This summer, Frank & Albert’s at Phoenix’s Arizona Biltmore is dishing up a slew of new–and light–menu items, from its amazing small plates and entrees to its delectable desserts and breakfasts. Todd Sicolo and Conor Favre, chefs at Frank & Albert’s, have created the new summer selections to be playful and reminiscent of the carefree season. “Frank & Albert’s is first and foremost about good food but we want people to gather and have fun,” says the chefs.
Dinner, 5:00 – 10:00 p.m.
Small Plates: Crispy calamari with crushed red chiles, toasted garlic, lemon zest, pressed Pomodoro sauce for dunking; chicken-truffle meatballs with shaved reggiano, tomato confit, garlicky toast for dunking; prosciutto and arugula pizza; salmon pesto desert flat
Entrees: Rainbow trout with fingerling potatoes, baby long beans, shallots, toasted almonds and charred lemon bruleé; flank steak with garlic compound butter, balsamic grilled vegetables, olive oil whipped potato (rotisserie special every Monday)
Lunch, 11:00 a.m. – 5:00 p.m.
Garlicky hummus with crispy olive bread, slow and low poached tomatoes, petite vegetables and basil oil drizzle; Biltmore’s tortilla soup and chicken salad sandwich; chop salad of radicchio, iceberg, salami, smoked gouda, white cheddar, cucumber, olives, tomatoes, artichokes, red onion, pine nuts, raisins, fire roasted peppers and red wine-basil vinaigrette; traditional pizza with Schreiner’s fennel sausage; chicken and goat cheese flatbread; daily “Blue Plate Specials”: shrimp and crab Louis, Sloppy Joe and the Stuffed Tomato
Breakfast, 6:00 – 11:00 a.m.
Chicken and waffles; the Chef’s Secret Breakfast Wrap; steak and eggs breakfast pizza; Build Your Own organic omelette
Sundaes: creamsicle, caramel banana, walnut brownie, butter pecan brittle
Oooey Gooey Treats: Chocolate crème bruleé, Rice Crispy treats
For a complete menu, visit http://www.frankandalberts.com/.