BEFORE DINNER

Warm Tomato Basil Gougères

Maldon Sea Salt, Roasted Garlic, Parmesan Reggiano • 9

Truffled Risotto Fritters

Sweet Garlic-Lemon Creme Fraiche, Panko Crumbs • 10

Chef’s Trio of Cave Aged Cheeses

Local Berry Compote, English Walnuts, Warm Olive Baguette • 14


STARTERS

Maryland Style She Crab Soup

Maryland Lump Crab, Green Onion, Roasted Sweet Corn • 12

Baby Spinach and Endive Salad with Alto Adige Speck

Baby Belle Radish, Barrel Aged Feta, Lemon Garlic Dressing • 12

Baby Arugula with Grilled Saunders Brothers Peaches (V)

Toasted Almonds, Shaved Fennel, Sherry Mustard Vinaigrette • 11

Panzanella Salad with Carolina White Shrimp

Cracked Olives, Shaved Red Onion, Thai Basil, Toasted Pinenuts • 15

Burgundy Escargot in Riesling Mushroom Cream

Black Garlic Puff Pastry, Citrus Radish Salad, Pistachio Dust • 14

Trio of Late Summer LocalTomatoes

Housemade Ricotta, Fried Green Tomatoes, Tarragon Pesto • 14


PASTA AND GRAIN

Agnolotti of Sea Scallop and White Shrimp 

“Cream of Corn”, Sauteed Fava Beans, Snap Peas • 29

Egg Yolk Pappardelle with Fennel Sausage Bolognese (GF)

Black Olive Butter, Charred Scallion, Parmesan Reggiano • 27

Toasted Golden Quinoa with Grilled Broccolini (V)

Heirloom Carrots, Sicilian Pistachios, Garlic Confit • 23


MEAT AND GAME

Bacon Wrapped Rabbit “Porchetta”

Parmesan Tomato Polenta, Braised Kale, Minted Gremolata • 34

Muscovy Duck Breast with Oregon Chanterelle Mushrooms

Roasted Sweet Corn, Caramelized Cipollini Onions, Barbecue Spice • 29

Grilled Creekstone Farm New York Striploin

Charred Maitake Mushrooms, Crispy Potatoes, Sauce “Vierge” • 32


FISH/SHELLFISH

Thyme Roasted Mid-Atlantic Tilefish Filet

French Green Lentils, Royal Trumpet Mushrooms, Caramelized Baby Artichokes • 32

Grilled Carolina Cobia Loin

Eggplant Polpettine, Slow Cooked Zucchini, Horseradish Cream • 28

Pan Roasted Barnegat Light Diver Scallops

Sauteed Broccolini, Citrus Braised Octopus, Crispy Swiss Chard • 33


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Sicilian Style Caponata (V)

Toasted Pinenuts, Golden Raisins, Bay Leaf • 8

Sauteed Tidewater Sweet Corn (V)

Black Eyed Peas, Fire Roasted Peppers • 8

Roasted Broccolini with Crispy Pancetta (GF)

Parmesan Reggiano, Roasted Shallots, Toasted Walnuts • 8


CHEF’S CHEESE ARRANGEMENTS

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

Green Hill, Thomasville, Georgia Casatica Di Bufala, Lombardia, Italy Talbot Reserve, Maryland Barricato Al Pepe, Veneto, Italy Blu Di Capiziola, Piedmont, Italy


HAPPY ENDINGS

White Chocolate Amaretto “Cream”

Bruleed Thyme Cake, Path Valley Concord Grape Sorbet, Candied Almonds • 10

Dark Chocolate Torte 

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

Mango “Upside Down Cake” (V)

Sweet Coconut Cake, Minted Mango Relish, Coconut Sorbet • 11

Peach Terrine

Peach Bavarian Cream, Corn Ice Cream, Peach Confiture de Lait • 13

Tiramisu Moderne

Espresso Anglaise, Affogato Sauce • 12

Apple Feuilletee 

Apple Brandy Caramel, Frangipane Cake, Cinnamon Ice Cream • 12


(V) Vegan
(GF) Gluten Free