Dinner

Appetizers

Soup
Chefs Daily Creation

Half Shell Fishers Island Oysters
“Bloody Mary” Gazpacho

Boston Bibb Salad
Baby Beets, Edamame, Feta, Crispy Chickpeas, Lemon Poppyseed Vinaigrette

Za’atar Spiced Flatbread (V)
Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese   

Black Truffle Ricotta Gnocchi
Chanterelle Mushrooms, Fiddlehead Ferns, White Wine, Artichoke Butter

Crispy Pig Ears
6 Minute Egg, Tuscan Kale, Buttermilk Truffle Vinaigrette, Fermented Hot Sauce

F&P House Smoked Salmon (GF)
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Cured Tuna Sashimi (GF)
Cucumber, Wasabi Tobiko, Lemongrass Broth

Charred Portuguese Octopus
Udon, Melted Cabbage, Kabayaki, Whiskey Barrel Aged Shoyu

Roasted Bone Marrow (GF)
Anchovy “Oreganata”, Saffron Pickled Vegetables, Grilled Crostini

Proscuitto Wrapped Rabbit Terrine (GF)
Foie Gras, Raisin Gastrique, Quinoa and Chive Cracker, Frisee

The Frog and The Peach Outdoor Dining Entrees

Entrees

New Jersey Sea Scallops
Baby Bok Choy, Blistered Shishito Peppers, Avocado, Toasted Nori, Pickled Ginger Emulsion

Cacio e Pepe (V)
Fresh Cut Spaghetti, Pecorino Romano, Black Pepper

Pan Roasted Griggstown Chicken Breast
Zucchini and New Potato Hash, Tasso Ham, Porcini Mushroom & Marsala Wine Jus

12oz Pan-Seared Ribeye
Potato Gratin, Sundried Tomato, Crispy Leeks, Green Peppercorn au Poivre  

Shiitake Mushroom-Vegetable Spring Rolls (V)
Peanut and Green Papaya Salad, Soy Mustard Sauce

Hand Cut Creste de Gallo Pasta
Braised Lamb Shank, Aged Goat Cheese, Lamb Jus

Grilled Shrimp Ragout
Cannellini Beans, House Made Italian Sausage, Herbs, Smoked Tomato

Crab & Potato Crusted Halibut
Spring Pea Salad, Sorrel, Meyer Lemon Beurre Blanc

14oz Le Québécois Veal Chop (GF)
Acorn Squash Tamale, Ancho Chili Almond Mole

Tea Cured Long Island Crescent Duck Breast
Smoked Bergamot, Wild & Jasmine Rice, Crispy Fennel, Root Vegetable Consommé

Desserts

Classic Crème Brûlée (GF)

Sticky Toffee Pudding
Oatmeal Rum Raisin Ice Cream

Crème de Muscade Napoléon
Spiced Pastry Cream, Puff Pastry, Candied Hazelnuts, Caramelized Banana Ice Cream

Peach Sorbet with Pizelle & Bourbon Glazed Pecans(GF)

Chocolate Tasting (GF)
White Chocolate Tart, Dark Chocolate Cremeux, Dried Cherry and Orange Chocolate Bar, Pomegranate Molasses

Cheese Board (Supplement) (GF)
Local Valley Shephard Cheese: House Baked Bread, Accompaniments

 

GF – Gluten-Free (can be modified) / V – Vegetarian or Vegan (can be modified)

With access to local farms and purveyors, The Frog and The Peach chefs are always prepared to create any dish that is vegan or gluten-free upon request.

20% Gratuity added to parties of 6 or more.