BEFORE DINNER

Warm Gruyere Tomato Basil Gougères

Maldon Sea Salt, Roasted Garlic, Basil • 9

Truffle Risotto Fritters

Parmesan Cheese, Herb Crème Fraiche • 10

Chef’s Trio of Cave Aged Cheeses

Berry Compote, Roasted Hazelnuts, Warm Olive Bread • 14


STARTERS

Chilled Summer Sweet Corn Veloute

Maryland Jumbo Lump Crabmeat, Green Onions, Roasted Red Pepper Gelee • 12

Shaved Fennel and Cucumber Salad with Salanova Lettuce (V)

Fresh Dill, Toasted Cashews, Mustard Vinaigrette • 12

Baby Arugula with Grilled Saunders Brothers Peaches

Toasted Almonds, Sonoma County Chevre, Sherry Mustard Vinaigrette • 11

Panzanella Salad with Soft Shell Crab

Cracked Olives, Shaved Red Onion, Thai Basil, Toasted Pinenuts • 15

Gratin of Maine Mussels and Baby Spinach

Crispy Prosciutto, Smoked Heirloom Tomatoes, Pernod Bechamel • 14

Trio of Summer Heirloom Tomatoes

Housemade Ricotta, Fried Green Tomatoes, Sungold Cherry Tomatoes • 14


PASTA

Scallop and Shrimp Agnolotti with Littleneck Clams

“Cream of Corn”, Sauteed Fava Beans, Snap Peas • 29

Fairy Tale Eggplant Cannelloni (V)

Chanterelle Mushrooms, Sweet and Sour Pear Onions, Smoked Tofu Cream • 26

Egg Yolk Pappardelle with Fennel Sausage Bolognese (GF)

Black Olive Butter, Heirloom Carrots, Parmesan Reggiano • 27


MEAT AND GAME

Bacon Wrapped Pork Tenderloin

Riso Nero Crisp, Hazelnut Slaw, Goat Cheese Mousse • 31

Muscovy Duck Breast with Chanterelle Mushrooms

Roasted Sweet Corn, Garlic Bread Croutons, Crispy Onions • 29

Dry Aged Creekstone Farm New York Striploin

Heirloom Tomatoes, Pommes Gaufrette, Charred Avocado • 33


FISH/SHELLFISH

Thyme Roasted Mid-Atlantic Tilefish Filet

French Lentils, Royal Trumpet Mushrooms, Caramelized Bay Artichokes • 32

Grilled Carolina Cobia Filet 

Fennel Spiced Eggplant, Baby Red Beets, Yellow Gazpacho Coulis • 28

Pan Roasted Barnegat Diver Scallops

Sauteed Broccolini, Citrus Braised Octopus, Crispy Swiss Chard • 33


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Sicilian Style Caponata

Toasted Pinenuts, Golden Raisins, Bay Leaf • 8

Sweet Summer White Corn (V)

Black Eyed Peas, Fire Roasted Peppers • 8

Sauteed Ashland Farms Wax Beans

Maple Sherry Vinaigrette, Roasted Shallots, Toasted Almonds • 8


CHEF’S CHEESE ARRANGEMENTS

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

Green Hill, Thomasville, Georgia Rachel, Somerset, England Talbot Reserve, Maryland Paski Sir, Croatia, Northern Dalmatia Gorgonzola Dolce, Piedmont, Italy


HAPPY ENDINGS

“Mixed Berry Napoleon”

White Chocolate Amaretto Cream, Candied Puff Pastry, Strawberry Sorbet • 10

Dark Chocolate Torte 

Chocolate Orange Cremeux, Orange Caramel Sauce, Milk Chocolate Ice Cream 10

Mango “Upside Down Cake” (V)

Sweet Coconut Cake, Minted Mango Relish, Coconut Sorbet • 11

Peach Terrine

Peach Bavarian Cream, Corn Ice Cream, Peach Confiture de Lait • 13

Tiramisu Moderne

Espresso Anglaise, Affogato Sauce • 12


(V) Vegan
(GF) Gluten Free