Todd Gray’s Vegan Challenge
Our take on Jamie Leeds’ BBQ’d Oysters “Hog Island Style”
BBQ’d Oyster Mushrooms “Roosevelt Island Style” — Black Crispy Nori Shells with glazed Oyster Root and Sriracha-Cashew Glaze $10


Warm Rosemary Gougères

Roasted Garlic, Parmesan Reggiano • 8

Truffled Risotto Fritters

Panko Crumbs, Sweet Garlic-Lemon Creme Fraiche • 10 

Artichokes “Alla Romana” (V)

Italian Parsley, Sweet Garlic, Red Pepper Aioli • 8



Spring Garlic and Leek Vichyssoise

Pickled Ramps, White Asparagus, Fava Beans • 11

Grilled Spring Asparagus with Poached Hen Egg

Smoked Salmon, Forest Mushrooms, Black Truffle Vinaigrette • 14

Equinox Wedge Caesar Salad

Parmesan Crumble, Rye Croutons, Shaved Red Onion • 12

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

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



Lezlee Westine’s Pulled Chicken Salad

Dried Cranberries, Toasted Cashews, Arugula Pesto • 19

Clint Wheeler’s Pan Seared Ahi Tuna Salad

French Breakfast Radishes, California Avocados, European Cucumbers • 22

Red Quinoa Salad with Salt Roasted Beets (V)

Sweet Clementines, Sicilian Pistachios, Rasin-Caper Vinaigrette • 16

Sauteed Soft Shell Crab with Grilled Asparagus Salad

Green Garlic Puree, Spring Fava Beans, Brown Butter Vinaigrette • 24


Grilled Creekstone Farm Angus Beef Burger

House Made Rhubarb Ketchup, Crispy Onions, Hand Cut Potato Chips • 18

Thyme Roasted Norwegian Salmon with Lobster Consomme

Roasted Parsnips, Braised Celery, Glazed Salsify • 22

Grilled Creekstone Farm Hanger Steak

Leek Confit, Oven Dried Tomatoes, Onion Soubise • 21

Toasted Pearl Barley and Forest Mushroom Risotto (V)

Charred West Coast Asparagus, Wilted Spinach, Pine Nut Crumble • 18

Pan Seared Rainbow Trout Filet

Squash Ratatouille, Romanesco Cauliflower, Pickled Mustard Seeds • 22

Jumbo Lump Maryland Crab Cakes

Sauteed Savoy Spinach, Tomato Puttanesca, Skip Jack Remoulade • 17 / 29

Egg Yolk Tagliatelle with Moulard Duck Bolognese 

Crispy Artichoke Chips, Red Wine Ubriaco, Green Onion • 12 / 19

Charred Breast of Pennsylvania Chicken

Black Olive Polenta, Carolina Okra, Green Garlic Puree • 20


Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Charred California Jumbo Asparagus (V)

Braised Leeks, Aged Cashew Cheese, Black Truffle Vinaigrette • 8

Tuscarora Fried Green Tomatoes with Caramelized Onions

Ramp Pesto, Surry Sausage, Confit Pepper • 9


Pistachio Creme Brulee

Candied Pistachios, Citrus Angel Cake, Vanilla Bean Gelato • 7

Citrus Red Velvet Cake (V)

Moscato Marinated Strawberry, Marcona-Almond Crumble, Avocado Ice Cream • 10

Valrhona Soft Chocolate Ganache

Chocolate Stout Cake, Oreo Cookie Stick, White Chocolate Cardamom Sorbet • 8

Spring Rhubarb Vanilla Tart

White Chocolate Ganache, Hazelnut-Orange Streusel, Rhubarb Sorbet • 8

Key Lime and Coconut Layer Cake

Coconut Cremeux, Caramelized Pineapple, Pineapple Mint Sorbet • 7

Early Summer Strawberry Salad

Moscato Syrup, Buttermilk Ginger Sorbet, Coconut Tuile • 7

(V) Vegan, (GF) Gluten Free