A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Crab, Yuzu

• Stone Crab Claw and Salad; Yuzu Brûlée, Smoked Pear, Kalamansi, Mint, Puffed Rice

• Cauliflower, Apple

• Cauliflower-Apple Mousse, Semolina Gnocchi, Color Florets, Hen of the Woods, Lime, Kale Froth

• Sweetbreads, Fennel

• Arborio-Crusted Veal Sweetbreads; Anise, Niagara Grapes, Turnips, Licorice, Dragée Almonds

• Duck, Sweet Potato

• Breast Lanière, Roasted Sweet Potato, Black Mochi, Greens, Walnut, Maple Cranberries

• Chocolate, Pomegranate

• Caramelized White Chocolate Namelaka, Blood Orange Sorbet, Pistachio, Citrus Suprêmes

First Courses

• Apple, Squash-17

• Apple-White Cheddar Bisque, Butternut Squash “Noodles”, Apple-Vidalia Onion Terrine, Cheddar-Caraway Croûte

• Hen Egg, Chicken-17

• Soft-Boiled Egg, Coq-au-Vin Ragoût, Parsley Soubise, Hedgehog Mushroom, Red Wine Espuma, Broccoli, Cinnamon Shallots

• Octopus, Cashew-17

• Charred, Marinated Spanish Octopus; Citrus Cashew Butter, Broccoli, Fresh Kumquats, Herbed Crumbs, Hibiscus

• Foie Gras, Pumpkin-20

• Seared Foie Gras, Roasted Pie Pumpkin, Blackened Pumpkin Seed Caramel, Bosc Pears, Cippolini, Sage

• Duck, Farro-16

• Farro Orecchiette, Milk-Braised Duck Ragoût; Radicchio, Parmesan, Dill, Rapini, Apple Cider, Puffed Grains

Salads

• Crab, Hazelnut-17

• Dungeness Crab Salad, Root Vegetable “Slaw”, Hazelnut Milk, Watermelon Radish, Mint, Wild Lime, Cumin Flatbread, Dukkah

• Beet, Horseradish-15

• Candied Red, Chioggia, and Gold Beets; Horseradish Cream, Pastrami Tongue, Dill, Sauerkraut, Pumpernickel, Watercress

• Frisée, Almond-15

• Lemon Frisée, Radicchio; Almond Butter, Parmesan-Apricot Terrine, Thyme, Cassis Poached Pear, Marconas, Onion Shard

• Charcuterie, Nut-20

• Pork Rillons, Coppa, Duck Liver Mousse, Calabrian Sausage, Pheasant Rillettes; Pickle, Candied Hazelnuts, Fruit and Nut Toast

Main Courses

• Merluza, Apple-40

• Sautéed East Coast Hake Filet, Gulf Shrimp; Lacinato Kale, Beauregard Potato, Apple Butter, Bacon, Apple Emulsion

• Wild Pheasant, Celery-41

• Pan Seared Pheasant Breast, Wehani Rice-Pheasant “Dolma”; Celeriac Galette, Garlic Cream, Grapes, Celery, Puffed Rice

• Snapper, Cauliflower-38

• Grilled Gulf Red Snapper Filet; Creamed Cauliflower, Tempura Hen of the Woods, Black Lime Gnocchi, Pomegranate, Nage

• Squab, Kumquat-39

• Wild Scottish Wood Pigeon; Foie Gras Brûlée, Kumquat Jam, Baby Leeks, Fennel, Kumquats, Almonds, Licorice Jus

• Black Bass, Maple-37

• Olive Oil-Poached Bass, Ras-El-Hanout Kabocha Squash, Maple Cranberries, Brussel Sprouts, Cippolinis, Sunchoke Falafel

• Beef, Carrot-43

• Charred Striploin, Red Wine Oxtail, Baby Carrots, Root Vegetable Gratin, Kohlrabi “Pudding”, Carrot Pickle, Candied Ginger

Pastry and Cheese

• Peanut, Grape-12

• Peanut Butter Ice Cream Baton, Potato Chip Cookie; Concord Grape Jelly, Toasted Meringue, Pretzel Brittle, Grapes

• Coffee, Citrus-12

• Coffee-White Chocolate Mousse, Hazelnut Chocolate, Blood Orange Sorbet, Speculoos, Satsuma Jam, Lemon Candy

• Apple, Almond-12

• Apple Tatin, Green Apple Gelée, Feuilletine Tuile, Almond-Amaretto Bostock, Smoked Tea-Lemon Ice Cream, Cider

• Carrot, Quince-12

• Spiced Carrot Cake, Citrus Quince Crescents, Horchata Frozen Custard, Lime Curd, Mezcal Jewels, Candied Pecans

• Pumpkin, Pear 12

• Maple Spice Pumpkin-Puff Pastry Tart, Caramel Pears, Brulée Delicata, Red Pepper Sorbet, Pepita Candy, Espuma

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

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

*Cheese selections vary

Brunch

$37 per guest

• Hen Egg, Cauliflower
• Sunnyside Egg, Cheddar Cheese Cauliflower, Pheasant Sausage, Fresh Grapes, Rainbow Cauliflower

-or-

• Shrimp, Cashew
• Gulf Shrimp a la Plancha, Cashew Butter, Charred Broccoli, Globe Radish, Lobster Cracker, Radish Pickle

-or-

• Sweet Potato, Chicken
• Sweet Potato-Celeriac Velouté, White Yams, Coq au Vin Croquette, Pomegranate, Rosemary, Peanuts

-or-

• Pear, Cranberry

• Roasted Bosc Pear, Cranberry-Walnut Stuffed Brioche, Sweet Gem, Blue Cheese Crumble, Cider Berries

  ---

• Tilefish, Fennel

• Golden Tilefish Filet, Pink Lady-Fennel Salad, Red Beet Panisse, Sautéed Fennel, Vidalia Soubise, Gastrique

-or-

• Pork, Carrot
• Charred Tenderloin, Maple-Sage Bratwurst; Baby Carrots, Pretzel Spaetzle, Cipollinis, Sauerkraut, Mustard

-or-

• Sturgeon, Sprouts
• Grilled Sturgeon, Braised Shell Beans, Roasted Brussels, Horseradish Sour Cream, Honey, Slaw, Croûte

-or-

• Beef, Kale

• NY Strip Medallion, Root Vegetable Pave, Cider-Bacon Black Kale, Garlic Cream, Fig Jam, Parsley Crumb

  ---

• Carrot, Caramel

• Horchata Ice Cream Sandwich, Spiced Carrot Cake, Caramel Pears, Pomegranate Gel, Pepita Candy, Rice

-or-

• White Chocolate, Grapefruit
• White Chocolate Namelaka, Dark Fruits Sorbet, Caramelized Pink Grapefruit, Cinnamon Crumble, Pecans

-or-

• Pumpkin, Orange
• Spiced Pumpkin Parfait; Gingerbread Ale Cake; Cranberry Sorbet, Relish; Lime, Orange Rondelles, Walnuts

-or-

• Apple, Almond
• Almond Pain Perdu Pudding, Caramel Applesauce, Rosemary-Chèvre Ice Cream, Granola, Sugar 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 $14 each

• Gin, Pomegranate

• Hayman’s Old Tom Gin, Pomegranate, Egg White, Falernum

• Calvados, Ginger

• Calvados, Ginger Shrub, Ginger Liqueur, Apple Cider, Peychaud’s

• Tequila, Squash

• Chiano Anejo Tequila, Butternut Squash, Rosemary, Lime, Mezcal

• Rye, Fig

• Journeyman Last Feather Rye, Fig Balsamic and Fruit, PX Sherry, Citrus

• Vodka, Cranberry

• St. George Orange Vodka, Cranberry-Maple, Lemon, Hum, Juice