Dinner

 

VEGETABLES|PASTA

Soup: Chef’s Daily Creation | 10

Salad of Baby Lettuces:
Toasted Seeds, Radishes, Sherry Vinaigrette | 14

Roasted Rainbow Salad: Shaved Fennel, Whipped Goat Cheese, Toasted Pumpkin Seeds, Sorghum Syrup | 14

Shaved Asian Pear: Chanterelle, Mache, Camembert, Port| 16

Sage and Brown Butter Gnocchi:
Smoked Leeks, Braised Chestnuts, Sherry  | 18

Larger

Vegetable Spring Rolls: Green Papaya-Peanut Salad, Soy Mustard Sauce | 21

Cacio e Pepe: Fresh Cut Spaghetti, Pecorino      Romano | 23

FISH

Half Shell East Coast Oysters:
Rose Pink Peppercorn Mignonette | 19

Charred Spanish Octopus: Grilled Pork Belly,  Potato Confit, XO Sauce | 24

House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil | 17

Jumbo Lump Crab Salad: Edamame,
Pickled Mushroom, Old Bay Sushi Rice | 17

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass Broth | 19

Larger

Steamed Halibut: Spaghetti Squash, Kale, Chives, Uni Butter | 38

Pan Seared Salmon: Candy Cane Beets, Grapefruit, Verjus, Curried Yogurt |36

Seared Black Bass:
Salsify, Turnip, Almond Broth | 33

CHEESES

Three Cheese Board:
Cracked Wheat Crostini, Garnishes | 18

Jasper Hill Farm Alpha Tolman
Cow, Vermont, USA

Mitica Drunken Goat
Goat, Murcia, Spain

Shropshire Blue
Cow, Leicestershire, UK

SIDES

Almond Cauliflower Puree | 9

Baked Macaroni and Aged Gouda | 9

Sweet Potato Fries | 8

Sautéed Spinach with Miso and Sesame | 8

Hand Cut Truffle Fries | 9

Grilled Asparagus with Pickled Mustard Seeds | 9

Crispy Brussel Sprouts, Chimichurri,
Puffed Farro | 9

CHARCUTERIE & OFF CUTS

Chicken Liver Pâté: Pickled Vegetables,
Dijon, Whole Wheat Toast | 10

Crispy Veal Sweetbreads: Blue Corn Polenta, Black Truffle Vinaigrette 19

Caramelized Bone Marrow: Almond Picada, Grilled Crostini | 27

Crispy Pigs Ears: Pickled Mushroom, Fennel Lovage Salad, Nasturtium Remoulade  | 14

Wild Boar Sausage:   Crema de Blue Arancini, Apple Mostarda | 19

MEAT

Elk Carpaccio: Preserved Yolk, Cassis, Juniper, Pickled Shallots, Maple| 18

Lamb Brest Roulade: Honey Cap Mushrooms, Purple Yam Puree, Black Currant and Serrano Gel | 22

Grilled Miso Marinated Hanger Steak
Roasted Broccoli, Dashi Puffed Rice, Charred Scallions, Hoisin Steak Sauce | 23

Larger

Pan Roasted Griggstown Chicken Roulade:  Caulilini, Salt Roasted Shallots, Rutabaga Pure, Applejack Pan Sauce | 29

Pepper Crusted Wagyu Skirt Steak:
Cannellini Bean Ragout with Mushrooms, Rosemary and Sweet Peppers, Salsa Verde | 41

Seared 14oz Organic Veal Chop: Cabernet Sauvignon Pan Sauce | 42

Pan Seared Long Island Duck Breast:
Celeriac Gratin, Pear, Chai Jus | 45

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CHEF’S MENUS

Enjoy a tasting menu curated by our chefs

4 Plant Based Courses | 57 | Wine Pairing + 37

5 Course Winter Tasting | 73 | Wine Pairing + 48

Pre-Theatre 3 Course | 42
Available 5:30-6:30, Sundays 4:30-5:30

Vegetarian and dietary customizations available on all menus

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Lunch | Dinner | Bar | DessertWine | Pre-Theater | Large Group Dinners

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