The Flying Frog Cafe
A Fine Dining Restaurant
Featuring boutique wines
served with fine Continental, German, and
Urban Indian Cuisine.

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The Flying Frog Cafe
1 Battery Park Ave
Asheville NC 28801
828.254.9411
828.225.4858 fax
e-mail info@flyingfrogcafe.com
(This E-mail is for information only, for reservations please call the number listed above.)

Chef’s Specialties
Rack of Lamb ~27
An oven-roasted three-bone rack of Australian Lamb
Drizzled with a fresh Mint & Apple Cider Reduction finished with lemon & white wine vinegar.


Roast Duckling ~23
Slow-roasted Duck served over a Brandied
Blackberry and Port wine sauce.

Flying Frog Bouillabaisse ~price varies
Fresh fish and shellfish simmered in a homemade traditional French style seafood broth with white wine, fresh herbs, a touch of garlic, fennel, tomato and saffron. Served with fresh Basil Aioli and grilled bread.

Southern Quail ~19
A duo of semi-boneless Quail with a gingery Peach glaze and Fire-roasted Chili and
Bell Pepper sauce, served over Goat cheese Grits with caramelized onion and garlic,
and fresh local Watercress tossed in a light Lemon dressing.


Filet Mignon or Prime N.Y. Strip ~28
A hand-cut choice Tenderloin wrapped in Applewood-smoked bacon or a
12oz prime N.Y Strip finished with your choice of sauces.


Dijon: A Vodka, Brown Sugar, and Dijon Mustard Glaze.

Au Poivre: House-made Demi Glace with Black peppercorns, Brandy, and Cream.
Brie and Gorgonzola: A Creamy Brie Sauce Finished with Champagne & Gorgonzola.
Cajun: Rubbed with our Homemade Spicy Blackening Seasonings & Pan Seared.

The German Sampler ~19
A sampling of German favorites including Sauerbraten, Bierwurst, and
Chicken Schnitzel with sour cream and dark cherries.


Crab Cakes ~21
Fresh Jumbo Lump Crabmeat blended with onions, bell peppers, Dijon, and a touch of
Horseradish, sautéed and served with a spicy Creole Remoulade.


Fresh Catch of the Day ~ price varies
We offer several varieties of the freshest fish available daily.
Inquire about tonight’s selections and preparations.


Pork Tenderloin with Spicewood Glaze ~22
Tenderloin of Organic North Carolina Pork glazed with
Vanilla Bean , Artisan honey, and white, black, and red peppercorns.
Served on a bed of garlic sautéed spinach, crowned with
Goat cheese and Italian roasted peppers.


The Windmill Sampler ~23
A quarter roast duckling with brandied blackberry & port wine sauce,
Chicken Schnitzel “Pojarski” and Jaeger schnitzel.


Rasta Pasta ~18
The most requested pasta dish in the history of the Flying Frog!
Strips of fiery hot jerk chicken sautéed with garlic, Bell peppers, onion, and
mushrooms in extra virgin olive oil, tossed with Penne pasta and Parmesan cheese.


Paillard of Salmon ~21

Fresh Salmon rubbed with Sea Salt and white pepper, pan seared and
served with marinated Artichokes, roasted red pepper and basil Coulis,
and a creamy cucumber dipping sauce.


Chicken Schnitzel ~16

Chicken scaloppini breaded and sautéed, finished in your choice of preparation.

Weiner Schnitzel ~19
Veal scaloppini breaded and sautéed, finished in your choice of preparation.

Schnitzel Preparations
The Chicken or Weiner Schnitzel is prepared in your choice of the following ways:


Holstein:
topped with two fried eggs, onions, and capers.
Pojarski
:
Polish-style with a creamy onion sauce with fresh dill and sour cream.
Jaeger:

Hunter’s style, bathed in a red wine demi-glace with bay leaf and mushrooms.
Traditional:
Lemon wedges, anchovies, minced onion, and capers.

Sweet & Sour :
With sour cream and kirsch marinated dark cherries