International Regions: A Culinary Exploration

WHAT DOES A CHEF'S CULINARY TRAVEL JOURNAL LOOK LIKE?

Join us for a global dining experience and find out.

Each month this fall, we’ll explore a different region of Italy and pair the culinary specialties of each region with local wines and cocktails. 

The four-course tasting menu (with vegan options) is offered
every Sunday evening from 5:30pm – 9pm.

$45/pp (excluding tax and gratuity). $20.00 for wine pairing.

Also available a la carte. View Menus below.

Look forward to seeing you there!
 
- Chef Todd Gray & Chef de Cuisine Colin McClimans

Menu
 

SEPTEMBER - TUSCANY

ANTIPASTI

Thinly Sliced Prosciutto di Parma, Fried Bread, Roasted Olives, & Parmigiano Reggiano

or

Heirloom Tomato Panzanella, Late Summer Peaches, English Cucumber & Sherry Vinaigrette (PB)

PASTA

Spinach and Yukon Potato Gnocchi, Brown Sage Butter, Pancetta & Golden Chanterelles 

or 

Bucatini Noodles, Toasted Walnuts, Basil Pesto & Little String Beans (PB) 

MAIN 

Beef Steak Florentine, Wilted Spinach, Sweet Garlic & Chianti Jus 

or 

Vegetable Frito Misto, Artichokes, Zucchini & Herb Aioli (PB) 

DOLCE

 Tiramisu

or 

Trio of Gelato w/ Pistachio Biscotti & Vin Santo (PB)
 

OCTOBER – UMBRIA

ANTIPASTI

House made Buratta, Anchovy Toast, Heirloom Tomato & Extra Virgin Olive Oil 

or

Creamy Porcini and Chestnut Soup, Red Pearl Onion, Granny Smith Apple & Artichoke Chips (PB)

PASTA

Whole Wheat Fettuccine, Rabbit Bolognaise, Red Wine & Parmigiano Reggiano

or

Spaghetti Noodles, Rustic Pomodoro, Arugula, Basil & Bread Crumbs (PB) 

MAIN

Porchetta, Cannelini Beans, Rapini, & Mustard Jus

or

Saffron Farro Risotto, Grilled Radicchio, Spring Onion & Crispy Leeks (PB) 

DOLCE 

Apricot-Almond Cake, Pear Compote & Apricot Sorbet

or

Macintosh Apple Crostada, Sage Gelato & Pine Nut Crumble

Restaurant Week Dinner Menu

First Course

Watermelon and Tomato Gazpacho (PB)
Heirloom Cherry Tomatoes, English Cucumbers, Garlic Croutons

Slow Roasted Heirloom Beet Salad (PB)
Pickled Red Onions, Toasted Pistachios, Raisin-Caper Vinaigrette

Carolina Style Shrimp and Grits
Wilted Spinach, Byrd Mill Grits, Scallion-Sausage Butter       

Main Course

Bacon Wrapped Pork Tenderloin
Roasted Garlic Pomme Puree, Black Mission Figs, Port Wine Jus

BBQ’d Salmon Filet
Sweet Corn Succotash, Cherry Drop Peppers, Ricotta-Corn Beignets

House Made Rigatoni with Smoked Mushroom Bolognese (PB)
Cannellini Beans, Shaved Scallions, Cashew Cheese

Crispy Glazed Cauliflower and Baby Corn (PB)
Sesame Scented Basmati Rice, Poblano Peppers, Toasted Coconut

Sweets

Virginia Peach Cobbler(PB)
Roasted Pistachios, Vanilla Bean, Orange Creamsicle Sorbet

Chocolate Chess Pie (PB) 
Vanilla Meringue, Candied Hazelnuts

Mixed Late Summer Fruit
Blackberries, Classic Zabaglione, Apricot Biscotti


 

(PB) – Plant Based                

*Menu items are subject to change based on availability from our local vendors

Community Partners

Our Community Partners

Equinox believes in giving back and has partnered with the following non-profits and organizations in the local community.