Restaurant Week


August 13 - 19
Dinner Only $35 / $55 with wine pairing
 

First Course

Pennsylvania Mushrooms with Spiced Japanese Eggplant (PB)
Toasted Hazelnuts, Yellow Wax Beans, Chive Gremolata

Spinach Bucatini with Confit of Cherry Tomatoes (PB)
Basil Pesto, Tomato Pomodoro, Cashew Cheese

Arugula Salad with Brûléed Mission Figs (PB)
Roasted Belle Radishes, Sherry Vinaigrette, Toasted Pine Nuts

Sweet Crab and Ricotta Cheese Agnolotti
Roasted Baby Carrot, Fava Beans, Summer Corn Dashi

Rappahannock Watermelon Gazpacho
Heirloom Tomatoes, Pickled Watermelon

Sesame Garlic Falafel with Cucumber Tzatziki
Chilled Succotash, Turmeric Pickled Cauliflower, Lemon Vinaigrette

Main Course

Olive Oil Roasted Beet Steak Frites (PB)
Braised Napa Cabbage, Marinated Chickpeas, Tahini Vinaigrette

Grilled Abalone Mushrooms with Black Garlic (PB)
Hasselback Marble Potatoes, Baby Spinach, Carrot-Ginger Coulis

Porcini Mushroom Gnocchi (PB)
Confit of Cherry Tomatoes, Grilled Scapes, Summer Tomato Coulis

Equinox BBQ Norwegian Salmon Filet
Corn Succotash, Fava Beans, Shrimp Toast

Grilled Angus Beef Short Rib
Jerusalem Artichoke Puree, Sautéed Chanterelles, Local Cherry Tomato Salad

Rosemary Roasted Pork Tenderloin
Warm Baked Corn Bread, Grilled Summer Corn, Savory Berry Jus

Sweet Course

Tidewater Blueberries and Raspberries en Glass (PB)
Chocolate Crunch, Passion Fruit Sorbet, Berry Tuile

Dark Chocolate Morello Cherry Brownie (PB)
Candied Almonds, Coconut Sorbet, Rum Coconut Caramel

Brown Butter Pistachio Financier Cake
Citrus Anglaise, Espresso Crumble, Vanilla Ice Cream

Salted Caramel Chocolate Tartlet
Hazelnut Croccante, White Chocolate Pearls, Cointreau Whipped Cream

 

 

 

(PB) Plant Based Items

 

*Menu is subject to change based on availability from our local vendors.