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

Spring Garlic and Leek Vichyssoise

Wild King Salmon Tartar, American Caviar, Basil Oil • 12

Grilled Northern Neck Asparagus with Poached Hen Egg

Smoked Duck Pastrami, French Breakfast Radishes, Caper-Raisin Vinaigrette • 14

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

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

Gratin of Sweet Pea Agnolotti with Morel Mushroom Cream

Leek Confit, Parmesan Reggiano, Pumpernickel Bread Crumbs • 15

Salt Roasted Heirloom Beets with Roasted Citrus (V)

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


PASTA AND GRAIN

Egg Yolk Tagliatelle and Moulard Duck Bolognese

Crispy Sunchoke Chips, Baby Carrots, Green Onion • 28

Midnight Pappardelle with Maryland Soft Shell Crab

Ramp Pesto, Bouillabaisse Jus, Pickled Red Pearl Onions • 29

House Made Spinach Fusilli with Basil Pomodoro (V)

Black Kalamata Olives, Crispy Artichokes, English Peas • 24


MEAT AND GAME

Duo of Sarsaparilla Spiced Pork Loin and Pork Terrine

Late Spring Squash Ratatouille, Sweet Pea Coulis, Baby Belle Radish Salad • 29

Hickory Smoked Muscovy Duck Breast

Purple Top Turnip Confit, Roasted Sweet Peppers, Kumquat Agrodolce • 31

Grilled Creekstone Farm Beef Striploin

Oven Roasted Tomatoes, Charred Scallions, “Pulled” Potato Mousseline • 34


FISH/SHELLFISH

Pan Seared Barnegat Light Diver Scallops

Egg Yolk Butter, Northern Neck Asparagus, Toasted Fregola • 31

Line Caught Alaskan Halibut Filet

Fava Beans, Grilled Ramps, Lobster Consomme • 33

Grilled Alaskan Wild King Salmon

Compressed Cucumber, Young Bok Choy, Roasted Beech Mushrooms • 42


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Tuscarora Fried Green Tomatoes with Caramelized Onions

Ramp Pesto, Surry Sausage, Confit Peppers • 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

Citrus Red Velvet Cake (V)

Moscato Marinated Strawberries, Marcona Almond Crumble, Avocado Sorbet • 10

Spring Rhubarb Vanilla Tart

White Chocolate Ganache, Hazelnut Orange Streusel, Rhubarb Sorbet • 11

Key Lime and Coconut Layer Cake

Coconut Cremeux, Caramelized Pineapple, Pineapple Mint Sorbet • 12


(V) Vegan
(GF) Gluten Free