Our new menu began October 20, 2009! 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.
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Deep-Fried Frog Leg Appetizer Our signature dish, prepared in a smaller portion. |
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Lamb Chop Sampler Appetizer Four single-bone chops finished with a sweet red wine Bordelaise sauce. |
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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. |
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Pork Saltimbocca Hand-cut pork rib chop grilled and served with sautéed wild mushrooms and prosciutto ham in a savory mushroom cream sauce. |
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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. |
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Chicken Forestiere Sautéed chicken breast with bacon, onion, crimini mushrooms, white wine and brandy, and heavy cream. A true French classic. |
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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. |
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Magret de Canard Tender duck breast pan seared and served in port wine demiglace and pan drippings. Garnished with sautéed spinach and parsnip-infused mashed potatoes. |
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BBQ Ribs in Raspberry Sweet Baby Ray's, with Homemade Sweet Potato Fries One of our more popular dishes, this started out as a special and is now available on our regular menu. Five-ounce single ribs marinated in Sweet Baby Ray’s Original BBQ sauce with raspberry share the spotlight with homemade sweet potato fries and homemade creamy cole slaw. |
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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. |
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Six-Layer Chocolate Cake with Raspberry Sauce Our dessert selections change regularly. Please ask your server as to what's currently available. |
