Dinner

Appetizers

Soup
Chefs’ Daily Creation

Half Shell Fishers Island Oysters (GF, DF)
Maple Sherry Mignonette

Pumpkin Ricotta Gnocchi (VG)
Escarole, Sage, Garlic Mushroom Broth

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

Delicata Squash and Mâche Salad (GF, VG)
Huitlacoche, Pickled Butternut, Heirloom Black Beans, Queso Blanco, Mezcal Vinaigrette

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

Chilled Local Lobster (GF)
Bloody Mary Emulsion, Celery Root Remoulade

Beet Salad (GF, DF)
Spinach, Radicchio, Pecans, Crispy Shallots, Port Wine Dressing

Roasted Bone Marrow (DF)
Smoked Mushroom Miso Crust, Pickled Vegetables, Grilled Toast

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

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

The Frog and The Peach Outdoor Dining Entrees

Entrees

Seared NJ Sea Scallops
Root Vegetables, Cashews, Crispy Cauliflower, Black Lime, Spicy Massaman Curry Broth

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

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

9oz Prime NY Strip Steak
Rissole Marble Potatoes, Wax Beans, Chive Sour Cream, Chianti Veal Jus

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

Parmesan Crusted Tuna
Braised Fennel, Herbs, Puttanesca

Prosciutto Wrapped Monkfish (GF)
Sunchoke Puree, Asian Pear, Shaved Squash, Lemon Sage Emulsion

Pan Seared Venison Loin (GF)
Celery Root Puree, Broccoli Rabe, Huckleberry Sauce, Juniper Spice

Long Island Duck Breast
Baby Turnips, Almond Spatzle, Spicy Duck Sausage, Dried Cranberries, Balsamic Fig Puree

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

Tasting of Chocolate
Milk Chocolate Layer Cake, Bitter Chocolate Marquise, White Chocolate Profiterole

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.