Drawing inspiration from his travels around the world, Farmerie brings a singular brand of eclectic, global cuisine to the table. At the core of PUBLIC and Farmerie’s mission is the desire to excite and challenge patrons by introducing new flavors and ingredients to their culinary vocabulary. His ability to source hard-to-find ingredients, especially from New Zealand and Australia, and his fondness for wild game, including kangaroo, venison, and wild boar, has earned PUBLIC much respect for being one of the very few, if not only, restaurants in New York to feature such uncommon items. Curried cauliflower soup with creme fraiche and ginger scallion relish (add oxtail and foie gras dumplings + $4) 11.00 Watermelon, feta and basil salad with pumpkin seeds and shichimi 12.00 Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette 14.00 Mushroom ceviche with miso aubergines and ginger ponzu sauce 12.00 Marinated white anchovies on quinoa croquettes with spicy saffron aioli 12.00 Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps 16.50 Fried Hama Hama oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce 17.00 Rabbit and pork terrine with pistachio, ginger pickled beets and spiced peach butter 12.50 Roasted lamb belly with spiced honey glaze, thumbelina carrots, smoked almond and brown butter Greek yogurt 16.00 Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50 Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 14.00 Ricotta cavatelli with carrot Bolognese, Thai basil and cashew pesto (add butter poached lobster +$10) 21.00 Ora King salmon with spiced cauliflower, ash roasted leeks, toasted pepitas, grapefruit and whipped cauliflower purée 27.00 Wild striped bass with fried green and heirloom tomato salad, breakfast radish and cucumber Greek yogurt 30.00 Roast duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled chilis 28.00 Australian lamb loin with black baba ghanoush, za’atar roasted cippolini onion, goat’s milk feta and pistachio vinaigrette 34.00 Berkshire pork tenderloin and belly with braised daikon, pickled carrots and slow poached egg in a truffle dashi broth 28.00 Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde 34.00 Steamed edamame with Maldon sea salt 9.00 Tender greens with balsamic vinaigrette 8.00 Grilled asparagus with lemon miso sauce 9.00
Drawing inspiration from his travels around the world, Farmerie brings a singular brand of eclectic, global cuisine to the table. At the core of PUBLIC and Farmerie’s mission is the desire to excite and challenge patrons by introducing new flavors and ingredients to their culinary vocabulary. His ability to source hard-to-find ingredients, especially from New Zealand and Australia, and his fondness for wild game, including kangaroo, venison, and wild boar, has earned PUBLIC much respect for being one of the very few, if not only, restaurants in New York to feature such uncommon items.
Curried cauliflower soup with creme fraiche and ginger scallion relish (add oxtail and foie gras dumplings + $4) | 11.00 |
Watermelon, feta and basil salad with pumpkin seeds and shichimi | 12.00 |
Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette | 14.00 |
Mushroom ceviche with miso aubergines and ginger ponzu sauce | 12.00 |
Marinated white anchovies on quinoa croquettes with spicy saffron aioli | 12.00 |
Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps | 16.50 |
Fried Hama Hama oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce | 17.00 |
Rabbit and pork terrine with pistachio, ginger pickled beets and spiced peach butter | 12.50 |
Roasted lamb belly with spiced honey glaze, thumbelina carrots, smoked almond and brown butter Greek yogurt | 16.00 |
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon | 19.50 |
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish | 14.00 |
Ricotta cavatelli with carrot Bolognese, Thai basil and cashew pesto (add butter poached lobster +$10) | 21.00 |
Ora King salmon with spiced cauliflower, ash roasted leeks, toasted pepitas, grapefruit and whipped cauliflower purée | 27.00 |
Wild striped bass with fried green and heirloom tomato salad, breakfast radish and cucumber Greek yogurt | 30.00 |
Roast duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled chilis | 28.00 |
Australian lamb loin with black baba ghanoush, za’atar roasted cippolini onion, goat’s milk feta and pistachio vinaigrette | 34.00 |
Berkshire pork tenderloin and belly with braised daikon, pickled carrots and slow poached egg in a truffle dashi broth | 28.00 |
Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde | 34.00 |
Steamed edamame with Maldon sea salt | 9.00 |
Tender greens with balsamic vinaigrette | 8.00 |
Grilled asparagus with lemon miso sauce | 9.00 |
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