Fresh Perigord Black Truffles have arrived from France! All of our dishes are available with shaved Black Truffles.
Truffle Supplement $25

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, English Walnuts, Warm Olive Baguette • 14


STARTERS

Northwest Gumbo

Rappahannock Oysters, Jumbo Lump Crabmeat, Surry Sausage • 14

Equinox Crispy Shrimp Toast

Warm Brioche, Multi Seed Crust, Braised Bok Choy • 14

Bounty Hill Asian Mixed Green Salad (V)

Bruleed Pink Grapefruit, Pickled Watermelon Radish, Marcona Almond Vinaigrette • 11

Herb Roasted Sunchokes with Citrus Caviar

Cilantro Yogurt, Kalamata Olives, Pickled Beet Greens • 12

Salad of Roasted Winter Citrus and Grilled Avocado  (V)

Shaved Red Onion, Upland Watercress, Blood Orange Vinaigrette • 12


PASTA AND GRAIN

Egg Yolk Tagliatelle with Moulard Duck Bolognese

Crispy Artichoke Chips, Red Wine Ubriaco, Green Onion • 27

Heirloom Beet Raviolini with Roasted Baby Carrots 

Carrot Top Pesto, Caramelized Ricotta, Toasted Pistachios • 23

Red Wine Casareccia with Hen of the Woods Mushrooms (V)

Brussels Sprout Petals, Cashew Cream, Black Olive Crumble • 23


MEAT AND GAME

Rosemary Roasted Veal Tenderloin

“Garlicy” Spinach, Bacon Stuffed Dates, Perigord Black Truffle Jus • 33

Pistachio Crusted Australian Rack of Lamb

Warm Semolina Custard, Nappa Cabbage, Natrual Braising Jus • 31

36 Hour Angus Beef Short Rib

Val D’Aosta Style Grits, Roasted Brussels Sprouts, Caraway Sea Salt • 36


FISH/SHELLFISH

Forest Mushroom Crusted Mediterranean Turbot

Crispy Kale, Cipollini Onion Gratin, Burgundy Escargot • 34

Pan Seared Texas Red Fish Filet

Apple-Celery Root Chowder, Roasted Fingerling Potatoes, Celery Leaves • 31

Crispy Skin Tasmanian Sea Trout

Roasted Parsnips, Black Trumpet Mushrooms, Saffron Bechamel • 33


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Caramelized Brussels Sprouts with Virginia Surry Sausage (GF)

Maple Sherry Gastrique, Golden Raisins • 8

Trio of Roasted Potatoes

Pickled Pearl Onions, Celery Leaves, Appalachian Salt • 8

Roasted Spaghetti Squash with Tomato Fondue (V)

Green Onion, Earth Root Chips • 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

Bay Leaf & Pistachio Creme Brulee

Creme Fraiche cake, Candied Pistachios, Vanilla Ice Cream • 10

Chocolate-Peanut Butter Semifreddo

Earl Gray Chocolate Cake, Bittersweet Gelato, Virginia Peanut Tuile 12

Olive Oil Citrus Cake (V)

Cara Cara Orange, Coconut Lime Sorbet, Candied Citrus Peel • 10

Tiramisu Moderne

Espresso Anglaise, Affogato Sauce • 12

Brioche Bread Pudding

Kentucky Bourbon, Spice Anglaise, Cinnamon Ice Cream • 12


(V) Vegan
(GF) Gluten Free