Le Fou Frog Menu

Merlot, Barton & Gustier

Cotes Du Rhone Rouge, La Vieille Ferme

Pinot Noir, Arrogant Frog

Bordeaux, Chateau Les Pasquettes

Cabernet Sauvignon, Barton & Gustier

Salade De La Maison

mixed greens tossed in our tangy citrus dijon vinaigrette.

Salade D'epinards Et Betteraves

baby spinach with fresh sliced beets with a mild creamy blue cheese dressing.

Salade De Chevre Chaud Avec Figue

warm goat cheese, fig compote, field greens, citrus vinaigrette.

Confit De Canard

muscovy duck leg slow cooked in its own fat with herbs served with lentils and greens tossed in a raspberry vinaigrette.

Salade Homard

poached lobster with roasted corn, haricot vert and tomatoes with mixed greens, creme fraiche & an herb vinaigrette.

Viognier, La Vieille Ferme

Chardonnay, Arrogant Frog

Picpoul De Pinet, La Croix Gratiot

Rosé, La Vieille Ferme

Rosé, Cape Bleue Rose, Jean Luc Colombo

80% grenache, 20% syrah - round and full of finesse. surprisingly complex, with intriguing notes of raspberries, fresh cherry, black olive and fennel.

Rosé, Les Violettes Moillard

this coral pink pour from the cotes du rhone offers opulent aromas of spicy berry fruit, rose petal, fresh herb and lime.

Provence - Commanderie De La Bergemone Rosé

founded by knights templar, these vineyards are sustainably grown. 20% syrah, 35% grenache, 15% cinsault, 30% cabernet. 90 points from robert parker.

Loire - Chinon Rosé, Beatrice Et Pascal Lambert Domaine Les Chesnaies Chinon "Cuvee Mathilde"

100% cabernet franc. tart, lush with long finish.

Serena, Valter, Barbero, Moscato D'asti Brachetto Blend

sweet, fruity frizzante.

Saint Hilaire, Brut

france's oldest sparkling wine. methode traditionelle.

Francois Montand, Brut Nv

a great bubbly at a great price. toasty and creamy.

Gratien & Meyer, Brut Rose Nv

cab franc; rich and elegant. we love our pink bubbles.

Louis Roederer, Brut Nv

this champagne strikes a perfect balance between the vinosity and fruitiness of the pinot noir and the finesse of the chardonnay.

Jacques Copinet, Blanc De Blancs Nv

super crisp and fresh with perfect lift and mouth-feel. our sweetest champagne.

Gratien & Meyer, Rosé "La Flamme", Brut Nv

seductive mouthfeel with aromas of ripe red berries, softened by freshness.

Barnaut, Brut, Grand Cru Nv

this growers champagne hails from the village of bouzy.

Veuve Cliquot, Ponsardin, Brut Nv

the crowd's favorite . . . ask for her every time.

Louis Roederer, Cristal Brut 2005

the best of the best.

Soupe Du Jour

prepared from the season's freshest ingredients. please inquire.

Soupe à L'oignon Gratinée

traditional french onion soup sweetened with port wine enriched with veal stock & topped with gruyere and parmesan cheeses.

Lobster Bisque

a rich soup made of lobster stock flambéed with cognac and thickened with rice, cream and a touch of cayenne.

Chardonnay, Shannon Ridge

a california offering. round oak with a citrus finish.

Bordeaux Blanc, Lafayette

want a pinot grigio? this will satisfy.

Muscadet Sur Lie, Chateau De L'oiselinière

light mineral with a smooth finish. great with seafood.

Cotes Du Rhone Blanc, E. Guigal

mostly viognier, which lends a rich elegance and balance. works well with cream sauces.

Chardonnay, Bourgogne Josephine Dubois, Grand Reserve

an oakless, light and refreshing french chardonnay.

Pinot Gris Reserve, Willm

rich, yet dry, this creamy, velvety wine has a long finish.

Vouvray, Sauvion

chenin blanc with a light, mineral sweetness.

Bordeaux Blanc, Chateau Lamothe

a fantastic blend of sauvignon blanc, semillion and muscadelle grapes with an ancient traditional style.

Sauvignon Blanc, Sancerre, Jean Vincent

this sauvignon blanc just loves oysters; crisp minerals.

Riesling, Furst

a powerful wine with aromas of ripe fruit, roses and spices.

Alsace - Gewurztraminer Reserve, Willm

floral and citrusy, this wine is underlined by an earthy, sandy minerality, persisting with balanced aroma and length.

Burgundy - Barraud - Macon-Vergisson "La Roche"

a finely tuned bouquet with delicate touches of smoke, honeysuckle and jasmine. dry and crisp.

Burgundy - Savigny Les Beaune Blanc, Les Vermots Dessus, Domaine Yves Girardin Et Fils

100% chardonnay. great balance, generous complexity, and firm structure. outstanding quality.

Rhone, Chateauneuf Du Pape Blanc, Clos De L'oratoire Des Papes

intense and mineral on white peach and pear; a spicy yet elegant base of white pepper, licorice and wild flowers.

Burgundy - Puligny Montrachet, Paul Pernot

pure white flowers; great minerality and depth of character.

Bordeaux, Chateau Les Sapin De Gaillou

50% cabernet, 50% merlot. ripe red with round structure and soft tannins.

Cahors, Chateau De Cedre Heritage

it's malbec. don't cry for wine argentina!

Bordeaux Superieur, Chateau Desclau

five grapes - one glass. velvet in your mouth.

Pinot Noir, Nicolas

spicy nose of roasted fruit with leathery undertones and cloves. fleshy and full, yet very supple.

Pays D'oc, La Dame, Mas Des Dames

rich and smooth with vibrant dark fruit, 'la dame' is packed full of the classic meat and herb notes that give it its inimitable character.

Cotes Du Rhone, Domaine Pere Caboche

elegantly structured with juicy fruit flavors.

Beaujolais, Brouilly Chateau De La Chaize

a cru beaujolais, light and fruity from famed winemaker.

Cabernet Sauvignon, Liberty School

fruit driven cali cabernet with approachable styling.

Pinot Noir, Bourgogne Rouge, L. Latour, Dom. De Valmoissine

this pinot noir has bright cherry notes. perfect for the summer.

Bordeaux - Medoc Ch. La Raze Beauvallet

nice bouquet with notes of blackcurrant and gingerbread. perfect with lamb, red meats and cheeses.

Cotes Du Rhone, Heritage Caves Des Papes

big and juicy with an earthy finish.

Bordeaux - Listrac - Medoc Chateau Donissan Cru Bourgeois

richly arrayed nose of blackcurrant, cherry, earth, oak, spice, cassis, tar and minerals.

Rhone - Vacqueyras, Chapelle St. Arnoux

80% grenache, 20% syrah - this fulled bodied, yet soft, wine has a hint of spice and liquorice with a ripe fruit finish.

Loire - Chinon, Marc Bredif

this loire valley 100% cabernet franc pairs beautifully with game.

Burgundy - Givry Meix Au Rois, Danjeanberthoux

medium bodied and dry with black cherry, plum, and minerality.

Bordeaux - Chateau Petit Mangot Saintemilion Grand Cru

merlot 70%, cabernet franc 30%. this grand cru is round with an elegant bouquet with toasty notes, long finish with fruity hints. ideal with red meats, poultries and cheeses.

Rhone - Gigondas, Domaine Saint-Damien

les souteyrades; dense and rich with good tannin and minerality.

Burgundy - Bourgogne, Domaine Joseph Voillot

both volnay and pommard villages are represented here.

Burgundy - Mercury, Chateau Genotboulanger

bright, red fruit and a happy attitude; an old favorite.

Rhone - St. Joseph, Jl Chave, "Offerus"

sweet dark cherries and spice with depth of character. syrah-a-delic.

Bordeaux - Saint-Estephe, Ch. Laffitte Carcasset

left bank, cabernet driven. typical of its appellation, both tannic and full-bodied, with intense aromas.

Rhone - Chateauneuf Du Pape, Comte De Lauze

full and rich with a bouquet of black cherries. pepper, spice and earth.

Roussillon - Domaine Gauby Vieilles Vignes Rouge

a blend of carignan, grenache and a bit of syrah. redolent of licorice, peat, black tea and ripe dark cherry with a lusciously ripe smoke tinged personality on the palate.

Rhone - Chateauneuf Du Pape, Clos De L'oratoire

black currant, pepper and cherry; silky as all get-out.

Bordeaux - St. Estephe, Chateau De Pez

left bank; cabernet driven; fresh red berry flavor surrounded by florals.

Rhone - Georges Vernay Cote Rotie "Blonde Du Seigneur"

syrah grapes with hints of licorice and thyme with juicy red fruits and minerality.

Brandade Du Morue

salt cod whipped with potatoes, garlic and extra virgin olive oil.

Escargots Provençales

half dozen helix snails baked in butter, tomatoes, garlic & herbs.

Coquilles St. Jacques

white wine, bay scallops, leeks, mushrooms, gruyere cheese sauce.

Moules Marinières

prince edward island mussels steamed in a broth of white wine, bay leaf, mustard and cream.

Moules Marseillaise

prince edward island mussels steamed in a non-fat spicy tomato and dry vermouth broth.

Assiette De Charcuterie

housemade pate, rillette, and sausages with accompaniments.

Tuna Tartare*

hand chopped sushi grade ahi tuna with shallots, soy sauce, tabasco, chive oil and wasabi.

Les Huîtres Naturelles*

raw oysters on the half shell served with mignonette.

Assiette De Fromage

a selection of three choices of fine european cheese.

Foie Gras Torchon

chilled hudson valley foie gras and black truffles poached in a veal demi glace served on grilled brioche.

Foie Gras Frais

fresh hudson valley foie gras seared, sauce du jour.

Escargot, Tomate, Champignons Et éPinards Avec Penne

escargot with roasted tomatoes, mushroom and spinach tossed with penne in a basil cream.

Sole Limande

lemon sole with smoked salmon, leeks, risotto and a sorrel beurre blanc.

Queue De Hommard Sauce Vanille Et Champagne

twin maine lobster tails in a butter sauce of champagne and vanilla served with creamy risotto.

Branzino Méditerranéen

baked mediterranean sea bass stuffed with crab, goat cheese, oregano, white balsamic, and shaved parmesan.

Loup De Mer Chilien Avec Safran, Chorizo Et Tomate

sautéed chilean sea bass with a sauce of saffron, beef chorizo and tomato beurre blanc served with creamy risotto.

Poulet Afrique Du Nord

grilled breast of chicken marinated in olive oil, cumin, and garlic, served with braised thigh, chickpeas, grilled vegetables, in a sauce ginger, dried fruits, and spices.

Jarret D'agneau Provencal

braised lamb shank in a rosemary lamb jus with cumin scented cous cous and ratatouille.

Magret Du Canard

moulard duck with cracked black pepper and raspberry au jus, served with wild rice and sauteed vegetables.

Steak Au Poivre

kansas city strip encrusted in black peppers flambeed in cognac with a sauce of veal stock, madagascar green peppercorns and cream, served with french fries and a mixed field green salad.

Filet Le Fou

filet mignon with lobster meat in a sauce of veal demi glace with melted boursin cheese, served with dauphin potatoes and asparagus.

Wagyu Rossini

10 oz. of domestic kobe filet topped with 3 oz. of fresh foie gras over brioche with a sauce perigourdine, veal demi-glace with melted foie gras, truffles and madeira.