Lunch

Every Thursday and Friday | 11:30AM – 2:30PM

APPETIZERS

Peach Carpaccio | 16
Crispy, duck confit, baby arugula, Prosecco vinaigrette, candied almonds

Soup | 12
Chef’s Creation of the Day

Baby Arugula Salad | 15
Local burrata, strawberry, toasted pine nuts, balsamic vinaigrette

House Smoked Salmon | 15
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Za’atar Spiced Flatbread | 11
Nduja, Ricotta, Cherry Tomatoes, Pickled Shallots, Herb Puree

Black Truffle Ricotta Gnocchi | 16
Broccoli and Ramp Pesto, Shaved Pecorino, Truffle Oil

ENTREES

Sautéed Local Sea Scallops | 23
Black Lentils, Edamame, Gooseberries, Grilled Spring Onion Puree

Grilled F&P Burger | 18
House Ground Ribeye and Brisket, Mushroom Confit, Cheddar, Steak Sauce Mayo, Sweet Potato Fries

Hudson Valley Steelhead Trout | 23
Crunchy Baby Vegetables, Potato Puree, Meyer Lemon

Tamarind Glazed Pulled Duck Sandwich | 17
Hot Cherry Peppers, Toasted Baguette, Napa Cabbage, Yucca Fries

Grilled Chicken Breast Sandwich | 16
Spinach, Tomato, Truffle Aioli, Toasted Baguette, Celery Root Remoulade

Pork Belly Tacos (4) | 19
Shishito Salsa Verde, Pineapple Salsa, Pea Shoots

Portabello Mushroom Tacos (4) | 14
Housemade Kimchi, Thai BBQ, Pea Shoots

Hanger Steak Frites | 26
Truffle Fries, Salsa Verde

 

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.