Dinner
Appetizers
Soup | 11
Chefs Daily Creation
Mushroom and Ricotta Gnocchi | 18
Porcini Mushrooms, Mascarpone, Soy Mushroom Sauce
Za’atar Spiced Flatbread | 13
Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese
Cured Tuna Sashimi | 21
Cucumber, Tobiko, Lemongrass Broth
Duck Confit | 17
Falafel, Black Garlic Hummus, Pickled Vegetables
Spiced Lobster Khabab | 32
Rajasthani, Mango, Coconut Ginger Sauce, Roti
F&P House Smoked Salmon | 17
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil
Baby Arugula Salad | 14
Asian Pear, Walnuts, Pt. Reyes Blue Cheese, Endive, Maple Vinaigrette
The Frog and The Peach Outdoor Dining Entrees
Entrees
Pan Seared Sea Scallops | 38
Roasted Maitake Mushrooms, Golden Beets, Pickled Grapes, Almond Cream
Cacio e Pepe | 23
Fresh Cut Spaghetti, Pecorino Romano, Black Pepper
Griggstown Chicken | 31
Whole Grain Mustard Spatzle, Dried Cherries, Toasted Pecans, Marsala
Hudson Valley Steelhead Trout | 33
Saffron Risotto, Guanciale, Carrot Top Pesto
Pan-Roasted Long Duck Breast | 47
Root Vegetable Gratin, Brussels Sprouts, White Balsamic Gastrique
Wagyu Skirt Steak | 41
Pepperoni Spiced Polenta, Broccolini, Green Peppercorn Cognac Sauce
24 Hour Braised Shortrib| 39
Turnips, Salsa Verde, Cauliflower Puree, Beef Jus
Desserts
Classic Crème Brûlée | 12
Meyer Lemon Semifreddo | 12
Vanilla Bavarois, Almond Praline, and White Chocolate
Spiced Date Cake | 12
Butterscotch, Apple, Cinnamon Streusel, Maple Pecan Ice Cream
Ice Cream and Sorbet | 8
Cheese Board | 18
Three Fine Cheeses, Garnishes and Accompaniments