276 A

Franklin Cafe

TRUFFLE PARMESAN FRIES

SIDE BREAD

KIDS PASTA

SIDE FRIES

A side of chive oil-infused mashed potatoes

CHIVE MASHED POTATOES

A side of crispy french fries topped with port demi, roquefort butter and scallions.

LOADED FRIES

A side of chive mashed potatoes topped with port demi, roquefort butter and scallions.

LOADED CHIVE MASHED POTATOES

Turkish fig gravy and chive mashed potatoes.

TURKEY MEATLOAF

Bacon cheeseburger with caramelized onions, hand-cut fries, hanger steak toppings

THE CRAIC BURGER*

Roast sweet potato and garlic, sherry jus

CHICKEN w/ 20 CLOVES

Warm ciabatta and house made hummus served with parsley and olive oil.

WARM CIABATTA BREAD & HUMMUS

SMOKY SKILLET ROASTED MUSSLES

Sokol Bloosser 'evolution' Pinot Noir

Delas Freres Côtes-du-Rhône St. Esprit Rouge

Broadbent North Coast Cabernet Sauvignon

Leeuwin Estate 'siblings' Shiraz

Chateau due Trignon Gigondas

Truchard Vineyards Syrah

Maison L'envoye 'two Messengers' Pinot Noir

Tornatore Etna Rosso 'pietrarizzo'

Daou 'reserve' Cabernet Sauvignon

Hess 'lion Tamer' Red Blend

Start by rinsing the chicken breasts under cold water. Pat them dry with paper towels.

Prepare the Chicken

In a mixing bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Mix well. Add the chicken breasts and coat them thoroughly with the marinade. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing.

Let it Rest

Slice the grilled chicken and serve on a plate. Garnish with fresh parsley and lemon slices.

Plate the Dish

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Salt

Black Pepper

Paprika

Fresh Parsley

Lemon Slices

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until smooth.

Whisk Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Combine Dry and Wet Ingredients

Gently fold in the blueberries and chopped nuts into the batter.

Fold in Add-Ins

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Pour Batter and Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Whole milk

Unsalted butter, melted

Vanilla extract

Blueberries

Chopped nuts (walnuts or pecans)

Wash and peel the Russet potatoes. Cut them into thin strips to resemble fries.

Cutting the Potatoes

Soak the cut potato strips in cold water for at least 30 minutes to remove excess starch.

Soaking the Potatoes

Drain the soaked potatoes and pat them dry with a kitchen towel to ensure they fry crisp.

Drying the Potatoes

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heating the Oil

Carefully add the dried potato strips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes until golden brown.

Frying the Potatoes

Once fried, remove the fries with a slotted spoon and place them on paper towels to drain excess oil. Season immediately with salt.

Draining the Fries

In a mixing bowl, combine the grated Parmesan cheese, truffle oil, chopped fresh parsley, and black pepper. Mix well to combine.

Mixing the Topping

Once the fries have cooled slightly, drizzle the truffle oil mixture over the fries and toss to coat evenly.

Combining the Fries and Topping

Serve the truffle Parmesan fries immediately while hot, garnished with additional parsley if desired.

Garnishing

Russet Potatoes

Vegetable Oil

Truffle Oil

Grated Parmesan Cheese

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat Oven

Once the dough has risen, punch it down and shape it into a loaf or divide it into smaller rolls.

Shape the Bread

If using, brush the tops of the shaped bread with water and sprinkle with sesame seeds, garlic powder, or dried herbs.

Optional Toppings

Place the shaped bread on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Bake the Bread

Remove from the oven and let the bread cool on a wire rack before slicing.

Cool

Warm water

Active dry yeast

Sugar

Olive oil

Sesame seeds

Garlic powder

Dried herbs (e.g. oregano, thyme)

In a large pot, bring water to a boil. Use enough water to allow the pasta to move freely while cooking.

Boil Water

Add the pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.

Cook Pasta

Once cooked, carefully drain the pasta in a colander, shaking off excess water.

Drain Pasta

In the same pot used for cooking the pasta, add the butter over low heat. Allow it to melt completely.

Melt Butter

Add the drained pasta back into the pot with the melted butter. Toss gently to coat the pasta evenly.

Combine Pasta and Butter

Sprinkle the grated Parmesan cheese over the pasta. Season with salt and black pepper to taste. Toss again until the cheese is melted and the pasta is evenly coated.

Add Cheese and Seasoning

Transfer the pasta to serving plates and enjoy warm as a delightful side dish!

Serve

Pasta

Butter

Wash the russet potatoes thoroughly under cold water to remove any dirt. Cut each potato into thin strips, about 1/4 inch thick. Try to keep the strips uniform for even cooking.

Wash and Cut

Place the cut potato strips in a large bowl filled with cold water. Soak for at least 30 minutes; this helps to remove excess starch and makes the fries crispier.

Soak

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towel to remove moisture.

In a large mixing bowl, combine the dried potato strips with olive oil, salt, black pepper, and any optional seasonings you wish to add, such as garlic powder or paprika. Toss until all fries are well-coated.

Season the Potatoes

Spread the fries in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded, as this will prevent them from becoming crispy. Bake in the preheated oven for 25-30 minutes, flipping halfway through.

Bake

If using Parmesan cheese, remove the fries from the oven after about 20 minutes, sprinkle the cheese on top, and return to the oven for an additional 5-10 minutes until the fries are golden and the cheese is melted.

Add Cheese (Optional)

Once the fries are crispy and golden, remove them from the oven and let them cool slightly before serving. Enjoy your homemade side fries!

Russet potatoes

Black pepper

Parmesan cheese

Peel the Russet potatoes and cut them into evenly-sized chunks, about 1-2 inches each.

Prepare the Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

Once cooked, drain the potatoes in a colander and let them sit for a few minutes to steam dry.

Drain the Potatoes

In a large bowl, add the drained potatoes. Use a potato masher or a ricer to mash the potatoes until smooth and creamy.

Mash the Potatoes

In a small saucepan, heat the unsalted butter and heavy cream over low heat until the butter has melted. Pour the butter and cream mixture into the mashed potatoes.

Add Butter and Cream

Add the chopped fresh chives, salt, and black pepper to the potato mixture. Stir until well combined and creamy.

Season the Mashed Potatoes

Transfer the chive mashed potatoes to a serving dish and garnish with additional chopped chives if desired. Serve warm.

Unsalted butter

Heavy cream

Fresh chives

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and achieve crispiness.

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain and pat dry the soaked potatoes. Fry the potatoes in batches for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and sauté until translucent, about 3 minutes.

Sautéing Shallots

Add the port wine and thyme to the pan, increase the heat, and let it simmer until reduced by half, about 10 minutes.

Reducing the Sauce

Pour in the beef stock and continue to simmer until the sauce thickens, about 10 more minutes. Season to taste.

Adding Stock

In a bowl, combine softened unsalted butter, crumbled Roquefort cheese, minced garlic, and black pepper. Mix until well combined.

Mixing Ingredients

Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.

Chilling the Butter

Once the fries are crispy and hot, place them on a serving platter. Drizzle the port demi over the fries, then add slices of Roquefort butter on top.

Topping the Fries

Finish by sprinkling sliced scallions over the loaded fries for a burst of flavor and color.

Vegetable oil

Port wine

Beef stock

Shallots, minced

Thyme, fresh

Roquefort cheese, crumbled

Unsalted butter, softened

Garlic, minced

Scallions, sliced

Peel and chop the russet potatoes into quarters. Place them in a large pot and cover with water. Add 1 tsp of salt and bring to a boil over high heat. Reduce to a simmer and cook for about 15-20 minutes or until fork-tender.

Drain the potatoes and return them to the pot. Add 4 tablespoons of unsalted butter, 1 cup of milk, and 1 cup of chopped chives. Mash the potatoes until creamy and smooth. Adjust seasoning with salt if necessary.

In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of minced shallots and sauté until translucent. Pour in 1 cup of port wine and 1 cup of beef stock. Simmer until reduced by half, about 15-20 minutes. Strain the sauce if desired and set aside.

Make the Demi Glace

In a mixing bowl, combine 4 tablespoons of softened unsalted butter with 1 cup of crumbled Roquefort cheese. Mix until well combined and creamy.

276 A

Franklin Cafe

Truffle Parmesan Fries

Side Bread

Kids Pasta

Side Fries

Chive Mashed Potatoes

Loaded Fries

Loaded Chive Mashed Potatoes

Turkey Meatloaf

The Craic Burger*

Chicken W/ 20 Cloves

Warm Ciabatta Bread & Hummus

Smoky Skillet Roasted Mussles