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

Pickled Ramps, White Asparagus, Fava Beans • 11

Eastern Maryland Soft Shell Crab

Grilled Asparagus, Roasted Maitake Mushrooms, Bacon Vinaigrette • 18

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

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

Yukon Potato Gnocchi with Burgundy Escargot

Garlic Butter, Brioche Bread Crumbs, Crispy Lotus Root • 15

Salt Roasted Heirloom Beets with Roasted Citrus (V)

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


PASTA AND GRAIN

Agnolotti of Forest Mushrooms and Moulard Duck Bolognese

Crispy Sunchoke Chips, Shaved Parmesan Reggiano, Green Onion • 28

Midnight Pappardelle with Jumbo Carolina Prawns

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

Red Wine Casareccia with Hen of the Woods Mushrooms (V)

Brussels Sprout Petals, Cashew Cream, Baby Carrots • 23


MEAT AND GAME

Herb Roasted Tenderloin of Veal 

Cumin Spiced Carrot Coulis, Hazelnut Spaetzle, Grilled Baby Artichokes • 33

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, Fava Bean Puree • 34


FISH/SHELLFISH

Duo of Barnegat Light Diver Scallops and Carolina Shrimp

Fennel-Asparagus Salad, Charred Romanesco Cauliflower, Toasted Pearl Barley • 32

Sauteed First of the Year Alaska Halibut

Lobster Consumme, Glazed Salsify, Peruvian Purple Potatoes • 35

Grilled Norwegian Salmon Filet

Roasted Beech Mushrooms, Caramelized Okra, Green Garlic Puree • 29


FOR THE TABLE

Equinox Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Caramelized Brussels Sprouts with Virginia Surry Sausage (GF)

Maple Sherry Gastrique, Golden Raisins • 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

Banana Napoleon (V)

Banana Cream, Chocolate Sauce, Coconut-Lime Sorbet • 10

Kumquat Ricotta Cheesecake 

Candied Kumquat, Cranberry Sorbet, Citrus Orange Coulis • 11

“Rum Runner” Cake

Spiced Rum Anglaise, Coconut Tuile, Coconut-Lime Sorbet • 12


(V) Vegan
(GF) Gluten Free