Little Frog Bistro and Bar - UES

marinated with shallots, parsley aged sherry vinegar. Choice of tofu or burrata

Haricot vert, artisanal Vermont chèvre

BOILED EGG, CROUTON

half dozen oysters, shallot mignonette

Capers, onions, cornichons, mustard, hand-cut french fries.

Mesclun, celery remoulade, cherry tomato, haricot vert,

10oz. NY strip, chips and salad

THIN SLICED COLD ROAST VEAL LOIN, TUNA-CAPER DRESSING.

Small green salad and lemon vinaigrette

Roaster pork-veal white sausage, hash browns, and 2 fried farm eggs.

Choron house sauce and french fries.

Aged cheddar, charred red onions, maple bacon, smoked pimenton LF sauce choron, and french fries.

Baked ham and cheese sandwich and gratine with becamel and Swiss cheese.

Papas bravas or hand cut french fries.

Includes jamon iberico and garlic baguette, comte fritters, and blistered shishito peppers.

Ocean Mist Farm cold jumbo artichoke with lemon vinaigrette.

Bacon bits, tarragon vinaigrette, and poached egg.

Aged sherry vinaigrette, haricots verts, mesclun, and chèvre.

Gruyere cheese and crouton.

Foie gras with duck and pork paté in bread crust and cornichons.

Half a dozen baked in garlic-parsley butter and mouillette.

Frog’s legs sauteed with garlic and wilted arugula.

Sushi grade ahi tuna, aioli, sea beans, and toasts.

Bourbon-orange flambe, Asian spices, Andrew's farm mustard greens, and pears.

Capers, onions, cornichons, mustard, and hand cut French fries.

Crispy boneless half chicken (organic and free range) and creamy seasonal mushroom polenta.

Breaded Berkshire pork on the bone with red cabbage salad.

10 oz grass fed skirt steak with French fries or mashed potatoes.

10 oz grass fed filet mignon and brandy-black peppercorn sauce with hand cut French fries or mashed potato.

Arugula, lentils, red onion, and aged balsamic.

Steamed mussels in white wine, garlic, shallots, and French fries.

Vegetarian risotto, peas, mushrooms, scallions, and spinach.

Haricots verts, heirloom tomatoes, Yukon gold potatoes, hard boiled egg, picholines olives, boquerones, and Jean Reno olive oil with tarragon vinaigrette on the side.

Spinach, wild mushrooms, English peas, and scallions. 100% vegetarian dish made with Italian Arborio rice and vegetable broth. Parmesan cheese is optional but recommended for a tastier dish.

Pat LaFrieda blend, Cabot cheddar, charred red onion, maple bacon, Choron house sauce, and hand cut French fries.

Pat LaFreida blend, braised short ribs, stracciatella cheese, charred red onion, and parmesan-truffle hand cut fries.

Homemade hand cut French fries.

French fries with parmesan white truffle oil.

Garlic and olive oil.

Whipped with French butter.

Garlic, olive oil, and fines herbs.

Gruyère cheese.

Bayonne ham, pate de campagne, saucisson sec, fresh herbed goat cheese.

half dozen oysters pick of the day, half lemon, mignonette

HARICOT VERTS, MESCLUN, CHEVRE, AGED SHERRY VINAIGRETTE

local heirloom tomatoes marinated in aged sherry vinegar choice of burrata or tofu.

Boiled egg and crouton.

Parmesan, capers, mustard oil,

10oz. Aged New York Strip, kettle cooked potato chips and salad.

mesclun greens, celeriac remoulade, cherry tomatoes, haricot vert, mustard vinaigrette.

thin sliced cold roast veal loin, tuna-caper dressing, lemon zest.

organic cucumber remoulade, stone ground mustard, buttermilk dressing

SCOTTISH SMOKED SALMON, COLD POTATO SALAD, CAPERS, MACERATED CUCUMBERS.

frisee, grapefruit, mango and avocado relish, yuzu tobiko.

organic cucumber remoulade, romaine hearts, avocado.

chocolate mousse cake, vanilla chantilly