The Chef & the Frog Menu (Update 2025)
Welcome to The Chef & the Frog, a remarkable culinary sanctuary nestled in the heart of Whiteville, NC. This charming eatery walks a fine line between the nuanced flavors of French and Asian cuisine, captivating guests with a menu crafted from locally sourced ingredients. Start your journey with the renowned Cambodian egg rolls, a crispy delight that sets the stage for a delightful meal. Don't miss the comforting soup of the day, celebrated for its rich and soul-satisfying flavors.
As for the main course, the Wagyu steak and Filet Mignon feature prominently, expertly seasoned and prepared to perfection. Each dish reflects the passion and artistry of Chef Sokun. Complement your meal with a curated wine selection, personally suggested for a match made in culinary heaven. With its inviting ambiance and attentive service, dining here is not just a meal, but an unforgettable experience. Come discover why everyone raves about this hidden gem!
In the beginning...
FIERY SWEET THAI SHRIMP
BREADED SHRIMP, SWEET THAI GARLIC CHILI & GINGER SAUCE, LEMON JUICE, MAYONNAISE, CILANTRO.
FRIED CALAMARI
FRIED GOLDEN & SERVED WITH SWEET CHILI SAUCE.
EDAMAME
STEAMED SOY BEANS IN PODS, SEA SALT.
FRIED GREEN TOMATOES
GREEN TOMATOES FRIED IN BEER BATTER, SERVED WITH OUR SIGNATURE SPICY REMOULADE.
ESCARGOTS
1/2 DOZEN FRENCH ESCARGOTS SERVED WITH GARLIC BUTTER AND BREAD.
CHIPS & DIP
POTATO CHIPS, HOMEMADE RANCH DRESSING.
CAROLINA CRAB CAKES
TWO CRAB CAKES GRILLED TO PERFECTION, GARNISHED WITH TOMATO SALSA AND DRIZZLED WITH SPICY REMOULADE.
CAMBODIAN EGGROLLS
FOUR DELICATE CHICKEN EGGROLLS, LETTUCE, MINT AND DIPPING SAUCE.
TUNA TARTARE
AHI TUNA, SCALLION, SHALLOTS, TOASTED SESAME, SRIRACHA, RICE VINEGAR, FRIED WONTON, WASABI MAYONNAISE.
JIM'S ATOMIC QUESADILLA
TENDER GRILLED CHICKEN WITH MONTEREY JACK CHEESE, SAUTEED ONIONS & BELL PEPPERS & SERVED WITH PICO DE GALLO & SOUR CREAM.
SOUP OF THE DAY
A DAILY SPECIAL CREATED FROM FRESH FARM INGREDIENTS FEATURING THE BEST OUR KITCHEN HAS TO OFFER. PRICED DAILY
FRENCH ONION SOUP
SERVED VERY HOT.
SHE-CRAB SOUP
OUR OWN VERSION OF A CHARLESTON CLASSIC, FINISHED WITH SHERRY.
CAESAR SALAD
GARDEN-FRESH ROMAINE LEAVES TOSSED WITH OUR SIGNATURE CAESAR DRESSING & CROUTONS & FRESH PARMESAN.
GARDEN SALAD
FRESH MIX OF LEAFY GARDEN GREENS TOPPED WITH SEASONAL PRODUCE & A HOMEMADE DRESSING OF YOUR CHOICE.
ICEBERG WEDGE
SERVED WITH YOUR CHOICE OF RANCH OR BLUE CHEESE DRESSING...
YOUR CHOICE OF OUR HOMEMADE DRESSINGS:
ROASTED GARLIC BALSAMIC, WHITE BALSAMIC, RASPBERRY VINAIGRETTE, BLUE CHEESE, RANCH, 1000 ISLAND, HONEY MUSTARD.
And then...
...The Plot Thickens...
RIBEYE*
A MOUTH-WATERINGLY TENDER CUT OF RIBEYE FIRE-GRILLED TO PERFECTION, TOPPED WITH AN HERB COMPOUND BUTTER & SERVED WITH ROASTED POTATOES & FRESH VEGETABLES.
ROASTED PORK BELLY
A NEW TWIST ON A SOUTHERN FAVORITE... NORTH CAROLINA HERITAGE PORK BELLY SERVED WITH KALE SALAD, CHIMICHURRI SAUCE & ROASTED POTATOES.
THE CHEF'S BREAST
MADE YOU LOOK!... PLUMP DOUBLE CHICKEN BREAST GLAZED WITH HONEY AND SPICES, SERVED WITH GRILLED PINEAPPLE & CREAMY GRITS.
CAMBODIAN BEEF*
SLICED TENDER BEEF SAUTEED WITH LEMONGRASS, BELL PEPPER, ONION & KEFIR LIME LEAF, SERVED WITH JASMINE RICE.
STEAK FRITES*
Butcher’s favorite cut. Tender hanger steak, char-grilled and served with French Fries, topped with red wine reduction sauce or our homemade tomatillo chimichurri sauce.
BEEF BOURGUIGNON
BONELESS SHORT RIB ROAST SLOW-BRAISED WITH FRESH HERBS & RED WINE, SERVED WITH CAROLINA GOLD RICE.
CHEESE BURGER*
SEASONED, CHAR-GRILLED & TOPPED WITH MELTED CHEDDAR CHEESE & SERVED WITH FRENCH FRIES.
FILET MIGNON*
BEEF FILET & RED-WINE REDUCTION SAUCE, SERVED WITH OUR ROASTED POTATOES AND FRESH VEGETABLES.
LAMB CHOPS*
A full rack of New Zealand lamb , grilled to perfection, served with our roasted potatoes, fresh vegetables and mint sauce.
CITRUS SALMON*
FRESH ATLANTIC SALMON GENTLY PAN SEARED, GRILLED ASPARAGUS, MIXED GREENS, CITRUS & BUTTER SAUCE.
SHRIMP & GRITS
ANOTHER CLASSIC... FRESH BLACKENED JUMBO SHRIMP ON A BED OF STONE GROUND YELLOW GRITS.
ORIENTAL TUNA*
A MUST TRY... AHI TUNA SEARED PERFECTLY, OVER BOK CHOY & SPINACH, FINISHED WITH YUZU-MISO SAUCE.
MEDITERRANEAN PASTA
PENNE PASTA SAUTEED IN OLIVE OIL, WITH TOMATO, BLACK OLIVES & CHORIZO, FINISHED WITH PESTO.
SWEET POTATO GNOCCHI
HOMEMADE SWEET POTATO DUMPLINGS SAUTEED WITH CRIMINI MUSHROOMS.
CHICKEN PASTA
GRILLED CHICKEN BREAST TOSSED WITH PENNE PASTA, PINE NUTS, BROCCOLINI, SUN-DRIED TOMATO, WHITE WINE & CREAM SAUCE — A STAFF FAVORITE.
SEAFOOD PASTA
SHRIMP, SCALLOPS, CRAB MEAT AND MUSHROOMS TOSSED WITH FRESH LINGUINI & SPICY BASIL CREAM SAUCE.
...Meanwhile, in Other Far Away Kingdoms...
...From the Butcher's Stall...
18 OZ. CERTIFIED ANGUS BEEF, “CHOICE” BONE-IN DRY-AGED RIBEYE*.
36 OZ. CERTIFIED ANGUS BEEF “PRIME” BONE-IN RIBEYE*.
14 OZ. CERTIFIED ANGUS BEEF “PRIME” NY STRIP*.
6 oz. “A3” AMERICAN WAGYU TENDERLOIN*.
9 oz. “A3” AMERICAN WAGYU TENDERLOIN*.
“A5” JAPANESE WAGYU TENDERLOIN*
25 PER OZ., 2 OZ. MINIMUM. MEDIUM-RARE MAXIMUM COOKING TEMP
ADD-ONS
SIDES
CREME BRULEE.
CHOCOLATE MOUSSE.
BANANAS FOSTER.
BOURBON BREAD PUDDING.
TARTELETTE DU JOUR.
MARKET PRICE.
PROFITEROLE.
CHOCOLATE LAVA CAKE.
POT DE CREME.
— A LA MODE,
ADD 3