Dinner
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.
Starters
| Chilled cucumber gazpacho with Marcona almond, green apple and toasted sourdough croutons (add lump crab +$3) | 11.00 |
| 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 | 11.00 |
| Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps | 16.00 |
| Fried Hama Hama oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce | 15.00 |
| Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish | 14.00 |
| Cured wild boar, Garrotxa cheese, marinated olives, caper berries and crostini | 12.50 |
| Roasted lamb belly with spiced honey glaze, thumbelina carrots, smoked almond and brown butter Greek yogurt | 15.00 |
| Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon | 19.50 |
Mains
| Ricotta cavatelli with carrot Bolognese, Thai basil and cashew pesto (add lobster +$10) | 21.00 |
| Ora King salmon with spiced cauliflower, ash roasted leeks, toasted pepitas, grapefruit and whipped cauliflower purée | 27.00 |
| Roasted Chatham cod with manila clams, crispy potato, sesame wakame salad and smoked uni cream | 31.00 |
| Pan-roasted duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled chilis | 28.00 |
| Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth | 28.00 |
| Australian lamb loin with black baba ghanoush, za’atar roasted cippolini onion, goat’s milk feta and pistachio vinaigrette | 32.00 |
| Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde | 32.00 |
Sides
| Steamed edamame | 7.00 |
| Green leaf salad | 7.00 |
| Grilled asparagus with lemon miso sauce | 9.00 |
