Le Fou Frog

Baked Brie served in a puff pastry with seasonal compote

Bay Scallops, leeks, and mushrooms in a creamy white wine and Gruyère cheese sauce

Half dozen Helix Snails baked in Butter, Tomatoes, Garlic, and Herbs

Seared Hudson Valley Foie Gras, veal demi-glace, coffee extract, vanilla, and macadamia liqueur, served with mango and raspberry coulis

Prince Edward Island Mussels steamed in a broth of white wine, bay leaf, mustard and cream

Hand-cut potatoes, soaked, then blanched for a tender interior. Finished with a second fry for a golden, crispy exterior

Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds

A Seafood medley of mussels, crayfish, shrimp, and bay scallops in a shellfish, tomato, cream sauce with potato gnocchi

Pan-seared Scottish Salmon with a butter sauce made from champagne and raspberry liqueur. Served with savory bread pudding.

Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette

Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette

Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons

A rich soup made of lobster stock flambéed with Cognac, and thickened with rice, tomato paste, cream and a touch of cayenne

Prepared from the season’s freshest Ingredients. Please Inquire.

Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses

Grilled Quail with a stuffing of brioche, foie gras, truffles, and savory herbed vegetables, with a sauce of game stock, melted foie gras, truffles and Madeira wine. Served over mashed potatoes with sautéed vegetables

Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus

Pork Loin Medallions wrapped in bacon and seared, with a dark balsamic pork stock reduction with caramelized shallots, served with mashed potatoes and sautéed vegetables

Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mixed field greens

Sautéed mushrooms and penne pasta tossed in our signature garlic-butter sauce with fresh basil and oven-dried tomatoes. For our guests who choose not to eat snails, this dish offers a way to enjoy the beautiful butter sauce animal-free. Finished with a sprinkle of Parmesan.

Vegetable Tagine made with eggplant, onions, zucchini, yellow squash, chickpeas, dried fruit, almonds, walnuts, bell pepper & exotic spices on a bed of lime infused quinoa.