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

• Pepper, Cheese

• Shishito-Grayson Cheese Relleno, Fruit Mole, Tango Donut Peach, Green Tomatillo, Chocolate

• Sweetbreads, Fennel

• Arborio-Crusted Veal Sweetbreads; Anise, Grapes, Hakurai Turnips, Licorice, Dragée Almonds

• Duck, Zucchini

• Pan Seared Duck Breast, Green Zucchini, Patty Pans, Cherry Tomato, Olive

• Pistachio, Nectarine

• Salted Pistachio Financier, Roasted Nectarine Jam, Mint Frozen Yogurt, Candied Nuts, Syrup

First Courses

• Corn, Lobster-17

• Mirai Sweet Corn Velouté, Lobster, Gribiche, Capers, Bread and Butter Celery, Stone Fruit Jam, Corn Nuts, Pea Tendrils

• Hen Egg, Chicken-17

• Soft-Boiled Egg, Coq-au-Vin Ragoût, Parsley Soubise, Golden Chanterelles, Bearnaise Espuma, Carrot, Cinnamon Shallots

• Octopus, Cashew-17

• Charred, Marinated Spanish Octopus; Citrus Cashew Butter, Broccoli, Green Figs, Herbed Crumbs, Hibiscus

• Foie Gras, Elderberry-20

• Seared Foie Gras, Elderberries, Honey Dew Melon, Plums, Pistachios, Black Pepper Granola, Cucamelon, Prosciutto

• Perch, Bean-17

• Cornmeal-Crusted Huron Perch, Borlotti Beans, Jade Cucumber, Watermelon, Garbanzos, Tomatillo, Chorizo, Lime

Salads

• Potato, Garlic-15

• Purple, Russet Tortilla Espagnol; Rabbit Pâté; Red Bibb, Garlic Shoots, Herb Green Pepper Escabeche, Golden Tahini, Chips

• Beet, Horseradish-15

• Candied Red, Gold and White Beets; Horseradish Cream, Pastrami Tongue, Dill, Sauerkraut, Pumpernickel, Mustard Greens

• Lettuce, Mint-15

• Green Panisse Lettuce, Fresh Mint, Five Spice Peanut Mousse, Carrots, Pickled Cucumbers, Rice Cracker, Candied Nuts

• Tomato, Parmesan-17

• Sliced Early Heirloom Tomatoes, Grilled Onion-Parmesan Bread Salad, Almonds, Aged Balsamic, Basil, Extra Virgin Olive Oil 17

Main Courses

• Fluke, Apple-40

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

• Pork, Corn-39

• Grilled Tenderloin, Sorghum Shoulder, Chili-Cheddar Sausage; Sweet Corn, Blueberry Financier, Feta Mousse, Anise-Hyssop

• Tilefish, Peach-37

• Grilled Golden Tilefish Filet; Peach Mole, Charred Fairytale Eggplant, Cherry Tomatoes, Doughnut Peach, Hazelnuts, Crema

• Squab, Fig-43

• Semi-Boneless Squab Breast, Thigh; Foie Gras Brûlée, Cinnamon-Fig Jam, Turnips, Fennel, Fresh Figs, Almonds, Licorice Jus

• Black Bass, Pepper-37

• Olive Oil-Poached Black Bass, Olive-Pimento Pepper Tapenade, Grilled Panisse, Cantaloupe, Ouzo, Yogurt, Arugula, Croûte

• Beef, Carrot-43

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

Pastry and Cheese

Pastries are $12 each

• Blueberry, Cream

• Vanilla Crème Prise-Puff Pastry Tart, Braised Blueberries, Charentais Melon Sorbet, Blueberry Jus, Caramel Espuma

• Fig, Pistachio

• Black Mission-Green Fig Pistachio Galette, Rosemary Chèvre Ice Cream, Honeycomb, Balsamic, Nuts, Meringue

• Peach, Lavender

• Roasted Peach “Cobbler” Pudding, Lavender Sorbet, Candied Walnuts, Cinnamon Croûtes, Sour Cream, Schnapps

• Corn, Raspberry

• Cracker Jack Ice Cream Baton, Raspberry Sponge, Raspberries, Blackberries, Peanut Candy, Charred Corn, Lime

• Plum, Polenta

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

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

• Uplands “Pleasant Ridge” Crème Brûlée, Strawberry-Basil Jam, Fruit Mostarda, Honey, Pecans, Fruit & Nut Toast

*Cheese selections vary

Brunch

$37 per guest

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

-or-

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

-or-

• Great Lakes Perch, Melon
• Cornmeal-Crusted Perch, Late Summer Melon Salsa, Yogurt, Shishito Peppers, Melon Gelée, Prosciutto

-or-

• Tomato, Cucumber

• Heirloom Tomato Salad, Feta Mousse, Jade Cucumber; Water- and Cuca- Melons; Black Pepper Focaccia

  ---

• Bass, Squash

• Grilled Black Bass, Arugula Pasta “Lasagna”, Paddypan Squash, Candy Onion, Broccoli, Sour Cream, Basil

-or-

• Pork, Peach
• Grilled Pork Tenderloin, Sorghum Shoulder; Peach Mole, Sweet Corn Soufflé, Blueberries, Cake Crumbles

-or-

• Salmon, Bean
• Slow-Roasted Filet, Mississippi Silver Peas, Smoked Stonefruit, Cornbread, Kale “Slaw”, Peppers, Bacon

-or-

• Beef, Eggplant

• NYStrip Medallion, Eggplant Caponata, Sheep Ricotta, SnackPack Pepper, Red Heart Plum, Balsamic, “Tots”

  ---

• Raspberry, Nectarine

• Raspberry Mousse Batôn, Pralinée Chocolate Wafer, Basil Sorbet, Roasted Nectarine Jam, Raspberry Gelée

-or-

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

-or-

• Plum, Polenta
• Brown Butter Polenta Cake, Italian Plums, Pistachio Ice Cream, Grilled Corn, Mascarpone, Sugared Nuts

-or-

• Blueberry, Melon
• Vanilla Crème Prise-Puff Pastry “Tart”, Cassis Blueberries, Charentais Sorbet, Fresh Melon, Caramel Foam

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, Peach

• Journeyman Road’s End Rum, Peach, Tahitian Vanilla, Allspice Dram

• Calvados, Ginger

• Calvados, Ginger Shrub, Ginger Liqueur, Apple Cider, Peychaud’s

• Gin, Tomato

• Letherbee Gin, Fino Sherry, Tomato Water, Summer Savory, Scotch

• Rye, Basil

• Journeyman Last Feather Rye, Genovese Basil, Cocchi Americano, Lemon

• Vodka, Hibiscus

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