Dinner

Appetizers

Soup
Chefs Daily Creation

Half Shell Fishers Island Oysters
Maple Sherry Mignonette

Winter Mixed Green Salad
Blue Cheese, Toasted Hazelnuts, Maple Cider Vinaigrette

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

Chestnut and Ricotta Gnocchi
Roasted Cippolini Onions, Kohlrabi, Cider, Crème Fraiche                                                            

Crispy Pig Ears
6 Minute Egg, Tuscan Kale, Buttermilk Truffle Vinaigrette, Fermented Hot Sauce

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

Cured Tuna Sashimi
Cucumber, 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
Foie Gras, Raisin Gastrique, Quinoa and Chive Cracker, Frisee

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

New Jersey Sea Scallops
Farro, Almond Date Gremolata, Kumquat, Irish Coffee Foam

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

Hudson Valley Arctic Char
Braised Lentils, Bacon, Honeynut Squash, Walnut Hollandaise

Pan Roasted Griggstown Chicken Breast (GF)
Chicken Sausage & Spaghetti Squash “Stroganoff”, Wild Mushrooms, Cured Egg Yolk

Long Island Crescent Duck Breast
Bergamot, Wild and Jasmine Rice, Crispy Fennel, Root Vegetable Consommé

Wagyu Flat Iron Steak
Grilled Treviso, Black Garlic, Roasted Parsnip, Salsify Puree  

Fresh Cut Creste de Gallo Pasta
Braised Lamb Shank, Aged Goat Cheese, Red Wine Lamb Jus

14oz Le Québécois Veal Chop
Acorn Squash Tamale, Ancho Chili Almond Mole

Desserts

Classic Crème Brûlée

Quince Crumb Cake
Oatmeal Rum Raisin Ice Cream

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

Peach Sorbet with Pizelle & Bourbon Glazed Pecans

Chocolate Tasting
White Chocolate Tart, Dark Chocolate Cremeux, Dried Cherry and Orange Chocolate Bar, Pomegranate Molasses

Cheese Board (Supplement)
Local Valley Shephard Cheese: 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.