BEFORE DINNER

Warm Rosemary Gougères

Maldon Sea Salt, Roasted Garlic, Parmesan Reggiano • 9

Truffled Risotto Fritters

Sweet Garlic-Lemon Creme Fraiche, Panko Crumbs • 10

Artichokes “Alla Romana” (V)

Italian Parsley, Red Pepper Aioli • 9

Chef’s Trio of Cave Aged Cheeses

Carrot Orange Relish, Candied Hazelnuts, Warm Olive Baguette • 14


STARTERS

Early Summer Sweet Corn Veloute

Tartare of Wild Kind Salmon, American Caviar, Basil Oil • 12

Burrata Cheese with Cherry Tomato Compote

Path Valley Asparagus, Multi-Grain Tuile, Smoked Sea Salt • 14

Arugula and Watercress Salad with Rainier Cherries (V)

Tempura Squash Blossoms, Shaved Fennel, Hazelnut Vinaigrette • 12

Gratin of Veal Agnolotti with Morel Mushroom Cream

Leek Confit, Parmesan Reggiano, Pumpernickel Bread Crumbs • 15

Garden Sweet Pea “Bruschetta” (V)

Pain Rustico, Burnt Maple Vinaigrette, Flowering Sorrel • 14


PASTA AND GRAIN

Egg Yolk Tagliatelle and Moulard Duck Bolognese

Crispy Sunchoke Chips, Baby Carrots, Green Onion • 28

Midnight Pappardelle with Maryland Soft Shell Crab

Ramp Pesto, Bouillabaisse Jus, Pickled Red Pearl Onions • 29

House Made Spinach Fusilli with Basil Pomodoro (V)

Black Kalamata Olives, Crispy Artichokes, English Peas • 24


MEAT AND GAME

Sarsaparilla Spiced Loin of Pork and Housemade “Sausage”

Early Summer Squash Ratatouille, Sweet Pea Coulis, Red Wine Jus • 29

Hickory Smoked Muscovy Duck Breast

Purple Top Turnip Confit, Roasted Sweet Peppers, Creamy Burrata Puree • 33

Grilled Creekstone Farm Beef Striploin

Sweet Pea Agnolotti, Artichoke Puree, Roasted Maitake Mushrooms • 34


FISH/SHELLFISH

Pan Seared Barnegat Light Diver Scallops

Egg Yolk Butter, Northern Neck Asparagus, Toasted Fregola • 31

Sauteed Carolina Cobia Filet

Toasted Quinoa, Fava Beans, Cauliflower Puree • 29

Equinox BBQ’d Norwegian Salmon

Crab Stuffed Sweet Pepper, Roasted Corn, Avocado Moussline • 33


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Tuscarora Fried Green Tomatoes with Caramelized Onions

Ramp Pesto, Surry Sausage, Confit Peppers • 8

Caramelized Cauliflower Florets

Golden Raisins, Whole Grain Mustard, Capers • 8

Charred California Jumbo Asparagus (V)

Braised Leeks, Aged Cashew Cheese, Black Truffle Vinaigrette • 8


CHEF’S CHEESE ARRANGEMENTS

Three/$14     Six/$19 Served with seasonal compote, toasted hazelnuts and warm kalamata olive baguette

Young and Creamy
Crotin De Chavignol, France
Cabra Romero, Spain
Vulto Miranda, USA

Aged and Intense
Weinkase Lagrein, Italy
Raclette, Switzerland
Tuxford Stilton, Great Britain


SWEET ENDINGS

Lavender Creme Brulee

Candied Marcona Almonds, Angel Food Cake, Toasted Almond Ice Cream • 10

Smoked Valrhona Chocolate Cake

Maple Syrup Ganache, Port Wine Macerated Cherries, Salted Caramel Ice Cream 12

Citrus Red Velvet Cake (V)

Moscato Marinated Strawberries, Marcona Almond Crumble, Avocado Sorbet • 10

Spring Rhubarb Vanilla Tart

White Chocolate Ganache, Hazelnut Orange Streusel, Rhubarb Sorbet • 11

Key Lime and Coconut Layer Cake

Coconut Cremeux, Caramelized Pineapple, Pineapple Mint Sorbet • 12


(V) Vegan