Cynthia Ruane, who recently came on board as pastry chef, channels fall with a vegan sweet potato semifreddo made with cashew cream, almond milk and autumnal spices. The mixture is chilled and plated with roasted hazelnuts, cranberry coulis and a concord grape sorbet.
Fresh shipments of white truffles means lots of new options at the high-end eatery. Think shaved white truffles over appetizers like warm quail eggs cooked in brioche on a truffled fonduta or Agnolotti of Kambocha Squash ($45 each). For entrees, there's a $65 white truffle risotto with duck confit. Additionally, any dishes on the menu can be truffled for a $35 supplement.
But Equinox (818 Connecticut Ave. N.W.) aims to change that with a series of themed Sunday evening menus that will, by comparison, set you back just $45 per person, plus an additional $20 if you go for the wine pairings, not including tax and gratuity. Even so, it’s a price point that could easily come in under $100 each.
Todd Gray’s seasonal dining room near the White House offers a new four-course tasting menu Sunday nights from 5:30–9 PM this fall that explores different regions of Italy. Diners will try four courses for $45 per person (excluding tax and gratuity), with the option of adding wine pairings for $20. October highlights the cuisine of Umbria, and vegetarian and vegan options are available. The menu can be seen here.
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
OCTOBER – UMBRIA
House made Buratta, Anchovy Toast, Heirloom Tomato & Extra Virgin Olive Oil
Creamy Porcini and Chestnut Soup, Red Pearl Onion, Granny Smith Apple & Artichoke Chips (PB)
Whole Wheat Fettuccine, Rabbit Bolognese, Red Wine & Parmigiano Reggiano
Spaghetti Noodles, Rustic Pomodoro, Arugula, Basil & Bread Crumbs (PB)
Porchetta, Cannelini Beans, Rapini, & Mustard Jus
Saffron Farro Risotto, Grilled Radicchio, Spring Onion & Crispy Leeks (PB)
Apricot-Almond Cake, Pear Compote & Apricot Sorbet
Macintosh Apple Crostada, Sage Gelato & Pine Nut Crumble
Thinly Sliced Beef Tenderloin, Caramelized Cauliflower, Truffled Lemon Emulsion
Pepperoni Ripieno (PB)
Zucchini Stuffed Sweet Peppers, Chanterelles, Salsa Verde
Tagliolini al Tartufo
Thin Egg Yolk Noodles, White Truffle Butter, Shaved Parmesan Reggiano
Agnolotti Di Carcioffi (PB)
Stuffed Ravioli with Artichokes, Salsa Pomodoro, Crispy Artichoke
Faraona All’ Albese
Breast of Guinea Hen, Potato-Dijon Sauce, Little Meatballs
Lentiche al Forno (PB)
Baked Green Lentils, Autumn Vegetables, Porcini Mushrooms, Cashew Cheese
Italian Hazelnut Cake, Moscato Zabaglione, Almond Streusel
Pere Arrostite (PB)
Roasted Bartlet Pear, Barolo Wine Sauce, Pistachio Biscotti
Tempura of Mediterranean Sardines, Pine Nuts, Raisins, Tomato Jus
Carcioffi Fritti (PB)
Ghetto Style Crispy Artichoke, Lemon Aioli, Sweet Garlic
Cacio E Pepe
Bucatini Noodles, Olive Oil, Black Pepper, Parmesan Reggiano
Rigatoni Puttanesca (PB)
Semolina Pasta, Black Olives, Capers, Herbed Bread Crumbs
Agnello a Scottadito
Grilled Lamb Chops, Lemon, Tarragon, Roasted Fingerling Potatoes
Crispy Cauliflower, Lemon-Garlic Glaze, Saffron Rice
Honey Glazed Fritters, Candied Orange Peel, Toasted Pistachios
Torte al Pinoli (PB)
Lemon Pine Nut Tarte, Red Wine Poached Pear Sorbet