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Frankies Spuntino

  • $$$
  • Italian, Local/Organic
  • 570 Hudson St, New York 10014 40.735798 -74.005781
  • (At 11th St)
  • click map to interact
  • (917) 473-3731
  • 0



Cane Sugar Coke Made in Mexico.    4.00
San Pellegrino Aranciata     5.00
Fever Tree Tonic Water     4.00
Diet Coke     3.00
Fever Tree Ginger Beer     4.00



Chicken Liver Toscana Crostini     11.00
Artichoke, Preserved Lemon and Parmesan Reggiano Crostini     11.00
Ricotta, Honey & Provolone Crostini     11.00
Corn, Ricotta and Chanterelle Mushroom Crostini     11.00
Chicken Liver Crostini 2 pieces.    8.00
Cremini Mushroom and Truffle Crostini 2 pieces.    8.00
Kale & Harissa Aioli Crostini 2 pieces.    8.00
Ricotta, Honey and Provolone Crostini 2 pieces.    8.00
Ramp Butter & Pancetta     11.00


Cured Meats

Prosciutto Di Parma     15.00
Sweet Soppressata     10.00
Spicy Soppressata Spicy.    10.00
Cured Meat Tasting     22.00
Housemade Prosciutto with Preserved Ramps     19.00



Frankie's Antipasto Chef's choice of cured meats, cheese, veggies and olives.    21.00
Housemade Olives     8.00
Fennel Salad With honey crisp apple, celery, walnuts & Tuscan Pecorino.    18.00
Roasted Beets and Avocado With balsamic vinegar.    17.00
Escarole Salad Radish, chive, boiled egg, crouton, and anchovy.    17.00
Burrata with Sicilian condiment and Pomegranate With Sicilian condiment and Pomegrante    21.00
Roasted Eggplant With sweet peppers, chilies, mint & almonds.    18.00
Roasted Vegetable in Bagna Cauda With breadcrumbs.    18.00
Baked Polenta With broccoli rabe, scallions & provolone.    18.00
Pan Seared Calamari N'duja, tomato, parsley & lemon.    20.00
Cured Meat Tasting     20.00
Marinated Cucumber with Radishes, Herbs, and Tonnato     16.00
Roasted Leeks with Black Olive Oil     16.00
Slow Cooked Calamari with Tomatoes, Beans and Sofrito     19.00
Kale Salad with Parmigiano, Garlic, Lemon and Croutons     18.00
Slow Roasted Squid with White Beans, Tomato and Soffrito     20.00
Stone Ground Polenta with Spring Rabe Gremolata & Parmigiano-Reggiano     18.00
Little Gem Lettuces with Anchovy and Flowering Chive Dressing & Carpe Sarde    18.00
Grilled Asparagus with Bagna Cauda, Bottarga and Bread Crums    18.00


Bean and Escarole Soup     10.00
Broccoli and Leek Soup     10.00
Gnocchi Marinara & Fresh Ricotta     21.00
Spaghetti Fra Diavolo With Parmigiano Reggiano.    25.00
Chestnut Tortelli With Kabocha Squash, Sage, Brown Butter, and Aceto Balsamico.    28.00
Pappardelle with Lamb Ragout and Olives     28.00
Cavatelli with Hot Sausage & Brown Butter Sage     23.00
Cannelloni     26.00
Grilled Sea Bass with Sunchokes, Fennel and Olives     33.00
Garganelli With zucchini and pesto Genovese.    27.00
Linguini with Blue Crab, Tomato, Chili and Basil     28.00
Spaghetti alla Gricia With guanciale, spring scallion, and pecorino Romano.    23.00
Spaghetti with Sungold Tomatoes, Garlic, Basil and Parmesan Reggiano     25.00
Stracciatella Ravioli With eggplant alla norma.    26.00
Sweet Corn Tortellini with Hot Peppers, Guanciale and Pecorino     28.00
Tagliatelle Neri With shrimp, hot peppers, and mint.    26.00
Shrimp Ravioli with Spinach, Chilies and Dill     29.00
Chestnut Papardelle with Short Rib & Porcini Ragu     30.00
Tagliatelle with Clams, Mussels & Fennel     28.00
Sweet Carrot Agnolotti with Spinach, Lemon & Prosciutto di Parma     26.00
Ramp and Nettle Cannelloni with Goat Cheese    26.00
Gnocchi alla Romana with Oxtail and Spring Onions    28.00


Chicken Milanese with Arugula & Pecorino     24.00
Grilled Long Island Black Bass With shelling beans, tomatoes, scallions and parsley.    33.00
Grilled Hanger Steak With carrots, red endive, taleggio & aceto balsamico.    35.00
Grilled Octopus With chickpeas, olives, calabrian chilies, and sesame seeds.    29.00
Orata With artichokes, capers, and lemon.    30.00
Ribeye Bistecca With fingerling potatoes, salsa verde, and parmigiano reggiano.    35.00
Meatballs with Pine Nuts & Raisins     17.00
Eggplant Marinara with Pecorino     17.00
Roasted Hake with Sunchokes, Fennel and Black Olives     33.00
Roasted Chicken with Aparagus and Rose     33.00
Roasted Hake with Yukon Gold Potatoes, Wild Watercress & Sorrel     33.00
Braised Lamb Shank with Spring Onion, Argodolce & Fennel Pollen     37.00

Frankies Sandwiches

Frankies Sandwiches

Roast Beef Sandwich Served with pepperoncini and red onion.    16.00
Fennel Sausage, Broccoli Rabe & Pecorino Sandwich     18.00
Prosciutto and Pecorino Cheese Sandwich     17.00
Meatball Sandwich     15.00
Sicilian Tuna and Arugula Sandwich Served with tomato and red onion.    19.00
Bacon, Lettuce and Tomato Sandwich     15.00
Eggplant Marinara Sandwich With pecorino.    16.00
Mozzarella, Tomato and Roasted Red Pepper Sandwich     15.00



Ricotta Cheese Cake     9.00
Chocolate Tart     9.00
Red Wine Prunes with Mascarpone     9.00

Antipasti (Salads)

Salads (Weekday)

Escarole Salad Radish, Croutons, Egg, & Anchovy    14.00
Fennel, Celery Root and Parsley Salad Served with sliced red onion, lemon and Pecorino cheese.    14.00
Buffala Mozzarella and Arugula Salad     15.00
Roasted Vegetables in Bagna Cauda     18.00
Romaine Hearts with Caesar Dressing Salad     14.00
Roasted Beets and Avocado Salad Served with balsamic vinegar.    14.00
Heirloom Tomato and Avocado Salad with red onions.    16.00
Burrata Served with grilled asparagus, pea shoots, black truffle vinaigrette and grilled bread.    22.00
Heirloom Tomato Salad Stracciatella, Cucumbers & Basil Vinegar    19.00
Burrata with Caponata Pine Nuts and Grilled Bread     21.00
Roasted Eggplant with Sweet Peppers, Chilies, Mint and Almonds     18.00
House Marinated Olives     6.00
Frankie's Antipasti     18.00

Housemade Pasta

Housemade Pasta (Weekday)

House Made Gnocchi Marinara Served with fresh ricotta cheese.    19.00
Cavatelli with Faicco's Hot Sausage Served with browned sage butter.    21.00
Tagliatelle verde With beef short rib & porcini ragu    28.00
Garganelli with Pesto Inverno Pesto Inverno, Walnuts, Spinach, & Parmigiano Reggiano    25.00
Spaghetti Meyer Lemon, Butter, Pecorino    26.00


(Week days and Week Ends)

Eggplant Parmigiana     17.00
Meatballs with Pine Nuts and Raisins     17.00
Chicken Milanese with Arugula and Pecorino Cheese     24.00

Beer & Cider

Burial Brewing Company Bloodtusk Kellerbier, 5.1% ABV, Asheville, NC, 16 oz. can    10.00
Plan Bee Tulsi Blue Wild Ale, 6% ABV, Poughkeepsie, NY 375 ml Bottle    17.00
Carton Brewing Red Rye Returning Ryle Ale, 5.3% ABV, New Jersey, 16 oz can    12.00
Half Acre Plane Wave India Pale Ale, 6% ABV, Chicago, 16 oz. can    14.00
Common Root Brewing Shadow Figures American Porter, 5.5% ABV, South Glen Falls, NY 16 oz. can    11.00
Wolfer Estate No. 139 Rose Cider Dry Rose Cider, 6.9% ABV, Hampton, NY 12.6 oz. bottle    14.00
Bunker Brewin Machine Czech Pils 5.2% ABV, Portland, Maine, 16 oz. Can    13.00
Half Acre Navaja Double IPA 10% ABV, Chicago, Illinois, 16 oz. can    13.00


Frankies Spuntino
570 Hudson St
At 11th St
(917) 473-3731
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