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FIRST COURSE

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

MAIN COURSE

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

SWEET COURSE

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

ADDITIONAL SIDES

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