Dinner
First Courses
Soup
Chef’s creation of the evening
9.50
Bibb and Red Leaf Lettuce Salad
Watermelon Radish, Herb Grissini,
Dijon-Citrus Vinaigrette
9.50
Tuna Sashimi
Cured Raw Tuna, Cucumber,
Tobiko, Lemongrass Broth
17.50
Rosemary Poached Fresh Gulf Shrimp Salad
Chilled Angel Hair, Baby Arugula,
Pecorino Mint Dressing
14.50
Black Truffle Ricotta Gnocchi
English Peas, Wood Ear Mushrooms,
Pine Nuts, Sherry Brown Butter
13.50
Jumbo Lump Crab Salad Napoleon
Five Spice Wontons, Papaya,
Green Curry Dressing
18.00
F&P Classic Smoked Salmon
Warm Housemade Sourdough, Celery Root,
Chopped Egg, Horseradish Crème Fraîche
14.00
Grilled Griggstown Quail
Prosciutto and Basil Wrapped, Watercress, Orange,
Israeli Couscous, Spring Onion Vinaigrette
17.50
Asparagus Salad
Shallot Confit, Marinated White Anchovies,
Lemon-Poppyseed Dressing
14.00
Seared Foie Gras
Rhubarb Jam, Black Pepper Biscuit,
Cinnamin Gastrique
25.50
Half Shell Market Oysters
Kaffir Lime Vodka Mignonette
18.50
California White Sturgeon Caviar 7.00 Supplement
Main Courses
Herb Breaded Spring Veal Escalopes
Caramelized Artichokes, Pearl Red Onions,
White Beans, Piquant Veal Jus
32.50
Spring Mushroom and Sorrel Agnoletti
Spinach, Pear Tomatoes, Caramelized
Onion, Madeira Mascarpone
23.50
Steamed Artic Char
Green Tea-Soy Marinade, Peas, Spinach,
Somen Noodle, Smoky Seaweed Broth
28.50
Green Peppercorn Cured Duck Breast
Goat Cheese Polenta, Wilted Watercress, Crisp
Duck Confit, Muscat Grapes, Vincotto Duck Reduction
35.00
Local Sea Scallops a la Plancha
Shaved Asparagus and Endive Salad,
Caramelized Sunchokes, Almond Buttermilk Sauce
33.50
Shrimp Crusted Halibut
Glazed Spring Vegetables, Fava Shoots,
Porcini Mushroom Glaze, Lemon Oil
34.50
Pan Seared Lamb Loin
Fava Bean Fennel Gratin, Feta Cheese,
Moroccan Olive Relish, Rosemary Lamb Reduction
34.00
Open Faced Lobster Ravioli
Lemon Basil Pasta, Oven-Dried Tomatoes,
Black Truffle Shellfish Broth
37.50
Stuffed Organic Chicken
Black Truffle Pecorino, Semolina
Dumpling, Brandy Creamed Leeks
27.00
Grilled Black Angus Ribeye
Roasted Garlic Barley Risotto, Turnips,
Crispy Onions, Sherry Veal Jus
37.00
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 Venison 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
Walnut Crusted Baked Goat Cheese, Apples,
Frisèe, Cherry-Dijon Vinaigrette
19.50
Grilled Shrimp
White Beans, House Made
Italian Sausage, Smoked Tomatoes
23.50
Curried Squash & Couscous Timbale
Pine Nutes, Goat Cheese, Harissa
Sauce, Sesame Seed Flatbread
19.00
Seared Tuna Salad
Roasted Fava Beans, Arugula, Pecorino,
Pignoli Nuts, White Balsamic Vinaigrette
24.50
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