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
| Parsnip soup with pickled mustard seeds and espresso crème fraiche | 10.50 |
| Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette | 11.00 |
| Mushroom ceviche with miso aubergines and ginger ponzu sauce | 11.00 |
| Marinated white anchovies on quinoa croquettes with spicy saffron aioli | 11.00 |
| Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps | 15.50 |
| Fried Hama Hama oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce | 14.50 |
| Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish | 13.50 |
| Lavender cured ham with a salad of frisee, mirin glazed pecans, peas, and truffle dressing | 12.00 |
| Grilled Kobe beef tongue with an aubergine-cumin relish and a pita bread puree | 12.00 |
| Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon | 19.50 |
Mains
| Mushroom and ricotta tortellini with Tuscan kale, creamy fennel and a black garlic puree | 24.00 |
| Pan-seared Tasmanian sea trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame | 27.00 |
| Roasted Chatham cod with manila clams, crispy potato, sesame wakame salad and smoked uni cream | 30.00 |
| Pan-roasted duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled | 27.00 |
| 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 |
| Braised lamb shoulder with maple rutabaga puree, fregola sarda and smoked almond granola | 28.00 |
| Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde | 30.00 |
Sides
| Steamed edamame | 6.00 |
| Green leaf salad | 7.00 |
| Crispy Brussels sprouts with lemon miso sauce and Aleppo pepper | 8.00 |
| Sweet potato miso mash | 6.00 |
Dessert
| A selection of Spanish farmstead cheeses Plate of 4 – Caña De Cabra, L’Alt Urgell, Roncal, and La Peral Plate of 6 – with the addition of Vare and Torta del Casar |
14.00 19.00 |
| Chocolate hazelnut panna cotta with candied kumquats and smoked paprika tuille | 9.00 |
| Sticky toffee pudding with Armagnac ice cream and hot caramel sauce | 9.00 |
| Mascarpone with a citrus salad and basil orange sorbet | 9.00 |
| Hokey Pokey ice cream with passionfruit caramel sauce and a ginger snap | 9.00 |
| Spiced pear crumble with miso cheddar ice cream and pomegranate seeds | 9.00 |
| PUBLIC chocolate plate | 10.00 |
| Four sorbets | 10.00 |
| Six sorbets | 15.00 |
| PUBLIC dessert sampler (3 small desserts) | 16.00 |
