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 Cashews, Warm Olive Bread • 14


STARTERS

Early Summer Sweet Corn Veloute

Florida White Shrimp, Tomato Confit, Corn Shoots • 12

Shaved Fennel and Cucumber Salad with Salanova Lettuce (V)

Fresh Dill, Toasted Cashews, Mustard Vinaigrette • 12

Baby Arugula Salad with Black Mission Figs

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

Salad of Ripe Tomatoes and Bounty Hill Cherries

Zucchini Flowers, Pickled Vidalia’s, Green Garlic Vinaigrette • 12

P.E.I. Mussel Gratin

Crispy Prosciutto, Smoked Heirloom Tomatoes, Pernod Bechamel • 14 

New Frontier Bison Tartar with Roasted Bone Marrow

Crispy Pork Roulade, Gribiche Sauce, Toasted Brioche • 15


PASTA

Arugula Fettuccini with Crispy Soft Shell Crab (GF)

Little Neck Clams, Basil Pesto, Toasted Pine Nuts • 27

Red Pepper Fusilli with Chanterelle Mushrooms (V)

Meyer Lemon Preserve, English Peas, Heirloom Cherry Tomatoes • 26

Eggplant Agnolotti with Fennel Sausage Bolognese 

Black Olive Butter, Heirloom Carrots, Parmesan Reggiano • 28


MEAT AND GAME

Grilled “Down Under” Lamb Rack

Tomato Parmesan Polenta, Glazed Red Pearl Onions, Maille Mustard Jus • 34

Crispy Muscovy Duck Breast 

Chanterelle Mushrooms, Lamb’s Quarters Coulis, Crispy Speck • 29

Grilled Creekstone Farm New York Striploin

Heirloom Tomatoes, Pommes Gaufrette, Charred Avocado • 31


FISH

Thyme Roasted Southern Wahoo Filet

Cherry Tomatoes Escabeche, Crispy Garlic Custard, Parsley Puree • 32

Grilled Barbecue Glazed Norwegian Salmon Filet 

Sweet Corn Tamales, Black Eyed Pea “Tash”, Cola BBQ Butter • 27

Pan Roasted Barnegat Diver Scallops

Shrimp Toast, Sauteed Baby Squash and Zucchini, Chorizo Broth • 32


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Red Bliss Potatoes “Au Gratin”

Roasted Red Pepper Coulis, Brioche Bread Crumbs • 8

Tomato Braised Rainbow Swiss Chard (V)

Pickled Stems, Toasted Almonds, Plump Golden Raisins • 8

Glazed Pearl Onions with Northern Neck Sweet Peas

Crispy Bacon, Pickled Mustard Seeds • 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 Alpha Tolman, Vermont Paski Sir, Croatia, Northern Dalmatia Gorgonzola Dolce, Piedmont, Italy


HAPPY ENDINGS

Summer Cherry Variation

Cherry Semifreddo, Crispy Sweet Dough, Sweet and Sour Cherry Cake • 11

“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

Warm Chocolate Doughnut Cake (V)

Raspberry Sorbet, Mixed Berry Compote, Candied Almonds • 11

Sun Dried Turkish Fig Parfait

Creme Fraiche Domes, Vanilla Creme Anglaise • 12

Tiramisu

Espresso Anglaise, Affogato Sauce • 12


(V) Vegan