Restaurant week Menu

 

 Equinox Signature Share Plates

Truffled Risotto Fritters with Sweet Garlic Crème Fraîche~ 12                    

Warm Gougères with Crispy Shallots, Pimento Goat Cheese, Preserved Lemon ~ 15

  Artichokes “Alla Romana” with Italian Parsley and Red Pepper Aioli (PB) ~ 14

 

 

 

Seasonal Market Selections

    

Carolina Style Shrimp and Grits ~ 17

Wilted Spinach, Byrd Mill Grits, Scallion Sausage Butter 

 

Egg Yolk Pappardellle Fennel Sausage Bolognese ~ 16/30

Parmesan Reggiano, Baby Carrots, Green Onion 

 

Equinox BBQ Norwegian Salmon Filet ~ 38

Corn Succotash, Chili Spiced Popcorn, Sweetie Drop Peppers 

 

Pan Seared Breast of Muscovy Duck~ 37

Grilled Rustic Bread, Tuscany Style Rapini, Cherry Jus  

 

Angus Beef Striploin Au Poivre ~ 36

Caramelized Summer Squash, Roasted Red Onions, Oven Roasted Tomatoes  

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

 

Additional Sides

Equinox Truffled Mac and Cheese with Elbow Macaroni and Vermont Cheddar~ 14

Sautéed Forest Mushrooms with Roasted Shallots and Parsley Granulate (PB) ~ 12

Northern Neck Peaches with Heirloom Tomatoes, Pickled Mustard Seeds, Fresh Basil (PB) ~ 12

Pan Roasted Marble Potatoes with Preserved Lemon and Rosemary (PB) ~ 12

 

(PB) Plant Based

 

Sweets and Fromage

 

Bittersweet Flourless Chocolate Cake ~ 12

Candied Hazelnuts, French Macaroons, Raspberry Coulis

 

Late Summer Blackberry Tart ~ 12

Biscotti Crumble, Chantilly Cream, Vanilla Ice Cream

 

Seasonal House Made Ice Cream ~ 4

 

Chef’s Selection of Cave Aged Cheeses ~ 15

   Tomme, Gorgonzola, Smoky Mountain Goat  

Candied Hazelnuts, Fig Compote, Toasted Olive Baguette

 

 

3 Course ~ 60 5 Course ~ 75 7 Course ~ 85

 With Wine ~ 80 With Wine ~ 100 With Wine ~ 115