F Francesco | Italian Cuisine & Fine Dining

Seasonal ingredients, regional classics, and contemporary plates by Chef Francesco. Please inform us of allergies or dietary preferences.

Philosophy of the Kitchen

Our menu pays homage to Italy’s regions—Lombardy to Sicily—guided by markets each morning. Pasta is rolled in-house; seafood is day-boat where possible; meats are aged with care. Olive oils are single-estate, and we finish many dishes at the table for aroma and theater.

Dietary Keys

V = Vegetarian
VG = Vegan
GF = Gluten-Free
N = Contains Nuts

Antipasti

Yellowfin tuna crudo

Tonno Crudo

Yellowfin tuna, lemon oil, Sicilian capers, fennel pollen, chili. GF

Burrata with tomatoes

Burrata Pugliese

Heirloom tomatoes, basil pesto, aged balsamico. V N

Octopus with potatoes

Polpo alla Griglia

Charred octopus, smoked potato, taggiasca olives, salsa verde. GF

Wild mushroom arancini

Arancini ai Funghi

Wild mushroom risotto croquettes, truffle aioli, pecorino. V

Antipasti selection on marble

Primi – Fresh Pasta

Tagliatelle al ragù

Tagliatelle al Ragù

Slow-cooked beef & veal ragù, Parmigiano Reggiano 36-month, soffritto.

Spaghetti alle vongole

Spaghetti alle Vongole

Manila clams, garlic, white wine, parsley, lemon zest. GF pasta on request

Pumpkin ravioli

Ravioli di Zucca

Roasted pumpkin, amaretti, brown butter sage, toasted hazelnuts. V N

Secondi – Mains

Branzino al forno

Branzino al Forno

Oven-roasted sea bass, lemon, herbs, caper butter sauce. GF

Veal Milanese

Cotoletta alla Milanese

Crisp breaded veal chop, arugula, lemon, cherry tomatoes.

Bistecca with rosemary

Bistecca al Rosmarino

Char-grilled beef striploin, rosemary jus, potato purée. GF

Eggplant parmigiana

Melanzane alla Parmigiana

Baked eggplant, San Marzano tomato, mozzarella, basil. V

Elegant plating of Italian main course

Contorni – Sides

Patate al Rosmarino — rosemary roasted potatoes. V GF
Spinaci Saltati — sautéed spinach, garlic, lemon. V GF
Insalata di Campo — market greens, radish, lemon vinaigrette. VG GF

Dolci – Desserts

Classic tiramisu

Tiramisù Classico

Espresso, mascarpone, savoiardi, cocoa.

Panna cotta

Panna Cotta

Vanilla bean, seasonal fruit, almond crumble. N

Chef’s Tasting Menu

A journey through the season in five courses. Optional wine pairings curated from our cellar.

Crudo di Mare

Raviolo del Giorno

Risotto allo Zafferano

Secondo dello Chef

Dolce al Carrello

Please advise of dietary restrictions; vegetarian tasting available with notice.

Cantina – Wines by the Glass

Prosecco DOC, Veneto — bright pear, fine mousse.

Pinot Grigio, Friuli — stone fruit, saline finish.

Verdicchio, Marche — citrus, almond, mineral.

Barbera d’Asti — red cherry, spice, fresh acidity.

Chianti Classico — sour cherry, leather, herbs.

Nero d’Avola, Sicilia — dark fruit, cocoa, warmth.

Chef’s Note

We salt pasta water like the sea, roast bones for depth, and finish sauces with a kiss of butter or EVOO—never both. Your server will gladly suggest pairings for every course.

Table setting with candlelight

Reserve Your Evening

Dinner nightly from 5:30 PM. Late seating on weekends. Kindly note a 2-hour table time for parties of two and a 2.5-hour time for larger groups.

A discretionary service charge may apply. Prices and availability subject to change with the market.

Menu