Dinner

Appetizers

Soup
Chefs’ Daily Creation

Half Shell Rose Cove Oysters (GF, DF)
“Paloma” Mignonette

Black Truffle Ricotta Gnocchi
Eggplant, Cherry Tomatoes, Preserved Lemon, Rosemary Oil

Wild Arugula and Kale Salad
“Smokey Shephard” Cheese, Summer Squash, Green Goddess

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

Marinated Langostino
Pickled Peach, Melon, Chili, “Everything” Spice

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

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

BBQ Iberico Pork Belly
Banana Polenta, Chimichurri

The Frog and The Peach Outdoor Dining Entrees

Entrees

Seared NJ Sea Scallops
Peanut Noodle Sushi, Pickled Vegetables, Miso Vinaigrette

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

Griggstown Chicken Milanese
Wax Beans, Fregola, Capers, Arugula Pesto, 25 Year Balsamic Vinegar

Balsamic Marinated Flank Steak
Smoked Fingerling Potato and Bell Pepper Hash, Black Olive Veal Jus

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

14oz Le Quebecois Veal Chop (GF)
Summer Succotash, Black Truffle Gravy

Grilled Swordfish
Braised Fennel, Bell Peppers, Bacon, Summer Truffle Corn Broth

Pan-Fried Local Fluke
Curry Spices, Crab Hushpuppies, Cucumber, Malt Vinegar Aioli

Long Island Duck Breast
Swiss Chard, Fondant Potatoes, Caramelized White Chocolate au Poivre

Desserts

Classic Crème Brûlée (GF)

Tasting of Strawberries
Lavender Ice Cream

Basque Cheesecake

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.