A Seasonal Tasting

$95 per guest (served to the entire table)

Optional Wine Pairing - $45 per guest

• Foie Gras, Pistachio

• Foie Gras Torchon, Rosemary-Citrus Brioche, Negroni Gelee, Ruby Grapefruit, Pistachios, Frisee

• Prawn, Pea

• California Spot Prawn, Snap Peas, Rhubarb, Spiced Garbanzo Cake, Sorrel, Chickpea Candy

• Octopus, Olive

• Octopus-Red Wine Terrine Carpaccio, Black Olive Caramel, Apricot, Watercress, Fennel Crumb

• Venison, Sweet Potato

• Peppered Loin, Shoulder Mole, Brown Butter Yam, Tortilla Financier, Broccoli, Lime

• Chocolate, Passion

• Dark Chocolate Mousse, White Cremeux; Passion, Cake Croute, Coconut Sorbet, Cocoa Nibs

First Courses

• Sea Trout, Lemon-17

• Meyer Lemon Velouté Soup, Ruby Trout Herbed Ballotine, Yogurt, Turkish Olives, Dates, Cumin Lavash, Arugula

• Hen Egg, Barley-17

• Sunnyside Egg, Charred Barley Muffin, Sheep Ricotta, Asparagus, Canadian Bacon, Black Trumpet Mushrooms, Tarragon

• Whitefish, Garbanzo-17

• Grilled Great Lakes Whitefish, Root Vegetable Mousseline, Chickpea-Chorizo Farinata, Glazed Radish, Herb Gribiche, Tendrils

• Foie Gras, Tea-20

• Chamomile-Poached Foie Gras, Fermented Honey, Spring Onion, Tea Consummé, Spearmint, Earl Grey Rice Candy

• Pasta, Mustard-16

• Mustard Garganelli Noodles, Corned Beef, Celery Hearts, Carrot, Mint, Hibiscus Mustard, Cheddar-Caraway Shard

Salads

• Beef, Horseradish-17

• Beef Tartare, Root Vegetables, Apple Butter, Horseradish-White Chocolate Gelato, Apple Boules, Cabbage, Onion Croûte

• Beet, Coffee-15

• Duck Liver Mousse, Coffee-Candied Baby Beets, Orange Jam, Arugula, Orange Suprêmes, Anise Cracker, Chicory

• Romaine, Shrimp-15

• Baby Gem Lettuce, Caramelized Onion Butter, Gulf Shrimp, Spinach Tabouleh, Candied Pignoli, Herb Crumble, Radish

• Charcuterie, Nut-20

• Pork Rillons, Bresaola, Smoked Kielbasa, Napolitana, Pastrami Tongue; Pickle, Candied Filberts, Fruit and Nut Toast

Main Courses

• Cod, Potato-40

• Skrei Cod, Butter-Poached King Crab; Sweet Potato Gnocchi, Apple Butterscotch, Sauerkraut, Potato Skins, Green River Apple

• Lamb, Artichoke-41

• Griddled Leg Medallions, Phyllo-Meat Pastilla, Baby Artichokes, Apricot, Watercress, Sheep Feta, Black Olive, Candy Almonds

• Monkfish, Rhubarb-38

• Prosciutto-Enrobed Monkfish, Shallot-Stuffed Tortelloni, Candied Rhubarb, Snap Peas, Grilled Knob Onions, Sorrel, Greens

• Pork, Root Vegetable-39

• Grilled Tenderloin, Togarashi Sausage, Braised Belly-Radish Roulade; Kohlrabi Slaw, Turnips, Dan Dan, Pineapple, Sesame

• Black Bass, Maple-37

• Olive Oil-Poached Bass, Ras-El-Hanout Kabocha Squash, Maple Cranberries, Brussel Sprouts, Red Pearls, Sunchoke Falafel

• Beef, Carrot-43

• Bavette Wagyu Steak, Baby Carrots, Cabernet Oxtail Vol-au-Vent, Roast Carrot “Pudding”, Garlic Meringue, Bacon Lardons

Pastry and Cheese

• Goat Cheese, Peanut-12

• Chevre Cheesecake-Brix Pastry “Napoleon”, Ancho-Peanut Cajeta, Manjari Chocolate Sorbet, Peanut “Noodles”

• Coffee, Citrus-12

• Coffee-White Chocolate Mousse, Hazelnut Chocolate, Blood Orange Sorbet, Speculoos, Satsuma Jam, Lemon Candy

• Apple, Almond-12

• Apple Tatin, Green Apple Gelée, Feuilletine Tuile, Almond-Amaretto Bostock, Smoked Tea-Lemon Ice Cream, Cider

• Carrot, Pineapple-12

• Spiced Carrot Cake, Anise-Poached Pineapple, Horchata Frozen Custard, Lime Curd, Mezcal Jewels, Candied Pecan

• Banana, Coconut-12

• Banana Clouds, Passion Cremeux, Coconut-Lime Sorbet, Dark Chocolate Cake, Brûlée Coins, Passion Pearls

• 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

• Hen Egg, Cauliflower
• Sunnyside Egg, Cheddar Cheese Cauliflower, Pheasant Sausage, Fresh Grapes, Rainbow Cauliflower

-or-

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

-or-

• Sweet Potato, Chicken
• Sweet Potato-Celeriac Velouté, White Yams, Coq au Vin Croquette, Pomegranate, Rosemary, Peanuts

-or-

• Pear, Cranberry

• Roasted Bosc Pear, Cranberry-Walnut Stuffed Brioche, Sweet Gem, Blue Cheese Crumble, Cider Berries

  ---

• Tilefish, Fennel

• Golden Tilefish Filet, Pink Lady-Fennel Salad, Red Beet Panisse, Sautéed Fennel, Vidalia Soubise, Gastrique

-or-

• Pork, Carrot
• Charred Tenderloin, Maple-Sage Bratwurst; Baby Carrots, Pretzel Spaetzle, Cipollinis, Sauerkraut, Mustard

-or-

• Sturgeon, Sprouts
• Grilled Sturgeon, Braised Shell Beans, Roasted Brussels, Horseradish Sour Cream, Honey, Slaw, Croûte

-or-

• Beef, Kale

• NY Strip Medallion, Root Vegetable Pave, Cider-Bacon Black Kale, Garlic Cream, Fig Jam, Parsley Crumb

  ---

• Carrot, Caramel

• Horchata Ice Cream Sandwich, Spiced Carrot Cake, Caramel Pears, Pomegranate Gel, Pepita Candy, Rice

-or-

• White Chocolate, Grapefruit
• White Chocolate Namelaka, Dark Fruits Sorbet, Caramelized Pink Grapefruit, Cinnamon Crumble, Pecans

-or-

• Pumpkin, Orange
• Spiced Pumpkin Parfait; Gingerbread Ale Cake; Cranberry Sorbet, Relish; Lime, Orange Rondelles, Walnuts

-or-

• Apple, Almond
• Almond Pain Perdu Pudding, Caramel Applesauce, Rosemary-Chèvre Ice Cream, Granola, Sugar Pistachios

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, Cranberry

• St. George Orange Vodka, Cranberry-Maple, Lemon, Hum, Juice