D I N N E R M E N U F A L L 2 0 1 6
Spiced nuts cocktail Avocado multi-grain tartine Smoked white fish multi grain tartine Comté fritters
S M A L L
* Long Island
6. 8.
6 for 20. 3.75 ea
8. 8.
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*
16.
Leche de tigre, lime, cilantro, taro chips
Lamb Meatballs
14.
Mediterranean spices, smoked tomato jus, labneh
Salmon Tartare*
16.
Lemon sabayon, capers, crispy quinoa
Grilled Octopus
18.
Celery, pine nuts, arugula, pecorino, tapenade
Gem Hearts 14. Buttermilk Blue, tarragon, cherry tomato, crumbled bacon Beets & Kale
13.
Roasted hazelnuts, lemon vinaigrette
Duck Liver Foie Gras Parfait
16.
Little Frog Salad
15.
Griottes cherries, grilled levain
Haricot vert, baby head lettuce, aged chèvre
Pork Belly 15. Spanish lentils, pickled mustard seeds & herb vinaigrette
Onion Soup Gratinée
B U T C H E R ’ S
12.
C H O I C E S
Steak Tartare*
25.
Parmesan, capers, mustard oil, mâche greens
Steak au Poivre
36.
Black peppercorn & brandy sauce
Coq au Vin Classique
26. Dark meat chicken stew in red wine sauce, bacon, carrots
Côte de Porc
29.
Heritage county pork chop, lady apple, jus cassé
Steak Frites
32.
Hand cut french fries
Frogger Burger
19.
Cabot cheddar, charred red onion, maple bacon, sauce choron, white bun, house pickled pepper
Chicken “roasted sous la brique”
Braised Short Ribs H A L F
Y O U ,
H A L F
M E
Canard Laqué aux Épices d’Orient
29.
Whole Normandy Duck, Bourbon flambé, Asian spices, cipollini onions 79.
Sunchoke purée, zucchini, aged balsamic
Skate Grenobloise
35.
Blistered padrons peppers
F I S H Scottish Salmon
28.
Crisp free range organic half chicken, rosemary, socca, lemon confit, sauce vierge
28.
Fines herbs mash potatoes, capers, croûtons, lemon
S I D E S Pommes Frites: Hand cut French fries
9.
Roasted Cauliflower: Almonds & colombo
9.
Bistro Purée, plain or mashed with
9.
Spanish lentils, Piquillo peppers
9.
Comté/or mushrooms/or pesto/or Boursin cheese
Mushroom Medley: Garlic persillade Macaroni Gratin: Béchamel & cheese
F R O M A G E
D E S S E R T S T H E
10.
9.
C E L E B R A T E
C L A S S I C S
&
S H A R E
Floating Island: crème Anglaise
12.
Frogger Sundae: $19. for 2 /$30. for 4
Crème Caramel: classic
10.
persons
Panna Cotta: cultured milk, citrus zest 12.
Topped with brownies, cherries, roasted
Dark Chocolate Pot de Crème
almonds, butterscotch & chocolate sauce,
10.
GOA T
C HE E S E
Truffle Honey & Jam 16.
Chantilly whipped cream
Beef: Pat LaFreida Meats Pork: Heritage USA Chicken& Duck: D’Artagnan Eggs: Breys Farm, all natural Chef de Cuisine, Xavier Monge
*Warning: consuming raw or undercooked meats, poultry, seafood, shellfish, oysters or eggs may increase your risk of food borne illness. Please consume with care
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) Clos du Roy (chardonnay) Montmorin, Domaine Jean Chartron (Chardonnay)
Domaine Jean Chartron “Les Pièrres” (chardonnay)
PINOT GRIS GRAND CRU 2013 Domaine Meyer-Fonne, “Kaefferkoff”, Alsace
CHATEAUNEUF DU PAPE PUR ROUSSANNE 2014 115. Domaine Raymond Usseglio (roussanne)
72.
Pircas Vineyard, Mendoza
69.
Yann Chave “Le Rouvre” (sirah)
80.
Clos Marie “cuvée Simon” (sirah-mourvèdre-grenache)
MERCUREY ROUGE 2013 95.
50.
Cuvée Particulière (malbec -tannat blend)
PIC ST LOUP 2011 115.
105.
Chateau du Mourre du Tendre, (grenache blend)
CROZES-HERMITAGE 2014 80.
Domaine Taupenot-Merme (chardonnay)
MEURSAULT DOMAINE 2014
52.
FAMILIA MAYOL MALBEC 2013 52.
70.
Mendoza, Argentina (Bonarda & Malbec)
CAHORS CHATEAU LAMARTINE 2011 79.
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
SAINT ROMAIN 2013
89.
Haut Medoc (cabernet blend)
ROERO PRACCHIOSSO DOCG 2013 45.
Muri-Gries, Alto Adige, Italy
RULLY CÔTE CHALONNAISE 2014
90.
Saint Julien (cabernet blend)
BARBERA D’ASTI SUPERIORE 2011 99.
Willamette valley, Oregon (chardonnay)
MERCUREY 1ER CRU MAISON CHANZY 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