Chefs Daily Creation

Local Spinach Salad
Golden Raisin, Mint, Crispy Red Onion, Feta Yogurt Dressing

Poached Asparagus
Crispy Duck Confit, Yolk Puree, Watermelon Radish, Green Goddess

Black Truffle Ricotta Gnocchi (V)
English Peas, Morels, Pecorino

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

Roasted Bone Marrow (GF)
Caper and Pistachio Tapenade, Celery and Herb Salad, Grilled Crostini

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth

Charred Portuguese Octopus
Chorizo Croqueta, Roasted Red Onion, Smoked Paprika Emulsion

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

Le Quebecois Veal Tartare (GF)
Burgundy Truffle, Whipped Lardo, Quail Egg, Pickled Mustard Seeds, Toast

The Frog and The Peach Outdoor Dining Entrees


Pan-Roasted Dayboat Cod
Brandade, Green Olive, Hearts of Palm, Pickled Guindilla Peppers

Cacio e Pepe (V)
Fresh Cut Spaghetti, Pecorino Romano, Black Pepper

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

Griggstown Chicken Roulade (GF)
Ramps, Sun-dried Tomato, Pecorino, Cippolini Onions, Saffron Butter Sauce

Pan-Seared Red Snapper
Cauliflower, Daikon, Toasted Cashew, Cilantro, Coconut Wasabi Broth

Long Island Duck Breast
Duck Sausage Cornbread, Braised Red Cabbage Puree, Pickled Mustard Seeds, Sangria Reduction

Cast Iron Seared Wagyu Skirt Steak
Black Truffle Potato Gratin, Bitter Greens, Red Wine Sauce

Braised Spanish Rabbit (GF)
Lentils du Puy, Pancetta, Fava Beans, Preserved Lemon, Ras el Hanout


Classic Crème Brûlée

Grilled Pound Cake
Strawberry, Rhubarb Compote, Lemon Whipped Cream

Lavender Blueberry Layer Cake

Ice Cream and Sorbet

Chocolate Tasting
Chocolate and Orange Tartlett, White Chocolate Sorbet, Chocolate Marquise

Cheese Board (Supplement)
Three Cheeses, 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.