First Course Suggestions

A plated first course ushers in the meal proper. Our chefs work hard to design elegant starters that make the most of seasonal ingredients. Below are some examples of their creations:

  • Nouveau Frog – Chef John’s modern twist on our classic house salad that opened our first restaurant, Frog in 1973. Mizuna and Red Lolla Rossa Lettuce, Artichoke Barigoule, Carrot Gellee, Zucchini Bread Toast, Charcoal Broccoli, Roasted Tomato and Olive Vinaigrette
  • Waldorf Salad – Honeycrisp Apples, Globe Grapes, Anise Roasted Walnuts, Pickled Purple Cauliflower, Boston Lettuce, Olive Oil Emulsion
  • Steakhouse Wedge – Iceberg, Teardrop Tomatoes, Pickled Tomato, Ranch Powder, Applewood Smoked Bacon Lardons, Wisconsin Blue Buttermilk Dressing