Alba White Truffles have arrived from Italy ~ $30 Supplement 

Path Valley Sunchoke and Winesap Apple Veloute

Lobster Mushrooms, Caramelized Brussles Sprouts, Crispy Pancetta ~ 12

Pan Seared Ocean City Scallops 

Fingerling Potatoes, Mushroom “a La Greeque”, Kabocha Squash Puree~ 16/32

Pan Roasted Rockfish with Bouillabaisse Jus

Butternut Squash Polenta, Crispy Potatoes, Savoy Spinach ~ 14/29

Agnolotti of Escargot with Lemon Garlic Butter

Chanterelle Mushrooms, Braised Cabbage, Toasted Pinenuts ~ 14/27

Rosemary Crusted New Frontier Bison Hanger Steak

Chickpea Tomato Cassoulet, Toscano Kale, Kalamata Olive Jus ~18/35

Pale Ale Brined Breast of Guinea Hen

Virginia Chestnut Fondue, Port Wine Braised Cabbage, Fegatini Toast ~ 17/34



Blu Di Bufala and Malvarosa

Roasted Taggiasche Olives, Poached Crab Apples, Toasted Walnuts ~ 14

Brulee Vanilla Rice Pudding

Brandied Cherries, Pumpkin Spiced Granola, Brown Butter Gelato ~ 12

White Chocolate Custard in a Glass

Pomegranate Granita, Breton Almonds Cookie ~ 12


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
Truffled Scrambled Eggs on Brioche with Crispy Pancetta ~ 35



Thai Red Lentil Soup

Cilantro Leaves, Charred Scallions, Baby Shiitake Mushrooms ~ 14

Radicchio and Red Endive Salad

English Walnuts, Oven Roasted Radish, Maple-Date Vinaigrette ~ 15/22

Citrus Marinated Sunchoke Carpaccio

Black Trumpet Mushrooms, Marcona Almond Crumble, Roasted Taggiasche Olives ~ 14/24

Fresh Bucatini Pasta with Glazed Oyster Root

Roasted Celery Root, Cannellini Beans, Garlic Bread Crumbs~ 14/26

Wild Rice “Pilau” with Salt Roasted Grapes 

Tea Smoked Pecans, White Hakurei Turnips, Sunchoke Coulis ~ 14/26

Crispy Heirloom Cauliflower with Maple-Sherry Glaze

Sauteed Savoy Spinach, Slow Roasted Spaghetti Squash, Toasted Cashews ~ 15/28


Granny Smith Apple Crumble Cake

Cranberry Gelee, Vanilla Gelato, Apple Pearls ~ 12

Chocolate Ganache Tartlet

Roasted Anjou Pears, Vanilla Beam Ice Cream, Salted Chocolate Crumble ~12


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