Dinner

Appetizers

Soup
Chefs Daily Creation

Pumpkin Ricotta Gnocchi
Crispy Guanciale, Bleu Cheese Fondue, Spiced Cranberry Coulis

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

Mixed Green Salad
Mesclun mix, Shaved Root vegetables, Seeds, Goat Cheese, Cranberry Dijon Vinaigrette

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth

Baby Beet Salad
Roasted Radish, Stracciatella, Confit Pearl Onions, Sorrel, Maple Cider Vinaigrette

Roasted Bone Marrow
Mushroom Confit, Shallot Jam, Parsley, Grilled Crostini

Jumbo Lump Crab Salad
Mango, Avocado, Cashew, Fresno Chili, Crispy Wonton

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

The Frog and The Peach Outdoor Dining Entrees

Entrees

Pan-Seared Swordfish
Almond Rice Pilaf, Shaved Brussel Sprouts, Caperberry Relish, Uni Butter

Cacio e Pepe
Fresh Cut Spaghetti, Pecorino Romano, Black Pepper

Vegetable Spring Rolls 
Peanut and Green Papaya Salad, Soy Mustard Sauce

Bacon-Wrapped Chicken Roulade
Butternut Squash Polenta, Pickled Apple, Porcini Mushroom Vinaigrette

Steamed Dayboat Halibut
Spaghetti Squash, Roasted Fennel, Tomato Bouillabaisse

Long Island Duck Breast
Sweet Potato Boulanger, Quince Puree, Duck Jus

Cast Iron Seared Wagyu Skirt Steak
Smoked Mushroom and New Potato Hash with Haricot Vert, Red Wine Sauce

Beer-Braised Lamb Shank  
Glazed Apples and Turnips, Hazelnut Puree, Lamb Jus

Desserts

Classic Crème Brûlée | 12

Meyer Lemon Semifreddo | 12
Vanilla Bavarois, Almond Praline, and White Chocolate   

Sticky Toffee Pudding | 12
Salted Caramel, Chai Spiced Ice Cream

Ice Cream and Sorbet | 8

Cheese Board | 18
Three Fine Cheeses, Garnishes, and Accompaniments

Chocolate Tasting | 16
Hazelnut Chocolate Dacquoise, White Chocolate Sorbet, Chocolate Marquise

 

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.