| 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 Westines 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 |
|
freddies "veracruz", jerusalem artichokes and toasted pepita |
| Paillard Of Lancaster County Chicken Breast |
|
sautéed fava beans and mustard-bacon vinaigrette |
| Martins 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 |
|
freddys "vera cruz", jerusalem artichokes and toasted pepita |
| Martins 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 alans 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 alans 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 |
| BBQd 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 |
