A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Foie Gras, Plum

• Foie Gras Ganâche, Seared Foie; Roasted Red Plums, Shiso Leaf, Golden Plum Salad, Focaccia

• 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, Butter-Lime Sweet Potato, Black Mochi, Matsutakes, Black Walnut, Cranberries

• Chocolate, Pomegranate

• Caramelized White Chocolate Namelaka, Brûlée 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, Mission Figs, Herbed Crumbs, - Hibiscus

• Foie Gras, Pumpkin-20

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

• Duck, Farro-16

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

Salads

• Crab, Hazelnut-17

• Peekytoe Crab Salad, Root Vegetable “Slaw”, Hazelnut Milk, Watermelon Radish, Mint, Wild Lime, Cumin Flatbread, Pink Lemon

• Beet, Horseradish-15

• Candied Red, Gold and White 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

• Pork Rillettes, Napoletana Sausage, Coppa, Foie Gras Ganache, Rabbit Terrine; Mustard, Pickle, Candied Hazelnuts, Toast

Main Courses

• Fluke, Apple-40

• Steamed Fluke, Shrimp-Sweet Potato Mousseline; Lacinato Kale, Purple Potato, Apple Butter, Bacon Lardons, Apple Emulsion

• Pheasant, Wild Rice-39

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

• Tilefish, Cauliflower-37

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

• Squab, Fig-43

• Semi-Boneless Squab Breast, Thigh; Foie Gras Brûlée, Cinnamon-Fig Jam, Baby Leeks, Fennel, 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

• Blue Cheese Striploin Medallions, Charred Bologna, Ricotta Salata, Baby Carrots, “Tots”, Cherry Bomb Pepper, Black Walnuts

Pastry and Cheese

Pastries are $12 each

• 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

• Plum, Polenta

• Brown Butter Polenta Cake, Italian Plums, Spiced Mascarpone, Roasted Plum Sorbet, Whiskey Jewels, Sage, 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

-or-

• Hen Egg, Cinnamon
• Slow-Poached Egg, Bourbon-Sage Sausage, Cinnamon Hollandaise, Pole Beans, Carrots, Maple, Biscuit

-or-

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

-or-

• Squash, Chicken
• Kabocha Squash Velouté, Celeriac, Coq-au-Vin Croquette, Pomegranate Seeds, Rosemary, Pepitas

-or-

• Pear, Walnut

• Red Oak Lettuce, Roasted Pear, Cranberry-Walnut Brioche, Pickled Butternut, Bleu Cheese, Cranberry

  ---

• Sea Trout, Fennel

• Ruby Trout Filet, Fennel-Apple Salad, Red Beet Panisse, Sautéed Fennel, Guajillo Soubise, Gastrique, Chip

-or-

• Pork, Carrot
• Charred Pork Tenderloin, Sorghum Shoulder; Baby Carrots, Pretzel Spaetzle, Cipollinis, Sauerkraut, Mustard

-or-

• Tilefish, Bean
• Grilled Golden Tile Filet, Braised Shell Beans, Smoked Stonefruit, Cornbread, Kale “Slaw”, Peppers, Bacon

-or-

• Beef, Eggplant

• NYStrip Medallion, Eggplant Caponata, Sheep Milk Ricotta, SnackPack Pepper, Mission Fig, Balsamic, “Tots”

  ---

• Raspberry, Nectarine

• Raspberry Mousse Batôn, Pralinée Chocolate Wafer, Melon Sorbet, Nectarine Preserves, Raspberry Gelée

-or-

• Peach, Chocolate
• Caramelized White Chocolate Namelaka, Lavender Sorbet, Brulée Peaches, Cake Croûtes, Candied Pecans

-or-

• Plum, Polenta
• Brown Butter Polenta Cake, Italian Black Plum, Mint Frozen Yogurt, Grilled Corn, Mascarpone, Sugared Nuts

-or-

• Apple, Almond
• Almond-Amaretto Bostock Brioche, Caramel Apple Pudding, Green Apple Sorbet, Granola, Fig Jam, 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, Hibiscus

• St. George Orange Vodka, Hibiscus, Averna Amaro, Orange Bitters