Frankie's Ristorante

Frankie's Ristorante, Tinley Park, Illinois

Executive Chef Gaetano Caladrini presents - November 24th 2009

First Course:

Complemented by Crispin Light

King Crab Legs over a Fressee salad with asparagus and sun-dried tomatoes.

Second Course:

Complemented by Crispin Original

Stuffed Branzino with scallops, baby spinach and a Crispin Cider Vinaigrette.

Third Course:

Complemented by Crispin Brut

Colorado Rack of Lamb with a rosemary sauce, chantarelle mushrooms and marble potatoes.

Fourth Course:

Complemented by Crispin Honey Crisp

Zabaglione Cream - Honey Crisp poached peach with fresh Passion fruit.

Published by Scott Tuffield