A Seasonal Tasting

The Tasting Menu is $98 per guest The Optional Wine Pairing is - $58 per guest

• Butternut Squash Custard

• Cured Duck Breast, Rosemary-Butternut Squash Custard, Wheatberry Salad, Pickled Summer Squash

  or

• Sweet Potato, Nori

• Nori Custard, Smoked Trout Roe, Japanese Yams, Bubu Arare, Enoki Mushrooms

or

• Ocean Trout, Beet

• Cured Ocean Trout, Red Beet Emulsion, Toasted Pumpkin Seed Crumble, Hibiscus “Cappuccino”

-

• Mushroom Congee
• Soy Glazed Lion’s Mane, Koji Maitake, Toasted Hazelnuts, Sesame Rice, Mushroom Consommé

or-

• Octopus**, Pumpkin
• Braised, Mole Negro, Pie Pumpkin Purée, Smoked Pearl Onions, Cocoa Nibs, Marcona Almonds, Puffed Amaranth

or

• Squab**, Celery Root
• Leg Confit, Airline Breast, Celery Root “Risotto”, Truffle Puree, Red Wine Sauce, Sorghum “Popcorn”

• Murray Cod**, Grapefruit
• Seared, Miso Pesto, Grapefruit Coulis, Delicata Squash, Crispy Dulce Squash Seed Crumble

or

• Pork, Clams
• Crispy Pork Belly, Littleneck Clams, Romanesco, Saffron-Fennel Chutney, Tomato Broth, Swiss Chard, Fingerling Potato

or

• Wagyu**, Sunchokes
• Braised Beef Cheeks, Grilled Striploin, Foie Gras Bordelaise, Sunchoke Cheddar Puree, Winter Radishes

• Cheese Plate
• Alpen Cheddar, Truffle-Grana Padano Brulée, Apple Butter, Honeycomb, Pepitas, Pickled Figs, Pretzel

or

• Butterscotch & Lemon Semifreddo
• Dehydrated Chocolate Mousse, Compressed Apples, Candied Quinoa, Miso Dulce

or

• Coffee Crémeux, Black Walnut
• Chocolate Tuile, Coffee & Yuzu Gel, Black Walnut Ice Cream, Yuzu Coulis

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness *These items are fresh and cooked to order

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.

Open Our Current Wine List (PDF)

Brunch

$49 per guest

• Mussels, Carrot
• Mussels Escabeche, Carrot Puree, Scallion, Fresno Chiles, Sourdough

-or-

• Pear, Manchego
• Werp Farms Greens, Salt Roasted Pear, Shaved Manchego, Bacon, Fried Egg**

-or-

• Greens Egg** & Ham

• Tasso Ham, Braised Collard Greens, Cornbread, Apple Butter, Egg Sunny Side Up**

  ---

• Ocean Trout**, Leek
• Potato Leek Latke, Shaved Celery, Glazed Leeks, Bearnaise

-or-

• Pork**, Parsnip
• Milk Braised Pork Shoulder, Parsnip Ricotta Purée, Bourbon Jus

-or-

• Steak**, Cabbage

• Creamed Cabbage, Rutabaga “Veil”, Beer Mustard, Crispy Brussels Sprouts

  ---

• Pistachio, Cranberry Cake

• Poached Cranberries, Pistachio Dust, Hojicha Ice Cream

-or-

• Ginger Spice Cake
• Dulce de Leche, Toasted Marcona Almonds, Compressed Apples, Rosemary Ice Cream

-or-

• Cocoa Roll
• Coffee Chantilly Cream, Candied Sesame Shards, Yogurt Sorbet

Cocktails

Cocktails

• Respect Your Elderflower

• El Velo Tequila, Aperol, Elderflower Liqueur, Lemon

• My Blue Heron

• Cardamom Infused Vodka, Luxardo Maraschino, Crème de Violette

• Pinhook Punch

• Pinhook Rye, El Dorado Rum, Allspice Dram, Almond, Peychaud’s

• Lillet Pad

• Lillet Rouge, Citrus, Sparkling Wine

• Boulevardier

• Pinhook Whiskey, Campari, Sweet Vermouth, Angostura

• The Big Apple

• Apple Brandy, Amaretto, Grand Marnier, Red Wine Float, Lemon

• Sloe Negroni

• Hayman’s Sloe Gin, Mahon Gin, Lillet, Suze Liqueur, Orange Bitters