Thanksgiving 2015
Available Thanksgiving Day, 3:30 pm – 7 pm
$65 per person for three courses – $90 w/ wine pairing ∞ $35 – Children 12 and under for three courses
(tax, gratuity, for the table dishes and beverages are additional)


Truffled Chestnut Soup (v)

Maple-Soy Chanterelles, Glazed Pearl Onions, Sesame Bread Stick

Green Oak Leaf and Speckled Lettuce Salad (v)

Burgundy Poached Pear, Smoked Peanut Brittle, Cumin-Date Vinaigrette

Crispy Heirloom Cauliflower (v)

Braised Spaghetti Squash, Meyer Lemon Spinach, Pinenut Gremolata

Norwegian Salmon Pastrami

Buttered Rye Toast, House Sauerkraut, Preserved Summer Pickles

Baked Littleneck Clam Chowder “En Croute”

Celery Root, Black Truffles, Flaky Puff Pastry

Granny Smith Apple and Moulard Duck Sausage

White Bean Cassoulet, Cider Braised Collards, Garlic-Tomato Jus



Root Vegetable and Wild Mushroom “Pot au Feu” (v)

Path Valley Cabbage, Heirloom Carrots, Umami Broth

Housemade Rigatoni in Truffled Almond Cream (v)

Fondued Leeks, Jerusalem Artichokes, Cashew Cheese Crumbs

 Sizzled Bounty Hill String Beans (v)

Smoked Garlic, Sweet Red Peppers, Gingered Brown Rice

Cider-Beer Brined Pennsylvania Turkey

Butternut Squash Bread Pudding, Haricot Verts, Cranberry Port Wine Jus

Pistachio Crusted Rack of Lamb

Spiced Sweet Potato Puree, Purple Brussels Sprouts, Crispy Lamb Bacon

Pan Roasted Black Sea Bass Filet

Parsnip Apple Coulis, Alsatian Style Red Cabbage, Glazed Salsify

Pan Seared Ocean City Diver Scallops

Caramelized Fennel, Saffron Risotto Fritters, Bouillabaisse Jus



White Chocolate Yogurt “in a glass”

Shaved Apple Cider Ice, Candied Hazelnuts, Toasted Meringue

Pumpkin Pie Cheesecake (v)

Caramelized Puff Pastry, Maple Pecan Ice Cream, Sweet Potato Tuile

Apple-Quince Tartlet

Almond Lemon Streusel, Honey Vanilla Gelato, Armagnac Caramel

Hawaiian Pineapple Parfait

Port Wine Cranberries, Coconut Meringues, Brûléed Pineapple


Sunday, November 29 — 11 am to 1 pm

Almond Leek and Potato Chowder

Spiced Pepitas, Crispy Onions, Charred Scallions

New Jewish Table Beet Salad

Cider Poached Raisins, Marcona Almonds, Caper-Pistachio Vinaigrette

The “Long Weekend” Salad

Boston Lettuce, Shaved Cucumbers, Sunflower Seeds

Butternut Squash and Turnip Gratin

Caramelized Onions, Garlic Cream, Crispy Sage

Equinox Truffled Mac & Cheese

Panko Crumbs, Preserved Black Truffles

Granola Crusted French Toast

Apple-Date Butter, Maple Syrup, Vanilla Whipped Cream

T-Gray’s Tofu Scramble Station featuring our farmers best late autumn bounty

Mixologists Danilo’s Seasonal Cocktails, Libations and Craft Coffee Drinks

(V) Vegan   (GF) Gluten Free

* Menu is subject to change based on availability from our local farmers*