A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Crab, Yuzu

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

• Cauliflower, Apple

• Cauliflower-Apple Mousse, Semolina Gnocchi, Color Florets, Panée Mushroom, 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, Pine Mushroom, Black Walnut, Cranberries

• Chocolate, Pomegranate

• Caramelized White Chocolate Namelaka, Candied Black Fig, Pomegranate Sorbet, Jam, Pistachio

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, Golden Chanterelles, Red Wine Espuma, Carrot, Cinnamon Shallots

• Octopus, Cashew-17

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

• Foie Gras, Pumpkin-20

• Seared Foie Gras, Roasted Pie Pumpkin, Matsutake Mushroom, Burnt Pumpkin Seed Caramel, Pears, Cippolini, Sage

• Duck, Farro-16

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

Salads

Crab, Hazelnut-17 Peekytoe 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, Mustard Greens

Frisée, Almond-15 Lemon Frisée, Radicchio; Almond Butter, Parmesan-Apricot Terrine, Thyme, Cassis Poached Pear, Marconas, Onion Shard

Charcuterie, Nut-20 Duck Rillettes, Pork Rillons, Coppa, Foie Gras Ganâche, Spiced Pâté; Mustard, Pickle, Candied Hazelnuts, Fruit and Nut Toast

Main Courses

Fluke, Apple-40 Steamed Fluke, Shrimp-Sweet Potato Mousseline; 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

Tilefish, Cauliflower-38 Grilled Golden Tilefish; Creamed Cauliflower, Tempura Cauliflower Mushroom, Black Lime Gnocchi, Pomegranate, Nage

Squab, Fig-39 Wild Scottish Wood Pigeon; Foie Gras Brûlée, Cinnamon-Fig Jam, Baby Leeks, Fennel, Black Figs, 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

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

• Fig, Pistachio

• Black Mission-Green Fig Pistachio Galette, Rosemary Chèvre Ice Cream, Honeycomb, Balsamic, Nuts, Meringue

• Apple, Almond

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

• Carrot, Quince

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

• Pumpkin, Pear

• 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, Duck Bratwurst, Grapes, Rainbow Cauliflower, Concord Gel

-or-

Shrimp, Cashew Gulf Shrimp a la Plancha, Cashew Butter, Asian 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 Baby Gem Romaine, Roasted Bosc Pear, Cranberry-Walnut Brioche, Blue Cheese Crumble, Cider Berries

* * * * * * *

Fluke, Fennel Pan-Seared Filet, Pink Lady-Fennel Salad, Red Panisse, Sautéed Fennel, Vidalia Soubise, Gastrique, Chip

-or-

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

-or-

Trout, Sprouts Ruby Sea Trout Filet, Braised Shell Beans, Roasted Brussels, Horseradish Sour Cream, Honey, Slaw, Croûte

-or-

Beef, Kale NY Strip Medallion, Root Vegetable Pavé, 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, Grape Caramelized White Chocolate Mousse, Concord Grape Sorbet, Black Fig Brulée, Cinnamon Croûtes, Pecans

-or-

Plum, Polenta Brown Butter Polenta Financier, Italian Black Plums, Pistachio Ice Cream, Spiced Mascarpone, Sugared Nuts

-or-

Apple, Almond Almond-Amaretto Bostock Brioche, Apple Pudding, Green Apple Sorbet, Granola, Cranberry Relish, Walnuts

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 Liqueur