Chefs Daily Creation

Lacinato Kale Salad
Roasted Red Onions, Toasted Pumpkin Seeds, Crema de Blue, White Balsamic Vinaigrette

Herbed Ricotta Gnocchi
Roasted Kohlrabi, Shaved Goat Cheese, Hot Honey

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

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

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth

Charred Portuguese Octopus
Castel Valley Mills Polenta, Wood Ear Mushrooms, Cashew, Shrimp XO

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

Le Quebecois Veal Tartare (GF)
Burgundy Truffle, Whipped Lardo, Quail Egg, Pickled Mustard Seeds, Toast

House Smoked Alligator Sausage
‘Holy Trinity’ Cornbread, Creole Mustard Aoili

The Frog and The Peach Outdoor Dining Entrees


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

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

Dayboat NJ Sea Scallops
Butternut Squash Hash, Crispy Leeks, Warm Bacon Vinaigrette

Bacon Wrapped Chicken Roulade (GF)
Broccolini, Sweet Potato Puree, Grilled Pear Vinaigrette, Crispy Sage

Pan-Seared Red Snapper
Sticky Rice, Cucumber Kimchi, Mandarin Coconut Sauce

Steamed Ora King Salmon
King Oyster Mushrooms, Roasted Sunchoke Dashi, Sunchoke Chips

Berkshire Pork Shank
Roasted Garlic Potato Rosti, Creamed Mustard Greens, Cider Braising Jus

Long Island Duck Breast
Espresso Parsnip Puree, Grilled Delicata Squash, Savory, Black Garlic Caramel

Grass Fed 12oz. Ribeye Steak
Swiss Chard Gratin, Baby Turnips, Gaufrette Potatoes, Bearnaise
* Substitute for 7oz. Center Cut Filet Mignon +25


Classic Crème Brûlée

Tres Leches
Yuzu Curd, Matcha Ganache

Rosemary Panna Cotta
Poached Pear, Pear Tuile

Peach Sorbet with Pizelle & Bourbon Glazed Pecans

Almond Chocolate Macaron
Double Stuffed Large Macaron, Chocolate Mousse, Caramel

Cheese Board (Supplement)
Three Cheeses, House Baked Bread, Accompaniments


GF – Gluten-Free, 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.