A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Foie Gras, Plum

• Foie Gras Ganâche, Seared Foie; Roasted Red Plums, Shiso Leaf, Golden Plum Salad, Focaccia

• Pepper, Cheese

• Shishito-Grayson Cheese Relleno, Fruit Mole, Tango Donut Peach, Green Tomatillo, Chocolate

• Corn, Mussels

• Sweet Corn ‘Soufflé”, Marinated Mussels, Nectarine, Chanterelles, Corn Nage, Jalapeno

• Guinea Hen, Zucchini

• Sautéed Breast, Maple-Hen Sausage, Green Zucchini, Patty Pans, Cherry Tomato, Olive

• Pistachio, Apricot

• Salted Pistachio Financier, Roasted Apricot Jam, Mint Frozen Yogurt, Candied Nuts, Syrup

First Courses

• Corn, Lobster-17

• Mirai Sweet Corn Velouté; Lobster, Gribiche, Capers, Bread and Butter Celery, Shiro Plum Jam, Corn Nuts, Pea Tendrils

• Hen Egg, Squash-16

• Sunnyside Egg, Zucchini-Sage Puree, Minted Eggplant, Patty Pans, Charred Bell Pepper, Zucchini Bread, Pork, Peach

• Octopus, Cashew-17

• Charred, Marinated Spanish Octopus; Citrus Cashew Butter, Broccoli, Black Mission Figs, Herbed Crumbs, Hibiscus

• Foie Gras, Elderberry-20

• Seared Foie Gras, Elderberries, Blueberries, Cherries, Cucamelon, Black Pepper Granola, Violet, Pistachios, Prosciutto

• Perch, Bean-17

• Cornmeal-Crusted Huron Perch, Borlotti Beans, Jade Cucumber, Watermelon, Garbanzos, Nasturtium, Chorizo, Lime

Salads

• Potato, Garlic-15

• Sweet, Russet Tortilla Espagnol; Rabbit Pâté; Red Bibb, Garlic Shoots, Herb Green Pepper Escabeche, Golden Tahini, Chips

• Beet, Trout-15

• Candied Farono, Chioggia, White Beets; Steelhead Trout “Taramasalata”, Watercress, Pignoli Vinaigrette, Feta, Basil, Lavash

• Lettuce, Mint-15

• Green Panisse Lettuce, Fresh Mint, Five Spice Peanut Mousse, Carrots, Pickled Cucumbers, Rice Cracker, Candied Nuts

• Tomato, Parmesan-17

• Sliced Early Heirloom Tomatoes, Grilled Onion-Parmesan Bread Salad, Almonds, Aged Balsamic, Basil, Extra Virgin Olive Oil

Main Courses

• Wild Salmon, Zucchini-41

• Slow-Roasted Sockeye, Baby Golden Zucchini, Spigariello, Chanterelles, Nectarine, Smoked Maple, Black Garlic, Savory

• Pork, Corn-39

• Grilled Tenderloin, Sorghum Shoulder, Chili-Cheddar Sausage; Sweet Corn, Blueberry Financier, Feta Mousse, Anise-Hyssop

• Bass, Peach-37

• Grilled Black Bass Filet; Peach Mole, Charred Fairytale Eggplant, Cherry Tomatoes, Doughnut Peach, Hazelnuts, Crema

• Duck, Cucumber-39

• Seared Breast Lanières, Tzatziki-Braised Thigh; Spiced Cherries, Herbed Cucumber Salad, Haricot Verts, Falafel Crumble, Dill

• Halibut, Carrot-37

• Olive Oil-Poached Alaskan Filet, Carrot-Calendula Puree, Black Olive Caramel, Tropea Onion, Cinnamon Espuma, Croûte

• Beef, Pepper-43

• Blue Cheese Striploin Medallions, Fennel Bologna, Ricotta Salata Mousse, Baby Carrots, "Tots", Cherry Bomb Pepper, Walnuts

Pastry and Cheese

Pastries are $12 each

• Strawberry, Cream

• Vanilla Crème Prise-Puff Pastry Tart, Strawberry-Basil Jam, Margarita Sorbet, Fresh Berries, Caramel Espuma

• Blueberry, Pistachio

• Goat Milk Cheesecake, Pistachio Dacquoise, Cassis Blueberries, Charentais Melon Sorbet, Blueberry Caramel, Nuts

• Peach, Lavender

• Roasted Peach “Cobbler” Pudding, Lavender Sorbet, Candied Pecans, Cinnamon Croûtes, Sour Cream, Schnapps

• Cherry, Sesame

• Tart Cherry “Clafoutis”, Toasted Sesame Cake, Wild Lime Curd, Cherry Gel, Basil Sorbet, Black Sesame Tuile

• Corn, Raspberry

• Cracker Jack Ice Cream Baton, Raspberry Sponge, Raspberries, Blackberries, Peanut Candy, Charred Corn, Lime

• Cheese, Fruit-with one cheese 13, two 17, three 21*

• Uplands “Pleasant Ridge” Crème Brûlée, Strawberry-Basil Jam, Fruit Mostarda, Honey, Pecans, Fruit & Nut Toast

*Cheese selections vary

Brunch

$37 per guest

• Hen Egg, Cinnamon
• Slow-Poached Egg, Cinnamon Hollandaise; Bourbon-Sage Sausage, Green and Wax Beans, Maple, Biscuit

-or-

• Shrimp, Beet
• Olive Oil-Poached Gulf Shrimp, Red Beet Hummus, Hakurais, White Beet, Golden Beet Slaw, Garbanzo

-or-

• Great Lakes Smelts, Melon
• Cornmeal-Crusted Lake Huron Smelts, Cantaloupe Salsa, Yogurt, Shishito Peppers, Melon Gelée, Prosciutto

-or-

• Tomato, Cucumber
• Heirloom Tomato Salad, Feta Mousse, Persian Cucumbers; Red, Gold and Cuca Melons; Smoked Focaccia

• Tilefish, Zucchini
• Golden Tilefish, Arugula Pasta “Lasagna”, Gold Zucchini, Candy Onion, Broccoli, Basil Sour Cream

-or-

• Pork, Peach
• Grilled Pork Tenderloin, Sorghum Shoulder; Peach Mole, Sweet Corn Soufflé, Blueberries, Cake Crumbles

-or-

• Salmon, Apricot
• Sockeye Salmon, Poached Apricot, Onion Top Couscous, Smoked Apricot Jam, Kalamata Olive Caramel

-or-

• Beef, Eggplant

• Seared Top Sirloin Steak, Eggplant Caponata; Sheep’s Milk Ricotta, Piquillos, Golden Plum, Balsamic, “Tots”

  ---

• Peach, Chocolate

• Caramelized White Chocolate Namelaka, Lavender Sorbet, Brulée Peaches, Cake Croutes, Candied Pecans

-or-

• Apricot, Raspberry
• Apricot Parfait, Chocolate-Peanut Wafer, Raspberry Sorbet, Apricot Compote, Raspberry Cubes, Raspberries

-or-

• Strawberry, Cream
• Vanilla Crème Prise-Puff Pastry “Tart”, Strawberry Jam, Strawberry-Rhubarb Sorbet, Berries, Caramel Espuma

-or-

• Cherry, Pistachio
• Salted Pistachio Financier, Tart Cherries Jubilee, Mint-Basil Frozen Yogurt, Wild Lime Gelée, Candied Pistachios

Wine List

We’ve chosen the wines on our list to best accompany the food we offer. The cuisine at North Pond relies on a combination of subtle seasonal flavors, enhanced when paired with the appropriate wine.  We honor the Arts and Crafts philosophy by attempting to focus on artisan producers who “craft” small lots of wine and understand the connection between the land and their goods.  This method of winemaking results in wines of a character difficult to reproduce in another vineyard or region.

At North Pond we believe it important to link concern for sustainable cuisine to the pleasures of everyday fine dining.  In an effort to make this connection, one dollar has been added to the price of each of the bottles of wine on the list as a donation to the non-profit charitable organizations listed below.

We match each of these donations with an additional dollar from our restaurant revenue, in order to double the contribution to these vital organizations. Their inclusion on the list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future.  Please feel free to contact the groups directly if you wish to find out more about the important charitable work they do.

Thank you,
Bruce Sherman
Chef & Partner

Open Our Current Wine List (PDF)

Cocktails

Cocktails are $13 each

• Rum, Mango

• Crusoe and Smith & Cross Spiced Rums, Kesar Mango, Guajillo

• Whiskey, Mint

• J. Rieger’s Rectified Whiskey, Orgeat, Mint, Lime, Ginger Shrub

• Gin, Cucumber

• Junipero Gin, Genovese Basil Syrup, Cucumber Water, Citrus

• Brandy, Cherry

• Fevrier Cognac, Tart Cherry Juice, Leopold Cherry Liqueur, Amaro Montenegro

• Vodka, Strawberry

• North Shore Vodka, Fresh Strawberry, Lemon, Hibiscus Liqueur