Sample Lunch Menu-Antipasti
Frondizi's Antipasti
$15.00
an assortment of imported meats, cheeses, italian olives, marinated and grilled vegetables. served with fresh baked breads.
Pizza Di Giorno
$0.00
stone baked on our homemade thin crust. ask your server for today's selection priced daily.
Calamaretti
$11.00
a saute of tender baby squid with vine-ripe tomatoes, capers, garlic, oilve oil, and balsamic vinegar. served with bruschetta.
Frondizi's Shrimp
$10.00
four large shrimp lightly encrusted with chickpea flour batter and deep-fried. served with a spicy red pepper aioli and grilled Italian peperoncini.
Prince Edward Island Mussels
$11.00
steamed with leeks, tomatoes, and garlic in white wine. finished with a touch of cream.
Olive Plate
$5.00
today's selection of imported olives marinated with garlic, shallots, olive oil and fresh herbs.
Tapenades & Pestos
5.00
chef's daily creations for dipping or spreading on our house made bread.
$Insalata
House Salad
$4.50
mixed baby greens with diced tomato, radish, and toasted pepitas in a roasted shallot and gorgonzola vinaigrette.
Warm Goat Cheese Salad
$8.00
mixture of spring greens tossed in a roasted red pepper vinaigrette and topped with warm missouri farmer organic goat cheese. with shrimp. 14.00
Frondizi’s Caesar
$7.00
tender leaves of romaine lettuce tossed in our classic caesar dressing with grated parmigiano cheese, fresh baked croutons and topped with anchovies. with chicken 11.00 (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Garlic Scampi
$11.00
mixed baby greens and crisp romaine lettuce with shaved fennel, julienne tomato and red onion topped with garlic grilled gulf shrimp in a roasted pepper vinaigrette.
Piatto Caprese
$8.00
fresh mozzarella cheese, vine ripened tomatoes, fresh basil and balsamic vinaigrette.
Arugula Salad
8.00
arugula with shaved portabella mushrooms, belgian endive and shaved parmigiano, dressed in a lemon vinaigrette and drizzled with white truffle oil.
$Zuppa
Tuscan Tomato
$5.00
this tuscan porridge is made from vine ripened roma tomatoes simmered with leeks, garlic, fresh herbs and country bread.
Zuppa Di Giorno
5.00
ask your server for today's creation.
$Lunch Panini
Italian Reuben
$8.00
spicy capacola, grilled radicchio and red cabbage slaw, fontina valle d'aosta cheese, and roasted red pepper aioli. served hot on focaccia.
Rosemary Grilled Chicken
$8.00
marinated grilled breast of chicken with caramelized onions, roasted red peppers, and provolone cheese. served on focaccia.
Turkey Romano
$8.00
roasted breast of turkey with crispy pancetta, vine-ripe tomatoes, and a roasted artichoke and basil pesto. served on a ciabattina.
Meatball Grinder
$7.00
ligurian-style meatballs made with ground beef, pork & veal and simmered in pommadoro. topped with mozzarella and provolone. served on a sesame hoagie.
Tuna Salad Nicoise
$8.00
white albacore tuna dressed with capers, red onion, kalamata olives, and a lemon vinaigrette. served on 9-grain bread with fresh mozzarella and arugula.
Char-Grilled Lamb Burger
$8.00
fresh ground lamb topped with goat cheese, vine-ripe tomatoes, cucumber, and yogurt-mint sauce. served on ciabattina. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Grilled Vegetables
7.00
portabellas, eggplant, zucchini, and sweet peppers with fresh mozzarella, and basil pesto aioli. served on ciabattina.
$Lunch Entrees
the entrees above are served with a house salad and fresh baked bread. we prepare a special selection of desserts daily in our kitchen.Ravioli Alla Genovese
$12.00
frondizi's adaption of an ancient ligurian pasta recipe using delicate cuts of veal and redolent of greens and fresh herbs. finished in a light chicken broth with oregano and parmigiano.
Gnocchi Verde
$11.00
housemade pasta dumplings prepared with spinach and fresh ricotta cheese, lightly pan-fried in a garlic sage brown butter sauce and topped with shaved parmigiano-reggiano.
Fettucine Alla Gorgonzola Stagionata
$12.00
free-range herb roasted chicken, wild mushrooms, and balsamic roasted green beans in a stock reduction sauce. topped with aged gorgonzola crumbles.
Penne Con Polpette
$8.00
ligurian style meatballs of ground beef, veal, pork and iItalian sausage, simmered in pommadoro, served over penne pasta, and topped with shaved parmigiano.
Pollo Alla Limone
$9.00
boneless breast of chicken rolled in bread crumbs, and panfried. served over braised italian greens, roasted artichoke hearts, wild mushrooms, and tomatoes. finished with a white wine lemon butter sauce.
Filetto Di Manzo
$15.00
six ounce center-cut tenderloin of beef, porcini rubbed, then charbroiled and served with a barolo wine demiglaze, roasted garlic mashed potatoes and grilled asparagus. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Sample Dinner Menu-Antipasti
frondizi's proudly emphasizes the use of locally and organically grown produce.Frondizi's Antipasti
$15.00
an assortment of Imported meats, cheeses,italian olives, marinated and grilled vegetables. served with fresh baked breads.
Pizza Di Giorno
$0.00
stone baked on our homemade thin crust. ask your server for today's selection. priced daily.
Calamaretti
$11.00
a saute' of tender baby squid with vine-ripe tomatoes, capers, garlic, olive oil, and balsamic vinegar. served with bruschetta.
Italian Cheese Board
$10.00
a selection of italian artisan cheeses served with seasonal fresh and dried fruits, nuts and fresh baked breads.
Frondizi's Shrimp
$10.00
four large shrimp lightly encrusted with chickpea flour batter and deep-fried. served with a spicy red pepper aioli and grilled italian peperoncini.
Prince Edward Island Mussels
$11.00
steamed with leeks, tomatoes, and garlic in white wine. finished with a touch of cream.
Stuffed Artichoke
$12.00
giant globe artichoke baked and stuffed with fresh crabmeat, croutons, and legumes. drizzled with garlic butter and balsamic syrup.
Olive Plate
$5.00
today's selection of imported olives marinated with garlic, shallots, olive oil and fresh herbs.
Roasted Garlic
$5.00
a large bulb baked to a smooth, creamy consistency and served with fresh baked bread, and mascarpone cheese.
Tapenades & Pestos
5.00
chef's daily creations for dipping or spreading on our house made bread.
$Insalata
House Salad
$4.50
mixed baby greens with diced tomato, radish, and toasted pepitas in a roasted shallot and gorgonzola vinaigrette.
Frondizi’s Caesar
$7.00
tender leaves of romaine lettuce tossed in our classic caesar dressing served with grated parmigiano cheese, fresh baked croutons and topped with anchovies. with chicken 11.00 (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Warm Goat Cheese Salad
$14.00
mxture of spring greens tossed in a roasted red pepper vinaigrette and topped with warm missouri farmer organic goat cheese. 8.00 with shrimp.
Garlic Scampi
$11.00
mixed baby greens and crisp romaine lettuce with shaved fennel, julienne tomato and red onion topped with garlic grilled gulf shrimp in a roasted pepper vinaigrette.
Piatto Caprese
$8.00
fresh mozzarella cheese, vine ripened tomatoes, fresh basil and balsamic vinaigrette.
Arugula Salad
8.00
arugula with shaved portabella mushrooms, belgian endive and shaved parmigiano, dressed in a lemon vinaigrette and drizzled with white truffle oil.
$Zuppa
Tuscan Tomato
$5.00
this tuscan porridge is made from vine ripened roma tomatoes simmered with leeks, garlic, fresh herbs and country bread.
Zuppa Di Giorno
5.00
ask your server for today's creation.
$Contorni
Roasted Garlic Mashed Potatoes
$4.00
Grilled Asparagus
$4.00
Braised Italian Greens
$4.00
with wild mushrooms and artichokes
Creamy Goat Cheese Polenta
4.00
$Pasta
Lobster Risotto
$25.00
a creamy risotto prepared with the meat from half a maine lobster, leeks, and tomatoes in a rich lobster stock.
Gnocchi Verde
$17.00
housemade pasta dumplings prepared with spinach and fresh ricotta cheese, lightly pan-fried in a garlic sage brown butter sauce and topped with shaved parmigiano-reggiano.
Penne Con Piccolo Polpette
$17.00
petite ligurian-style meatballs prepared with five kinds of ground meat, and sauced with penne pasta in fresh tomatoes, garlic, fried eggplant, and basil.
Fettucine Alla Gorgonzola Stagionata
$19.00
free-range herb roasted chicken, wild mushrooms, and balsamic roasted green beans in a stock reduction sauce. topped with aged gorgonzola crumbles.
Ravioli Alla Genovese
$19.00
frondizi's adaption of an ancient ligurian pasta recipe using delicate cuts of veal, escarole, swiss chard and fresh herbs. served in a light chicken broth with oregano and parmigiano-reggiano.
Conchiglia Con Gamberetti Dolce
$21.00
little pasta shells are paired with sweet fresh maine rock shrimp, roasted grape tomatoes, sweet corn, and zuchini. sauced with roasted green chili and basil pesto.
Fettucine In Guazzetto Di Cinghiale
$20.00
a succulent ragu of wild boar braised with chianti and herbs, topped with pecorino romano.
Penne In Pommadoro
15.00
a classic tuscan style sauce of slow-simmered san marzano roma tomatoes, leeks, sweet onions, fresh basil, and extra virgin olive oil. finished with parmigiano-reggiano.
$Entrees
Pollo Alla Limone
$18.00
boneless breast of chicken rolled in bread crumbs, and pan-fried. served over braised italian greens, roasted artichoke hearts, wild mushrooms and tomatoes. finished with a white wine lemon butter sauce.
Cappa Santa
$24.00
grill-seared jumbo sea scallops served over a saute of english peas, smoked bacon, new potatoes, and dill. topped with pea tendrils and drizzled with white truffle oil and buerre blanc.
Ippoglosso Al Cartoccio
$26.00
halibut baked inside a crispy phyllo crust with tuscan style spinach and potatoes. finished with a roasted red pepper cream sauce.
Bistecca Alla “Kansas City”
$31.00
house dry-aged 12 oz. kansas city strip steak with caramelized shallots and creamy goat cheese polenta. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Filetto Di Manzo
$33.00
eight ounce center-cut tenderloin of beef, porcini rubbed, then charbroiled and served with a barolo wine demiglaze, garlic mashed potatoes and grilled asparagus. (consuming raw or uncooked meat, seafood or eggs may increase your risk of foodbourne illness.)
Osso Bucco
$25.00
veal shank braised in a rich stock with wine, sicilian olives, lemon, celery, carrots and onions.
Costolleta Di Maiale
$18.00
double-cut pork chop brined in rosemary, garlic and brown sugar, then grill-seared and roasted. served with garlic mashed potatoes and italian mustard fruit chutney.
Menu for Frondizi's Ristorante is provided by findrestaurantmenu.com
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