Fresh White Truffles have arrived from Alba Italy! All of our dishes are available with shaved White Truffles.
Truffle Supplement $30

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

Parsnip and Leek Veloute (V)

Smoked Royal Trumpet Mushrooms, Chablis Poached Pear, Parsnip Crisp • 12

Cider Glazed Heirloom Carrot and Pickled Beet Salad (V)

Crispy Quinoa, Mache Lettuce, Jerusalem Artichoke Chips • 12

Buttercup and Lolarosa Salad with Spiced Hazelnuts (V)

Grilled Walla Walla Onions, Forbidden Apple, Red Wine Vinaigrette • 11

Maple Bourbon Glazed Boneless Maryland Quail

Sweet Potatoes Latkes, Braised Collard Greens, Apple Mustarda • 15

21 Day Dry Aged Beef Carpaccio

Grilled Oyster Mushrooms, Arugula Parmesan Salad, Preserved White Truffle Emulsion • 14


PASTA AND GRAIN

Truffled Agnolotti of Blue Ridge Chestnuts and Housemade Ricotta

Slow Cooked Arrowhead Cabbage, Black Trumpet Mushrooms, Roasted Surry Sausage • 29

Egg Yolk Pappardelle with Fennel Sausage Bolognese (GF)

Black Olive Butter, Oyster Root, Parmesan Reggiano • 27

Risotto of Toasted Red Quinoa and Roasted Pine Nuts (V)

Agrodolce Pearle Onions, Heirloom Carrots, Hay Smoked Gem Lettuce • 23


MEAT AND GAME

“Smoked and Rubbed” Cervena Venison Medallions

Spiced Sweet Potatoes, Jewish Table Root Vegetables, Black Truffle Jus • 33

Duo of Roasted Eastern Shore Pork

Carolina Braised Crespelle, Buttermilk Brined Loin, Fennel Slaw • 30

Balsamic Glazed 36 Hour Angus Beef Short Rib

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


FISH/SHELLFISH

Thyme Roasted Texas Redfish Filet

French Lentils, Meyer Lemon, Pineapple-Caper Brown Butter • 34

Pan Seared Nantucket Bay Scallops

Yukon Gold Potato Gnocchi, Roasted Spaghetti Squash, Wild Onion Butter • 36

Bacon Wrapped Monkfish Filet

Eggplant “Barigoule”, Baby Bok Choy, Littleneck Clam Vinaigrette • 29


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

Brown Buttered New Potatoes

Toasted Ricotta, Smoked Aioli, Shaved Scallions • 8

“Blood Brother” Heirloom Baby Carrots (V)

Mint Gremolata, Toasted Cumin, 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
Oma Von Trapp, Vermont
Brebirousse D’Argental, France
Valencay, France

Aged and Intense
Roomano, Netherlands
Malcarosa, Valencia Spain
Point Reyes Bay Blue, California


HAPPY ENDINGS

Pumpkin Pot Au Creme

Spiced Pumpkin Custard, Kabocha Squash Cake, Candied Pumpkin Seeds • 10

Dark Chocolate Torte 

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

Heirloom Carrot Cake (V)

Ginger Coconut Coulis, Mango Sorbet, Crispy Carrot Tuille • 10

Chestnut Brandy Semifreddo

Italian Hazelnut Cake, Chocolate Powder, Chocolate Twigs • 12

Tiramisu Moderne

Espresso Anglaise, Affogato Sauce • 12

Caramel Braised Quince Croustade

Pinot Noir Reduction, White Truffle Gelato, Black Sesame Tuille • 12


(V) Vegan
(GF) Gluten Free