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.