Flying Frog Cafe

Escargot with garlic and drawn butter. Served with fresh baked bread.

Spicy potato cutlet made with green peas, raisins, onions, ginger and indian spices. Dipped in egg wash, rolled in breadcrumbs and fried, served with date tamarind chumey and cilantro ginger chutney.

Oysters on the half shell stuffed with applewood bacon and fresh duxell with onion, carrot and bell pepper. Seasoned with oragano, thyme and fresh basil.

A delicate blend of french gruyere and brie with vermouth, kirsch and a touch of cream. Served with sliced apples, celery and homemade bread.

Fresh spinach and artichoke beans in a rich parmesan cheese sauce with garlic. Served with grilled pita

Samosa, papad, masala chole and dahi served with dare tamarind chutney and cilantro green chili chutney

Skewered chicken breast in an indian spiced yogurt-ginger marinade. Grilled and served with shaved marinated onion, saffron scented saas and lemon wedges.

A sampling of traditional, roasted red pepper and green chili cilantro hummus and babagouj with toasted pita points, soups, salads and breads

Atraditional indian spicy lentil soup seasoned with ginger, cilantro, tamarind and other spices. Served with basmati rice.

Mesclun greens, sliced pears, walnuts and gorgonzola

Fresh spinach, fennel, mandarin orange and pistachios tossed in mango-mustard seed vinaigrette.

Crisp hearts of romaine tossed in a classical caesar dressing with croutons and parmesan cheese.

Fresh watercress tossed with lemon and extra virgin olive oil. crowned with a quarter of chilled shrimp, lemon wedges and homemade herbed croutons.

A great starter or accompaniment to your indian meal: methi khakra, sago papad, khitchiya, black pepper papad and puri. Accompanied by cilantro green chili chutney, date tamarind chutney and green mango chundho

10 To 12 ounce certified organic prime plus strips loin

100% Waygu

Hand cut choice tenderloin wrapped in applewood smoked bacon. Available grilled or blackened

Braised domestic lamb shank in a rich lamb jus with lemon peel and caramelized garlic. Served with warm spiced chutney made with fried apricot, onion, golden raisin, honey and red wine vinegar.

A duo of 6-ounce domestic lamb loin chops with your choice of preparation: Rubbed with coarse salt and black pepper with a fresh mint and apple cider reduction. Or rubbed with clove and coriander and topped with a sweet and spicy green mango chundho

Fresh lump crabmeat seasoned with onions, bell peppers, dijon mustard and a touch of horseradish. Sauteed until golden brown and served with our spicy remoulade sauce.

Pan seared fresh north carolina mountain trout served with pan roasted walnuts, brown butter, vermouth and lemon.

Catch of the day, sauteed garlic spinach, goat cheese and homemade marinara sauce layered between crisp puff pastry with mashed potatoes.

Served the fresher seafood available.

Chicken breast scaloppini dredged in seasoned flour and dipped in egg, then pan sauteed and finished in a sauce of vermouth, fresh lemon and capers.

Swlow roasted over onion and bay leaf. Served atop a brandied black-berry-port wine sauce and gingered sweet potatoes.

Chicken breast scaloppini dipped in eggwash, rolled in bread crumbs and sauteed until golden brown, topped with sour cream and dark cherries.

Marinated in espresso, belgian chocolate, honey and orange. Grilled and served atop fresh watercress salad with macerated strawberries in balsamic vinegar with vanilla bean and orange peel.

Veal scaloppini dipped in eggwash rolled in breadcrumbs. Topped with diced red onion, capers and anchovies. Served with brown mustard

Veal scaloppini dipped in eggwash, rolled in breadcrumbs and sauteed until golden brown. Topped with sour cream and dark cherries.

Also prepared from veal and topped with a rich red wine gravy and mushroom demi-glace with thyme and bay leaf. Add muenster cheese for an additional $1.00

Pan scared veal scaloppini over garlic sauteed spinach finished with a creamy brie and gorgonzola sauce. Finished with champagne and a hint of dijon mustard.

Braised lamb hind shanks with from and cream in a rich tomato curry with cilantro, ginger and garlic.

Braised lamb shank in an extraordinarily hot and spicy south indian style curry with roasted cinnamon, red and green chilies, tomato, cilantro and coconut milk, finished with white vinegar and tamarind.

Shrimp sauteed with a touch of mustard seed oil and finished in our south indian style coconut curry.

Tomato curried shrimp with the addition of toasted almonds, cream and saffron.

Mildly seasoned yogurt and ginger marinated catch of the day charbroiled and served over channa salad and topped with marinated onion, saffron scented saas and toasted pistachio nuts

Chicken sauteed in a bombay style coconut curry with garam masala, potato and cilantro.

A sampling of german favorites including jaeger schnitzel, bratwurst and chicken schnitzel with sour cream and dark cherries.

A quarter roast duckling with brandied blackberry sauce, chicken schnitzel and jaeger schnitzel.