BEFORE DINNER

Warm Gruyere Cheese Gougères

Maldon Sea Salt, Roasted Garlic, Rosemary • 9

Truffle Risotto Fritters

Parmesan Cheese, Herb Crème Fraiche • 10

Chef’s Trio of Cave Aged Cheeses

Cherry Compote, Spiced Hazelnuts, Warm Raisin Bread• 14


STARTERS

Sweet Potato and Kale Bisque

Cilantro, Enalongo Shiitake, Sweet Pepper Confit • 11

Salad of Citrus Poached Artichokes (V)

Belgium Endive, Sweet and Sour Cipollini Onions, Heirloom Baby Carrots • 12

Baby Arugula with Roasted Hearts of Palm

Sun Dried Apricots, Toasted Almonds, Sonoma County Chevre • 11

Equinox’s Chopped Salad with Grilled Maryland Quail

Crispy Chicken Livers, Housemade Bacon, Apple Mustard Vinaigrette • 14

Prosciutto Wrapped Asparagus with Poached Duck Egg

Pomme Frites, Shaved Parmesan, Tomatillo Salsa Verde • 14


PASTA

Mezzaluna of Roasted Lobster

West Coast Asparagus, Blood Orange, Tomato Butter • 30

Whole Wheat Pappardelle with Short Rib Bolognese

Le Bocage Mushrooms, Truffle Butter, Parmesan Reggiano • 27

Spinach Rigatoni with Citrus Tomato Fondue (V)

Forest Mushrooms, Grilled Fennel, Stewed Chickpeas• 28


MEAT AND GAME

Grilled Creekstone Farm New York Strip

Fregola Pasta, Harissa Butter, Spiced Heirloom Beets • 33

Pan Roasted Breast of Muscovy Duck

Duck Leg Confit, Poblano Piperade, Golden Gooseberries • 31

Stout Braised Pennsylvania Lamb Shank

Sunchoke Puree, Root Vegetables, Heirloom Beans, Natural Lamb Jus • 29


FISH

Sautéed Maryland Wild Rockfish Filet

Variations in Cauliflower, Leek Fondue, Red Curry • 31

Sesame Crusted Baltic Salmon Filet

Saffron-Parsnip Fondue, Caramelized Broccoli, Citrus Braised Fennel • 27

Pan Roasted Barnegat Diver Scallops

Early Spring Asparagus, Haricot Verts, Tarragon Pistou • 32


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Sautéed Red Quinoa (V)

Roasted Sunchokes, Braised Kale, Macadamia Mostarda• 8

Caramelized Cauliflower (V)

Capers, Golden Raisins, Toasted Almonds • 8

Early Spring Grilled Asparagus

Aged Prosciutto. Mache Lettuce, Lemon Vinaigrette • 9


CHEF’S CHEESE ARRANGEMENTS

Three/$14     Five/$19
Served with cherry compote, spiced hazelnuts, and warm kalamata olive baguette

Torus CaveMaster, Vermont, USA

Nuvola Di Pecora, Romagna, Italy

Jasper Hill Harbison, Vermont, USA

Bardwell Rupert, Vermont, USA

Cambozola Black, Aligua, Germany


HAPPY ENDINGS

Vanilla Bean Poached Bosc Pear

Grand Mariner Zabaglione, Candied Blood Orange Peel paired with Mont Marcal Cava • 15

Housemade Mint Chocolate Ice Cream

Warm Chocolate Sauce, Candied Almonds • 9

Liquid Dessert: Nutella-Espresso Cocktail

Vanilla Vodka, Nutella Cream, Cocoa Sugar 12

Hot Dark & White Chocolate Panna Cotta

Espresso Almond “Soil”, Chocolate Shortbread, Brûléed Bananas • 10

Warm Cinnamon Pear Strudel (V)

Cherry Pistachio Granola, Sour Cherry Sorbet, Blood Orange Gel • 11

Warm Rhubarb Streusel Tarte

Ginger Vanilla Ice Cream, Maker’s Mark Caramel • 12

Traditional Spanish Churros

Cinnamon Sugar, Chocolate Hazelnut Anglaise • 12

 


(V) Vegan