Six Plant-Based Courses - $50 per guest
excludes tax and gratuity

Warm Fresh Baked Focaccia
rhubarb marmalade

Butter Lettuce & Arugula Salad
roasted heirloom beets, pickled red onions, watermelon radish

Housemade Spinach Fusilli Pasta
morel mushroom cream, red Swiss chard, panko breadcrumbs

Vanilla Banana Pancakes
Vermont maple syrup, Nutella spread, coconut whipped cream

Baked Frittata with Early Spring Asparagus
cipollini onions, saffron aioli, micro beet greens

Mini Meyer Lemon Cakes
fresh berries, lemon curd, candied almonds

Housemade Pistachio Biscotti

*Menu subject to change based on what is available locally and seasonally*

Add Mimosas for the Table for $35!

Includes a carafe of juice & one bottle of Cava

Not Wasted Sangria $16
choice of red or white

(PB) = plant-based, vegan (GF) = gluten-free (DF) = dairy-free

Saturday, April 20th | 10:30 AM – 1:30 PM

Celebrate Easter with a vibrant, plant-based brunch at Equinox Restaurant, where Chef Todd Gray and his team craft a seasonal feast inspired by fresh, local ingredients. Gather with friends and family to enjoy a beautifully curated, all-vegan menu featuring creative takes on brunch classics and springtime flavors.