SEASONAL MARKET SELECTIONS

Spring Asparagus Veloute with Crispy Pancetta

Garlic Croutons, Shaved Fontina, White Asparagus ~ 14

Crispy Southern Soft Shell Crab

Grilled Romaine, Roasted Red Pepper, Lemon-Caper Butter ~ 18/27

Saffron Fettuccine with Shrimp and Sausage Ragu

Ginger-Tomato, Crispy Sardine, Peanut Crumble ~ 18/29

Banana Leaf Steamed West Coast Halibut

Spring Onion Confit, Hen-of-the-Woods Mushrooms, Lobster Miso Broth ~ 21/33

Bacon Wrapped Rabbit Porchetta

Potato Croquettes, Heirloom Baby Carrots, Pinenut-Raisin Gastrique ~ 19/36

Grilled Creekstone Farm Beef Striploin

Morel Mushroom Cream, Agnolotti of English Peas, Green Peppercorn Jus ~ 24/38

SWEETS AND FROMAGE

Trio of Cave Aged Cheeses
Elderflower Cheddar, Warm Fontina Val d’Aosta, Firefly Mountaintop Bleu

English Walnuts, Balsamic Cherry Preserves, Medjool Dates ~ 14

Warm Bittersweet Chocolate Tart 

Swiss Meringue, Graham Cracker Crust, Candied Orange Peel ~ 12

Strawberry and Rhubarb Crumble

Almond-Oat Streusel, Vanilla Bean, Honey-Ginger Gelato ~ 12

 

3 Course ~ 60         5 Course ~ 75          7 Course ~ 85
With Wine ~ 80         With Wine ~ 100        With Wine ~ 115

 

EQUINOX SIGNATURE SHARE PLATES

Truffled Risotto Fritters with Garlic-Olive Creme Fraiche ~ 11
Buttermilk Biscuits with Rosemary Sea Salt and Truffle Honey Butter ~ 10
Artichokes “Alla Romana” with Italian Parsley and Red Pepper Aioli (PB) ~ 12

ADDITIONAL SIDES

Equinox Truffled Macaroni and Cheese with Elbow Macaroni and Vermont Cheddar ~ 14
Sauteed Rapini with Anchovies, Roasted Shallots, Garlic Confit ~ 9
Cauliflower Florets with Whole Grain Mustard and Cashew Gremolata (PB) ~ 9
Sesame Scented Basmati Rice with Spring Asparagus (PB) ~ 9

 

PLANT-BASED SELECTIONS

Mediterranean Style Chickpea and Artichoke Soup

Preserved Lemon, Fresh Mint, Crispy Artichoke ~ 12

Piedmontese Fava Bean and White Asparagus Salad 

Pickled Kohlrabi, Crispy Sunchokes, Shaved Belle Radish ~ 14/22

Roasted Heirloom Beets with Compressed Cucumber

Grilled Escarole, Pistachio Crumble, Avocado Frites~ 15/26

Sauteed Wild Nettle Gnocchi

Sweet English Peas, Grilled Spring Asparagus, Leek Fondue~ 15/28

Housemade Rigatoni with Smoked Mushroom Bolognese

Cannellini Beans, Shaved Scallions, Cashew Cheese ~ 15/29

Crispy Glazed Spring Asparagus and Fiddlehead Ferns 

Sesame Scented Basmati Rice, Black Sesame, Toasted Hawaiian Coconut ~ 17/29

SWEETS

Equinox Tiramisu

Coffee Soaked Lady Fingers, Cashew Cream, Vanilla Gelato ~ 11

Maple-Hazelnut Creme Brulee

Candied Hazelnuts, Chocolate Covered Espresso Beans, Vanilla Bean Gelato ~12

 

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