Our latest menu began in January 2011. While a lot of old favorites are still available, there are some new additions.

Click here to download the Frog Leg Inn’s full menu.

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Menu Highlights
The following images were not prepped for photography.
These are actual servings which, after photography, were served to waiting guests.
(Photos by Dave Liske)

Click on any of the following images for a larger version.

	Deep-Fried Frog Leg Appetizer Our signature dish, prepared in a smaller portion.
	Scallop & Mussels Pasta Homemade lemon fettuccini garnished with premium sea scallops and fresh Prince Edward Island mussels, mushrooms, red and green peppers and poached garlic. Finished with a light lemon veloute.
	Braised Pork in Brown Ale Slow braised pork in brown ale served in a heavy cream sauce with mushrooms, onions & Dijon mustard. Reminiscent of that English pub in Liverpool!
	Pork Saltimbocca Hand-cut pork rib chop grilled and served with sautéed wild mushrooms and prosciutto ham in a savory mushroom cream sauce.
	Farmer’s Chicken Chicken breast slices sautéed with red onion, mushrooms, red and green peppers, finished with a white wine cream sauce. Served over black pepper fettuccini.
	Chicken Forestiere Sautéed chicken breast with bacon, onion, crimini mushrooms, white wine and brandy, and heavy cream. A true French classic.
	Confit of Duckling Two premium duck legs and thighs infused with brandy, wine and herbs. They’re grilled and finished with Michigan dried cherries, brandy and European butter.
	Pork Normandy A hand-cut pork rib chop combined with sautéed apples and imported mushrooms. We then flambé it with brandy and finish with heavy cream and butter.