BEFORE DINNER

Warm Gruyere Cheese Gougères

Maldon Sea Salt, Roasted Garlic, Rosemary • 9

Truffle Risotto Fritters

Parmesan Cheese, Herb Crème Fraiche • 10

Chef’s Trio of Cave Aged Cheeses

Berry Compote, Roasted Cashews, Warm Olive Bread • 14


STARTERS

Early Summer Sweet Corn Veloute

Florida White Shrimp, Tomato Confit, Corn Shoots • 12

Shaved Fennel and Cucumber Salad with Salanova Lettuce (V)

Fresh Dill, Toasted Cashews, Mustard Vinaigrette • 12

Baby Arugula Salad with Black Mission Figs

Toasted Almonds, Sonoma County Chevre, Sherry Mustard Vinaigrette • 11

Salad of Ripe Tomatoes and Bounty Hill Cherries

Zucchini Flowers, Pickled Vidalia’s, Green Garlic Vinaigrette • 12

P.E.I. Mussel Gratin

Crispy Prosciutto, Smoked Heirloom Tomatoes, Pernod Bechamel • 14 

Sauteed Eastern Shore Soft Shell Crab

Fava Bean Puree, Crispy Speck, Rainbow Swiss Chard • 16


PASTA

Egg Yolk Fettuccine with Jumbo Lump Crabmeat (GF)

Chanterelle Mushrooms, Tarragon Pesto, English Peas • 29

Spinach Fusilli with Caramelized Artichokes (V)

Meyer Lemon Preserve, Grilled Baby Leeks, Savoy Spinach • 27

Eggplant Agnolotti with Fennel Sausage Bolognese 

Black Olive Butter, Heirloom Carrots, Parmesan Reggiano • 28


MEAT AND GAME

Grilled Creekstone Farm New York Sirloin

Shaved Parmesan Reggiano, Spring Onion Variations, Maille Mustard Jus • 33

Crispy Muscovy Duck Breast 

Chanterelle Mushrooms, Lamb’s Quarters Coulis, Crispy Speck • 29

Trio of Roasted Pennsylvania Rabbit

Creamy Farro Risotto, Forest Mushrooms, Fava Beans • 31


FISH

Sautéed Wild Alaskan Halibut

Cherry Tomatoes Escabeche, Crispy Garlic Custard, Parsley Puree • 36

Grilled Barbecue Glazed Norwegian Salmon Filet 

Sweet Corn Tamales, Black Eyed Pea “Tash”, Cola BBQ Butter • 27

Pan Roasted Barnegat Diver Scallops

Shrimp Toast, Sauteed Baby Squash and Zucchini, Chorizo Broth • 32


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Red Bliss Potatoes “Au Gratin”

Roasted Red Pepper Coulis, Brioche Bread Crumbs • 8

Tomato Braised Rainbow Swiss Chard (V)

Pickled Stems, Toasted Almonds, Plump Golden Raisins • 8

Glazed Pearl Onions with Northern Neck Sweet Peas

Crispy Bacon, Pickled Mustard Seeds • 8


CHEF’S CHEESE ARRANGEMENTS

Three/$14     Five/$19
Served with cherry compote, spiced hazelnuts and warm kalamata olive baguette

Green Hill, Thomasville, Georgia

Grayson, Galax, Virginia

Raschera, Piedmont, Italy

Paski Sir, Croatia, Northern Dalmatia

Gorgonzola Dolce, Piedmont, Italy


HAPPY ENDINGS

Meyer Lemon “Posset”

Lime Tarragon Shortbread, Grapefruit Sorbet, Lemon Curd • 11

Strawberries “On the Rocks”

Strawberry Semifreddo, Crispy Cinnamon Toast, Pink Peppercorn Meringue • 10

Dark Chocolate Torte 

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

Warm Chocolate Doughnut Cake (V)

Raspberry Sorbet, Mixed Berry Compote, Candied Almonds • 11

Sun Dried Turkish Fig Parfait

Creme Fraiche Domes, Vanilla Creme Anglaise • 12

Tiramisu

Espresso Anglaise, Affogato Sauce • 12

 


(V) Vegan