The Frog & The Peach Menu

White Chocolate Ganache, Raspberry Puree

Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Maple Crème Friache, Herbs

Duck Confit, Cheddar Cheese, Salsa Verde, Gravy

Bourbon Banana Sauce, Candied Pecans

Butter Poached Lobster, Frisée Salad, Black Truffle Hollandaise, English Muffin

Chorizo and Black Garlic Caramel, Cornmeal Waffle

Baked Gruyere, Whipped Goat Cheese, Shallot Jam, Sherry Wine Aoili

"Biscuits and Gravy" style, Housemade Shrimp Sausage, Lobster Gravy, Crispy Grit Cake, Fresno Caviar, Luxardo Cherry Syrup

Brussels Sprout Slaw, Sunny Side Up Egg, Dried Apricot Mostardo

Masa de Pimento

Pickled Apple, Dark Chocolate Trail Mix

Curry Mayonnaise

Grilled Ciabatta

House Ground Ribeye and Brisket Mushroom Confit, Cheddar, Steak Sauce Mayo, Homemade Bun, Sweet Potato Fries

Beer Mustard, Cornichons, Toast

min. 3 per order; Broiled with Uni Butter & Chives, Raw with Rosé Mignonette

Duck Confit, Cheese Curds, Salsa Verde, Gravy

Roasted Red Onions, Toasted Pumpkin Seeds, Crema de Blue, White Balsamic Vinaigrette

Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese

Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Roasted Brussels Sprouts, Lions Mane, Pomegranate Seeds, Marsala Wine

Braised Chestnuts, Asian Pear, Granola, Fennel Pollen, Cider Gastrique

Almond Spaetzle, Lobster Truffle Vinaigrette

King Oyster Mushrooms, Roasted Sunchoke Dashi, Sunchoke Chips

House Ground Ribeye and Brisket, Mushroom Confit, Cheddar, Steak Sauce Mayo, Sweet Potato Fries

Hot Cherry Peppers, Toasted Baguette, Napa Cabbage, Yucca Fries

Spinach, Tomato, Truffle Aioli, Toasted Baguette, Celery Root Remoulade

Shishito Salsa Verde, Pineapple Salsa, Pea Shoots

Hazelnut Romesco and Napa cabbage Slaw

Truffle Fries, Salsa Verde

Yuzu Curd, Matcha Ganache

Poached Pear, Pear Tuile

Double Stuffed Large Macaron, Chocolate Mousse, Caramel

Three Cheeses, House Baked Bread, Accompaniments

Roasted Red Onions, Toasted Pumpkin Seeds, Crema de Blue, White Balsamic Vinaigrette

Roasted Brussels Sprouts, Lions Mane, Pomegranate Seeds, Marsala Wine

Roasted Peppers, Green Olives, Chickpeas, Herb Puree, Yogurt Cheese

Anchovy Oreganata, Saffron Pickled Vegetables, Crostini

Cucumber, Tobiko, Lemongrass Broth

Acorn Squash-Caramelized Onion Puree, Crispy Shallots, Chimichurri

Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Burgundy Truffle, Whipped Lardo, Quail Egg, Pickled Mustard Seeds, Toast

'Holy Trinity' Cornbread, Creole Mustard Aoili

Fresh Cut Spaghetti, Pecorino Romano, Black Pepper

Peanut and Green Papaya Salad, Soy Mustard Sauce

Braised Chestnuts, Asian Pear, Granola, Fennel Pollen, Cider Gastrique

Broccolini, Sweet Potato Puree, Grilled Pear Vinaigrette, Crispy Sage

Almond Spaetzle, Lobster Truffle Vinaigrette

King Oyster Mushrooms, Roasted Sunchoke Dashi, Sunchoke Chips

Baked Goat Cheese Polenta, Pickled Lamb Tongue, Balsamic Agrodolce

Espresso Parsnip Puree, Grilled Delicata Squash, Savory, Black Garlic Caramel

Swiss Chard Gratin, Baby Turnips, Gaufrette Potatoes, Bearnaise. Substitute for 7oz. Center Cut Filet Mignon +$25

Yuzu Curd, Matcha Ganache

Poached Pear, Pear Tuile

Double Stuffed Large Macaron, Chocolate Mousse, Caramel

Three Cheeses, House Baked Bread, Accompaniments

Foie Gras, Sherry Reduction, Duck Chicharrones. Beer: "LUNCH" American IPA, Maine Beer Company, Maine (7%); Wine: Domaine Mee Godard, Morgon Corcelette, Burgundy, France, 2020

Spaghetti Squash, Pumpkin Coulis. Cocktail: Dark and Stormy, Ginger Beer and Spiced Rum Cocktail; Wine: Catena Alta 'Historic Rows' Chardonnay, Mendoza, Argentina, 2019

Pumpkin Seed Risotto, Broccolini, Stout Braising Jus. Beer: Nocturna Stout, Allagash Brewing Company, Maine (9.5%); Wine: Bucklin, Sonoma Valley Zinfandel Bambino Old Hill Ranch, California, 2019

Pumpkin, Spiced Chantilly, Pecan Cherry Granola, Celery Root Ice Cream. Cider: McIntosh Unfiltered Hard Cider, Original Sin Cider, NY (6%); Wine: Domaine Belargus, Coteaux du Layon, Loire, France, 2018

Cranberry Gelee, Rosemary Cracker. Beer: Helles Golder Lager, von Trapp Brewing, Vermont (4.9%); Wine: La Ghibellina, Gavi Metodo Classico, Piedmont, Italy, N.V.

Foie Gras, Sherry Reduction, Duck Chicharrones. Beer: "LUNCH" American IPA, Maine Beer Company, Maine (7%); Wine: Domaine Mee Godard, Morgon Corcelette, Burgundy, France, 2020

Spaghetti Squash, Pumpkin Coulis. Cocktail: Dark and Stormy, Ginger Beer and Spiced Rum Cocktail; Wine: Catena Alta 'Historic Rows' Chardonnay, Mendoza, Argentina, 2019

Pumpkin Seed Risotto, Broccolini, Stout Braising Jus. Beer: Nocturna Stout, Allagash Brewing Company, Maine (9.5%); Wine: Bucklin, Sonoma Valley Zinfandel Bambino Old Hill Ranch, California, 2019

Pumpkin, Spiced Chantilly, Pecan Cherry Granola, Celery Root Ice Cream. Cider: McIntosh Unfiltered Hard Cider, Original Sin Cider, NY (6%); Wine: Domaine Belargus, Coteaux du Layon, Loire, France, 2018

"Very Burgundian" is the fashionable claim made by most California Chardonnays these days but finding one that actually earns the praise is often difficult. Sandhi is one of the very few. Founded by former sommelier Raj Par and made by Sashi Moorman, they make Pinot and Chard in the cool Santa Rita Hills that are surprising for their elegance, freshness and delicacy. Not surprisingly, the Sandhi team was instrumental in also founding an informal association of California winemakers who come together under the title "In Pursuit of Balance". The name says it all and indeed, this is a quality that in California wines has been most conspicuous for its absence

The Beaujolais region in Southern Burgundy produces delicious and affordable wine from the Gamay grape. Their 'brand' was damaged by the Beaujolais Nouveau craze of the 1980-90s. Real Beaujolais is now the great hidden gem of Burgundy

Chile's Pais is one of the original 'Mission' grapes planted by the Spanish in the 1500's in the cool southern regions far from the capitol. It was long written off as a rustic throwback, grown and vinified by local farmers in the simplest way possible for their own consumption. Many of the vineyards are thought to be 200 - 300 years old, thriving almost wild on sandy soil where phylloxera has never come, there is no irrigation, and never any chemicals. Just recently, these majestic vineyards have captured the imagination of winemakers who had the wherewithal to bring the wines out into the wider world. José Luis Gómez Bastías is the fifth generation to farm this land. With his wife Daniela Lorenzo, an oenologist-agronomist, they are dedicated to making fully natural wines by hand as their forefathers did. Above you see the crushing of the grapes on straw mats, a traditional technique

Pineapple Juice, Pineapple Vodka

Johnnie Walker Red Label, House-made Allspice Dram, Lemon

Milagro Silver, Montenegro Amaro, Lime, Cinnamon Agave

House Made Tonic, Sourland Mountain Gin

Pumpkin Seed Infused Mezcal, Demerara, Molé Bitters

Serrano Chili Infused Vodka, Triple Sec, Passion Fruit Puree

House-made Brown Butter Whiskey, Pear Shrub

Fresh lemon juice, blueberry puree

Brewed unsweetened black tea, peach puree

Brewed black tea, fresh pomegranate

Cranberry juice, lemon, splash of ginger ale

Pomegranate and lime, splash of simple syrup and seltzer

White Truffle, House Made Orecchiette, Chives. Paired Wine: Jean-Velut, Premier Temps Brut, Champagne, France, N.V.

Wild Mushrooms, Black Mission, Honeycrisp apple, sunchoke custard. Paired Wine: Castello di Verduno, Barbaresco, Piedmont, Italy, 2019

Romanesco Cauliflower, Pickled Baby Carrots, Smoked Bonito Cream. Paired Wine: Contino, Rioja Rosado, Spain, 2018

Foie Gras and Duck Confit 'Scotch Egg', Date Mostardo, Duck Jus. Paired Wine: BACA 'Double Dutch', Dusi Vineyard Zinfandel, Paso Robles, California, 2020

Hazelnut Nougat, Brown Butter, Gingerbread Marshmallow, Gold Leaf. Paired Wine: Domaine de Clayou, Coteaux du Layon, Loire, France, 2021