Perigord Black Truffles have arrived from France ~ $30 Supplement 

Heirloom Carrot and Toasted Cumin Bisque

Crispy Brussels Sprout Leaves, Mustard Caviar, Pickled Ginger~ 12

Equinox Crispy Shrimp and Lobster Toast

Warm Brioche, Multi-Seed Crust, Bouillabaisse Jus ~ 16/29

Tortellini of House Ricotta and Caramelized Onions

Sausage Bolognese, Red Wine Jus, Shaved Parmesan Reggiano ~ 15/29

Grilled Filet of Norwegian Salmon 

Salt Cod Brandade, Hazelnut Spaetzle, Bacon Braised Kale ~ 16/31

Smoked Breast of Maple Leaf Duck

Sauteed Rainbow Chard, Sweet & Sour Quince, Hazelnut Duck Jus ~ 18/34

Grilled Black Angus Beef Hnager Steak

Grilled Polenta, Piedmont Style Rapini, Leek Fondue ~17/32



Trio of Chef’s Cave Aged Cheeses 

Spiced Fig Compote, Taggiasche Olives, Walnut Raisin Baguette ~ 15

Warm Caramelized Panettone

Blood Orange Compote, White Chocolate Ganache, Honey-Ginger Ice Cream ~ 12

Sticky Toffee Pudding

Black Mission Fig Syrup, Vanilla Whipped Cream, Corn Flake Streusel~ 14


3 Course ~ 55          5 Course ~ 70          7 Course ~ 80
With Wine ~ 75         With Wine ~ 95        With Wine ~ 110



Truffled Risotto Fritters with Garlic-Olive Creme Fraiche ~ 11
Buttermilk Biscuits with Rosemary Sea Salt and Truffle Honey Butter ~ 10
Equinox Truffled Macaroni & Cheese with Elbow Macaroni and Vermont Cheddar ~ 12
Artichokes “Alla Romana” with Italian Parsley and Red Pepper Aioli (V) ~ 10



English Walnut and Black Bean Chili

Cilantro Leaves, Green Onion, Poblano Peppers ~ 12

Patriot Farmer’s Sweet Butter Lettuce Salad

Cara Cara Orange, Smoked Peanut Brittle, Housemade Bread Stick ~ 12/22

Grilled Polenta with Medallions of Seared Eggplant

Pistachio Romesco, Citrus Marinated Peppers, Black Radish~ 14/24


Truffled Potato and Forest Mushroom Pierogies

Leek Fondue, Celery Root Cream, Toasted Pine Nuts ~ 15/27

House Made Rigatoni Pasta

White Bean Cassoulet, Winter Vegetable Mirepoix, Sweet Garlic ~ 15/27

Crispy Glazed Winter Squash and Brussels Sprouts 

Sesame Scented Basmati Rice, Black Sesame, Toasted Hawaiian Coconut ~ 15/27


Bruleed Pineapple and Winter Fruit Trio

Mango, Pomegranate, Blood Orange-Apricot Sorbet ~ 12

Four Layer German Chocolate Cake

Vanilla Bean Gelato, Dark Rum Caramel, Espresso Soil ~12


3 Course ~ 50          5 Course ~ 65           7 Course ~ 75
With Wine ~ 70         With Wine ~ 90        With Wine ~ 105