Dinner
Appetizers
Soup
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
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
Desserts
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.