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- A message from the Frogs Leap Public House team.
- We are currently closed as we evaluate our capabilities. We do plan to open soon with a temporary change in schedule, menu and policies, while we work through these critical staff issues. We do plan to return to our original hours and menu format when we are able to find additional qualified staff, please help if you can. We have always prioritized the integrity of our service and food above all else which leaves us few options at this time. I will posting our temporary menus and hours soon. We do have the ability to do smaller private events both onsite and offsite at this time, so call 828.456.1930 to get the planning started. Thank you for your continuing patience.
- 7.1.22 We are temporarily closed due to lack of staff. We have done everything possible for the past few years but we have reached the point where we are forced to shut down until we can restaff. We are looking at all possibilities but it is impossible to fulfill our mission at this time. We apologize and hope to see you soon.
- Hello friends, we are feeling hopeful and excited for the upcoming season. There are many new dishes, cocktails and even events in planning, as well as some new faces to meet. We are announcing a wine dinner in June! Thank you everyone for your patience and support, we are back on track to the best restaurant we can we! Please call 828.456.1930 for reservations or visit http://frogsleappublichouse.com.
- We have many menu changes planned as winter ends and spring begins. This year is feeling very special to us, we are celebrating our tenth year business anniversary and hopefully passage through the covid gauntlet. We are so thankful and reinvigorated! We many exciting plans waiting to have enough hands to implement, so please help us find some new team members. Thank you!
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Daily Archives: April 7, 2012
Wood Blackened Niman Ranch Prime Pork Chop/House Smoked Tasso Grits/Smoked Hock Collards/Green Tomato-Raisin Piccalilli
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NC Strawberries & Spinning Spider Goat Cheese/Baby Arugula/Candied Walnut Vinaigrette
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