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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
  • (212) 924-0818
  • 0

Beverages

Beverages

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

Antipasti

Starters

Frankie's Antipasto Chef's choice of cured meats, cheese, veggies and olives.    21.00
Housemade Olives Vegetarian.    8.00
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

Handcrafted Soups

Handcrafted Soups (Weekday)

Escarole and Cannellini Bean Soup     10.00

Antipasti (Salads)

Salads (Weekday)

Escarole Salad Served with radishes, croutons, eggs and 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 Roasted carrots, cauliflower, mushroom, celery, turnip, watermelon radishes, celery root, fennel, dandelion greens, parsley all tossed in lemon juice and the Bagna Cauda dressing finished with bread crumbs.    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 With stracciatella cheese, cucumbers and opal basil. Various kinds of heirloom tomatoes marinated with basil vinegar (white balsamic vinegar steeped with Frankies Garden Basil and Basil Flowers) tossed with shaved red onion, opal basil and pickled cucumbers all sitting atop stracciatella cheese.    19.00
Burrata with Caponata Pine Nuts and Grilled Bread Eggplant, zucchini, roasted sweet red peppers, onion, celery, capers, anchovy, diced fresh tomato, basil mint and olive oil. All vegetables are cooked separately then combined and stewed for an hour and a half. The burrata is topped with the caponata and finished with the basil, mint, pine nuts and basil vinegar.    21.00
Roasted Eggplant with Sweet Peppers, Chilies, Mint and Almonds Japanese eggplant roasted in the oven with olive oil and salt. The sweet peppers are roasted then peeled and marinated with olive oil and thinly sliced garlic, oregano, red wine vinegar and mint. On the pick up the eggplant is plated at room temperature and topped with marinated pepper, chopped almonds, torn mint and Calabrian chilies.    18.00
House Marinated Olives     6.00
Frankie's Antipasti     18.00

Salumi

Cured Meats

Prosciutto Di Parma     13.00
Spicy Soppressata Spicy.    8.00
Sweet Soppressata     8.00
Mortadella di Bologna with Pistachios     15.00
Pio Tiosini 600 Day Riserva Prosciutto di Parma     19.00
Cured Meat Tasting     19.00

Crostini

Crostini

Ricotta, Honey and Provolone Crostini 2 pieces.    8.00
Chicken Liver Crostini 2 pieces.    8.00
Cremini Mushroom and Truffle Crostini 2 pieces.    8.00
Kale & Harissa Aioli Crostini 2 pieces.    8.00

Frankies Sandwiches

Frankies Sandwiches

Roast Beef Sandwich Served with pepperoncini and red onion.    15.00
Mozzarella with Roasted Peppers Sandwich     14.00
Prosciutto and Pecorino Cheese Sandwich     17.00
Faicco's Thick-Cut Bacon, Lettuce and Tomato Sandwich     14.00
Faicco's Sausage and Broccoli Rabe Sandwich     17.00
Sicilian Tuna and Arugula Sandwich Served with tomato and red onion.    17.00
Meatball Sandwich Served with Pecorino Romano cheese.    14.00

Primi

Spaghetti alla Gricia With guanciale, spring scallion, and pecorino Romano.    23.00
Tagliatelle Neri With shrimp, hot peppers, and mint.    26.00
Garganelli With zucchini and pesto.    25.00
Stracciatella Ravioli With eggplant alla norma.    26.00
Spaghetti with Sungold Tomatoes, Garlic, Basil and Parmesan Reggiano Cherry tomatoes conserva. Fresh spaghetti is tossed with the tomato conserva and lots of garlic and finished with Parmesan.    25.00
Linguini with Blue Crab, Tomato, Chili and Basil Blue crabs steeped in Frankie's marinara until just cooked, cooled then picked off meat. Sauce consists of the reserved tomato sauce, garlic, chili flakes, salt and lots of black pepper, Finished with basil and olive oil.    26.00
Sweet Corn Tortellini with Hot Peppers, Guanciale and Pecorino The filling consists of milled polenta cooked with vegetable stock, milk and blended corn until super creamy. Includes butter, percorino and mascarpone piped into the house-made tortellini. The Sauce is made of corn kernels sauteed with finely chopped red and green Fresno chilies, guanciale, butter and olive oil and finished with torn basil, parsley, chives and scallions.    29.00

Secondi

Orata With artichokes, capers, and lemon.    30.00
Ribeye Bistecca With fingerling potatoes, salsa verde, and parmigiano reggiano.    35.00
Grilled Octopus With chickpeas, olives, calabrian chilies, and sesame seeds.    30.00

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

Specials

(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

Desserts

Desserts

Red Wine Prunes with Mascarpone     8.00
Chocolate Tart     8.00
Ricotta Cheese Cake     8.00

 

Frankies Spuntino
570 Hudson St
At 11th St
(212) 924-0818
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