On Thursday, November 22nd, the Frog and the Peach in New Brunswick, New Jersey, will be serving a three-course Thanksgiving prix-fixe from 1:00 p.m. – 7:00 p.m.
FIRST COURSE (Choice of): Cream of Broccoli Soup: Black Truffle Cheddar Biscuit; Romaine Salad: Bell Pepper Confit, Dry Jack Cheese, Sourdough Croutons, Herb Vinaigrette; Jumbo Lump Crab Salad: Malaysian Spices, Wontons, Tamarind; Half Shell Island Creek Oysters: Red Wine Mignonette ($4.00 Supplement); Pumpkin Ricotta Gnocchi: Parsnips, Leeks, Sage, Brown Butter; Local Asian Pear Salad: Cherry Grove Brie, Pickled Cranberries, Walnuts, Black Pepper-Maple Vinaigrette; Venison & Black Truffle Terrine: Apple-Fennel Compote, Toasted Cashews, Grain Mustard
MAIN COURSE (Choice of): Roasted Free Range Turkey: Pecan Country Bread Dressing, Lemon Glazed Vegetables, Local Cranberry Compote, Sage Gravy; Pan-Roasted Local Monkfish: Oysters Mushrooms, Bacon, Corn Sformato, Horseradish Beurre Blanc; Day Boat Sea Scallops: Roasted Squash, Handmade Spaghetti, Peperoncini, Sea Urchin; Center-Cut Beef Tenderloin: Aligot Potato, Tuscan Kale, Button Mushroom, Cipollini, Red Wine Veal Sauce ($8.00 Supplement); Open Face Ravioli; Beer-Braised Lamb Shank: Celery Root Risotto, Charred Brussels Sprouts
SIDE DISHES ($8.00 each): Sautéed Spinach with Garlic; Whipped Potatoes; Sweet Potato Fries; Cauliflower Almond Purée; Asparagus with Pine Nuts; Backed Macaroni & Aged Gouda
DESSERT (Choice of): Pumpkin Vacherin: Graham Meringue, Pumpkin Cheesecake Ice Cream, Apple Cranberry “Crust”; Pecan Coffee Semifreddo: Caramel, White Chocolate; Molten Valrhona Chocolate Cake: Frozen Vanilla Soufflé, Dried Cherry, Red Wine Reduction; Sticky Toffee Pudding: Earl Grey Chocolate Chip Ice Cream, Single Malt Scotch Honey; Classic Crème Brûlée; Assorted Cheeses: Fruit, Walnut Wheat Bread ($5.00 Supplement)
The price of the Thanksgiving Day prix-fixe is $54.00 per person (plus beverages, tax & gratuity); $16.00 for children.
For more information, or to make reservations, please call (732) 846-3216.
Bon Appétit!
TAD
{ 0 comments… add one now }