Chefs Daily Creation

Half Shell Fishers Island Oysters
“Bloody Mary” Gazpacho

Boston 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

Proscuitto Wrapped Rabbit Terrine (GF)
Foie Gras, Raisin Gastrique, Quinoa and Chive Cracker, Frisee

The Frog and The Peach Outdoor Dining 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

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

Crab & Potato Crusted Halibut
Spring Pea Salad, Sorrel, Meyer Lemon Beurre Blanc

Grilled Shrimp Ragout
Cannellini Beans, House Made Italian Sausage, Herbs, Smoked Tomato

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  

Tea Cured Long Island Crescent Duck Breast
Curried Cauliflower Puree, Duck Confit Samosa, Labne

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

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


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.