Dinner

Appetizers

Soup
Chefs Daily Creation

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

Porcini Mushroom Ricotta Gnocchi
Roasted Brussels Sprouts, Lions Mane, Pomegranate Seeds, Marsala Wine

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
Acorn Squash-Caramelized Onion Puree, Crispy Shallots, Chimichurri

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

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
Braised Chestnuts, Asian Pear, Granola, Fennel Pollen, Cider Gastrique

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

Pan-Seared Grouper
Almond Spaetzle, Lobster Truffle Vinaigrette

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

Braised Lamb Neck
Baked Goat Cheese Polenta, Pickled Lamb Tongue, Balsamic Agrodolce

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

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

Desserts

Classic Crème Brûlée

Tres Leches
Yuzu Curd, Matcha Ganache

Rosemary Panna Cotta
Poached Pear, Pear Tuile

Ice Cream and Sorbet

Chocolate Fatcaron
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.