DUCK LIVER MOUSSE CROSTINI / $2.75 each
Duck livers, apples, cognac & butter. On a house made crostini garnished with pickled red onions
CAJUN SHRIMP DEVILED EGG / $2.75 each
House made deviled egg with a Cajun shrimp salad
PHILLY SPRING ROLL / $2.75 each
Braised short rib, red onion, red bell peppers, pepper jack cheese fried in a wonton skin & served with spicy ketchup
POTATO CAKES & HOUSE CURED SALMON / $2.75 each
Potato pancake topped with house cured salmon, dill crème fraiche, and a cucumber caper red onion & mint salsa
MARGHERITE FLATBREAD / $11.18
Flatbread topped with Pond House garden tomatoes, mozzarella cheese and basil
MINI CRAB CAKES / $8.43
Five mini crab cakes with Asian slaw and sweet chili aioli
RUN LOUIS RUN NACHOS / $13.50
House fried tortilla chips, BBQ pork, four cheese mix, tomatoes, onions, drizzled with BBQ sauce and topped with guacamole, pico de gallo and sour cream.
Pond House owner, Louis Lista, celebrates turning 60 by running his 6th full marathon with a goal of raising $60,000 for Community Partners in Actions Culinary Training Program. $1.00 from each Run Louis Run Nachos sold will support this cause.
NACHOS IN THE PARK / $10.19 GF
House fried blue corn tortilla chips, cheddar and pepperjack cheese, vegetarian chili, sour cream, pico, guacamole
CRISPY BRUSSELS SPROUTS / $8.83 GF
Brussel sprouts sauteed with pecans, goat cheese, pickled cranberries and honey.
KALE CAESAR SALAD / $6.87
Baby kale tossed with sun dried tomatoes, croutons, Parmesan cheese, fried brussel sprouts and Parmesan cheese.
HOUSE SALAD / $5.23 GF, V Large/ $10.26
Romaine and arugula tossed with dried cranberries, toasted pecans, Gorgonzola cheese, carrots, cucumbers, tomatoes and red onion in an roasted tomato vinaigrette.
CRAB & AVOCADO COCKTAIL / $8.79 GF
Crab lump meat cocktail served with tomatoes, orange segments, greens & bacon vinaigrette
STACKED BEET SALAD / $9.81 GF
Diced beets with spinach, apples, Gorgonzola cheese, pickled red onions and horseradish beet oil.
SALMON NICOISE SALAD / $15.55
Cold poached salmon(6oz) over Pond House greens, tomato, black olives, anchovies, haricot vert, hard boiled eggs and potatoes with a dill creme fraiche
MAC & CHEESE $5.14 / VEGGIE OF THE DAY $4.54/ FRIES $3.87 / ADD CHICKEN $3.95 / ADD SALMON $10.01 / ADD SKIRT STEAK $11.10 / ADD PULLED PORK $3.68 / ADD PULLED SHORT RIB $4.56 / SWEET POTATO FRIES $3.96 / ADD SHRIMP $6.17 / ADD CHOPPED BACON $2.25
PAN SEARED SALMON / $23.71 GF
Pan seared salmon BBQ glaze, creamed corn horseradish crème fraiche, fried leek greens
INDIAN RICE / $15.35 GF, V
Basmati rice tossed with sweet curry assorted dried fruit, cashews, pistachios, carrots, cilantro and peas topped with cilantro aioli.
BRAISED SHORT RIB / $24.11 GF
Braised short rib served over garlic mash, surrounded by seasonal root vegetables, topped with cognac demi and root vegetable chips.
CHIMICHURRI STEAK FRITES / $26.33 GF
10 oz. skirt steakserved with hand cut fries and papas bravas sauce.
BBQ PULLED PORK MAC & CHEESE / $18.87
Orecchiette pasta in a creamy cheese sauce with BBQ pulled pork and seasoned bread crumbs.
CRAB CAKE / $27.82
Two crab cakes over Indian rice with cilantro aioli and naan
CATAPLANAS / $23.98
Littleneck clams, mussels, duck confit, tomatoes, garlic, shallots, red wine duck stock, grilled crostini, saffron aioli
VEAL ELIZABETH / $22.87
Sautéed Shaved Veal served over Linguine with tomatoes, goat cheese, per nod demi glace, shaved fennel and orange slaw.
OSSO BUCCO / $24.62
Pistachio and Herb Encrusted Pork Osso Buco, Creamy cheese polenta, sautéed greens and citrus demi glaze
MOM’S MEATLOAF / $17.12
Grilled meatloaf served with Jack Daniel’s sweet potato mash, chipotle demi, sautéed Swiss chard and fried onions.
MOROCCAN CHICKEN Tagine / $21.95
Braised chicken thigh, breast on bone with cauliflower, tomatoes, castelvetrano olives, preserved lemons, spices over a dried fruit couscous.
DUCK BREAST WITH FARRO RISOTTO / $26.72
Farro Risotto, dried cherries, turnips, Brussels sprouts and fig balsamic syrup over a duck breast
POND HOUSE VEGGIE BURGER / $13.96
Beets, barley, feta cheese, puréed black beans, and fresh herbs topped with sliced cucumbers, spinach & a horseradish grain mustard aïoli served on a pretzel bun with hand cut fries.
Gluten friendly items available.
Menus subject to change without notice.