April 11 2016

The Dish

The Dish

On March 1st, Frog Commissary unveiled its Spring 2016 Menu, the first in a series of seasonal menus we’re thrilled to offer our guests
. This much-anticipated new offering has been met with rave reviews from clients who have already featured them at their events and brides who have tried them in their tastings. Among the favorite selections are:

Hors D’oeuvres

Poached shrimp with tomato-kimchi sauce and lemon oil

First Course

Asparagus veloute with spring herbs, housemade brioche croutons and lemon oil

Roasted asparagus and beet carpaccio with sesame goat cheese and white miso dressing

Baby kale five grain salad with orange, cucumber, carrot ribbons and orange thyme vinaigrette


Pomegranate glazed frenched chicken breast with vegetable risotto cake, spring vegetables and rosemary pan sauce

Vegetable green curry with coconut, lemongrass and kaffir lime over jasmine rice