One of the best restaurants in NJ, Frog and The Peach offers corporate lunch, outdoor dining, wine tasting dinners, and more!

APPETIZERS

 

Soup
Chef’s creation of the evening   9.

Roasted Local Beet Salad
Bresaola, Parmesan, Baby Mustard Greens,
25 Year Balsamic Vinegar   16.

Black Truffle Ricotta Gnocchi
Cremini, Buffalo Mozzarella, Red Wine Marinara   14.

Grilled Kale and Endive Salad
Crisp Duck Confit, Monte Enebro, Dried Cherries,
Aged Sherry Dressing   13.

Baby Romaine Salad
Bell Pepper Confit, Dry Jack Cheese, Sourdough Croutons,
Herb Vinaigrette   10.

Spanish Octopus Salad 
Chickpea Fritters, Preserved Lemon, Sumac, Hummus   18.

F & P House Smoked Salmon
Truffled Egg Salad, Cornichons,
Mustard Oil, Pumpernickel   16.

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth   16.

Za’atar Spiced Flatbread 
Herb Puree, Chickpeas, Peppers, Olives,
House Made Yogurt Cheese   11.
 
Roasted Bone Marrow
Mustard Seed “Caviar”, Parsley Salad,
Gray Salt, Grilled Baguette   17.

Crispy Baby Artichokes
Shaved Mortadella, Parsley, Lemon, Caesar Aïoli   14.

Half Shell Island Creek Oysters
Red Wine Mignonette   18.

Duck and Smoked Foie Gras Terrine
Fig Mostarda, Pickled Ramps, Crostini    17.

 

ENTREES

 

Hand-Cut Whole Wheat Fazzoletti
Oven Dried Tomatoes, Pancetta, Chickpeas, Spinach,             
Black Truffle Butter   19.

Sautéed Red Snapper
Parsnip Pear Puree, Glazed Baby Carrots,
Caper Brown Butter Sauce   29.

Local Sea Scallops
Roasted Squash, Hand Made Spaghetti, Peperoncino,
Sea Urchin   33.

                               Crispy Local Jumbo Fluke                                      
Salad of Soba Noodle, Pickled Napa Cabbage, Shiso and
Jumbo Lump Crab, Brown Butter Mayonnaise   28.

Wild Maya Prawns a la Plancha
Fideo, Spanish Chorizo, Fava Beans, Pimento Broth   34.

Tea Cured Long Island  Duck Breast
Foie Gras Spring Roll, Chinese Long Beans,
Ginger Chili Glaze   33.

Pan Roasted Griggstown Chicken Breast
Peas, Carrots, Country Ham, Spring Onions,
Buttermilk Biscuits, Country Gravy   27.

Pan Roasted Rabbit Saddle
Fig and Fennel Stuffing, Wilted Fava Leaves,
Egg Noodle and Rabbit Liver Kugel, Herb Oil   32.

Braised Lamb Neck
Ragout of Freekeh, Marcona Almond, Dried Apricot,
& Green Olive, Aromatic Lamb Jus   26.

 

STEAK SELECTIONS

Marble Potatoes, Braised Escarole, Bacon Jus
 
Center Cut Beef Tenderloin   38.

12oz Veal Chop   46. 

Balsamic Marinated Hanger Steak   26.

Iberico Pork Skirt Steak   34.

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