Equinox Menu

Puree Of Green Garlic Soup

confit of rabbit, pickled ramps and brioche croutons

Pan Seared Maine Diver Scallop

puree of sweet peas, davoncrest pea tendrils and black truffle vinaigrette

Eastern Shore Soft Shell Crabs

apple turnip puree and brown butter-hazelnut vinaigrette

Yukon Gold Potato Gnocchi

morel mushroom cream, local asparagus and shaved pecorino

Equinox Chopped Salad

red oak leaf lettuce, cedar smoked bacon and poached quail eggs

Roasted Baby Beets

cara cara oranges, lemon verbena and verjus vinaigrette

Lezlee Westine’s Pulled Chicken Salad

dried cranberries, toasted cashews and frisèe lettuce

Seared Ahi Tuna "Niçoise"

german style potatoes, green bean tempura and cracked green olives

Spiced Lamb Tenderloin Salad

red quinoa, cucumber noodles, artichoke hearts and cumin shallot vinaigrette

New England Deep Water Swordfish

caramelized artichokes, niçoise olives and piquillo pepper relish

Wild Maryland Rockfish

freddie’s "veracruz", jerusalem artichokes and toasted pepita

Paillard Of Lancaster County Chicken Breast

sautéed fava beans and mustard-bacon vinaigrette

Martin’s Farm Black Angus Beef Burger

caramelized onions, shiitake mushrooms and romaine lettuce

Big Eye Carolina Tuna

caramelized artichokes, nicoise olives and piquillo pepper relish

Wild Maryland Rockfish

freddy’s "vera cruz", jerusalem artichokes and toasted pepita

Martin’s Farm Black Angus Beef Strip Loin

bleu cheese potato tots and tasmanian peppercorn jus

Potato Crusted East Coast Halibut

wilted burgundy spinach and stone ground mustard butter

Crispy Skin Carolina Trout Filet

braised cipollini onions and chive butter

Grass Feed Veal "Milanese"

arugula leaves, white asparagus and shaved parmesan reggiano

Thyme Marinated Breast Of Lola Duck

house made duck confit and bing cherry gastrique

Grass Fed Veal Porterhouse

burgundy asparagus and madeira black truffle jus

Eastern Shore Soft Shell Crabs

apple turnip puree and brown butter - hazelnut vinaigrette

Equinox Macaroni And Cheese

Caramelized Cauliflower

with syrian raisins and almonds

Grilled Bacon Wrapped Asparagus

Haricot Verts

with alan’s guancale and english walnuts

Dirty Rice With Chicken Livers And Pecans

Patty Pan Squash

with oven roasted tomatoes and marjoram

Russian Fingerling Potatoes

with cracked green olives

Equinox Macaroni And Cheese

Caramelized Cauliflower

with syrian raisins and almonds

Grilled Bacon Wrapped Asparagus

Haricot Verts

with alan’s guancale and english walnuts

Dirty Rice

with chicken livers and pecans

Patty Pan Squash

with oven roasted tomatoes and marjoram

Russian Fingerling Potatoes

with cracked green olives

Crispy Blue Crab Spring Rolls

davoncrest cilantro and preserved lemon mayonnaise

Equinox Risotto Fritters

chive crème fraiche and parmesan reggiano

Caramelized Maui Onion "Pizette"

spanish white anchovies and nicoise olives

BBQ’d Texas Shrimp

white cheddar grits and spicy barbeque butter

Grilled Garlic Sourdough Crostini

truffled white bean puree and greek olive oil

Sautéed Rappahannock River Oysters

celery root, wilted spinach and golden pineapple butter

Pan Seared Maine Diver Scallops

puree of sweet peas, davoncrest pea tendrils and black truffle vinaigrette

Equinox "Chopped Salad"

warm quail eggs, tamworth bacon and white asparagus

Citrus Cured Scottish Salmon

roasted golden beets, caper crème fraiche and dill bread sticks

Puree Of Green Garlic Soup

confit of rabbit, pickled ramps and brioche croutons

Caramelized Onion Soup

grilled gruyere cheese sandwich and crispy shallot rings

Noodle

saffron tagliatelle with path valley spring vegetables fava beans, fiddlehead ferns and sweet garlic cream

Potato

yukon gold potato gnocchi morel mushroom cream, local asparagus and shaved pecorino

Short

creamy black orzo "risotto" grilled octopus, squid ink and charred pennsylvania ramps