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

• Shrimp, Corn

• Gulf Shrimp, Sweet Corn Soup, Popcorn "Tamale", Olive Caramel, Plums, Michelada

• Cauliflower, Sesame

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

• Lamb, Apricot

• Grilled Leg, Braised Meat Kanafeh, Apricots, Mint, Cucumber, Sheep's Milk Feta, Pistachios

• Apple, Ricotta

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

First Courses

• Sweet Corn, Berry-17

• 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 Figs, Nori Almonds

• Foie Gras, Grape-20

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

• Pasta, Lamb-16

• Orecchiette, Lamb "Gyro", Sheep's Milk Feta Mousse, Bietana, Nectarines, Roasted Tomato Jam, Tomato Cracker

Salads

• Shrimp, Popcorn-17

• Poached Gulf Shrimp, Red Plum "Pico de Gallo", Chicago Cheese Popcorn Gelato, Green Tomatoes, Hibiscus, Kettle Corn

• Beet, Watermelon-15

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

• Melon, Greens-15

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

• Tomato, Parmesan-20

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

Main Courses

• Merluza, Necarine-40

• Grilled Filet, Roasted Nectarine-Filbert Romesco, Cavolo Nero, Shishito Peppers, Sourdough Beans, Pickled Onion, Herb Crumb

• 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

• Pork, Cherry-41

• Grilled Pork Tenderloin, Crisp Rillettes, Cherry Jam, Basil, Shiitake Mushrooms, Black Garlic "Chicharron", Cherry Cola Gumdrop

• Salmon, Corn-38

• Slow-Roasted Coho Filet, Charred Sweet Corn, Popcorn-Crusted Frog Leg, Early Peaches, Arugula, Capers, Corn "Flakes"

• Beef, Zucchini-43

• Charred Bavette Steak, Barbecued Coeur de Boeuf; Golden Zucchini, Green Beignet; Summer Slaw, Spiced Pecans

Pastry and Cheese

• Nectarine, Sour Cream-12

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

• Blueberry, Chevre-12

• Goat Milk Cheesecake, Lavender Sorbet, Fresh Blueberries, Cornmeal Crumb, Berry Glace, Verjus Espuma

• Fig, Honey-12

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

• Peach, Olive Oil

• Slow-Roasted Peach, Cinnamon-Orange Brioche Pudding, Olive Oil Ice Cream, Arugula, Brown Butter Drizzle

• 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, Charred Tropea Onion, Guanciale Pastrami, Focaccia

-or-

• Salmon Avocado
• Wild Sockeye Salmon, Avocado-Lime Terrine, Tempura Beans, Napa Slaw, Cashew Butter, Crisp, Caramel

-or-

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

-or-

• Trout, Grape

• Ruby Sea Trout, Smoked Caper Hummus, Fresh 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, Cherry
• Grilled Tenderloin, Chorizo Sausage; Cherry Mole, Manteca Tamale, Sun Gold Tomatoes, Cherry Chimichurri

-or-

• Merluza, Potato
• East Coast Hake, Chanteduc Potato Grain, Fresh Basil, Tomato Jam, Charred Fava Beans, Herb Crumbs

-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