Amazing Winter Black Truffles have arrived from Australia–$20 Supplement 
BEFORE DINNER

Warm Rosemary Gougères

Maldon Sea Salt, 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 • 15


FIRST COURSE

Oven Roasted Tomatillo Soup

Black Bean Fritters, Sweet Summer Corn, Fresh Cilantro • 12

Burrata Cheese with Cherry Tomato Compote

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

Arugula and Watercress Salad with Grilled Yellow Peaches (V)

Haricot Verts, Shaved Fennel, Hazelnut Vinaigrette • 12

Salad of Path Valley Beets and Glazed Eggplant (V)

Caper-Raisin Vinaigrette, Sicilian Pistachios, Pickled Kohlrabi • 14


HOUSE PASTA

Housemade Spaghetti with Riesling Butter

Broccoli Rabe, Chincoteague Clams, Peppered Pancetta • 16/30

Saffron Tagliatelle with Roasted Sweet Pepper Ragout

Marsala-Tomato Jus, Italian Sausage, Parmesan Reggiano • 15/29

Housemade Red Beet Bucatini with Chanterelle Mushrooms (V)

Garlic-Almond Cream, English Peas, Caramelized Artichokes • 14/26


COASTAL

Caramelized Artichoke Hearts “Catalan Style”

Tomato Polenta, Ocean City Diver Scallops, Saffron Aioli • 35

Sauteed Summer Sweet Peas with Toasted Farro

Crispy Housemade Bacon, Maryland Softshell Crab, Tomato Coulis • 29

Roasted Corn Succotash with Avocado Mousseline

Crab Stuffed Sweet Pepper, BBQ’d Norwegian Salmon, Crispy Tortillas • 31

Creamy Tomato Polenta with Crispy Artichokes (V)

Grilled Broccolini, Chanterelle Mushrooms, Saffron Aioli • 27


TERRA

Grilled Black Mission Figs with Path Valley Swiss Chard

Red Wine Jus, Bev Egg’s Pork Rack, Roasted Pearl Onions • 29

 

Caramelized Parisian Gnocchi with Sungold Tomatoes

Black Olive Jus, Creekstone Beef Striploin, Artichoke Puree • 34

Crispy Heirloom Cauliflower with Maple Sherry Glaze (V)

Tidewater Savoy Spinach, Toasted Coconut, Green Onion • 27


TO SHARE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Tuscarora Fried Green Tomatoes with Caramelized Onions

Basil Pesto, Surry Sausage, Confit Peppers • 8

BBQ Spice Virginia Sweet Corn

Chicharone Dust, Chili Flake • 8

 


CHEF’S CHEESE ARRANGEMENTS

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

Young and Creamy
LaTur, Italy
Condors Ruin, Georgia
Willoughby, Vermont

Aged and Intense
Weinkase Lagrein, Italy
Bardwell Rupert, Vermont
Tuxford Stilton, Great Britain


SWEET ENDINGS

Sweet Summer Corn Creme Brulee (GF)

Caramelized Popcorn, Coconut Cake, Toasted Almond Ice Cream • 10

Smoked Valrhona Chocolate Cake

Maple Syrup Ganache, Port Wine Macerated Cherries, Basil Gelato 12

Amaretto-Citrus Cheesecake (V)

Moscato Marinated Berries, Coconut Tuile, Preserved Strawberry Gelee • 10

Lemon Mascarpone Panna Cotta

Mission Figs, Sambuca Caramel, Candied Walnuts • 11

Golden Summer Peach Cobbler (V)

Lemon-Almond Streusel, Vanilla Bean Gelato • 11


(V) Vegan