Wednesday, May 8, 2013


Cream of Sweet Red Pepper and Fennel Soup
Garlic Custard, Shisito Peppers, Spring Onion
Bibb Lettuce and Red Romaine Salad
Shaved Parmesan, Warm Quail Egg in Brioche, Lemon Garlic Dressing
Roasted Heirloom Red and Golden Beets
Poached Raisins, Shaved Red Onions, Almond-Caper Vinaigrette
Butter Basted Cold Water Diver Scallops
Spring Asparagus Salad, Sautéed Red Ribbed Spinach, Golden Beet Coulis
Smoked Black Trumpet Mushrooms and Rappahannock Asparagus (V)
Marcona Almonds, Grilled Ramps, Sesame Brittle


Equinox “Steak and Eggs”
Pan Roasted Black Angus Beef Tenderloin, Farm Egg Frittata, Smoked Cheddar
Grilled Wild West Coast Salmon Filet with Roasted Blue Prawn
Spinach Cannelloni, Sweet Pea Coulis, Trout Roe Butter
Equinox Signature Jumbo Lump Crabcakes
Grilled Pea Shoots, Shaved Virginia Ham, Shallot Mustard Butter
Grilled Breast of Pennsylvania Farm Chicken with Hazelnut Spaetzle
Wild Nettles, Grilled Bulb Onions, Aged Sherry Jus
Praline Brioche French Toast
Amaretto Maple Syrup, Vanilla Cream, Pineapple Compote
Israeli Couscous Risotto with Royal Trumpet Mushrooms (V)
Fava Beans, Fiddlehead Ferns, Ginger-Carrot Broth


German Chocolate Cake  
Coconut Sorbet, Orange Scented Anglaise, Candied Almonds
Pistachio Cream Cheese Torte  
Sour Cherry Sorbet, Cocoa Coulis, Candied Pistachios
Pineapple Upside Down Cake  
Cinnamon Ice Cream, Mixed Fruit Salsa, Candied Almonds
Chocolate Cherry Brownie  (V)
Coconut Sorbet, Mount Gay Rum Carmel, Toasted Almonds


Grilled Jersey Asparagus    8
Prosciutto di Parma, Lemon Vinaigrette, Hazelnut Crumble
Equinox Truffled Macaroni and Cheese    10
Elbow Macaroni and Vermont Cheddar
Golden String Beans (V)   7
Roasted Shallots, Marcona Almonds, Good Olive Oil