A Seasonal Tasting

$90 per guest

(served for the entire table)

Crab, Citrus

Chilled Snow Crab Terrine, Orange Blossom Gelée, Avocado, Meyer Lemon, Sesame Cracker

Lobster, Asparagus

Maine Lobster, Grilled Green Asparagus, Purple Relish; Morel Mushroom Ragoût, Arugula

Foie Gras, Pineapple

Chilled Foie Parfait, Chocolate Crumb; Hot Seared Foie, Pineapple; Candied Brioche

Lamb, Ramp

Herbed Boneless Saddle, Lamb Baklava, Cucumber Yogurt, Olives, Wild Ramp, Ras el Hanout

Chocolate, Mango

Smoked Dark Chocolate Mousse, Charred Mango Jam, Passion Fruit, Macadamia Ice Cream

Wine Pairing $45 per guest

Egg, Duck

Soft-Boiled Duck Egg, Duck Leg Strudel, Blackened Cippollini, Candy Onion-Parsley Coulis, Greens15

 Foie Gras, Vegetables

Poached Duck Foie Gras; Spring Vegetables: Carrots, Hakurai Turnips, Beets, Radish; Duck Consommé, Brioche Toast18

Crab, Cucumber

Soft Shell Crab Tempura, Sesame Cucumber-Enoki Mushroom Salad, Pineapple a la Plancha, Sweet Soy Lacquer16

Prawn, Pear

Griddled Sweet Spot Prawn, Leeks Fondus, Vanilla Pear Butter, Asian Pears, Parmesan Shortbread, Gastrique15

Carrot, Squid

Warm Spiced Carrot Soup, Charred Squid, Chorizo, Herbs, Carrot “Caviar”, Chives, Cinnamon12

Beet, Mizuna

Roasted Red Chioggia and Gold Beets; Baby Mizuna, Cured Sardines, Parmesan, Orange, Pistachio14

Greens, Carrot

Spring Lettuce, Pea Tendrils; Warm Cornmeal-English Pea Cake, Orange and Red Carrots, Prosciutto  Spiced Pecan13

Mozzarella, Artichoke

Fresh Mozzarella, Oven Roasted Tomato, Marinated Baby Artichokes, Baby Arugula, Toasted Focaccia, Balsamic17

Charcuterie, Nut

Pork Jowl Pastrami, Finnochiona, Gingersnap Rosemary Lardo, Pork Rillons, Bresaola; Hazelnuts, Jam, Pickles18

Bass, Fennel

Peekytoe Crab-Crusted Wild Striped Bass, Fingerling Potatoes, Grilled Fennel, Tomato-Olive Emulsion, Shaved Fennel37

Rabbit, Rhubarb

Pancetta-Wrapped Herbed Saddle; Buttermilk Braise, Rhubarb Jam, Green Garlic, Watercress, Hazelnut Rabbit “Truffle”38

Salmon, Peas

Slow-Roasted Scottish Salmon, Charred Carrots, Cherry Semolina, Candied Beets, Citrus Snap Pea Purée, tendrils36

Duck, Date

Seared Duck Breast, Braised Thigh-Stuffed Dates, Chick Peas, Cucumber, Olives, Spring Onions, Almonds37

Halibut, Mint

Steamed Alaskan Halibut Filet, Bacon-Shallot Quinoa, Wild Ramps, Minted-Pistachio Pesto, Aromatic Broth35

Beef, Mushroom

New York Striploin Steak Medallions, Charcoal Leek, Barley, Trumpet Mushroom, Smoked Salsa Verde, Mushroom Broth40

Hazelnut, Strawberry

Praline Mousseline-Stuffed Vol au Vent, Roasted Apricot Sorbet, Fresh Strawberries, Meyer Lemon, Filberts11

Pineapple, Macadamia 

Candied, Spiced Pineapple; Milk Chocolate Cremeux, Macadamia Ice Cream, Five-Spice Cake, Jalapeno, Cashew11

Carrot, Cream Cheese

Carrot Cake, Brown Butter Snow, Cream Cheese Espuma, Cardamom Ice Cream, Golden Raisins, Pistachio11

Key Lime, Coconut 

Key Lime, Avocado, Cocoa Nibs, Coconut Dacquoise, Lime Salt, Coconut Sorbet, Streusel11

Mango, Vanilla

Mango and Pineapple-Cilantro Sorbets; Smoked Banana Ice Cream; Vanilla Macarons, Ancho Cajeta, Marshmallow11

Chocolate, Banana  

Chocolate-Glazed Espresso Mousse, Peanut Pudding, Banana-Ginger Sorbet, Chocolate Cake Crisps11

 Cheese, Fruit

Uplands “Pleasant Ridge Reserve” Crème Brûlée, Strawberry Jam, Honey Gel, Spiced Walnuts

 [with one cheese 13, two 17, three 21]

Beecher’s “Flagsheep” (WA-Cow and Sheep), Capriole “Mont St. Francis” (IN-Goat), Sweet Grass Dairy “Asher Blue” (GA-Cow)

 Greg Mosko, Pastry Chef

Thirty-three dollars per guest.

Sweet Onion, Duck

Vidalia Onion-Parmesan Soup, Green Garlic, Duck Confit, Snap Peas, Pickled Shallot, Radish

or

Trout, Egg

Soft Poached Egg, Brandade Croquette, Apple-Raisin Compote, Salsa Verde, Spring Greens, Almonds

or

Rabbit, Polenta

Warm Rabbit-Coriander Sausage, Spin Rossa Polenta, Mascarpone, Cassis-Poached Pear, Kale

or

Shrimp, Asparagus

Charred Gulf Shrimp, Orange-Hazelnut Crumb, Minted Green Asparagus, Pickled Spears, Citrus

 * * * * * * *

 Tilefish, Fennel

Brioche-Crusted East Coast Tilefish, Grilled Fennel, Fennel Purée, Caper Brown Butter, Meyer Lemon

or

Lamb, Cucumber

Grilled Lamb Sirloin, Braised Garbanzos, Cucumber “Spaghetti”, Yogurt, Olives, Meyer Lemon, Pistachios

or

Arctic Char, Potato

Slow-Roasted Smoked Char, Crushed Purple Potatoes, Scorched Leeks, Glazed Turnips, Port Syrup

or

Beef, Carrot

Charred Flatiron Steak, Braised Short Rib; Roasted Baby Carrots, Watercress, Beef Jus

 * * * * * * *

 Orange, Lemon

Clementine, Grapefruit Segments; Meyer Lemon Cake and Preserve, Grapefruit Sorbet, Streusel

or

Rhubarb, Ginger

Brown Butter Financier Cake, Ginger Ice Cream, Cured Rhubarb Compote, Vanilla Gastrique, Oatmeal

or

Dark Chocolate, Peanut

Chocolate-Passion Fruit Pavé, Chocolate Glaze, Peanut Pudding, Tropical Banana Sorbet, Candied Peanuts

or

Key Lime, Coconut

Key Lime Tart, Rum Caramel, Coconut Sorbet, Toasted Coconut, Toasted Macadamia Nuts

  Thirty-Three Dollars per Person

At North Pond restaurant we take pride in presenting both a menu and a wine list that is in keeping with the arts and crafts tradition of our setting. Emphasizing hand-crafted vintages, most of our wines are sourced from vineyards that take part in both their connections to their communities and environment, and the artisanal qualities of their craft.

Auld Alliance

Deanston Scotch, Lillet Rouge, Campari, Cherry Heering, Blood Orange

 Waterloo

Averna Amaro, Castérde Armagnac, Redemption Rye, Grand Marnier, Vya Sweet Vermouth, Lemon, Orange

Alighieri

North Shore # 11 Gin, Campari, Luxardo Maraschino, Blood Orange, St. George Absinthe, Lime, Egg White

 Voiron

Green Chartreuse, Lemongrass, Grapefruit, Ginger, Mint, Lime

 Idolum

North Shore Vodka, St. Germain, Amaro Montenegro, Bittermen’s Hopped Grapefruit Bitters, Lime