A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Foie Gras, Blueberry

• Foie Gras Crème Brulée; Poached Blueberries, Carrot, Lime, Cumin, Carrot-Top Crouton

• Wild Salmon, Pea

• Slow-Roasted Pastrami Butter Salmon, English Peas, Apricot Mustard, Smoked Caviar, Lovage, Rye

• Artichoke, Parmesan

• Artichoke Fondue, Olive Oil, Parmesan Cream, Icicle Radishes, Candied Anise, Grilled Miche

• Rabbit, Buttermilk

• Prosciutto-Wrapped Saddle Medallions, Fennel Polpettes; Buttermilk Garbure, Mint Farfalle, Green Olives

• Apricot, Lavender

• Vanilla Bean Panna Cotta, Apricots, Apricot Mousse, Shortbread, Lavender Sorbet, Raspberries, Caramel

First Courses

• Green Garlic, Peas-15

• Green Garlic-Black Peppercorn Velouté; Buttermilk, Blue Cheese Chicken Croquette, English Peas, Tart Cherry, Tendrils

• Egg, Brioche-16

• Hen Egg “Toad in the Hole”, Toasted and Grilled Brioche, Strawberry Jam, Ramps, Sugar-Glazed Almonds, Black Pepper

• Pasta, Asparagus-16

• Open Whole Wheat Ravioli, Chèvre Mousse, Charred Asparagus, Canadian Bacon, Sun Gold Tomatoes, Pickle, Quail Egg

• Foie Gras, Rhubarb-18

• Poached Duck Foie Gras, Rhubarb Jam, Red Globe Radish, Brioche Baba, Scallions, Rhubarb Consommé

• Crab, Avocado-17

• Al Pastor-Crusted Soft Shell Crab, Avocado Mousse, Blackened Pineapple, Basmati, Bermudas, Chimichurri

Salads

• Mizuna, Sardine-15

• Baby Mizuna Greens; Sardines a la Plancha, Shallot Jam, Dill-Caper Cream, Mandarins, Caraway Puff Pastry

• Beet, Alfalfa-15

• Hay-Roasted Red, Gold and Chioggia Beets; Alfalfa-Yogurt, Pistachio-Olive Tapenade, Greens, Rye Crisp, Flowers

• Greens, Strawberry-15

• Spring Herb Salad Mix; Earliglow Strawberries, Lardo, Sugar Snaps, Black Garlic, Shell Pea Croûtes, Chive Blossoms

• Charcuterie, Nut-20

• Foie Gras Mousse, Green Garlic- Duck Pâté, Venison-Port Sausage, Rillons, Duck Prosciutto; Filberts, Pickles, Jam, Toast

Main Courses

• Wild Salmon, Mushroom-40

• Slow-Roasted Troll King Filet; Trumpet Royale, Pleurotte Mushrooms; Sorrel-Mint, Red Fire Lettuce, Snap Pea, Radish, Bacon

• Pork, Fig-42

• Grilled Tenderloin, Caramelized-Onion Sausage; Fig Leaf-Pine Nut Pesto, Wild Rice Dolma, Meyer Lemon, Fava Beans, Apricot

• Halibut, Sunflower Seed-39

• Olive Oil-Poached Alaskan Halibut, Sunflower Seed Hummus, Quinoa-Apricot Tabouleh, Hibiscus, Sesame, Dandelion Greens

• Poussin, Carrot-37

• Grilled Spring Chicken, Gulf Shrimp, Baby Carrots, Charred Salsa Verde, Schmaltz “Tamale”, Lime, Pistachio Mazapan Crumble

• Bass, Potato-38

• Grilled White Sea Bass Filet, Glazed Russet Dumplings, Charred Leeks, Cherries, Watercress, Smoked Caviar, Purple Potato Chips

• Beef, Lovage-43

• Charred New York Strip, Beef Tongue au Jus; Lovage-Glazed Red Beets, Smoked Allium “Kaiser”, Horseradish Cream, Lovage

Pastry and Cheese

Pastries are $12 each

• Apricot, Lavender

• Vanilla Bean Panna Cotta, Apricots, Apricot Mousse, Shortbread, Lavender Sorbet, Cherries, Caramel

• Strawberry, Mint

• Michigan Berries, Avocado Mousse, Cornmeal Financiers, Mojito Sorbet, Meringues, Cucumber, Strawberry Jus

• Cherry, Basil

• Sheep’s Milk Ricotta Cheesecake, Tart Cherry Sorbet, Sweet Basil Puree, Sesame-Cherry Cake, Seeds, Tuile

• Chocolate, Peanut

• Dark Chocolate-Peanut Butter "Napoleon", Potato Chip Ice Cream, Puffed Rice, Marshmallow, Nibs, Nuts

• White Chocolate, Rhubarb

• Caramelized White Chocolate Ribbon, Matcha-Mint Sorbet; Rhubarb, Berry Pearls, Vanilla Milk, Almond Florentine

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

• Uplands “Pleasant Ridge Reserve” Crème Brûlée, Raspberry Jam, Honey Gel, Pecans

-Cheese selections vary weekly

Brunch

Thirty-Five Dollars per Person

• Mushroom, Barley
• Porcini Mushroom Soup, Puffed and Charred Barley, Madeira, Griddled Trumpet Mushrooms, Beets, Fennel

-or-

• Crab, Avocado
• Whole Soft Shell Crab Tempura; Sesame Cabbage, Honey Glaze, Avocado, Sriracha Mayonnaise

-or-

• Egg, Asparagus
• Poached Hen Egg, Green Asparagus, Farfalle Pasta, Ramps, Pancetta Bacon, Parmesan Espuma

-or-

• Whitefish, Greens
• Smoked Whitefish Mousse, Meyer Lemon, New Red Fire Lettuce, Seeded Cracker, Radishes

• Bass, Watercress
• Greek Meagre Bass a la Plancha, Watercress, Tomato-Bacon Panzanella Salad, Glazed Hakurais, Mustard

-or-

• Beef, Garlic
• Griddled Flatiron Steak, Gem Romaine, Golden Raisin Jam, Bermudas, Green Garlic Soubise, Wine Glace

-or-

• Seat Trout, Pea
• Slow-Roasted Pastrami Butter Red Sea Trout, English Peas, Apricot Mustard, Smoked Caviar, Buttermilk, Rye Crisp

-or-

• Pork, Potato
• Grilled Loin, Maple-Sage Sausage; Potato Doughnut, Baby Carrots, Purple Potato Salad, Carrot Jam, Chips

• Chocolate, Strawberry
• Fresh Michigan Berries, Chocolate Mousse, Marshmallow, Pineapple-Lime Sorbet, Puff Pastry, Puree

-or-

• Coconut, Pistachio
• Coconut Parfait, Pistachio Dacquoise Cake, Pistachio Ice Cream, Caramelized Banana, Salted Caramel

-or-

• White Chocolate, Rhubarb
• Caramelized White Chocolate Ribbon, Matcha-Mint Sorbet; Rhubarb, Pearls, Vanilla Milk, Almond Florentine

-or-

• Mango, Carrot
• Cardamom Crème Brûlée; Fresh Mango, Coulis; Carrot Cake Croûtes; Carrot Citrus Sorbet; Peanuts

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, Bitters

• Road's End and Smith & Cross Rums, Rosemary Syrup, Angostura, Lemon

• Vodka, Hibiscus

• Apricot-Infused Vodka, Hibiscus Tea, Lemon, Peychaud's Bitters

• Brandy, Spice

• Cognac Février, Brovo Lucky Falernum, Muddled Orange, Sicilian Float

• Gin, Cucumber

• Letherbeee Gin, Cucumber Water, Chareau Aloe Liqueur, Lemon, Basil

• Whiskey, Fennel

• Koval Bourbon, Fennel, Yellow Chartreuse, Cocchi di Torino, Fernet Branca