Frondizi's Ristorante Menu and Prices

an assortment of imported meats, cheeses, italian olives, marinated and grilled vegetables. served with fresh baked breads.

stone baked on our homemade thin crust. ask your server for today's selection priced daily.

a saute of tender baby squid with vine-ripe tomatoes, capers, garlic, oilve oil, and balsamic vinegar. served with bruschetta.

four large shrimp lightly encrusted with chickpea flour batter and deep-fried. served with a spicy red pepper aioli and grilled Italian peperoncini.

steamed with leeks, tomatoes, and garlic in white wine. finished with a touch of cream.

today’s selection of imported olives marinated with garlic, shallots, olive oil and fresh herbs.

chef’s daily creations for dipping or spreading on our house made bread.

mixed baby greens with diced tomato, radish, and toasted pepitas in a roasted shallot and gorgonzola vinaigrette.

mixture of spring greens tossed in a roasted red pepper vinaigrette and topped with warm missouri farmer organic goat cheese. with shrimp. 14.00

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 mea

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.

fresh mozzarella cheese, vine ripened tomatoes, fresh basil and balsamic vinaigrette.

arugula with shaved portabella mushrooms, belgian endive and shaved parmigiano, dressed in a lemon vinaigrette and drizzled with white truffle oil.

this tuscan porridge is made from vine ripened roma tomatoes simmered with leeks, garlic, fresh herbs and country bread.

ask your server for today's creation.

spicy capacola, grilled radicchio and red cabbage slaw, fontina valle d’aosta cheese, and roasted red pepper aioli. served hot on focaccia.

marinated grilled breast of chicken with caramelized onions, roasted red peppers, and provolone cheese. served on focaccia.

roasted breast of turkey with crispy pancetta, vine-ripe tomatoes, and a roasted artichoke and basil pesto. served on a ciabattina.

ligurian-style meatballs made with ground beef, pork & veal and simmered in pommadoro. topped with mozzarella and provolone. served on a sesame hoagie.

white albacore tuna dressed with capers, red onion, kalamata olives, and a lemon vinaigrette. served on 9-grain bread with fresh mozzarella and arugula.

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 foodbo

portabellas, eggplant, zucchini, and sweet peppers with fresh mozzarella, and basil pesto aioli. served on ciabattina.

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.

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.

free-range herb roasted chicken, wild mushrooms, and balsamic roasted green beans in a stock reduction sauce. topped with aged gorgonzola crumbles.

ligurian style meatballs of ground beef, veal, pork and iItalian sausage, simmered in pommadoro, served over penne pasta, and topped with shaved parmigiano.

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 sa

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 mea