While North Pond is a beautiful, special restaurant all year round, we’re of the opinion that the best time to visit is June through September. For these four brief, glorious months, chef Bruce Sherman unlocks the doors to his restaurant for the lunch crowd — and today’s the first day of service.
From 11:30 to 1:30, Tuesday through Friday, plant yourself at an elegant table in the restaurant’s enclosed patio, order something local and seasonal, and feel oh-so refined. The menu, which changes with the market’s offerings, currently has highlights like green garlic-sweet onion soup served with crisp pancetta, pickled greens, and pumpernickel croutons; braised pork belly with artisanal farro salad, sheep’s milk feta, ramps, asparagus, and pecans; squid cooked a la plancha with fresh egg fettucine, snap peas, garlic chips, and pepper flakes; and a grilled asparagus sandwich served open-faced on toasted ciabatta with caramelized onions, watercress, and a poached egg. And, of course, there’s a cheeseburger.
Check out the full menu, after the jump.
Served Tuesday Through Friday From 11:30 Until 1:30
Spring Garlic: Warm Green Garlic-Sweet Onion Soup, Crisp Pancetta, Pickled Greens, Pumpernickel Croutons
Tuna, Beets: Yellowfin Tuna Crudo-style, Beets, Avocado, Mango; Tatsoi Greens, Sesame Tuile
Pork, Farro: Cubed Braised Pork Belly, Warm Artisanal Farro Salad, Sheeps Milk Feta, Ramps, Asparagus, Pecans
Lettuce, Radishes: Butterleaf Head Lettuce, Green Shallot Vinaigrette, Minted Radish Butter Crouton, Chive Blossoms
Egg, Crab: Sunnyside Egg, Peekytoe Crabmeat Gratin, English Peas, Wild Onions, Shellfish Emulsion, Brioche Toast
Prosciutto, Potatoes: Shaved Prosciutto, Cured Lardo, Smoked Potato Salad, Baby Arugula, Fig Compote
Trout, Artichokes: Grilled, Herb-Stuffed Rainbow Trout; Artichoke Lemon Caponata, Pine Nuts, Raisins, Black Olives
Chicken, Polenta: Pan-Browned Chicken Breast, Morel Mushroom-Fava Bean Ragoût, Spin Rossa Polenta, Natural Jus
Squid, Fettucine: À la Plancha Squid, Fresh Egg Fettucine, Snap Peas, Pickled Greens, Garlic Chips, Pepper Flakes
Lamb, Peas: A la Plancha Rosemary Lamb Leg Medallions, Cumin Chick Pea-Cucumber Salad, Crisp Shallots, Yogurt
Cheeseburger, Fries: Grilled Grass-Fed Burger, Sharp Cheddar, Russet Fries, Lettuce, Tomato, Pickles, Brioche Bun, Ketchup
Soup, Salad: Bowl of Soup, Butterleaf and Radish Salad Plate
Grilled Asparagus Sandwich, Chips: Open-Faced Asparagus Sandwich, Toasted Ciabatta, Caramelized Onions, Poached Egg, Watercress
Soft Shell Crab, Capers: Sautéed Soft Shell Crab, Crisp Guanciale Bacon, Rémoulade Mayonnaise, Caper Lemon Brown Butter
Lamb, Lentils: Seared Lamb Leg Medallions, Lentil and Lamb Cassoulet, Baby Carrots, Peppers, Onions, Breadcrumbs