated white anchovies and Pecorino Romano.

Hearty mixture of fresh select clams, mussels, white prawns and Bering Sea cod in smoky tomato sauce and Calabrian chili paste.

House made sausage, fresh broccoli rabe and pasta aglio e olio topped with pecorino ramano cheese.

White wine, roasted garlic and Pecorino cream sauce.

House made meatballs, marinara and Pecorino Romano cheese.

Pancetta, lemon, garlic, shallot, lobster broth and white wine.

Breaded eggplant medallions, sauce pomodoro, mozzarella, provolone and pecorino cheeses, pasta.

Chicken thigh, white wine lemon caper sauce, seasonal vegetables, baby potatoes.

Slow cooked marriage of pork, beef, wine, vegetables and herbs.

Pancetta, shallot, touch of garlic, fresh cracked black pepper, Pecorino Romano cheese and egg.

Mozzarella, provolone, parmesan and ricotta chesses.

House made ricotta gnocchi, gorgonzola dolce cream sauce, foraged mushroom and crispy prosciutto.

Breaded chicken cutlet, mozzarella, provolone and pecorino cheeses, sauce pomodoro, pasta.

Frank’s Quality Produce seasonal vegetables, roasted garlic and white wine with a touch of lemon then mounted with sweet butter over pasta.

Washington State 45 day dry-aged Prime Beef cooked to order and served with Frank’s Quality Produce spring vegetables and baby Yukon gold potatoes.

White prawns, lobster broth, lemon and Pecorino Romano cream, Romanesco, asparagus and smoked pancetta.

House made ricotta gnocchi tossed with marinara, topped with imported Pecorino cheese and ricotta, extra virgin olive oil.

Traditional style, flavored with amaretto and triple sec syrup, creating a great spin on a classic.

Sweetened ricotta and mascarpone filling, within a baked cannoli shell, dipped in Verona chocolate chips.

Lady finger cookies dipped in espresso and layered within a sweetened mascarpone filling, topped with cocoa powder.

Fresh spring berries, rhubarb and strawberry coulis, olive oil, Chantilly cream.

The Italian classic.