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Because we use fresh, seasonal ingredients, some of the dishes on our menu will change.
Prices listed are for our dinner menu, and are subject to change.

Many of our dishes are available on our specially-priced lunch menu

Chef's Creations

Gourmet Menu • $47
choice of appetizer, sorbet, entrée, dessert

Chef's Creation • $57
appetizer, sorbet, entrée, dessert

Vegetarian Chef's Creation • $35
appetizer, sorbet, entrée, dessert

Cold Appetizer • $11

Marinated Gulf Shrimp
orange, coconut, oak leaf lettuce, cayenne pepper vinaigrette

Assiette Charcutière
pâté, rillettes, terrine du jour

Carpaccio of Sea Scallops
micro greens, olive oil citrus vinaigrette

Salmon Trio
smoked, oak leaves, rillette, sausage

Timbale of Ratatouille Niçoise
toasted country baguette, basil vinaigrette

Hot Appetizer • $11

Prince Edward Island Mussels in Sauce Poulette
white wine, parsley, cream

Wild Mushroom Ravioli
sautéed spinach, port wine sauce

Escargot Casserole
braised in a creamy garlic sauce

Heirloom Tomato and Prosciutto
grilled, goat cheese, basil sauce

Foie Gras • $16
sautéed with blackcurrant and onion, cassis sauce


Gazpacho • $6
served cold

French Onion Soup Grantinée • $7
broiled cheese, recommended with sherry

Lobster Bisque • $9
house specialty

Soup Du Jour • $6
cream of mushroom, butternut squash, or our famous cream of asparagus


Small Salad • $13
house or caesar, housemade dressings

Caesar • $18, $19
chicken or salmon

Méditerranée • $19
mozzarella, cherry tomato, oregano, olive, smoked salmon, chive, balsamic vinaigrette

Landaise • $20
smoked duck, mesclun green, goat cheese, pickled onion, carrot

Océane • $22
smoked salmon, gulf shrimp, mixed green, seaweed, carrot, zucchini

Seafood Entrée

Grilled Whitefish Provençal • $25
shallots, tomato, garlic

Broiled Salmon • $28
roasted sweet bell pepper sauce

Sautéed Shrimp with Linguini • $29
light breading, lobster sauce

Sautéed Sea Scallops • $32
orange mustard seed sauce

Fresh Maine Lobster • Market Price
bed of leeks, vanilla sauce. Developed by Chef Lefeuvre when he was the private executive chef for the Governor of Tahiti

Pasta Primavera • $23
You are the chef: choose vegetables, chicken, or seafood, plus Provençale Sauce or Cream Sauce

Chef's Trio of Fish • $33
chef's choice

Poultry + Beef Entrée

Chicken Façon Niçoise • $26
braised with tomato, olive and fresh herbs

Rack of Lamb • $33
roasted, rosemary sauce

Grilled Beef Medallions • $32
blue cheese, red wine, mushroom cream sauce

Grilled Duck Breast • $29
cassis sauce

Veal Blanquette • $30
black trumpet mushroom sauce

Rabbit en Levrette • $29

Grilled Pork Tenderloin • $28
light breading, pineapple sauce

Sautéed Sweetbread Grenobloise • $29
lemon, caper, parsley sauce

Tripes á la Mode de Caen • $33

Wild Game Plate • $33
chef's assortment

Chef's Creation du Jour • $33

Dessert • $8

French Bread Pudding
coconut, caramel

Lemon Créme Brûlée
caramel, white chocolate

Mousse Cake
chocolate, white chocolate layers, hazelnut

Artisan Cheese • $11

The Gourmet Frog Bakery

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Just up the street, Froggy's longtime companion bakery has re-launched under the ownership of Tony Larando. Tony has been in the Froggy's family for over 20 years, and has kept many of the same wonderful treats and delicacies that make The Gourmet Frog a North Shore (and mail order!) destination for fine French macrons, pastries, soups, and freshly baked bread. Call 847-433-7088, or stop in Tuesday through Saturday from 9 to 6 to browse the daily selection. Visit the Gourmet Frog here for more details.