Soup | 11
Chefs Daily Creation

Black Truffle Ricotta Gnocchi | 19
Tomato Confit, Olives, Capers, Brown Butter

Za’atar Spiced Flatbread | 13
Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese   

Peach Carpaccio | 17
Crispy, duck confit, baby arugula, Prosecco vinaigrette, candied almonds

Cured Tuna Sashimi | 21
Cucumber, Tobiko, Lemongrass Broth

Local Burrata | 17
Strawberry Variations, Pignoli, Basil, Aged Balsamic

Jumbo Lump Crab Salad | 26
Mango, Avocado, Cashew, Fresno Chili, Crispy Wonton

F&P House Smoked Salmon | 17
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

The Frog and The Peach Outdoor Dining Entrees


Sautéed Local Sea Scallops | 38
Black Lentils, Edamame, Gooseberries, Grilled Spring Onion Puree

Cacio e Pepe | 23
Fresh Cut Spaghetti, Pecorino Romano, Black Pepper

Pan-Seared Tile Fish | 39
Saffron Stewed Goldbar Squash, Crispy Polenta, Tasso Ham

Pan-Roasted Griggstown Chicken | 31
English Pea Risotto, Hearts of Palm, Pea Tendrils, Warm Bacon Vinaigrette

Hudson Valley Steelhead Trout | 33
Crunchy Baby Vegetables, Fingerling Potato Chips, Lemon Verbena Sauce

Long Island Duck Breast | 47
Black Rice, Kimchi, Duck Confit Spring Roll, Thai BBQ Duck Jus

Cast Iron Seared Wagyu Skirt Steak | 42
Smoked Mushroom and New Potato Hash with Haricot Vert, Red Wine Sauce

Le Quebecoise 14oz Bone-in Veal Chop | 46
Crispy Artichoke, Olive Tapenade, Dijon Veal Jus


Classic Crème Brûlée | 12

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

Green Apple Financier | 12
Rosemary Cremeux, Cardamom poached Apricots, Green Apple Gelee, Pine Nut Lace

Ice Cream and Sorbet | 8

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


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.