FOR THE TABLE

Warm Housemade Gruyere Gougères  8

Roasted Garlic, Rosemary, Hawaiian Sea Salt

House Cured Duck Prosciutto  12

Smoked Onion Mayonnaise, House Made Pickles, Grilled Country Bread

Truffle Risotto Fritters  10

Parmesan Cheese, Herb Crème Fraiche

STARTERS

Caramelized Onion Soup  11

Sweet Garlic Custard, Caraway Croutons and Imported Gruyere

Tempura of Stuffed Le Bocage Shiitakes  13

Chickpea Mushroom Stuffing, Watercress Verde, Benne Crumble

Baby Arugula and Ruby Red Grapefruit Salad   12

Cherry Belle Radish, Spiced Pumpkin Seeds, Wisconsin Blue Mountain Cheese

Pan Roasted Rappahannock Virginia Shad Roe   15

Wilted Arugula, Applewood Smoked Bacon, Toasted Pistachios

Citrus Cured Skuna Bay Salmon Belly   14

Confit of Blood Orange, American Caviar, Champagne-Oyster Vinaigrette

Pennsylvania Root Vegetable Salad   13

Brown Butter Sabayon, Greek Yogurt, Arugula Pesto

PASTA

Raviolini of Roasted Heirloom Beets and Ricotta   14 · 27

Meyer Lemon Butter, Garden Chives, Aged Parmesan

Seafood Tagialini   16 · 29

Fennel Lobster Broth, Maine Lobster, Blue Prawn

Saffron Pappardelle with Braised Beef Bolognese   15 · 28

Baby Carrots, Red Wine, Shaved 5 Year Old Gouda

MEAT & GAME

Bourbon Glazed Raptor Gap Pork Loin    32

Creamy Israeli Couscous, Black Trumpet Mushrooms, Grilled Ramps

Grilled Creekstone Farm Striploin   33

Cannelloni of Le Bocage Mushrooms, Pea Shoot Coulis, Pea Tendrils

Cabernet Braised Pennsylvania Lamb Shank   35

Duck Confit “Cassoulet”, Lemon Greek Yogurt, Slow Cooked Farm Greens

SEAFOOD

“Riso Nero” Crusted Skuna Bay Salmon   30

Trout Roe Butter, Heirloom Carrots, Charred Cauliflower

Crispy Skin Maryland Rockfish   32

“Parsnip Chowder”, Fingerling Potatoes, Shaved Belle Radish

Butter Basted Maine Diver Scallops and Roasted Blue Prawn   35

Steamed Maine Mussels, Sautéed Baby Bok Choy, Ginger Carrot Coulis

SIDES

Equinox Truffled Macaroni and Cheese   12

Elbow Macaroni, Vermont Cheddar

Sautéed Red Ribbed Spinach    8

Candied Kumquats, Maple Soy Butter, Pickled Garlic

Golden String Beans   8

Roasted Shallots, Marcona Almonds, Good Olive Oil

Grilled Le Bocage Pea Shoots   7

Lemon Vinaigrette, Shaved Prosciutto, Toasted Almonds

CHEF’S ARTISANAL CHEESES   12

Blue 61 – Piedmont, Italy

Cow’s Milk, Intense Blue, Wine Soaked, Semi-Hard

Castelmagno – Piedmont, Italy

Cow’s Milk, Semi-Hard, Crumbly, Dense

Camembert – Normandy, France

Cow’s Milk, Soft, Creamy, Delicate Salty Taste

Served with Seasonal Accoutrements

DESSERT

Chocolate Hazelnut Dacquoise   11

Gianduja Ice Cream, Milk Chocolate Rice Krispies, Espresso Soil

German Chocolate Cake   11

Coconut Sorbet, Orange Scented Anglaise Candied Almonds

Vegan Chocolate Cherry Brownie   11

Cherry Sorbet, Mount Gay Rum Carmel, Toasted Almonds

Early Spring Fruit Salad   9                                                     

Tarragon Gel, Cinnamon Oat Crumble, Rhubarb Coulis, Sorrel

The Burton Wood Trio of Ice Cream or Sorbet   10        

Seasonal Selection of Homemade Flavors