A Seasonal Tasting

$90 per guest

(served for the entire table)

Foie Gras, Strawberry

Chilled Foie Torchon, English Toffee, Strawberry Jam, Mint, Snap Peas, Toasted Brioche

Cucumber, Cherry

Fresh Egg Noodle Ribbons, Spot Prawn, Cucumbers, Cherries, Anise Hyssop Pesto, Pecorino

Lobster Asparagus

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

Lamb, Ramp

Herbed Boneless Saddle, Lamb Baklava, Cumin 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, Sweetbreads

Soft-Boiled Duck Egg, Crusted Veal Sweetbreads, Blackened Cippollini, Parsley-Candy Onion Coulis, Greens15

 Foie Gras, Vegetables

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

Crab, Pineapple

Steamed King Crab, Sesame Cucumber-Enoki Mushroom Salad, Pineapple a la Plancha, Sweet Soy Lacquer16

Shrimp, Olive

Griddled Gulf Shrimp, Manila Clam, Black Olive Capellini, Green Asparagus, Snap Pea, Carrot-Shrimp Broth, Pecorino, Crumbs15

Watercress, Sablefish

Warm Watercress-Crème Fraiche Soup, Smoked Sablefish, Fingerling Potato Chips, Radish, Maple12

Beet, Horseradish

Roasted Baby Red and Gold Beets; Cured Arctic Char-Cucumber Salad, Horseradish Cream, Smoked and Salmon Caviars, Rye14

Greens, Carrot

 Bibb Lettuce, Pea Tendrils; Warm Cornmeal-English Pea Cake, Orange and Red Carrots, Prosciutto  Spiced Pecans13

Mozzarella, Artichoke

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

Charcuterie, Nut

Pork Jowl Pastrami, Rabbit Rillettes, Tongue Terrine, Foie Mousse, Bresaola; Apricot, Hazelnuts, Jam, Pickles, Toast18

Bass, Peas

Laurel-Basted Striped Bass, English Peas, Carrots, Garlic Emulsion, Saucisson Sec, Pumpernickel Crumb, Scapes37

Rabbit, Rhubarb

Pancetta-Wrapped Herbed Saddle; Buttermilk Braise, Rhubarb Jam, Green Garlic, Watercress, Hazelnut Rabbit “Truffle”39

King Salmon, Asparagus

Slow Roasted Wild King Salmon, Asparagus a la Plancha, Glazed Shallot, Apricot Puree, Shaved Asparagus, Fennel Cracker34

Duck, Date

Seared Duck Breast, Braised Thigh-Stuffed Dates, Chick Peas, Cucumber, Olives, Spring Onions, Almonds36

Halibut, Cucumber

Red Radish-Scaled Alaskan Halibut Filet, Red and White Quinoa, Cucumbers, Bing Cherries, Mint, Cucumber Broth35

Beef, Mushroom

Wagyu Hanger Steak, Sautéed Porcinis and Marmalade, Beef Pastrami, Potato Terrine, Little Gem Romaine, Lovage Pistou40

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 Crisps12

 Cheese, Fruit

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

 [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

Egg, Mushrooms

Soft Poached Egg; Sautéed Trumpet, Pleurotte Mushrooms; Carmelized Onion-Apple Tart, Verjus, Greens

or

Mozzarella, Rabbit

Mozzarella Ravioli, Warm Rabbit Rillettes, English Peas, Artichokes, Bacon, Tendrils, Ladolemono

or

Shrimp, Asparagus

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

 * * * * * * *

Whitefish, Fennel

Brioche-Crusted Whitefish, Grilled Fennel, Fennel Purée, Caper Brown Butter, Meyer Lemon

or

Beef, Potato

Charred Flatiron Steak Medallions, Smoked Sweet Potatoes, Charcoal Leek, Parsley, Red Beet Jus

or

Arctic Char, Herbs

Sautéed Filet, Radish-Napa Cabbage Slaw, Apricot Semolina, Pistachios, Glazed Ramp, Herb Pesto Broth

or

Pork, Cherry

Grilled Pork Tenderloin, Glazed Spare Rib, Bing Cherries and Gelee, Cheese Gritz, Cucumber, Spinach

 * * * * * * *

 Strawberry, Lemon

White Lemon Cake, Fresh Strawberries, Roasted Apricot Sorbet, Strawberry Preserves, Meringues

or

Rhubarb, Ginger

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

or

Chocolate, Peanut

Chocolate-Passion Fruit Pave, Chocolate Glaze, Peanut Pudding, Banana Ice Cream, Candied Nuts

or

Key Lime, Coconut

Key Lime Tartlette, Ancho Caramel, Coconut Sorbet, Salt and Pepper Streusel, 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.

Bourbon, Spice

Break & Entering Bourbon, Benedictine, Tawny Port, Whiskey Bitters

 Rum, Pineapple

Flor de Caña, Falernum, Orange Bitters, Tyme-Pineapple, Muscavado

Gin, Camomile

Big Gin, House Made Celery Vodka, Elderflower, Chamomile

 Chartreuse, Citrus

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

Vodka, Elderflower

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