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Thursday—Saturday 5:00pm - 9:30pm, Saturday & Sunday from 11:00am -  3:00pm, Sunday 5:00 - 8:00





Many of you have heard that we are closing. Sadly, that is true.


But in true frank fashion, we will go out with a bang. Please same the date: OCTOBER 22nd. We will host a farewell service from 4:00 until 9:00 on Sunday evening with food flying from our kitchen to a buffet and drinks flowing from the bar. I'll send out more info soon, but think of it as a prix fixe open house, very casual, with ample time for us to gather as a community and have some laughs.


For those of you who have not heard...


A little over two years ago we started building a dream in West Cornwall. Designed for the community, with gathering at its core and a simple concept... honest to goodness food… frank. food company, the restaurant, came into being. Moving from Kent upriver was a risk I was willing to take because I believed so wholeheartedly in the idea. The response has been nothing short of miraculous. It is because of all of you that I have been able to carry on. This has been a true love affair.


Sadly, and with a heavy heart, it is time for me to say goodbye. While the restaurant has been a huge success for the community and me personally, I find it no longer sustainable. 


From all of us at frank. food company, I thank you for your loyal patronage. We hope to see you all over the next two months as we wrap things up.


It truly has been an honor to serve you all.


With my deepest gratitude and love,





Neapolitan Style Pizzas :
Margherita — Soppressata with Hot Honey — White with Mushrooms, Caramelized Onion, Ricotta. 

Charcuterie Plate with Hudson Valley Cheeses and cured Meats

Heirloom Tomato & Ricotta Bruschetta with fresh Mozzarella

Kale Cabbage Cilantro Mint tossed with Parmesan and crushed Peanuts & a Thai-inspired Dressing
Green Beans Tempura

Cream of Mushroom Soup

Buttermilk Brined Roasted Chicken with Rainbow Carrots

Fish and Chips Wild Caught Cod with house-made Steak Fries and Tartar Sauce

(available Thursday and Sunday only)

Roasted Faroe Island Salmon with Basil Pesto Sauce and Farro

Hurlburt Grass-fed Burger with house-made Tomato Jam, Pickled Red Onion on Brioche & Fries

Pork Schnitzel with Mashed Potatoes

Marinated Rosemary Lamb Loin Chops with Minted Mashed Peas and Fingerling Potatoes

Farro Bowl with Roasted Herbed Vegetables & Fried Tofu (v)

Ramp Pesto Pasta with Sautéed Mushroom



Crispy Parmesan Potatoes 

Roasted Brussels Sprouts with Chili Oil & Bacon

Rainbow Carrots



House-made Pie with Arethusa Ice Cream

Devil’s Food Cake

Arethusa Vanilla Ice Cream with Toffee Crack



Avocado Toast

(Avocado, cilantro, pickled red onion with two poached eggs on multigrain toast)

  (add Smoked Salmon)

Scrambled Egg with Ricotta on Toast with sautéed Mushroom
Omelet — Caramelized Onion, Herbed roasted tomato & chèvre with salad, toast

  (Egg Whites only available)

Chorizo and potato herbed hash with poached eggs & tomato 

 French Toast Casserole with Uncured Natural Rosemary Maple Bacon


frank. Kale Cabbage Cilantro Mint Salad with Thai-inspired Dressing

Hearty Green Salad with Maple Vinaigrette Dressing



Herbed Tomato (vegan)

  (with a Grilled Cheese Sandwich available)


Hurlburt Grass-fed Hamburger with French Fries

(beef patty, spicy tomato jam, pickled red onion, lettuce, tomato)

Classic BLT+A

(Uncured Natural Rosemary Maple Bacon, Lettuce, Tomato, Jam, Avocado on multigrain)

Panko Crusted Chicken Cutlet sandwich with Russian Dressing on Baguette

Fried Katsu Tofu with Kimchi Slaw on Brioche

Pulled Pork Sandwich with Kimchi Slaw on Brioche

Grilled Cheese with Local Mixed Green Salad



frank. Uncured Natural Rosemary Maple Bacon

French Fries with Rosemary Herbed Salt

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