It’s traditional French bistro fare with Chef Tracey’s most recent addition to the menu. Her art for preparing the frog legs is similar to brining. She marinates them in buttermilk, Worcestershire sauce & tobasco. Frogs legs can be tough, but this marinating process makes the meat tender. After about a day and a half in the marinade, the meat is so tender that it flakes when fried. In France, you’d most likely have your frog legs sautéed, but Chef Tracey is serving these frog legs fried with a side of whole-grain mustard-tarragon potato salad for a nice seasonal twist with some American flair.
This dish pairs beautifully with a broad range of wines, including white, rosé and more medium-bodied reds. Here are some suggestions to choose from based on your mood:
Boedecker Cellars 2007 Old Vine Pinot Gris $8.00
Domaine Lecomte 2006 Quincy $9.00
Boedecker Cellars 2008 Rosé $8.00
Bishop Creek Cellars 2006 Pinot Noir Barrel Selection $9.00
Domaine des Espiers 2007 Gigondas $9.50