NJ SPICE

It used to be that nice restaurants were closed on holidays like Mother’s Day (May 9 this year).  I was never sure why, but it seemed that the only places to eat out were big buffets or “food mills,” where the food was lousy and you felt taken advantage of to boot. 

But, with the downturn in the economy, more and more nice restaurants are open, and some of them, such as The Frog and The Peach, are knocking themselves out for us (Tre Piani also comes to mind). 

I think The Frog and The Peach should get some sort of prize for their oh-so-appealing prix fixe menu this year.  So often a prix fixe menu seems too limited, or the establishment has reduced the choices to very middle-of-the road cuisine.

But at the F & P, Chef Bruce Lefebvre has taken the high road, to say the least.  Just take a look at his menu, below or here ($56).  The children’s menu ($19) is also nice, so don’t hesitate to make it a big family affair.

Chef’s Amuse
Red Pepper Hummus, Chickpea Fritter

First Course
Lobster Bisque
Chive Oil

Mixed Greens and Endive Salad
Sun Dried Tomatoes, Roasted Garlic Grissini, Champagne Vinaigrette

F&P Classic Smoked Salmon
Truffled Egg Salad, Cornichons, Mustard Oil, House Baked Black Bread

Poached Asparagus
Lump Crab, Fried Local Egg, Shallot Confit, Hazelnut Vinaigrette
5.00 Supplement

Spring Arugula Salad
Local Manchego Flan, Shaved Serrano Ham, Sherry Vinaigrette

Black Truffle Ricotta Gnocchi
Spicy Tomato Confit, Shaved Cacciocavallo

East Coast Oysters
Kaffir Lime Vodka Mignonette

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth

Main Course
Crispy Vegetable Spring Rolls
Pea Greens and Micro Cilantro Salad, Soy Mustard and Spicy Peanut Dipping Sauces

Grilled Spring Lamb Sirloin
Crispy Goat Cheese Polenta, Braised Carrots, Minted Yogurt Sauce

Seared Day Boat Sea Scallops
Sesame Peanut Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette

Local Black Sea Bass
Crab and Chanterelle Mushroom Timbale, Peas Greens, Beaujolais Sauce

Griggstown Farm Chicken Breast
Herbed Gnocchetti, Peas, Capers, Bacon, Parmesan-Pea Coulis

Painted Hills Organic Beef Tenderloin
Sautéed Spinach, Caramelized Spring Onion, Parmesan Duchess Potato, Ale Demi Glace
10.00 supplement

Mustard Crusted Scottish Salmon
Beluga Lentils, Fava Beans, Pearl Onions, Sorrel Pistou

Bucatini Pasta
Sautéed Wild Mushrooms, Hot Chili, Spinach, Whipped Ricotta

Dessert
Classic Crème Brûlée

Molten Valrhona Chocolate Cake
Frozen Vanilla Soufflé, Dried Cherry, Red Wine Reduction

Trio of Sorbet
Pizzelle

Lemongrass Semifreddo
Coconut Chiffon Cake, Mango Anglaise, Coconut Foam, Sesame Tuile

Mascarpone Cheesecake
Macerated Berries, Marsala Sauce

Strawberry Rhubarb Tart
Lemon Crème Fraîche

Seasonal Fresh Fruit
Raspberry Lemon-Thyme Sorbet