Filet Au Fromage, from our regular menu. An 8-ounce choice top butt filet grilled to order and served with caramelized red onions, drizzled with imported blue cheese sauce and garnished with balsamic reduction. Click on the photo for a larger version.

Congressman John Dingell speaks as Interior Secretary Dirk Kempthorne looks on.

July 27, 2008 - Yesterday, the Frog Leg Inn catered a luncheon for Secretary of the Interior Dirk Kempthorne at the La-Z-Boy Conference Center. Other VIPs in attendance were Dean of the House of Representatives Congressman John D. Dingell (above) and Ohio Congresswoman Marcy Kaptur. Secretary Kempthorne was in town to accept Monroe County's 126-acre Plum Creek Bay into the 5,100-acre Detroit River International Wildlife Refuge.

Click here for the Frog Leg Inn's photo gallery of kitchen operations and the resulting food that was served. (Photos by Dave Liske)

Duck Breast Salad with Fig and Candied Pecans. Click on the image for a larger version.

February 27, 2008 - After a considerable amount of work, the Frog Leg Inn's new menu and wine list begin this evening! While a large number of previous menu items are maintained, such as the Deep Fried Alligator Appetizer, Chicken Forestiere and Steak Jacques Daniel, we've also added a Lamb Chop Sampler and a Seared Tuna dish to the appetizers, we now have a Margarita Ravioli with Chipotlé Chicken Sausage, and our BBQ Ribs in Raspberry Sweet Baby Ray's is now a regular menu item instead of being a Chef's Special. There are many other great new additions, so head on over to the Menu page to download your own copy!

We've also completely reworked our Wine List, which you can also download your own copy of. Come on out and try some of our new offerings!

Welcome to the new FrogLegInn.com! We'd like to share some of the new site's features with you:

• Specials - The current specials are listed below as titles. There are detailed descriptions available on the Specials page.
• Our Menu - The Menu page is where you can download a copy of our current menu, along with finding photos of some of our dishes.
• Recipes - 20 of Chef Tad's own recipes are available in printable form on the Recipes page. If you have cardstock for your printer, these recipes print as 3" x 5" cards (or foldable 6" x 5" cards for longer recipes).
• Photos - The Photos page has over a hundred photos in galleries showing past catering events, some of Cedric's best desserts, and much more.
• Videos - On the new Videos page you can watch Chef Tad cook mussels while he talks about his work with Taste of the Nation: Toledo.

There are a few other surprises throughout the new site. We hope you take the time to browse before coming to the restaurant for dinner. Enjoy!