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

Truffled Chestnut and Porcini Mushroom Soup

Glazed Salsify, Braised Celery Hearts, Green Onion • 12

Cider Glazed Heirloom Carrot and Pickled Beet Salad (V)

Crispy Quinoa, Mache Lettuce, Jerusalem Artichoke Chips • 12

Baby Arugula and Chablis Poached Pear Salad

House Ricotta, Shaved Fennel, Sherry Mustard Vinaigrette • 11

Burgundy Escargot in Riesling Mushroom Cream

Citrus Radish Salad, Pistachio Dust, Spiced Puff Pastry • 15

“Carpaccio” of Butternut Squash with Honey Crisp Apples

Crispy Kale, Grilled Scallions, Honey Ginger Vinaigrette • 14

Grilled Parmesan Polenta with Chanterelle Ragout

Tuscan Style Peppers, Agrodolce Onions • 14


PASTA AND GRAIN

Agnolotti of Butternut Squash with Ricotta Cheese

Brussels Sprout Sauerkraut, Sage Brown Butter, Amaretti Crumble • 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, Caramelized Sunchokes, Minted Gremolata • 34

Wild Rice Stuffed Maryland Quail

Artichoke Custard, Grilled Eggplant, Roasted Sweet Peppers • 29

Roasted Creekstone Farm New York Strip

Oxtail Ravioli, Caramelized Onion Butter, Salsa Verde • 38


FISH/SHELLFISH

Thyme Roasted Tilefish Filet

Bounty Hill Farm Bean Ragout, Chanterelle Mushrooms, Sicilian Broccoli Rabe • 29

Sauteed Mediterranean Turbo Filet

Parsnip Puree, Slow-Cooked Napa Cabbage, Apple Core Farm Chestnut • 31

Pan Roasted Diver Scallops “Provencal”

Tomato Coulis, Caramelized Artichokes, Lemon-Basil Butter • 34


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Sicilian Style Caponata (V)

Toasted Pinenuts, Golden Raisins, Bay Leaf • 8

Rosemary Roasted Heirloom Potatoes

Garlic Confit, Maldon Sea Salt, Fines Herbs • 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

Pumpkin Pot Au Creme

Spiced Pumpkin Custard, Kabocha Squash Cake, Candied Pumpkin Seeds • 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