D I N N E R M E N U F A L L 2 0 1 6
Spiced nuts cocktail Avocado multi-grain toast Smoked white fish blini Confit fried duck wings Comté fritters S M A L L
6. 10.
* Long Island
12.
6 for 20. 3.75 ea
14. 9.
OYSTERS
M U N C H I E S
* East Coast 6 for 20. 3.75 ea
P L A T E S
Cod Ceviche
17.
Leche de tigre, lime, cilantro, taro chips
Salmon Tartare*
21.
King salmon, lemon, capers, crispy quinoa
Grilled Octopus
19.
Celery, pine nuts, pecorino, tapenade
15.
Gem Hearts 16. Midnight Blue, tarragon, cherry tomato, crumbled bacon Shredded Beets
18.
Hazelnuts, farro, baby kale, apple
Duck Liver Foie Gras Parfait
18.
Sour cherries, grilled levain
Pork Belly 16. Spanish lentils, pickled mustard seeds & herb vinaigrette B U T C H E R ’ S
Lamb Meatballs Mediterranean spices, smoked tomato jus, labneh
Little Frog Green Salad
15.
Baby head lettuce, mâche, herbs, radish, haricots verts, aged goat cheese, sherry vinaigrette
Soupe du Jour
C H O I C E S
Steak Tartare*
20./30.
Parmesan, capers, mustard oil, mâche greens
Steak au Poivre
NY Strip Steak
59.
14 oz, 28 days dry aged Creekstone Farm 38.
Black peppercorn & brandy sauce
Côte de Porc
34.
Heritage county pork chop, lady apple, jus cassé
Steak Frites
32.
Hand cut french fries
Frogger Burger 25. Aged cheddar, charred red onion, maple bacon, smoked paprika sauce choron, potato bun, pickled pepper
Chicken “roasted sous la brique”
Braised Short Ribs “croustillant”
Ora King Salmon
38.
Sunchoke purée, zucchini, aged balsamic
36.
Blistered padrons
H A L F
F I S H
28.
Crisp free range organic half chicken, rosemary, socca, lemon confit, sauce vierge
Y O U ,
H A L F
M E
Canard Laqué aux Épices d’Orient Whole Normandy duck with Asian spices, cipollini onions 79.
P A S T A
Côte de Boeuf
Lasagna Gratin
23.
Tomato fondue, eggplant, bechamel, spinach
Double prime rib on the bone, French fries, sauce Choron 99.
S I D E S Pommes Frites: Hand cut French fries
10.
Roasted Cauliflower: crushed almonds, colombo
Bistro Purée, plain or mashed with
10.
Spanish Lentils: piquillo peppers
Comté/or mushrooms/or pesto/or Boursin cheese
Baked Kennebec Potato: Olive oil, sea salt
10.
9.
Wild Mushrooms: hen of the woods, white de Paris
14.
Roasted Brussels Sprouts
12.
F R O M A G E
D E S S E R T S T H E
T O
C L A S S I C S
Floating Island: crème Anglaise Crème Caramel: classic Panna Cotta: cultured milk, citrus zest Dark Chocolate Pot de Crème
12. 10. 12. 10.
Beef: Pat LaFreida Meats Pork: Heritage USA Chicken& duck: D’Artagnan Eggs: Breys Farm, all natural
Chef de Cuisine, Xavier Monge
10.
S H A R E
Frogger Sundae: $19. for 2 /$30. for 4 persons Topped with mini guimauves, brownies, cherries, roasted almonds, butterscotch & chocolate sauce, Chantilly whipped cream
*Warning: consuming raw or undercooked meats, poultry, seafood, shellfish, oysters or eggs may increase your risk of food borne illness. Please consume with care
GOA T C HE E S E Truffle Honey & jam 16.
20% gratuities will be added on parties of 5 and more. Please let us know about any allergies or food restrictions you might have , it is important for us to look after you the best way possible
m o s t
W I N E o f
o u r
c a r e f u l l y
c h o s e n
w i n e s
a r e
C H A M P A G N E CREMANT DE BOURGOGNE
65. 45.
M E N U o r g a n i c
ADELE PINOT NOIR 2013
59.
BANDOL LA BASTIDE BLANCHE 2011
155. Ultra Brut Zero Dosage (chardonnay-pinot noir blend) The skinny Champagne without sugar! 750ml 115.
Brut Blanc de Blanc 750ml
BISHOP PEAK CABERNET SAUVIGNON 2014 55. DOMAINE DE LA CÔTE 2013 HIRSCH VINEYARD 2012
La Bastide Blanche “L’Oratoire” (mourvèdre)
VACQUERAS CHATEAU DES ROQUES 2014
FIXIN CÔTE DE NUITS 2013 60.
48. Domaine La Pépière “Clos des Briords” (melon de bourgogne)
“Les Chaffots” Michel Magnien (pinot noir)
APREMONT VIN DE SAVOIE 2014
Graves Péssac-Leognan (cabernet merlot blend)
48.
Jean Perrier et Fils, “cuvée gastronomique” (jaquère)
E PROVE, Corse (vermentino)
MARSANNAY 1ER CRU MAISON CHANZY 2014 79. Maison Chanzy, Clos du Roy (chardonnay) Montmorin, Domaine Jean Chartron (Chardonnay) Domaine Taupenot-Merme (chardonnay)
CAHORS CHATEAU LAMARTINE 2011
Domaine Meyer-Fonne, “Kaefferkoff”, Alsace
CHATEAUNEUF DU PAPE PUR ROUSSANNE 2014 115. Domaine Raymond Usseglio (roussanne)
50.
Cuvée Particulière (malbec -tannat blend)
72.
Pircas Vineyard, Mendoza
69.
Yann Chave “Le Rouvre” (sirah)
80.
Clos Marie “cuvée Simon” (sirah-mourvèdre-grenache)
MERCUREY ROUGE 2013 95.
105.
Chateau du Mourre du Tendre, (grenache blend)
PIC ST LOUP 2011 115.
Domaine Jean Chartron “Les Pièrres” (chardonnay)
PINOT GRIS GRAND CRU 2013
52.
CROZES-HERMITAGE 2014 80.
70.
Mendoza, Argentina (Bonarda & Malbec)
FAMILIA MAYOL MALBEC 2013 52.
50.
Angelo Negro (nebbiolo)
CHATEAUNEUF DU PAPE TRÈS V V 2009 47.
155.
Azienda agricola Ezio T Terra di Noce (barbera)
TIKAL PATRIOTA 45.
Weingut Fred Loimer, Austria
MEURSAULT DOMAINE 2014
89.
Haut Medoc (cabernet blend)
ROERO PRACCHIOSSO DOCG 2013 45.
Muri-Gries, Alto Adige, Italy
SAINT ROMAIN 2013
90.
Saint Julien (cabernet blend)
BARBERA D’ASTI SUPERIORE 2011 99.
Willamette valley, Oregon (chardonnay)
RULLY CÔTE CHALONNAISE 2014
155.
Lalande de Pomerol (merlot blend)
CHATEAU SOCIANDO MALLET 2006 49.
Alois Lageder
DOMAINE MAESTRACCI 2014
79.
CHATEAU LA CROIX DE BEAUCAILLOU 2012 110. 75.
Santa Barbara County (chardonnay)
GRÜNER VELTLINER LOIS 2015
CHATEAU LARRIVET HAUT BRION 2012 LAFLEUR DE BOUARD 2012
60.
Santa Inez Valley (sauvignon blanc)
PINOT GRIGIO 2015
60.
Michel Magnien (pinot noir)
MOREY ST. DENIS 1ER CRU 2011
MUSCADET SÈVRE ET MAINE 2015
HAMACHER CUVÉE FORÊTS DIVERSES 2012
52.
Dominique Laurent (pinot noir)
Serge Dagueneau et Filles (sauvignon blanc)
MULLER THURGAU 2014
65.
Portal del Priorat (carignan, grenache red)
CHOREY LES BEAUNE 2012
W H I T E S
SANDHI 2013
145.
San Andreas Fault (pinot noir)
GOTES DE MONTSANT 2012 60.
LIEU DIT 2014
99.
Santa Rita Hills (pinot noir)
Hameau des Roques (grenache blend)
R O S É
POUILLY FUMÉ 2015
55.
Margarita vineyard, Paso Robles, CA
LAURENT PERRIER CHAMPAGNE
BANDOL
65.
Single vineyard “L’Estagnol” (mourvèdre)
Carte Rouge “Blanc de Noirs” NV, 375 ml
PIERRE MONCUIS CHAMPAGNE
o r
Carneros
Zardetto (glera), 750ml
FLEURY CHAMPAGNE
b i o d y n a m i c
R E D S
Jean Noêl Gagnard, Grand Lys (pinot noir), 750ml
PROSECCO CONEGLIANO VALDOBBIADENE
s u b t a i n a b l e ,
80.
Michel Juillot “Clos des Barraults” (pinot noir)
CÔTES DE NUITS VILLAGES 2013
65.
Domaine Gachot-Monot (pinot noir)
PATRIMONIO ROUGE 2013
70.
Domaine Yves Lecchia, Corse (niellucciu)
B E E R S
BARBARESCO 2012
9
GOLDEN MONKEY BELGIUM STYLE TRIPEL YONKERS VIENNA LAGER SNAPPERHEAD IPA ALL MALT FARMHOUSE ALE MELCHIOR BELGIUM ALE BREWED WITH MUSTARD SEEDS PORKSLAP PALE ALE, BREWED WITH GINGER LA CHOUFFE BELGIUM ALE BREWED WITH CORIANDER NORA ITALIAN ALE BREWED WITH SPICES DRAFT:16oz Greenport Harbor, Black Duck Porter DRAFT:16oz Blue Point Toasted Lager
85.
Castello di Neive (nebbiolo) 9. 8. 8.
DOMAINE GRAMENON 2014
75.
Côtes du Rhône Sierra du Sud (grenache blend)
16. 8. 10. 12. 10. 9.
S O M M E L I E R ’ S
P I C K
SAINT CHINIAN CANET VALETTE 2010
52.
“Mille et Une Nuits” a delicious blend of grenache, carignan, mourvèdre, cinsault and sirah, dark, velvety, concentrated, aromas of Provence herbs &blackberries