Dinner

VEGETABLES | PASTA

Soup: Chef’s Daily Creation | 10

Salad of Baby Lettuces:
Toasted Seeds, Radishes, Sherry Vinaigrette | 14

Local Beet Salad: Spiced Coffee Goat Cheese, Walnuts, Baby Arugula | 14

Shaved Asian Pear: Chanterelle, Mache, Camembert, Port| 16

Black Truffle Ricotta Gnocchi:
Cauliflower Pesto, Pecorino, Basil Oil | 18

Larger

Vegetable Spring Rolls: Green Papaya-Peanut Salad, Soy Mustard Sauce | 21

Cacio e Pepe: Fresh Cut Spaghetti, Pecorino      Romano | 23

FISH

House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 17

Jumbo Lump Crab Salad: Edamame,
Pickled Mushroom, Old Bay Sushi Rice | 17

Half Shell East Coast Oysters:
Rosé Pink Peppercorn Mignonette | 19

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 19

Chilled Local Lobster: Squash, Togarashi, Freekeh, Black Garlic  | 23

Larger

Pan Roasted Monkfish: Crab Mousse, Savoy Cabbage, Fideos, Saffron Lobster Jus | 31

Anise Steamed Ora Salmon: Roasted Fennel, Parsnip, Pickled Apple | 36

Seared Black Bass:
Salsify, Turnip, Almond Broth | 33

CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 18

Jasper Hill Farm Alpha Tolman
Cow, Vermont, USA

Mitica Drunken Goat
Goat, Murcia, Spain

Shropshire Blue
Cow, Leicestershire, UK

SIDES

Almond Cauliflower Puree | 9

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Grilled Asparagus with Pickled Mustard Seeds | 9

Crispy Brussel Sprouts, Chimichurri,
Puffed Farro | 9

CHARCUTERIE & OFF CUTS

Chicken Liver Pâté: Pickled Vegetables,
Dijon, Whole Wheat Toast | 10

Braised Lamb Neck: Parsley and Endive Salad, Coffee Yogurt, Pumpernickel Pita| 17

Caramelized Bone Marrow: Almond Picada, Grilled Crostini | 27

Crispy Pigs Ears: Pickled Mushroom, Fennel Lovage Salad, Nasturtium Remoulade  | 14

Smoked Duck and Foie Gras Sausage:  Pine Nut Butter, Cranberry Mostarda | 21

MEAT

Le Québécois Veal Tartare: Burgundy Truffle,
Quail Egg, Lardo, Pickled Mustard Seeds,
Toast | 19

Moroccan Spiced Braised Rabbit: Lentils du Puy, Fava Beans, Preserved Lemon, Ras el Hanout | 22

Grilled Miso Marinated Hanger Steak
Pan Fried Rice Cakes, Delicata Squash, Soy Jus | 23

Larger

Griggstown Chicken Roulade: Bacon,
Collard Greens, Cornbread Puree, F&P Hot Sauce | 29

Pepper Crusted Wagyu Skirt Steak:
Cannellini Bean Ragout with Mushrooms, Rosemary and Sweet Peppers, Salsa Verde | 41

Seared 14oz Organic Veal Chop: Cabernet Sauvignon Pan Sauce | 42

Pan Seared Long Island Duck Breast:
Celeriac Gratin, Pear, Chai Jus | 45

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CHEF’S MENUS

Enjoy a tasting menu curated by our chefs

3 Courses | 49 | Wine Pairing + 27

5 Course Autumm Tasting | 73 | Wine Pairing + 48

Pre-Theatre 3 Course | 42
Available 5:30-6:30, Sundays 4:30-5:30

Vegetarian and dietary customizations available on all menus

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Lunch | Dinner | Bar | DessertWine | Pre-Theater | Large Group Dinners

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