Fresh Perigord Black Truffles have arrived from France! All of our dishes are available with shaved Black Truffles.
Truffle Supplement $25

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

Equinox French Onion Soup

Stout Soaked Gruyere, Avocado Crostini, Smoked Paprika • 12

Grilled Creekstone Farms Beef Tartare

56 Degree Egg Yolk, Hot Mustard Crostini, Crispy Pickles • 15

Salad of Red Endive and Roasted Hearts of Palm (V)

Crisp Bartlett Pear, Smoked Walnuts, Burnt Maple Vinaigrette • 11

Yukon Potato Gnocchi with Burgundy Escargot

Garlic Butter, Brioche Bread Crumbs, Crispy Lotus Root • 15

Salt Roasted Heirloom Beets with Roasted Winter Citrus (V)

Jerusalem Artichoke Puree, Candied Fennel, Red Vein Sorrel • 12


PASTA AND GRAIN

Egg Yolk Tagliatelle with Moulard Duck Bolognese

Crispy Artichoke Chips, Red Wine Ubriaco, Green Onion • 27

Agnolotti of Caramelized Onion and Ricotta Cheese

Leek Fondue, Warm Speck, Brown Butter Crumble • 28

Red Wine Casareccia with Hen of the Woods Mushrooms (V)

Brussels Sprout Petals, Cashew Cream, Baby Carrots • 23


MEAT AND GAME

Herb Roasted Tenderloin of Veal 

Cumin Spiced Carrot Coulis, Hazelnut Spaetzle, Grilled Baby Artichokes • 33

Pistachio Crusted Australian Rack of Lamb

Kalamta Olive Polenta, Roasted Maitake Mushrooms, Smoked Eggplant Puree • 31

Bacon Wrapped Medallions of Cervena Venison

Caramelized Pearl Onions, Heirloom Baby Carrots, Lemon Plum Coulis • 36


FISH/SHELLFISH

Duo of Barnegat Light Diver Scallops and Carolina Shrimp

Fennel-Celery Root Slaw, Charred Romanesco Cauliflower, Toasted Pearl Barley • 32

Sauteed First of the Year Alaska Halibut

Lobster Consumme, Glazed Salsify, Peruvian Purple Potatoes • 35

Grilled Norwegian Salmon Filet

Roasted Beech Mushrooms, Caramelized Okra, Green Garlic Puree • 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

Trio of Roasted Potatoes

Pickled Pearl Onions, Celery Leaves, Appalachian Salt • 8

Charred California Jumbo Asparagus (V)

Braised Leeks, Aged Cashew Cheese, Black Truffle Vinaigrette • 8


CHEF’S CHEESE ARRANGEMENTS

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

Young and Creamy
Crotin De Chavignol, France
Cabra Romero, Spain
Vulto Miranda, USA

Aged and Intense
Weinkase Lagrein, Italy
Raclette, Switzerland
Tuxford Stilton, Great Britain


SWEET ENDINGS

Pistachio Creme Brulee

Candied Pistachios, Citrus Angel Cake, Vanilla Bean Gelato • 10

Valrhona Soft Chocolate Ganache

Chocolate Stout Brulee Cake, Oreo Cookie Stick, White Chocolate Cardamom Sorbet 12

Banana Napoleon (V)

Banana Cream, Chocolate Sauce, Coconut-Lime Sorbet • 10

Kumquat Ricotta Cheesecake 

Candied Kumquat, Cranberry Sorbet, Citrus Orange Coulis • 11

“Rum Runner” Cake

Spiced Rum Anglaise, Coconut Tuile, Coconut-Lime Sorbet • 12


(V) Vegan
(GF) Gluten Free