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


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


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