Dinner

Appetizers

Soup
Chefs Daily Creation

Half Shell Fishers Island Oysters
“Bloody Mary” Gazpacho

Organic Bibb Salad
Baby Beets, Edamame, Feta, Crispy Chickpeas, Lemon Poppyseed Vinaigrette

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

Black Truffle Ricotta Gnocchi
Caramelized Baby Fennel, Summer Truffles, Provola, Pomodoro

House Smoked Kielbasa
Fermented Red Cabbage, Fingerling Potatoes, Beer Mustard

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

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

Charred Portuguese Octopus
Udon, Melted Cabbage, Kabayaki, Whiskey Barrel Aged Shoyu

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

Seared Foie Gras
BBQ Black Mission Figs, Bacon, Brioche, Amontiallado Sherry

The Frog and The Peach Outdoor Dining Entrees

Entrees

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

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

Seared New Jersey Sea Scallops
Baby Bok Choy, Blistered Shishito Peppers, Avocado, Toasted Nori, Pickled Ginger Emulsion

Crab and Potato Crusted Halibut
Summer Bean Salad, Tarragon, Meyer Lemon Beurre Blanc

Grilled Local Monkfish
Summer Squash, Cherry Tomatoes, Pancetta, Mussel Beer Broth

Pan Roasted Griggstown Chicken Breast
Zucchini and New Potato Hash, Tasso Ham, Porcini Mushroom & Marsala Wine Jus

12oz Pan-Seared Ribeye
Potato Gratin, Sundried Tomato, Crispy Leeks, Green Peppercorn au Poivre  

Long Island Duck Breast
Candycane Beet Puree, Baby Carrots, Couscous, Pearl Onion Conserva

Grilled Iberico Pork Loin
Braised Pineapple, Refried Black Beans, Pickled Chilies, Black Garlic Chipotle Jus

14oz Le Québécois Veal Chop (GF)
Parmesan Polenta, Eggplant, Herbs, Hearts of Palm

Desserts

Classic Crème Brûlée (GF)

Local Strawberry Tasting
Strawberry Angel Food Cake, Strawberry Custard, White Strawberry, and Lemon Verbena Foam

Crème de Muscade Napoléon
Spiced Pastry Cream, Puff Pastry, Candied Hazelnuts, Caramelized Banana Ice Cream

Peach Sorbet with Pizelle & Bourbon Glazed Pecans(GF)

Chocolate Trifle
Roasted Peanut and White Chocolate Blondie, Dark Chocolate Creamux, Butterscotch Sauce

Cheese Board (Supplement) (GF)
Local Valley Shephard Cheese: House Baked Bread, Accompaniments

 

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.