We made House Cured Prime Angus Corned Beef for St. Patrick’s Day, it will be available as a special starting tonight with Fingerling Potato, Cabbage, Roasted Carrot, Leek, House Bacon & Fresh Herb Irish Style Ragout and Lusty Monk Mustard until we run out. Call 828.456.1930 for reservations.

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Congratulations to our great staff for earning a consistent place among the regions best restaurants, and our wonderful guests for taking the time to write reviews. We are approaching our 5 year anniversary and I feel we are still getting better every day, We appreciate each of you very much!

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We are making prime brisket corned beef, make plans to come see us 3/17 to 3/19 for House Cured Prime Brisket Corned Beef with Fingerling Potato, Leeks, Carrot, Cabbage & Fresh Herbs Irish Ragout. Call 828.456.1930 for reservations.

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Back on the menu tonight at Frogs Leap Public House! Pecan Crusted Sunburst Trout Farms Rainbow Trout, House Smoked SUZIE Q’S FARM heritage pork bacon & sweet potato hash with Chipotle- Coddle Creek Honey Farm honey butter!

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Did you know you can reserve part or all of FLPH for your private event? Call 828.456.1945 to discuss your special occasion.

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We welcome artist Liza Becker, come browse her photography over dinner tonight.

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Here is our menu for this weekend, we will also offer a pre fixe menu for two on Friday & Saturday only. Start with a glass of Champagne and an Amuse each, then share one snack, share one small plate, choose two entrees and share one dessert for only $95. We are filling up fast so call 828.456.1930 to reserve your table.

Menu PDF

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We have some beautiful premium PEI mussels on our menu and available for purchase at Montgomery Street Market!

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Need a great burger? Come see why ours is voted one of the best in the south! Hickory Wood Grilled Hickory Nut Gap Farms Grass Fed Beef on Fresh Annie’s Buns. Come try one today or try the sliders on the dinner menu.

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Frogs Leap will be open for dinner again starting Tuesday night and lunch starting Wednesday, call 828.456.1930 for reservations.

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