FOR THE TABLE

Warm Gruyere Cheese Gougères

Maldon Sea Salt, Roasted Garlic, Rosemary • 8

Truffle Risotto Fritters

Parmesan Reggiano, Herb Crème Fraiche • 10


FIRST COURSE

Sweet Potato and Kale Bisque

Cilantro, Enalongo Shiitake, Sweet Pepper Confit • 11

Sunchoke Chowder with Early Spring Asparagus (V)

Pearled Barely, Fava Beans, Sesame Seed Cracker • 11/15

Pan Seared Shad Roe with Aged Virginia Ham

Wilted Pea Shoots, Mascarpone, Grits Hazelnut Brown Butter • 13

Baby Arugula with Roasted Hearts of Palm

Sun Dried Apricots, Toasted Almonds, Sonoma County Chevre • 11

Toasted Quinoa Salad with Heirloom Beets (V)

Upland Watercress, Pistachio Crumble, Pomegranate Vinaigrette • 12


ENTREE SALAD

Lezlee Westine’s Pulled Chicken Salad

Dried Cranberries, Toasted Cashews, Arugula Pesto • 19

Grilled Wild Mushroom Salad with Crispy Rainbow Trout (GF)

Pickled Red Onion, Blood Orange Confit, Candied Walnuts • 20

Equinox’s Chopped Salad with Grilled Maryland Quail

Crispy Chicken Livers, Housemade Bacon, Apple Mustard Vinaigrette • 22

Buckwheat Pasta Salad with Sweet Pepper Confit (V)

Braised Chickpeas, Oregano–Pistachio Pesto, Pink Grapefruit • 18


MAIN COURSE

Grilled Creekstone Farm Angus Beef Burger

Pickled Slaw, Stout Soaked Ubriaco, Mustard Aioli • 18

Pan Seared Norwegian Skrei

Grilled Pea Shoots, Onion Jam, Golden Delicious Gastrique • 21

Sesame Crusted Baltic Salmon Filet

Citrus Braised Fennel, Saffron-Parsnip Fondue, Caramelized Broccoli Florets • 21

Grilled New Frontier Bison Hanger Steak

Juniper Candied Beets, Pickled Mustard Seeds, Green Harissa Fregola• 22

Michael Berman’s Favorite Vegetable Arrangement (V)

Asparagus Fava Salad, Grilled Ramps, Crispy Heirloom Potatoes, Sweet Pepper Confit • 18

Pan Roasted Barnegat Diver Scallops

Early Spring Asparagus, Haricot Verts, Tarragon Pistou •24

Egg Yolk Pappardelle with Short Rib Bolognese

Log Grown Shiitakes, Truffle Butter, Parmesan Reggiano • 12 / 19

Crispy Leg of Duck Confit

Caramelized Fingerling Potatoes, Forest Mushrooms, Agrodolce Pearl Onions • 21


SIDES

Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Caramelized Cauliflower (V)

Golden Raisins, Toasted Slivered Almonds • 8

Pan Roasted Fingerling Potatoes

Roasted Shallots, Smoked Bacon, Rosemary • 8


DESSERT

Hot Dark & White Chocolate Panna Cotta

Espresso Almond “Soil”, Chocolate Shortbread, Brûléed Bananas • 10

Warm Cinnamon Pear Strudel (V)

Cherry Pistachio Granola, Sour Cherry Sorbet, Blood Orange Gel • 9

Mint Chocolate Chip Ice Cream

Warm Chocolate Sauce, Candied Almonds, Cherry Pistachio Biscotti • 9

Winter Citrus Salad

Blood Orange Gel, Honey Oat Granola, Cherry Sorbet • 9

Vanilla Bean Poached Bosc Pear (GF)

Grand Marnier Zabaglione, Candied Blood Orange Peel paired with Mont Marcel Cava • 14


(V) Vegan, (GF) Gluten Free