Colin McClimans, chef de cuisine at the Equinox Restaurant, explains how to pickle watermelon rind and the benefits of canning.
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
Chef Todd Gray opened Equinox in 1999—long before seasonal, Mid-Atlantic cuisine was trendy—but that’s not to say the kitchen is stuck in the past. Gray embraces “plant-based” cuisine, and the Restaurant Week menu includes creative vegan dishes like house-made pasta with smoked mushroom bolognese alongside omnivorous favorites such as shrimp n’ grits.
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
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
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
If the Solstice Bites & Flights party at Equinox Restaurant is even half as fantastic as the preview, it will be one of the best summer parties this year. It’s should not be surprising, seeing as cocktails and wine and delectable, summery small bites from Equinox with my favorite couple in town Todd and Ellen Gray is a recipe for fun.
Gluten-Free Pasta at Equinox
Those avoiding wheat should know there’s an off-menu, gluten-free, egg-yolk pappardelle dish ($21–$27) that can be prepared upon request. It’s tossed with sausage Bolognese, shaved Parmesan, green onions and a Cabernet wine jus.