FOR THE TABLE

Warm Tomato Basil Gougères

Maldon Sea Salt, Gruyere Cheese • 8

Truffle Risotto Fritters

Parmesan Reggiano, Herb Crème Fraiche • 10 

Pan Fried Path Valley Green Tomatoes

Poblano Pepper Compote, Dill Remoulade • 9


FIRST COURSE

Early Summer Sweet Corn Veloute

Florida White Shrimp, Tomato Confit • 12

Sauteed Eastern Shore Soft Shell Crab

Fava Bean Puree, Crispy Speck, Rainbow Swiss Chard • 16

Equinox Caesar Salad with Anchovy Crostini

Parmesan Crumble, Toasted Almonds, Crispy Capers • 10

Baby Arugula with Black Mission Figs

Shaved Fennel, Toasted Almonds, Sonoma County Chevre • 11

Mozzarella “Caprese” Salad with Modena Balsamic

Pickled Red Onion, Orange Blossom Tomatoes, Mustard Seed Vinaigrette • 12


ENTREE SALAD

Lezlee Westine’s Pulled Chicken Salad

Dried Cranberries, Toasted Cashews, Arugula Pesto • 19

Clint Wheeler’s Ahi Tuna Salad

Red Bliss Potatoes, Soft Poached Eggs, Kalamata Olive Vinaigrette • 24

Grilled Norwegian Salmon with Citrus Marinated Cucumbers

Mint Yogurt, Shiso Pepper, Pickled Watermelon Rind • 21


MAIN COURSE

Grilled Creekstone Farm Angus Beef Burger

Caramelized Onions, Heirloom Tomatoes, Stout Soaked Ubriaco • 18

Sauteed Jumbo Carolina White Shrimp

California Sea Beans, Chorizo Raisin Chutney, Saffron Carrot Coulis • 21

Equinox Jumbo Lump Maryland Crab Cakes

Sweet Corn Succotash, Roasted Red Peppers, Backyard Basil • 32

Grilled Black Angus Hanger Steak

Crispy Yucca Frites, Chanterelle Mushrooms, Sauce “Vierge” • 22

Michael Berman’s Favorite Vegetable Arrangement (V)

Glazed Eggplant, Stuffed Cherry Tomatoes, Braised Swiss Chard, Sauteed Squash and Zucchini • 18

Pan Roasted Barnegat Light Diver Scallops

Grilled Avocado, Rappahannock Peaches, Sweet and Sour Cipollini Onions  •24

Egg Yolk Pappardelle with Short Rib Bolognese (GF)

Heirloom Baby Carrots, Baby Turnips, Parmesan Reggiano • 12 / 19

Herb Roasted Breast of Pennsylvania Chicken

Shaved Parmesan Reggiano, Spring Onion Variations, Green Harissa • 20


SIDES

Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Equinox’s “Dirty Rice”

Chanterelle Mushrooms, Chicken Liver, Green Onion • 8

Glazed Pearl Onions with Northern Neck Sweet Peas 

Crispy Bacon, Pickled Mustard Seeds • 7

Sicilian Style Caponata (V)

Toasted Pine Nuts, Golden Raisins • 7


DESSERT

Meyer Lemon Tart

Candied Lemon Peel, Lemon Curd, Raspberry Sorbet • 10

Peach Gateau (V)

Lemon Olive Oil Cake, Tofu Apricot Brulee, Coconut Vanilla Bean Ice Cream • 9

Classic Tiramisu

Espresso Anglaise, Chocolate Cream, Cocoa Nib Tuile • 10

Strawberry Verrine

Citrus Curd, Grapefruit Cake, Old Chandler Strawberries • 8

Chocolate Torte

Salted Caramel Ganache, Caramel Sauce, Chocolate Stout Ice Cream • 10 

Selection of Housemade Ice Creams and Sorbets • 7


(V) Vegan, (GF) Gluten Free