For Immediate Release: August 10, 2005     

“Land and Sand”
A Classic Combo Receives a Creative Update

Growing up, it was Surf & Turf.  In Australia, it’s Reef & Beef.  At The Frog and The Peach, Chef Bruce Lefebvre calls it Land and Sand.  And it’s not just a filet and a tail anymore. 

Beginning August 12, The Frog and The Peach will showcase a different main course combo from earth and sea every Friday night, beginning with this week’s Dry Aged Ribeye with Maine Crab Bernaise, Grilled Asparagus, Fingerling Potatoes and Red Wine Reduction.  Look for upcoming dynamic duos like Serrano Ham Wrapped Escolar with Glazed Baby Vegetables, Lobster Whipped Potatoes And Lemon Thyme Beurre Blanc, or a Braised Pork nestled with some Littleneck Clams, and Organic Roast Chicken paired with Crayfish.  The main course specials, which will be priced from $40 - $49, can be enjoyed with one of our 20 selections of wine by the glass, with weekly pairing suggestions (maybe red and white) hand chosen by General Manager & Wine Director Jim Mullen. 

The Frog and The Peach is open daily for dinner and for lunch Monday through Friday. 
The restaurant is located in downtown New Brunswick at 29 Dennis Street at Hiram Square.
For reservations, please call 732. 846-3216.

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