Here is the menu for Franks Bar which is currently open daily from 4pm-2am.
Starters:
French Fries $5
A basket of our hand cut French Fries tossed in a special blend of spices.
Onion Rings $6
Beer battered and piled high.
Chicken Wing Sliders $8
Five breaded chicken pieces tossed in buffalo wing sauce served on toasted yeast rolls with blue cheese or ranch dipping sauce.
House Potato Crisps $7
Thick cut potato chips smothered in Gorgonzola, bacon and green onion. Served with a sour cream, onion dipping sauce.
7″ Flatbread Pizza:
Caprese $7
Fresh Mozzarella cheese melted over our marinara sauce with fresh basil.
Gorgonzola $8
Tangy Gorgonzola, sweet apple, Alfredo sauce, fresh spinach and balsamic drizzle.
Roast Chicken $8
Marinated chicken, Alfredo sauce, artichoke, roasted red pepper and feta cheese.
Salads:
Spinach Salad $8
Fresh spinach leaves with red onion, dried cherries, orange segments and candied walnuts.
622 House $9
622 lettuce mix topped with diced tomato, smoked Gouda, crisp bacon and marinated grilled chicken.
Famous Franks:
*comes with your choice of thick cut chips or hand cut fries, add $1 for onion rings*
Sinatra $5
A grilled New York Nathan’s frank topped with spicy relish, caramelized onions and mustard.
Zappa $5
A musically inspired creation of avocado, jack cheese and salsa on a grilled frank.
Roosevelt $6
The “New Deal,” a bacon wrapped frank, deep fried with crispy onions and sweet honey mustard.
Sandwiches:
*comes with your choice of thick cut chips or hand cut fries, add $1 for onion rings*
American Classic $9
Ground Angus chuck with cheddar cheese, lettuce and tomato on grilled ciabatta.
622 Burger $9
Italian seasoned ground Angus chuck with spinach, red pepper and feta on grilled ciabatta.
Grilled Portobello $8
Balsamic Portobello with asparagus, onions, and fresh mozzarella on grilled baguette.
Cuban $9
Jerk marinated pork tenderloin, slow roasted and sliced thin with chipotle aioli, smoked Gouda cheese, sliced tomato and pickle on grilled ciabatta.
Hey — any chance of getting a Sinatra or a Zappa made with a veggie dog? Seems they’d be easy enought o stock and make, and super-duper delicious…
That’s a great idea and I have forwarded it on to the chef!