Franck's

Mark your calendars for July 16th and join us for the 4th installment of our Chef Series Dinner! Enjoy a thoughtfully curated menu featuring the best local ingredients, shared over great conversation and even better vibes. Let’s celebrate community, creativity, and cuisine — one unforgettable bite at a time. First Course- Chilled Aged Tartare Manicotti// heirlooms gazpacho/ horseradish crepe/ tomato jam/ nasturtium vinegar/ horseradish Yukon crisps/ leaves Second Course- Sablefish & Summer Alliums// shallot tarte tatin/ Oregon ramp beurre monte/ garlic scape olio/ chewy Vidalia/ fried garlic Third Course- Ballard Farms Pork Belly Kalbi// basmati rice salad/ candied turnip/ green strawberry/ white chocolate green curry/ white chocolate “cracklin”/ cilantro Fourth Course- Upside Down Utah Peach “A La Mode”// vanilla bean summer rosemary panna cotta/ sugared Utah peach/ crystalized rosemary crisp Last- Lime Rickey Ice Cream

Brunch is BACK, baby—and better than ever! We’re bringing the sunshine and good vibes back to your Sunday routine. Chef Rob has cooked up a totally reimagined brunch menu that’s full of bold flavors, seasonal ingredients, and a few surprise favorites. Don’t sleep on this—brunch season is ON! Go to Francksfood.com to view the menu!

Mark your calendars for July 30th! Join us at Franck’s for a 5-course dinner, each course paired with the finest Holystone spirits. The ultimate dining experience awaits—you won’t regret it! $145 food & cocktails $120 food only First Course -“Sea Water” Cured Maine Scallops//buttermilk curds & whey/ lime infused green grape/ cashew chili crunch/ spring onion olio/ chive | Cocktail Pairing: Perla Vodka Second Course- Chamomile Poached Golden Beet// soured chamomile- anise tea/ fennel kraut/ fennel & pecorino english pea’s/ all the aromatic herbs | Cocktail Pairing: Apparition Absinthe Third Course- Applewood Smoked Trout Lasagna// dill & cream cheese beurre/ iced red onion/ everything bagel/ caper- smoked trout roe/ fermented cucumber | Cocktail Pairing: Bosun’s Gin Fourth Course- Shaoxing Wine, Braised & Glazed Niman Ranch Pork Cheek// pork marrow congee/ 142 degree shoyu cured egg/ crispy shallot/ truffle chili oil/preserved hon shimeji/ coriander | Cocktail Pairing: Shochu Fifth Course- Lavender Blackberry Pie// vanilla bean sweet cream/ candied flowers/ lavender leaf sugar pearls Cocktail Pairing: Cerula Gin