A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Foie Gras, Blueberry

• Foie Gras Crème Brulée; Poached Blueberries, Carrot, Lime, Cumin, Carrot-Top Crouton

• Sablefish, Pea

• Grilled Black Cod Filet, English Peas, Apricot Mustard, Smoked Caviar, Lovage, Rye Crisp

• Watermelon, Basil

• Watermelon Gazpacho, Genovese Basil, Red Bell Peppers, Black Olive Gelato, Fresh Melon, Ficelle

• Lamb, Chickpea

• Whey-Marinated Lamb Loin, Green Chickpea Hummus, Favas, Cucumer, Heirloom Tomato, Yogurt

• Apricot, Lavender

• Vanilla Bean Panna Cotta, Apricots, Apricot Mousse, Shortbread, Lavender Sorbet, Raspberries, Caramel

First Courses

• Corn, Cabbage-15

• Early Sweet Corn Velouté; Herbed Pork Shoulder, Barbecue Sauce, Carrot-Cabbage Slaw, Canteloupe, Apple Cider, Cornbread

• Egg, Cucumber-16

• Soft Boiled, Red Wine Egg; Cucumber Tzatziki, Heirloom Tomatoes, Rabbit “Gyro”, Dill, Seeded Cracker

• Pasta, Broccoli-16

• Open Whole Wheat Ravioli, Chèvre Mousse, Charred Broccoli, Duck Prosciutto, Sungold Tomatoes, Pickle, Quail Egg

• Foie Gras, Carrot-18

• Seared Foie Gras, Baby Carrots, Black Olive Cake, Warm Berries, Citrus Carrot Sorbet, Marcona Almonds, Carrot Frills

• Squash, Chile-15

• Steamed Zucchini Blossom Relleno, Popcorn Risotto, Guajillo, Sumac Aioli, Cinnamon Shallots, Shaved Greens, Corn Nuts

Salads

• Kampachi, Cherry-17

• Kampachi Crudo, Smoked Tart Cherry, Cucumber, Dill, Ranier Cherries, Red Cabbage Jus, Caraway, Cracker

• Beet, Melon-15

• Candied Baby Red, Chioggia, Gold Beets; Canteloupe, Honeydew Melon; Bacon Biscotti, Anise Hyssop, Charred Barley, Arugula

• Greens, Strawberry-15

• Green Bibb Salad Mix; Michigan Strawberries, Lardo, Sugar Snaps, Black Garlic, Shell Pea Croûtes, Fennel

• Tomato. Parmesan-17

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

Main Courses

• Wild Salmon, Squash-40

• Slow-Roasted Wild Sockeye King Filet; Green Zucchini Ravioli, Ricotta, Green Basil, Black Olive Butterscotch, Charred Peaches

• Pork, Fig-42

• Grilled Tenderloin, Caramelized-Onion Polpettes; Fig Leaf-Pine Nut Pesto, Wild Rice Dolma, Meyer Lemon, Fava Beans, Figs

• Bass, Green Pea-39

• Steamed East Coast Black Bass; Sweet Pea “Falafel”, Hummus; Spigariello Greens, Socca Crepe, Hibiscus, Red Onion

• Poussin, Carrot-37

• Grilled Spring Chicken, Gulf Shrimp, Baby Carrots, Charred Salsa Verde, Schmaltz “Tamale”, Lime, Pistachio Mazapan Crumble

• Sturgeon, Potato-40

• Grilled Wild Sturgeon, Glazed Russet Dumplings, Cippolini, Cherries, Watercress, Smoked Caviar, Purple Potato Chips

• Beef, Beans-43

• New York Strip Medallion, Black Peppered Veal; Green, Wax Beans; Little Gem Caesar, Apricots, Tomatoes, Toasted Almond

Pastry and Cheese

Pastries are $12 each

• Apricot, Lavender

• Vanilla Bean Panna Cotta, Apricots, Apricot Mousse, Shortbread, Lavender Sorbet, Cherries, Caramel

• Melon, Mint

• Minted-Canteloupe, Avocado Mousse, Cornmeal Financiers, Mojito Sorbet, Meringues, Cucumber, Strawberry Jus

• Cherry, Basil

• Sheep’s Milk Ricotta Cheesecake, Tart Cherry Sorbet, Sweet Basil Puree, Sesame-Cherry Cake, Seeds, Tuile

• Peach, Blackberry

• Chilled Michigan Peach “Cobbler”, Olive Oil Cake; Roasted Pluot Sorbet, Blackberries, White Chocolate, Hazelnuts

• Pistachio, Corn

• Fresh Raspberries, Grilled Sweet Corn, Asian Lime Curd, Pistachio Cake, Raspberry Gelée, Brown Butter Ice Cream

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

• Uplands “Pleasant Ridge Reserve” Crème Brûlée, Raspberry Jam, Honey Gel, Pecans

-Cheese selections vary weekly

Brunch

Thirty-Five Dollars per Person

• Carrot, Pineapple
• Spiced Carrot-Coconut Bisque, Charred Pineapple, Icicle Radish, Red Onion, Filbert Meringue, Puffed Rice

-or-

• Chicken, String Bean
• Charred Sour Cream Chicken; Green, Gold Pole Beans; Apricots, Fruit Mole, Arugula, Almonds, Cracklins

-or-

• Egg, Asparagus
• Soft Poached Hen Egg, Broccoli Florets, Farfalle Pasta, Scapes, Pancetta Bacon, Parmesan Cream, Olives

-or-

• Gulf Shrimp, Plum
• Chilled Sake-Poached Shrimp, Early Golden Plums, Sweet Cucumbers, Plumcot Puree, Mizuna, Mint, Lime

• Bass, Watercress
• Greek Meagre Bass a la Plancha, Watercress, Tomato-Bacon Panzanella Salad, Glazed Hakurais, Mustard

-or-

• Beef, Onion
• Griddled Flatiron Steak, Gem Romaine, Golden Raisin Jam, Mushrooms, Vidalia Onion Soubise, Wine Glace

-or-

• Sea Trout, Pea
• Slow-Roasted Pastrami Butter Red Sea Trout, English Peas, Apricot Mustard, Smoked Caviar, Buttermilk, Rye Crisp

-or-

• Pork, Squash
• Pork Shoulder Roulade, Herb Pesto, Zucchini “Spaghetti”, Minestrone Sauce, Kale, Basil, Puffed Farro

• Chocolate, Peach
• Fresh Michigan Berries, Dark Chocolate Mousse, Peach-Stone Fruit Sorbet, Marshmallow, Puff Pastry

-or-

• Cherry, Ricotta
• Sheep Milk Ricotta Parfait, Pistachio Dacquoise, Bing and Tart Cherries, Matcha Mint Sorbet, Nutty Caramel

-or-

• Apricot, Basil
• Apricot Almond Tart Slice, Strawberry Coulis, Basil Sorbet, Speculoos Crumble, Apricot Gel, Peanuts

-or-

• Blueberry, Carrot
• Vanilla Caramel Panna Cotta; Blueberries, Coulis; Carrot Cake Croûtes; Carrot Citrus Sorbet; Candied Nuts

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 $13 each

• Rum, Bitters

• Road's End and Smith & Cross Rums, Rosemary Syrup, Angostura, Lemon

• Vodka, Hibiscus

• Apricot-Infused Vodka, Hibiscus Tea, Lemon, Peychaud's Bitters

• Brandy, Spice

• Cognac Février, Brovo Lucky Falernum, Muddled Orange, Sicilian Float

• Gin, Cucumber

• Letherbeee Gin, Cucumber Water, Chareau Aloe Liqueur, Lemon, Basil

• Whiskey, Fennel

• Koval Bourbon, Fennel, Yellow Chartreuse, Cocchi di Torino, Fernet Branca