Equinox Menu

confit of rabbit, pickled ramps and brioche croutons

puree of sweet peas, davoncrest pea tendrils and black truffle vinaigrette

apple turnip puree and brown butter-hazelnut vinaigrette

morel mushroom cream, local asparagus and shaved pecorino

red oak leaf lettuce, cedar smoked bacon and poached quail eggs

cara cara oranges, lemon verbena and verjus vinaigrette

dried cranberries, toasted cashews and frisèe lettuce

german style potatoes, green bean tempura and cracked green olives

red quinoa, cucumber noodles, artichoke hearts and cumin shallot vinaigrette

caramelized artichokes, niçoise olives and piquillo pepper relish

freddie’s "veracruz", jerusalem artichokes and toasted pepita

sautéed fava beans and mustard-bacon vinaigrette

caramelized onions, shiitake mushrooms and romaine lettuce

caramelized artichokes, nicoise olives and piquillo pepper relish

freddy’s "vera cruz", jerusalem artichokes and toasted pepita

bleu cheese potato tots and tasmanian peppercorn jus

wilted burgundy spinach and stone ground mustard butter

braised cipollini onions and chive butter

arugula leaves, white asparagus and shaved parmesan reggiano

house made duck confit and bing cherry gastrique

burgundy asparagus and madeira black truffle jus

apple turnip puree and brown butter - hazelnut vinaigrette

with syrian raisins and almonds

with alan’s guancale and english walnuts

with oven roasted tomatoes and marjoram

with cracked green olives

with syrian raisins and almonds

with alan’s guancale and english walnuts

with chicken livers and pecans

with oven roasted tomatoes and marjoram

with cracked green olives

davoncrest cilantro and preserved lemon mayonnaise

chive crème fraiche and parmesan reggiano

spanish white anchovies and nicoise olives

white cheddar grits and spicy barbeque butter

truffled white bean puree and greek olive oil

celery root, wilted spinach and golden pineapple butter

puree of sweet peas, davoncrest pea tendrils and black truffle vinaigrette

warm quail eggs, tamworth bacon and white asparagus

roasted golden beets, caper crème fraiche and dill bread sticks

confit of rabbit, pickled ramps and brioche croutons

grilled gruyere cheese sandwich and crispy shallot rings

saffron tagliatelle with path valley spring vegetables fava beans, fiddlehead ferns and sweet garlic cream

yukon gold potato gnocchi morel mushroom cream, local asparagus and shaved pecorino

creamy black orzo "risotto" grilled octopus, squid ink and charred pennsylvania ramps