A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Potato, Sour Cream

• Smoked Sour Cream Panna Cotta, Russett "Croissant", Fig, Pine Mushroom, Caviar, Maple

• Foie Gras, Squash

• Seared Foie Gras; Kabocha, Delicata Squash; Garlic Meringue, Filberts, Celery, Pomegranate

• Cauliflower, Sesame

• Warm Cauliflower-Sesame Tartelette, Chick Peas, Yogurt, Piquillo Pepper, Honey, Arugula

• Squab, Pear

• Roasted Squab Breast, Root Vegetable Gratin, Pear-Onion Jam, Charred Endive, Ginger Snaps

• Apple, Ricotta

• Ricotta Zeppoli, Mascarpone Mousse, Bourbon Apples, Sage Ice Cream, Almond, Cider Gastrique

First Courses

• Sweet Corn, Berry-16

• Warm Sweet Corn Velouté, Elote Corn Salad, Berry Coulis, Green Zucchini, Lavender Orb, Berries, Smoked Paprika Croûte

• Hen Egg, Pepper-17

• Soft-Boiled Egg, Piperade-Raisin Jam, Guanciale Bacon, Pimento Cheese, Piquillo Coulis, Cucumber, Peach, Cheddar Crisp

• Squid, Fennel-17

• Squid a la Plancha, Crisp Calamari; Shaved Fennel, Shallot Aigre-Doux, Fresno Chilis, Candied Plums, Nori Almonds

• Foie Gras, Grape-21

• Seared Foie Gras, Concord Jam, Black Truffle Doughnuts, Jupiter Grape Salad, Toasted Garlic Meringue, Radicchio, Sage

• Pasta, Carrot-17

• Fig-Candied Onion Carmelle, Baby Carrots, Blue Cheese Crumble, Carrot "Pudding", Cipollinis, Toasted Garlic, Herb Crumbs

Salads

• Sweet Potato, Pear-17

• Spiced Sweet Potato Terrine, Red and Green Belgian Endive, Baby Kale, Red Bartletts, Pear-Vidalia Butter, Potato "Hay"

• Beet, Watermelon-15

• Candied Baby Beets, Watermelon, Shaved Coppa, Smoked Cotija, Pickled Peppers, Anise Syrup, Biscotti, Fennel

• Canteloupe, Greens-15

• Tango and Radicchio Greens; Charentais Melon, Black Olive Yogurt, Nardello Pepper, Bottarga, Eggplant Pickle, Poppy

• Charcuterie, Nut-17

• Pork Rillons, Bresaola, Rillettes, Napolitana Sausage, Foie Gras Namelaka; Pickle, Filbert Candy, Fig Jam, Fruit and Nut Toast

Main Courses

• Bass, Crab-40

• Grilled Wild Stripe Bass, Dungeness Crab Butter Croquette; Sweet Potatoes, Brussel Sprouts, Pomegranate, Crab Américaine

• Duck, Plum-39

• Seared Duck Breast, Grilled Boudin; Roasted Black Plums, Broccoli Florets, Lemon Verbena Coulis, Candied Pistachio Clusters

• Snapper, Eggplant-38

• Yogurt Red Snapper a la Plancha, Charred Eggplant "Caviar", Spiced Coconut Basmati, Poblano Espuma, Cucumber, Cracker

• Pheasant, Celeriac-41

• Pan-Browned Pheasant Breast, Celeriac Gnocchi, Chanterelles, Applesauce, Charred Celery Root, Dijon Butterscotch, Peanuts

• Fluke, Cauliflower-38

• East Coast Fluke; Charred White, Cheddar, Pickled Purple Cauliflower; Spiced Puree, Gold Raisin Jam, Candied Hazelnuts

• Beef, Root Vegetable-43

• Charred Bavette Steak, BBQ Coeur de Boeuf; Root Vegetable Gratin, Kabocha Squash, Black Kale, Cranberry, Gingersnaps

Pastry and Cheese

• Pumpkin, Cranberry-12

• Spiced Pumpkin Mousse, Gingerbread Stout Cake, Cranberry Sorbet, Charred Delicata, Pepita Candy, Rosemary

• Chocolate, Carrot-12

• White Chocolate-Yuzu Cremeux, Black Sesame Genoa Cake, Carrot Citrus Sorbet, Key Lime Pearls, Sesame Tuille

• Nectarine, Sour Cream-12

• Brown Butter Cornmeal Financier, Vanilla-Sour Cream Mousse, Roasted Nectarine Sorbet, Tart Cherry, Lime

• Fig, Honey-12

• Yogurt Panna Cotta, Honey Gelée, Roasted and Balsamic Figs, Plum Sorbet, Rose Clouds, Sugar Crown, Walnut

• Apple, Sage

• Mascarpone Paris-Brest, Sage Ice Cream, Cider Gastrique, Maple Apple Pudding, Bourbon Boules, Almond Candy

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

• Uplands “Pleasant Ridge” Crème Brûlée, Fruit Mostarda, Honey, Candied Nuts, Fruit & Nut Toast

*Cheese selections vary

Brunch

$37 per guest

• Hen Egg, Nectarine
• Sunnyside Egg, Nectarine Romesco, Tuscan Kale, Griddled Knob Onion, Guanciale Pastrami, Focaccia

-or-

• Shrimp, Avocado
• Gulf Shrimp a la Plancha, Avocado-Lime Terrine, Tempura Pole Beans, Napa Slaw, Cashew Butter, Coconut Cracker, Caramel

-or-

• Lamb, Mint
• Lamb Gyro Pavé; Fruit Tahini, Fresh Mint Puree, Cucumber, Dates, Chick Peas, Radish, Puffed Rice

-or-

• Trout, Grape

• Chilled Ruby Sea Trout, Smoked Caper Hummus, Michigan Grapes, Fennel Crumble, Baby Greens, Piquillo

  ---

• Whitefish, Pea

• Great Lakes Whitefish, Hibiscus Apricots, English Peas, Noyaux Falafel, Bulghur, Pole Beans, Candied Beet

-or-

• Pork, Cranberry
• Tenderloin Medallions, Cranberry-Sage Sausage; Roasted Celeriac, Apples, Cranberry Relish, Spiced Pecan

-or-

• Merluza, Eggplant
• Grilled Hake, Roasted and Japanese Eggplants, Italian Plums, Nardello Peppers, Herb Crumbs, Syrup

-or-

• Beef, Corn

• Black Pepper Bavette, Griddled Sweet Corn, Shishito Peppers, Corn “Souffle”, Arugula, Queso Fresco

  ---

• Chocolate, Plum

• Red Velvet Cake Morsels, Milk Chocolate-Cinnamon Mousse, Black Plum Sorbet, Dark Ganâche, Cremeux

-or-

• Peach, Bacon
• Cornmeal Brown Butter Financier, Roasted Peaches, Bacon Ice Cream, Blood Peach Jam, Caramel, Crumb

-or-

• Lemon, Berry
• Lemon Cream Posset, Blackberry-Raspberry Compote, Blackberry Cake, Pistachio, Meringue, Verjus Foam

-or-

• Nectarine, Lavender
• Cinnamon Ricotta Doughnuts, Nectarine Jam, Lavender-Blueberry Ice Cream, Fresh Fruit, Cream, Almonds

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

• Vodka, Melon

• North Shore Vodka, Charentais Melon, Elderflower, Cremant

• Rum, Apricot

• Crusoe Spiced Rum, Apricot, Maraschino, All Spice Dram, Brandy Apricot

• Tequila, Basil

• Tequila Ocho Plata, Green Chartreuse, Grand Marnier, Basil, Lime

• Whiskey, Blueberry

• J. Rieger’s Whiskey, Blueberry, Maple Syrup, Crème de Violette, Citrus

• Gin, Tomato

• Hayman’s Old Tom Gin, Lillet Rose, Tomato, Lemon