Dinner

Appetizers

Soup
Chefs Daily Creation

Half Shell Fishers Island Oysters
Tangerine Mignonette

Black Truffle Ricotta Gnocchi
Traviso, Walnuts, Tartufo, Squash Broth

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

Slow Roasted Pork Belly
Roasted Beet, Espresso Parsnip Puree, Apple Agrodolce

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

Charred Portuguese Octopus
Polenta, Porcini, Jersey Girl Stracciatella

Organic Kale & Baby Greens
Asian Pear, Humblot Fog Goat Cheese, Herbs, Maple Vinaigrette

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

Le Quebecois Veal Tartare Black Winter Truffles, Whipped Lardo, Yolk Emulsion, Pickled Mustard Seeds, Toast

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

The Frog and The Peach Outdoor Dining Entrees

Entrees

Local Sea Scallops
Butternut Squash, Brussels Sprouts, Pickled Shallot, White Peppercorn Sauce

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

Griggstown Chicken “Saltimbocca”
Prosciutto, Sage, Pearl Onions, Pickled Fennel, White Wine Lemon Jus

12oz Pan-Seared Ribeye
Creamed Spinach Gratin, Gaufrette Potato, Bordelaise

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

Grilled Venison Flank Steak
Savoy Cabbage, Mustard Spätzle, Dried Cherries, Allagash Triple Ale Sauce

Cedar Plank King Salmon
Castelvetrano Olive Tapenade, Smoked Lentils, 25 Year Balsamic Vinegar

Sautéed Red Snapper
Little Neck Clams, Bok Choy, Sticky Rice, Thai Red Curry Broth

Long Island Duck Breast
Cauliflower “Schnitzel”, Sunchoke, Plums, Asian Pear Duck Jus

Grilled Wild Boar Chop Broccoli Rabe, Mezzi Rigatoni, “Sunday Gravy”

Desserts

Classic Crème Brûlée (GF)

Peach Sorbet
Crème de Menthe, Mint Glaçage, Pizzelle

Bonet alla Piemontese
Italian Coffee Custard, Whipped Mascarpone, Amaretto Cookie Crumble, Marsala, Hazelnut

Tasting of Chocolate
Milk Chocolate Layer Cake, Dark Chocolate Marquise, White Chocolate Profiterole

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.