Braised lamb shoulder, smoked mozzarella, crispy onions, roasted garlic rosemary aioli, & au jus.

Diner Lamb Dip

Bocconcini stuffed meatballs simmered in our marinara sauce with herbs & parmesan.

Spaghetti & Meatballs

BBQ glazed baby back pork ribs served with apple fennel slaw & fries.

Frankie’s Baby Back Ribs

Slow cooked meatballs stuffed with bocconcini cheese, fries, parmesan & marinara.

Stuffed Meatballs & Fries

Our meatballs, marinara sauce, basil, pepperoncinis & mozzarella.

Meatball Stromboli

Served warm with vanilla ice cream and house made caramel sauce or cheddar cheese.

Huge Apple Pie

Graham cracker crust topped with fresh cream and lime zest.

Classic Key Lime Pie

Fried crisp with lemon, red onion, jalapeño & tzatziki.

Calamari

St.Germain, Prosecco, lime, mint, soda, splash of 7up.

Frankie’s Hugo

Rosemary garlic oil, parmesan, mozzarella & balsamic reduction. Served with marinara & basil pesto aioli.

Cheesy Flatbread

Made with prosecco and fresh squeezed orange juice. Or try a mimosa with a twist: Pink Grapefruit, Strawberry Lemonade, Cranberry or Pineapple.

Frankie’s Famous Mimosas

Bailey’s, vodka, Kahlua, and espresso over ice.

Shaft

Season the lamb shoulder with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side.

Prepare the Lamb

Remove the lamb from the pot and set aside. In the same pot, add diced onions and minced garlic. Sauté until softened. Pour in the red wine, scraping up any browned bits from the bottom. Add the beef broth and rosemary, then return the lamb to the pot. Bring to a simmer.

Braise the Lamb

Cover the pot and reduce the heat to low. Let the lamb braise for about 3 hours or until it is tender and easily shreds with a fork.

Cook the Lamb

In a bowl, combine the mayonnaise, roasted garlic, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth. Adjust seasoning to taste and set aside.

Prepare the Aioli

Once the lamb is cooked, shred it and mix with some of the braising liquid. Toast the French bread or rolls. Layer the shredded lamb on the bottom, add slices of smoked mozzarella, top with crispy fried onions, and drizzle with roasted garlic rosemary aioli. Serve with warm au jus on the side for dipping.

Assemble the Diner Lamb Dip

lamb shoulder

beef broth

red wine

onion, diced

garlic cloves, minced

fresh rosemary, chopped

salt

black pepper

mayonnaise

roasted garlic, mashed

fresh rosemary, finely chopped

lemon juice

smoked mozzarella, sliced

crispy fried onions

French bread or rolls

In a large bowl, combine ground beef, bread crumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Make the Meatball Mixture

Take a small portion of the mixture and flatten it in your palm. Place a bocconcini cheese in the center and mold the meat around it to form a ball. Repeat until all mixture is used.

Stuff the Meatballs

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute.

Sauté Aromatics

Add canned tomatoes, dried oregano, salt, and black pepper to the pot. Bring to a simmer and cook for 10 minutes.

Simmer the Sauce

Gently place the stuffed meatballs into the simmering marinara sauce. Cover and let simmer for 20 minutes, or until cooked through.

Add Meatballs to Sauce

In a large pot, bring water to a boil. Add salt and spaghetti. Cook according to package instructions until al dente. Drain and set aside.

Boil the Spaghetti

Serve the spaghetti topped with the marinara sauce and meatballs. Garnish with grated parmesan cheese and fresh basil leaves.

Combine and Serve

ground beef

bocconcini cheese

bread crumbs

garlic, minced

parsley, chopped

olive oil

onion, chopped

canned tomatoes

dried oregano

fresh basil, chopped

spaghetti

water

parmesan cheese, grated

fresh basil leaves

Preheat your oven to 300°F (150°C). In a small bowl, mix salt, black pepper, garlic powder, and onion powder. Rub this spice mix all over the ribs.

Prepare the Ribs

Place the ribs on a baking sheet lined with aluminum foil, cover with another piece of foil, and bake for 2.5 to 3 hours until tender.

Bake the Ribs

Remove the ribs from the oven, discard the top foil, brush the ribs generously with BBQ sauce, and return to the oven for an additional 30 minutes.

Glaze with BBQ Sauce

In a large bowl, combine the shredded cabbage, sliced fennel, julienned apple, and shredded carrot.

Prepare the Slaw

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.

Make the Dressing

Pour the dressing over the slaw mixture, toss to coat, and let it sit for at least 30 minutes before serving.

Preheat oven to 425°F (220°C). Toss the cut potatoes with olive oil and salt.

Prepare the Fries

Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Baby back pork ribs

BBQ sauce

Salt

Black pepper

Garlic powder

Onion powder

Green cabbage, shredded

Fennel bulb, thinly sliced

Apple, julienned

Carrot, shredded

Mayonnaise

Apple cider vinegar

Honey

Salt and pepper

Potatoes, cut into fries

Olive oil

In a large bowl, combine ground beef, bread crumbs, egg, minced garlic, parsley, salt, and pepper. Mix until well combined.

Mix Ingredients

Take a small portion of the mixture and flatten it in your palm, place a piece of bocconcini cheese in the center, and mold the meat around it to form a meatball. Repeat until all the mixture is used.

Form Meatballs

In a skillet, heat a little oil over medium heat and brown the meatballs on all sides. Transfer to a slow cooker.

Brown Meatballs

In a separate baking tray, spread the frozen fries evenly and bake according to package instructions until crispy.

Bake Fries

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until onion is translucent.

Sauté Base

Pour in the canned crushed tomatoes, basil, salt, and pepper. Stir to combine and let it simmer for about 15 minutes.

Add Tomatoes

Pour the marinara sauce over the browned meatballs in the slow cooker. Cover and cook on low for 6 hours.

Combine Meatballs and Sauce

Once cooked, serve the stuffed meatballs with crispy fries topped with grated parmesan cheese.

Serve

frozen fries

canned crushed tomatoes

basil, dried

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix until well combined.

Mix the Ingredients

Form the mixture into small meatballs, about 1 inch in diameter.

Shape the Meatballs

In a skillet over medium heat, cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove from heat and set aside.

Cook the Meatballs

Preheat Oven

On a lightly floured surface, roll out the pizza dough into a rectangle, about 12x18 inches.

Roll Out the Dough

Spread marinara sauce over the dough, leaving a small border around the edges. Top with cooked meatballs, fresh basil, pepperoncinis, and mozzarella cheese.

Add Fillings

Starting from one long side, carefully roll the dough to form a log. Pinch the edges to seal and tuck the ends under.

Roll and Seal

Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with shredded Parmesan cheese. Bake for 25-30 minutes or until golden brown.

Brush and Bake

Remove from the oven, allow to cool for a few minutes, slice into pieces, and serve warm.

Slice and Serve

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Italian seasoning

Pizza dough

Marinara sauce

Fresh basil, chopped

Pepperoncinis, sliced

Mozzarella cheese, shredded

Parmesan cheese, shredded

In a large bowl, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms a ball. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Dough

On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place in the pan and trim the edges.

In a large bowl, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla extract until well coated.

Combine Ingredients

Pour the apple filling into the prepared pie crust. Roll out the second disc of dough and place it over the filling. Cut slits in the top crust to allow steam to escape. Trim and crimp the edges.

Fill the Pie

Preheat the oven to 425°F (220°C). Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes, or until the apples are tender and the crust is golden brown.

Bake the Pie

In a saucepan over medium heat, cook sugar until it melts and turns a golden brown color. Add butter and stir until melted.

Cook the Sugar

Slowly add heavy cream and stir until smooth. Remove from heat and stir in vanilla extract.

Add Cream

Serve warm slices of pie with a scoop of vanilla ice cream or cheddar cheese, drizzled with caramel sauce if desired.

Serve Warm

all-purpose flour

unsalted butter

granulated sugar

ice water

apples (peeled, cored, and sliced)

brown sugar

ground cinnamon

ground nutmeg

vanilla extract

heavy cream

vanilla ice cream

cheddar cheese

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until golden. Allow to cool.

Prepare the crust

In a large bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth. Pour the filling into the cooled crust.

Make the filling

Bake the pie in the preheated oven for 10-15 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.

Bake the pie

In a medium bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional lime zest if desired.

Prepare the topping

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and black pepper. Mix well and refrigerate for at least 30 minutes to let the flavors meld.

Make the Sauce

In a large bowl, mix together flour, cornstarch, salt, and black pepper. Dredge the calamari rings in this mixture until well coated.

Prepare the Calamari

In a deep pot or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Fry the calamari in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.