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