Dinner

Appetizers

Soup
Chefs’ Daily Creation

Half Shell Fishers Island Oysters (GF, DF)
Pomegranate Mignonette

Black Truffle Ricotta Gnocchi
Toasted Walnuts, Green Chilies, Shallot Confit, Goat Cheese Fonduta

Organic Spring Mix and Kale Salad (GF, V)
“Smokey Shephard” Cheese, Shaved Vegetables, Tarragon Mustard Vinaigrette

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

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

Charred Spanish Octopus (GF, DF)
Squid Ink Basmati, Green Peas, Masa de Pimentão

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

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

Free Range Organic Quail
Black Truffle Bread Pudding, Caramelized Figs, Pickled Apple, Brandy Foie Gras Sauce

The Frog and The Peach Outdoor Dining Entrees

Entrees

Seared NJ Sea Scallops
White Asparagus, Morel Mushrooms, Meyer Lemon Hollandaise

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

Pan Roasted Griggstown Chicken
Kobacha Squash Polenta, Brussels Sprouts, Pearl Onion, Calvados Cream

7oz Beef Tenderloin
Smoked Fingerling Potato and Bell Pepper Hash, Red Wine Veal Sauce

Shiitake Mushroom-Vegetable Spring Rolls (VG, DF)
Peanut and Green Papaya Salad, Tamari Mustard Sauce

14oz Le Québécois Veal Chop (GF)
Potato Dauphinoise, Wild Mushrooms, Roasted Peppers, Piccata Sauce

Steamed Ora King Salmon
Jasmine Rice, Sea Beans, Blood Orange Beet Jus

Pan Seared Branzino
Parsley Root Puree, Clams, Romanesco, Cannellini Beans, Citrus Shellfish Broth

Grilled Leg of Lamb (GF)
Burnt Carrot Puree, Snap Peas, Heirloom Beans, Tandoori Spiced Yogurt

Long Island Duck Breast
Coconut Farroto, Duck Confit, Candied Kumquats, Rum Caramel Reduction

Desserts

Classic Crème Brûlée (GF)

Sticky Toffee Pudding
Earl Grey Ice Cream, Single Malt Scotch Honey

Butterscotch Mousse
Maple Walnut Granola, Raspberries, Whipped Cream, Sesame

Peach Sorbet
Pizzelle and Bourbon Glazed Pecans

Chocolate Layer Cake
Hazelnut Praline, Dulce de Leche, Chocolate Mousse, Espresso Anglaise

Cheese Board
Three Cheeses, Truffle Honey, Candied Walnuts, Walnut Date Bread, Tangerine Moustarde

 

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.