Soups

Superior Soup Du Jour $5 Bowl
The Chef’s choosing…a rich and hearty freshly prepared soup.

New England Clam Chowder $7 Bowl

Appetizers

Fried Brie $9.95
Raspberry puree, balsamic reduction and assorted crackers

Spring Rolls $9.95
Vegetable spring rolls nested on a bed of greens. Served with an orange chili sauce.

Asiago Tots $8.95
Potato, cheese and sour cream fried pleasure.

Risotto of the day $$ Priced Accordingly

Asian Chicken Wings $10.95
Chef's famous Asian marinated wings in a soy ginger garlic sauce. With new spicy sweet Asian dipping sauce.

Creole Crabmeat Cocktail $12.95
Large chunks of leg and lump crabmeat lightly coated with a Cajun remoulade and fresh tarragon, peppers and topped with a Creole mustard. Served with grilled garlic crostinies

Salads

Add to you favorite salad
Grilled Shrimp (3) $6
Grilled Chicken $4
Crabmeat Cocktail $8

The Eagle $11.95
Classic Caesar Salad: Chopped hearts of romaine with Franklin’s signature dressing, garlic croutons and shaved asiago cheese.

The Haskell/Gallup $11.95
Chilled Asian noodle salad marinated in a soy, honey, sesame oil and a Sambal chili sauce - served with assorted bell peppers, scallions and cilantro and finished with sesame seeds.

Beet and Pistachio Salad $12.95
Mixed greens tossed with gorgonzola cheese, red onion and a raspberry vinaigrette.

Spinach Salad $12.95
Fresh baby spinach with goat cheese, shaved fennel and pancetta crisps tossed with a lemon poppy seed dressing.

Steak and Burgers

The Bell & Ledger $15.95
Marinated steak sandwich on toasted garlic baguette. Served with Franklin’s Fries.

SUNY Burgers $9.95
A grilled 8oz Angus Beef Burger served on a toasted Kaiser roll. Lettuce and tomato added upon request

The Babe Ruth Bubby Burger $11.95
Swiss cheese & apple smoked bacon

All burgers served with Franklin’s Fries. Add cheese $1 Bacon $2 Blue Cheese $2

Entrees

Salmon Oscar $21.95
Atlantic salmon stuffed with fresh lump crab meat, asparagus and red pepper, wrapped in leek and served with hollandaise sauce. Served over a bed of spinach risotto.

Grand Marnier Glazed Salmon $22.95
Accompanied by roasted root vegetables and shaved fennel salad.

Roasted Red Pepper Swordfish Au Poivre $22.95
Peppercorn encrusted swordfish steak seared and topped with a roasted red pepper au poivre sauce. Served over a bed of steamed spinach with herb roasted potatoes.

Blackened Catfish $19.95
Served with a zesty cucumber salsa, cilantro mashed potatoes and steamed vegetables.

Grilled New York Strip Steak $24.95
Grilled 10oz New York Strip Steak with shallot confit, melted gorgonzola, portabella mushroom demi glace and crisp potato wedges.

Marinated Pork Tenderloin $19.95
Chef marinated pork tenderloin, charcoal grilled and served with garlic-mashed potatoes and herb vegetable du jour.

Chicken Marsala $17.95
The classic, prepared Tower style, with pan seared skinless chicken breast, sautéed portabella mushrooms, garlic and Marsala sauce. Served with angel hair pasta, fresh vegetables and garlic bread.

Roasted Free Range Half Chicken $19.95
One and a half pound half chicken smothered in soy, orange juice, garlic and herbs. Served with vegetable saffron risotto and vegetables.

Pesto Penne $14.95
Vegetarian penne pasta tossed with roasted vegetables and served with a pesto cream sauce.
Add Grilled Chicken $18.95
Add Grilled Shrimp $20.95

Lite Fare

The Villy Sandwich $10.95
Grilled cheddar cheese sandwich with sliced marinated tomatoes and homemade pesto. Served with Franklin’s Fries.

Caprese Sandwich $12.95
Fresh mozzarella, marinated roma tomatoes, pancetta crisps, olive oil greens and basil mayo on Foccacia bread. Served with a balsamic side salad.

The Meacham $11.95
Grilled 6oz chicken breast Caesar wrap with homemade Caesar dressing. Served with a side pasta salad.

The 1819 $13.95
Barbecued pulled pork with chipotle and Vermont cheddar cheese on a white flour tortilla. With Franklin’s fries.

Portobello Chicken Sandwich $13.95
Grilled 6oz chicken breast topped with a truffle roasted portabella mushroom, fresh mozzarella, balsamic glaze and greens on a toasted baguette. Served with a side of pasta salad.