Sunday Brunch

by Chef Todd Gray

Every Sunday 10:30 AM - 2PM



Todd Gray’s Muse
February 2019 Sunday Brunch                  

Winter Vegetable Minestrone
Basil Pesto, White Beans, Brussels Sprouts Petals (GF)

Quinoa Buddha Bowl
Kale, Roasted Kobacha Squash, Pepitas, Sesame-Tahini Vinaigrette (GF/NF)

Radicchio & Honeycrisp Apple Salad
Belgian Endive, Golden Raisins, Celery Hearts, English Walnut Dressing (GF)

Farfalle Pasta with Veggie Bolognese
Red Wine, Rustic Tomato, Shaved Cashew Cheese

Crispy Cauliflower Tempura
Pomegranate Seeds, Smoked Cinnamon, Cilantro

Tahini Yellow Grits
Asian Style String Beans, Sautéed Red Pepper (GF/NF)

Equinox Pancake Station
Red Wine Poached Pears, Chocolate Chips, Blueberries (NF)

Grilled Bella Mushroom Burger
Maple Balsamic, Cashew Cheese, Red Pepper Aioli

Resiling & Dijon Fondue
Rustic Sourdough Croutons (GF/NF)

Assorted Sweets  

$35 for Adults
$15 Children under 12
(Tax & Gratuity & Beverages not included)

Executive CHef Todd Gray
Partner in Crime: Ellen Kassoff



The Sunday Brunch Crew Welcomes You

The Sunday Brunch Crew Welcomes You