Restaurant Description:The Frog and The Peach is a contemporary American Cuisine Restaurant established in a renovated industrial building in downtown New Brunswick in 1983. A fine dining restaurant with our large oak bar offers an extensive wine list, single malt scotches, Ports and Espresso drinks. Accomodations for groups of from 10 to 40. We offer Patio Dining and an On Premise Herb Garden. There is smoking at the Bar Only, no Pipes or Cigars please. Our Priced Fixed Lunch, ( soup or salad. choice of pasta, pizza or sandwich. sweet treat & coffee or tea is only 12.95. Our Bar Lunch Special with Wine ( soup or salad with main course and glass of wine is only 14.00. Also come for our Monthly Wine Tasting Dinners.
House Smoked Salmon with Fine Herbs Sald, Sweet Red Pepper Creme Fraiche and Toasted Cracked Wheat Bread
10.00
Terrine of Grilled Summer Vegetables and Goat Cheese with Fava Beans in a Tomato Vinaigrette
o v
11.50
Risotto with Lobster Musrhooms, Leeks, Asparagus and Parmesan Cheese o
9.50
Grilled Quail with Black Eyed Peas, Golden Chanterelle Mushrooms, Hominy and Corn in a Corn Natural Sauce
12.00
Chilled Pacific North West Oysters on the Half Shell with a Sherry Wine Vinegar and Shallot Migonette o
13.00
Saffron Gnocchi with Plum Tomatoes and Fontina Cheese o v
9.00
Lightly Cured Sashimi Quality Tuna with Cucumber and Mint in a Kaffir Lime Leaf and Lemon Grass Bouillon o
13.00
"Salads"
Salad of Mixed Seasonal Greens with a Balsamic Herb Vinaigrette o v
8.00
Sauteed Sea Scallops with a Salad of Mache and Roasted Hen of the Wood Mushrooms in Balsamic Vinegar with White Truffle Oil o
12.00
Salad of Sliced Beets, Crisp Fennel and Haricot Verts with Lemon Perfumed Extra Virgin Olive Oil, Tarragon and Chevril o v
9.00
Jersey Tomato Salad with Sugar Snap Peas, Garlic, Shallots and Basil Pesto o v
8.50
"Main Courses"
Roast Guinea Hen with Garden Pea Risotto, Golden Changerelle Mushrooms, Bacon and a Foie Gras Natural Sauce
23.50
Crisp Pan Roasted North Atlantic Salmon with a Ragout of Zucchini, Potato and Tomato in a Basil Infused Mussel Broth o
24.00
Bar B-Q Cumin and Black Pepper Glazed Young Chicken with Traditional Native American Succotash and a Baked Sunflower Seed Cake
22.00
Tea Marinated Breast of Long Island Duck with Whipped Potatoes and a Duck Confit, Portobello Mushrooms, Peas Shoots and Sprouts Ragout
24.50
Sesame Seed and Miso Crusted Pan Roasted Tuna with Honshimeji Mushrooms, Bok Choy, Crisp Wontons in a Soy Ginger Vinaigrette o
28.00
Charred Soy and Molasses Marinated Pork Tenderloin with Baked Polenta, Asparagus and Baby Leeks in an Herb Natural Sauce
22.50
Sauteed Grouper with a Ragout of Lobster Mushrooms, Sweet Peas, Baby Beets and Orreccehtte in a Marjoram and Mint Fumet
24.50
Sauteed Loin of Lamb with Spinach and Summer Herbs Couscous, Roasted Shallots and a Tarragon Jus
29.50
Couscous and Gilled Portobello Mushroom Gateau with Sweet Peppers, Fava Beans and Corn in a Lemon Thyme Vinaigrette o v
19.00
Grilled Tenderloin of Beef with a Corn Stuffed Anaheim Peppers and Marinated Sweet Pepper and Vidalia Onion Salad
28.50
Fusili Pasta Tossed in Extra Virgin Olive Oil with Sun Dried Tomatoes, Peas, Pancetta and Ricotta Salata o
18.50
Roasted Monkfish and Manilla Clams with Onion Confit, Carrots and Gnocchi in a Fried Garlic Tomato Broth with Saffron and Coriander o
25.50
o These items are prepared without butter or heavy cream. We have created them to be light.
Most menu items available with alternative, lower fat preparations as required.
v These items contain no meat or fish but may contain egg or dairy products.
All smoked items are prepared in our own smoke house.
Many of the fresh Herbs used to prepare these menu items are grown in our urban herb garden located along the parking lot and adjacent to the kitchen door.
SUMMER LUNCH MENU
"First Courses"
Soup of the Day
5.50
Lightly Cured Sashimi Quality Tuna with Cucumber and Mint in a Kaffir Lime Leaf and Lemon Grass Bouillon o
12.00
Jersey Tomato Salad with Sugar Snap Peas, Garlic, Shallots and Basil Pesto o v
8.50
Terrine of Grilled Summer Vegetables and Goat Cheese with Fava Beans in a Tomato Vinaigrette o v
10.50
House Smoked Salmon with Fine Herbs Salad, Sweet Red Pepper Creme Fraiche and Toasted Cracked Wheat Bread
9.50
Salad of Mixed Field Greens with a Balsamic Herb Vinaigrette o v
8.00
Salad of Sliced Beets, Crisp Fennel and Haricot Verts with Lemon Perfumed Extra Virgin Olive Oil, Tarragon adn Chervil o v
9.00
Saffron Gnocchi wtih Plum Tomatoes and Fontina Cheese o v
9.00
"Main Course"
Risotto with Lobster Mushrooms, Leeks, Asparagus and Parmesan Cheese o
11.00
Grilled Tenderloin of Lamb with Summer Herbs Couscous, Spinach and Roasted Shallots in a Tarragon Jus
16.50
Fusilli Pasta Tossed in Extra Virgin Olive Oil with Sun Dried Tomatoes, Pancetta and Ricotta Salata o
13.00
Grilled Soy and Molasses Marinated North Atlantic Slamon with Whipped Potatoes and Summer Vegetables
14.00
Sandwich of Garden Tomato, Grilled Eggplant, Fresh Mozzarella and Balsamic Vinaigrette on a Grilled Baguette with Bulgar Wheat and Fresh Herbs Salad o v
9.50
Omelet of Portabello Mushrooms, Muenster Cheese, Spinach and Scallions with Baked Polenta v
9.00
Sauteed Florida Black Grouper with Roasted Honsheimeij Mushrooms, Bok Choy, Crisp Wontons and a Soy Ginger Vinaigrette o
15.00
Pizza with Fresh Mozzarella Cheese, Sliced Jersey Tomatoes and Basil v
8.50
Grilled Quail with Black Eyes Peas, Golden Chanterelle Mushrooms, Hominhy and Corn in Corn Natural Sauce
13.50
Bar B-Q Cumin Black Pepper Glazed Breast Sandwich with Fontina Cheese, Mixed Greens and
Orzo Pasta Salad with Roasted Peppers and Olives
10.50
BAR AND PATIO MENU
Snacks
Warm Rosemary Roasted Spicy Mixed Nuts
4.50
Bruschetta ( Tomato on a Garlic Rubbed Crouton with Basil )
5.00
Thyme Scented Marinated Nicoise Olives
3.00
Herbed Goat Cheese with Croutons
5.00
Tapanade wtih Grilled Croutons
5.00
Appetizers
Jersey Tomato & Sugar Snap Pea Salad with Basil Pesto
8.50
Chilled Oysters with Sherry Mignonette
1.70 per oyster
Assorted Cheeses with Fruit and Bread
9.00
Summer Vegetable & Goat Cheese Cheese Terrine
10.00
Pasta
Two Portion Sizes - Snakc and Regular
Fusili Pasta with Sun Dried Tomatoes, Peas, Pancetta & Ricotta Salata
5.00 / 9.50
Risotto with Asparagus, Lobster Mushrooms, Leeks and Parmesan
5.00 / 9.50
Saffron Gnocchi with Plum Tomatoes & Fontina Cheese
4.75 / 9.00
Sandwiches
Served on a French Baguette
Bar B-Q Black Pepper & Cumin Glazed Chicken Breast with Fontina Cheese and an Orzo Pasta Salad
8.50
Tomato, Grilled Eggplant, Fresh Mozzarella with a Bulger Wheat Salad
