Dinner
Appetizers
Soup
Chefs Daily Creation
Baby Arugula Salad
Compressed Local Melon, Sunflower Seeds, Buttermilk Dill Dressing
Black Truffle Ricotta Gnocchi (V)
Zucchini, Toasted Garlic, Pignoli, Whipped Ricotta, Pomodoro
+16 supplement with Shaved Summer Truffles
Za’atar Spiced Flatbread (V)
Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese
Roasted Bone Marrow (GF)
Caper and Pistachio Tapenade, Celery and Herb Salad, Grilled Crostini
Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth
Charred Portuguese Octopus
Escarole, Cauliflower, Trout Roe, Smoked Artichoke Puree
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
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
Corn Stuffed Squash Blossom, Gold Bar Squash, Masa de Pimentão
Bacon Wrapped Chicken Roulade (GF)
Fried Green Tomato, Pimento Cheese, Yellow Tomato Nduja Sauce
Pan-Seared Red Snapper
Cauliflower, Daikon, Toasted Cashew, Cilantro, Coconut Wasabi Broth
Long Island Duck Breast
Baby Beets, Shaved Fennel and Farro Salad, Fermented Blueberries
Cast Iron Seared Wagyu Skirt Steak*
Cajun Ratatouille, Crispy Yukon Gold Potatoes, Eggplant Caviar, Marsala Wine Sauce
* Substitute for 7oz. Center Cut Filet Mignon +25
Desserts
Classic Crème Brûlée
Grilled Pound Cake
Strawberry, Rhubarb Compote, Lemon Whipped Cream
Lavender Blueberry Layer Cake
Ice Cream and Sorbet
Chocolate Tasting
Chocolate and Orange Tartlett, White Chocolate Sorbet, Chocolate Marquise
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.