Dinner
First Courses
Soup
Chef’s creation of the evening
9.50
Summer Greens Salad
Shaved Ricotta Salata, Herb Grissini,
Lemon Emulsion
9.50
Tuna Sashimi
Cured Raw Tuna, Cucumber,
Tobiko, Lemongrass Broth
17.50
Peach Carpaccio and Duck Confit
CBaby Arugula, Prosecco Vinaigrette, Spiced Almonds
14.00
Black Truffle Ricotta Gnocchi
Corn, Snow Peas,
Caper Brown Butter, Parmesan
13.50
Octopus Salad
Celery, Radicchio di Treviso, White Beans
Spicy Red Wine Vinaigrette, Pimientos de Padron
18.50
F&P Classic Smoked Salmon
Warm Housemade Sourdough, Celery Root,
Chopped Egg, Horseradish Crème Fraîche
14.00
Grilled Jersey Shore Cherrystone Clams
Horseradish Butter, Crispy Bacon
13.00
Local Eggplant and Heirloom Tomato Tart
Basil Pistou, 20 Year Balsamic Vinegar
14.50
With Marinated White Anchovy 18.00
Seared Foie Gras
Pickled Peaches, Black Pepper Biscuit, Orange Port Glaze
25.50
Marinated Mission Figs
Serrano Ham, Saffron Onion Confit, Amontiallado Sherry, Walnut Oil
15.00
Main Courses
Wheat Beer Braised Short Ribs
Creamed Spinach Johnny Cakes
Roasted Maitake Mushrooms
34.00
Goat Cheese Tortelloni
Cherry Tomatoes, Spinach, Toasted Garlic, Herbal Tomato Broh
24.00
Rice Flake Crusted Arctic Char
Chanterelle Mushrooms, Corn, Squash Blossom,
Pinot Noir Sauce
28.50
GrilledDuck Breast
Ragout of Figs, Corn and Sweet Potato,
Tamarind Glazed Duck Confit, Coriander Jus
34.50
Local Sea Scallops a la Plancha
Grilled Baby Fennel, Spinach Herb Puree,
Warm Tomato Bacon Vinaigrettee
33.50
Seared Yellowfin Tuna
Pineapple and Napa Cabbage Slaw,
Honeyed Peanuts, Thai Sriracha-Citrus Emulsion
34.50
Pan Seared Lamb Loin
Butter Bean Fennel Gratin, Feta Cheese,
Moroccan Olive Relish, Rosemary Lamb Reduction
32.50
Sauteed Soft Shell Crabs
Fresh Heart of Palm, Brazil Nuts,
Lime Cilantro Remoulade
33.50
Porcini Dusted Chicken
Smoked Potato Gnocchi, Glazed Local Beans,
Buttermilk Truffle Vinaigrette
27.50
Grilled Center Cut Beef Tenderloin
Green Tomato Confit,
Shallot Whipped Sweet Potato, Chipotle Veal Jus
38.50
Side Orders
Sautéed Spinach • Sweet Potatoes Fries • Grilled Asparagus
Whipped Potatoes • Cauliflower Puree • Haricot Vert
7.50 each
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Bistro Fare
Appetizers
Za'atar Spiced Flat Bread
Arugula Pesto, Chickpeas, Peppers,
Olives, Housemade Yogurt Cheese
10.50
Grilled Chicken Sausage
Caramelized Onions and Peppers,
Crispy Potatoes, Wheat Beer Mustard Sauce
12.50
Crispy Calamari
Frisèe, Jalapeño Jelly
11.50
Country Style Pork and Mushroom Terrine
Roasted Cashews,
Pickled Onions, Mustard Seed Caviar
11.50
Main Courses
Crispy Duck Confit Salad
Spicy Barbecue Glaze, Frisée, Blue Cheese, Apricots,
Sherry-Dijon Emulsion
19.50
Grilled Shrimp
White Beans, House Made
Italian Sausage, Smoked Tomatoes
23.50
Organic Vegetable & Shiitake Mushroom Spring Roll
Tatsoi, Orange Sesame & Mustard Sauces
19.00
Hazelnut Dusted Skate
Shrimp and Corn Fritters, Aioli,
Black Pepper Glaze
23.00
Grilled Marinated Hanger Steak
Fresh Chili Peppers, Bitter Greens,
Steak Fries, Chimichurri Sauce
25.50
Everyday Frog Prix Fixe Bistro Menu
2-Courses $29.50, 3-Courses $36 (App/Soup, Main, Dessert)
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20% Gratuity added to parties of 6 or more.
25% of our electricity is "home grown", generated from solar panels on our roof.
Chef Bruce Lefebvre