Frog & Slim

11/03/2026

As light and crispy as newly fallen leaves, our fall salmon dish will delight and satisfy all season long. Start with a crispy skin-on filet of salmon, accompanied by creamy braised fennel and smashed yukon gold potatoes, and set it all atop a light, stunning sauce of coconut, lemongrass, and fragrant kefir lime. Available for dinner. We’ll meet you at the supper club!

11/01/2026

We’re spending the holidays with a spiced drink in hand. Rye wh***ey infused in house with clove, a dram of Jamaican rum, a dash of vegetal celery bitters, and a pour of sweet demerara sugar syrup. Spirit forward to get you in the holiday spirit. Available for dinner. We’ll meet you at the supper club!

10/31/2026

Brunch lasts til the early afternoon here, and if you’re anything like us, by that time you’re craving something fresh and delicious to get you through the rest of your day. We’ve got you covered with our Cobb salad. Crunchy romaine lettuce tossed in our house ranch dressing, and studded grilled chicken, applewood bacon, creamy cheese, fresh avocado, and marinated tomatoes. Truly a summery sensation! Available for brunch, weekends starting at 9 AM. We’ll see you there!

10/28/2026

Our vegan celebration of fall continues this vegan chef challenge with another fall favorite: roasted eggplant. After a marinade in spiced oil, we roast our baby eggplants until creamy on the inside and crispy on the outside. Then, we brush with savory miso caramel and brulee to order, so you get that satisfying crunch in every bite. Dollops of pickled mustard seeds, and a sprinkling of pomegranate give this umami-bomb some refreshing fall balance. Available for brunch and dinner throughout the month of October. We’ll see you at the supper club!

10/25/2026

Start your weekend with something fiendishly delicious. Our breakfast deviled eggs are the perfect opening bite for brunch: creamy gribiche filling and crispy bacon, nestled in tender egg white cups atop spicy andouille sausage, all with our decadent marinated pork belly on the side. Available for brunch, beginning at 9 AM on weekends. We’ll see you there!

10/24/2026

Since we butcher our own dry aged ribeyes in house, we end up with a lot of delicious, marbled steak that isn’t quite big enough for a full steak. But that’s great news for you, because it means we can slice it thin, marinate it in Cajun seasoning, and sear it on our flat top for a juicy, delectable steak sandwich for brunch! We pile our toasted focaccia roll high with marinated ribeye topped with zippy bell pepper piperade and smoky gouda, and dress the lot with sun dried tomato aioli. Served with our signature shoestring fries. Available for brunch, weekends starting at 9 AM. We’ll see you there!

10/21/2026

We’re bringing last year’s award-winning vegan creme brulee back this year with a new flavorful twist! Made of silken tofu and coconut milk, we’re flavoring these beauties with two kinds of espresso, vanilla bean, and a dash of cocoa. And of course, each one is freshly bruleed with caramelized sugar. It’s the after dinner coffee treat you’ve always wanted. Available for brunch and dinner throughout the month of October. We’ll see you at the supper club!

10/18/2026

10/17/2026

Each week, our dedicated team mixes, shapes, and bakes loaves of delicate, buttery brioche bread for our signature French Toast. Once dipped in sweet creme anglaise and fried to golden perfection, we serve this housemade delicacy with maple whipped cream, toasted almonds, and fresh berries. Try it for yourself at brunch, weekends starting at 9 AM. We’ll see you there!