Equinox Restaurant Menu

Grilled Ciabatta

Garlic Green Beans

Roasted Confit Potatoes

Grilled Broccolini

Equinox Grilled Bread

With whipped kalmata olive-chevre spread

Soup of the Day

Crispy Wild Mushroom Bites

Fried wontons stuffed with mushrooms, danish blue cheese and chives, with chile lemon dip

Mussels

Braised in hub lager, herbs and butter with grilled ciabatta bread

Duck Confit Sliders

With basil shallot jam, apple and pickled red onions

Calamari with Sambal Dip

Chocolate Torte

With salted caramel and bourbon iced cream

Chocolate Cappuccino Brulee

Topped with whipped cream and cocoa nibs

Apple-Rosemary Crisp

Topped with house made vanilla bean ice cream

Fig Bread Pudding

With spiced bourbon and salted caramel

Equinox Salad

Apples, currants and toasted hazelnuts in mixed greens with champagne vinaigrette

Beets n Bleu

Roasted beets with warm bacon, bleu cheese and pickled red onion in mesclun with roasted fennel-orange vinaigrette

Arugula

Figs, prosciutto, chevre and almonds in arugula, with sherry vinaigrette

Grilled Caesar

Grilled romaine heart with hard egg, spanish white anchovies, fried capers and creamy garlic dressing

EQ Burger

Grilled cascade natural beef with lettuce, tomato, pickles, hand cut fries and champagne-shallot aioli. Add aged white cheddar, blue cheese, peppered bacon, or asiago truffle fries $1.50

Pot Pie

Puff pastry pot pie with peas, carrots, potatoes, leeks, parsnips, bechamel and truffle oil

Chick Pea Crepes

Stuffed with spaghetti squash, goat cheese, red onion and arugula pesto, topped with assiago mornay and greens

Pork Loin

Pan seared with salsa verde and spanish chorizo hash

Chick Pea Crepes with Pork

Grilled chicken or crispy tofu. Stuffed with spaghetti squash, goat cheese, red onion and arugula pesto, topped with assiago mornay and greens

Chicken

Pan seared draper valley chicken breast with balsamic reduction, pureed parsnips and brussels sprouts

Fish N Chips

Hub lager beer battered cod with house cut fries and lemon-caper aioli

White Trout

With beurre blanc, wild mushroom hash and rapini

Steak

Flat iron steak with duxelle demi glace, potatoes au gratin and green beans

House Made Ravioli

Stuffed with red chard and asiago in basil pesto cream sauce

Casarecchi

In white wine sauce with chanterelles and pancetta, topped with chevre

Gnocchi

Herb gnocchi with spinach, oyster mushrooms, garlic and butter

Fettuccine Arrabbiata

With shrimp mussels and calamari, in tomato sauce of pancetta, chiles and garlic