Equus

Name: Equus
Address: 400 Benedict Ave., 10591, NY, 10591
Telephone: 914-631-3646

400 Benedict Ave., Tarrytown, NY 10591, US

• Monday: 7:00AM-9:00PM •Tuesday: 7:00AM-9:00PM •Wednesday: 7:00AM-9:00PM •Thursday: 7:00AM-9:00PM •Friday: 7:00AM-9:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-9:00PM •

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Details

Cuisine: American (New), French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Fall Lunch Menu

First Course

Soupe du Château

French Onion Soup

Maryland Crab Cake

Mango Salsa and Citrus Jicama Slaw

Baked Brie

Muscat Poached Pear and Bing Cherries

Atlantic Salmon Trio

Spicy and Crunchy - Salmon Croustille and Salmon Tartare

Roast Pumpkin Risotto

Maple Glazed "Pekin" Duck

Romaine, Apple and Candied Walnut Salad

Apple Smoked Bacon Vinaigrette

Roasted Beet and Watercress Salad

Honey Goat Cheese Croustade with Ginger Cabernet Vinaigrette

Main Course

Veal Scallop

Forest Mushrooms, Apple and Toasted Hazelnut Madeira Scented Sauce and Sautéed Spätzle

Castle Quiche

Tomato and Garden Greens

Sautéed Sea Scallops

With Soft Mascarpone Polenta, Chanterelles and Sweet Corn with a Truffle Broth

Apple Cider and Fall Spiced Marinated Breast of Chicken

Sweet Corn Succotash, Brussels Sprout Leaves and Corn Fritter Cranberry Autumn Tea Froth

Sirloin of Beef Pavé and Stout Braised Short Ribs

Cauliflower Purée with Sautéed Swiss, Golden Raisins and Pine Nuts

Sliced Loin of Berkshire Pork

Butternut Purée Seared Hudson Valley Fois Gras, Sag, Apple and Pumpkin Black Currant Sauce

Equus Prix Fixe Fall Menu

Soupe du Château

| ~ or ~

French Onion Soup

| ~ or ~

Atlantic Salmon Trio

Spicy and Crunchy - Salmon Croustille and Salmon Tartare | ~ or ~

Roast Pumpkin Risotto

Maple Glazed "Pekin" Duck | ~ or ~

Romaine, Apple and Candied Walnut Salad

With Apple Smoked Bacon Vinaigrette | ~or ~

Roasted Beet and Watercress Salad

Honey Goat Cheese Croustade with Ginger Cabernet Vinaigrette

Prosciutto Wrapped Tuna

Sweet Carrots and Chive Purée Potatoes with Sweet Onion Sauce | ~ or ~

Mirin Soy Glazed Turbot

Bok Choy and Shiitake Mushrooms with Anise Nage | ~ or ~

Sliced Loin of Berkshire Pork

Butternut Purée Seared Hudson Valley Fois Gras, Sage, Apple and Pumpkin Black Currant Sauce | ~ or ~

Bucatini with Wild Mushrooms Sauce

Fall Menu Prix Fixe Four - Course Dinner

Appetizers

Soupe du Château

Your server will gladly explain today's offering

French Onion Soup

Roast Pumpkin Risotto

Maple Glazed Pekin Duck

Atlantic Salmon Trio

Spicy and Crunchy Salmon - Salmon Croustille Salmon Tartare

Maryland Crab Cake

Mango Salsa and Citrus Jicama Slaw

Forest Harvested Mushrooms in Basket

Black Truffle Formaggio and Madeira Sauce

Escargots

Garlic Parsley Butter

Lobster Truffle Brandade

Shrimp, Chorizo, Tomato Ragoût and Brandy Shrimp Sauce

Orange and Star Anise Barbeque Quail

Sautéed Pumpkin and Spiced Apple with a Vintage Port, Black Currant Sauce

Crispy Rock Shrimp

Diakon, Plum and Pea Shoot Salad Mirin Plum Sauce,

Baked Brie

Muscat Poached Pear and Bing Cherries

Caviar Selection

One Ounce

Osetra

Supp. One Hundred Eighty

Sevruga

Supp. One Hundred Forty

Salads

Romaine, Apple and Candied Walnut Salad

With Apple Smoked Bacon Vinaigrette

Roasted Beet and Watercress Salad

Honey Goat Cheese Croustade with Ginger Cabernet Vinaigrette

Main Courses

Prosciutto Wrapped Tuna

Sweet Carrots and Chive Purée Potatoes with Sweet Onion Sauce

Sautéed Sea Scallops

With Soft Mascarpone Polenta, Chanterelle and Sweet Corn with a Truffle Froth

Mirin - Soy Glazed Turbot

Bok Choy and Shiitake Mushrooms with Anise Nage

Apple Cider and Fall Spiced Marinated Breast of Chicken

Sweet Corn Succotash, Brussels Sprout Leaves and Corn Fritter with Cranberry Autumn Tea Froth

Sliced Loin of Berkshire Pork Butternut Purée

Seared Hudson Valley Fois Gras Seared Hudson Sage Apple and Pumpkin Black Currant Sauce

Pavé Sirloin of Beef, Stout Braised a Short Ribs

Cauliflower Purée with Sautéed Swiss, Golden Raisins and Pine Nuts

Roast Moroccan Spice Rack or Lamb

Celeriac and Potato Dauphinoise, Petite Root Vegetables with Merlot Sauce

Summer Dinner Dessert Menu

The Royal Belgium Chocolate Truffle Torte

Blackberry Ice Cream

Summer Peach Soup

Honeycomb Ice Cream & Sesame Brittle

Toasted Coconut Torte

Mango & Ginger "Beer" Float with Chocolate Curry Sauce

Chocolate Covered Raspberry Filled Cheesecake

White Chocolate Sauce

Castle Chocolate Cake

Mandarin Orange Sorbet

Mojito Granité

Summer Melon & Pistachio Lime Cookie

Sweet Corn Fritters

Avocado Ice Cream & Cracked Black Pepper Tuile

Selection of Castle Made Ice Creams and Sorbets

Service of Local and International Cheeses

Raisin Pecan Bread and Clusters of Grapes

Tea Menu

Selection of Loose ® Evolution Tea

Combination of English Tea Sandwiches

| Classic Cucumber with Crème Fraîche and Watercress on White Bread | Smoked Salmon, Crème Frîche and Caviar on Seven Grain Bread | Egg Salad and Fresh Sliced Tomato on Pumpernickel Bread | Black Forest Ham with Gruyère Cheese, Dijonnaise on White Bread

Equus

Reviews 0

Deals & Coupons

Details

Soupe du Château

French Onion Soup

Maryland Crab Cake

Baked Brie

Atlantic Salmon Trio

Roast Pumpkin Risotto

Romaine, Apple and Candied Walnut Salad

Roasted Beet and Watercress Salad

Veal Scallop

Castle Quiche

Sautéed Sea Scallops

Apple Cider and Fall Spiced Marinated Breast of Chicken

Sirloin of Beef Pavé and Stout Braised Short Ribs

Sliced Loin of Berkshire Pork

Soupe du Château

French Onion Soup

Atlantic Salmon Trio

Roast Pumpkin Risotto

Romaine, Apple and Candied Walnut Salad

Roasted Beet and Watercress Salad

Prosciutto Wrapped Tuna

Mirin Soy Glazed Turbot

Sliced Loin of Berkshire Pork

Bucatini with Wild Mushrooms Sauce

Soupe du Château

French Onion Soup

Roast Pumpkin Risotto

Atlantic Salmon Trio

Maryland Crab Cake

Forest Harvested Mushrooms in Basket

Escargots

Lobster Truffle Brandade

Orange and Star Anise Barbeque Quail

Crispy Rock Shrimp

Baked Brie

Caviar Selection

Osetra

Sevruga

Romaine, Apple and Candied Walnut Salad

Roasted Beet and Watercress Salad

Prosciutto Wrapped Tuna

Sautéed Sea Scallops

Mirin - Soy Glazed Turbot

Apple Cider and Fall Spiced Marinated Breast of Chicken

Sliced Loin of Berkshire Pork Butternut Purée

Pavé Sirloin of Beef, Stout Braised a Short Ribs

Roast Moroccan Spice Rack or Lamb

The Royal Belgium Chocolate Truffle Torte

Summer Peach Soup

Toasted Coconut Torte

Chocolate Covered Raspberry Filled Cheesecake

Castle Chocolate Cake

Mojito Granité

Sweet Corn Fritters

Selection of Castle Made Ice Creams and Sorbets

Service of Local and International Cheeses

Selection of Loose ® Evolution Tea

Combination of English Tea Sandwiches

Freshly Baked Scones

Mini Castle Made Pastries and Petits Fours

Served with a Glass of Laurent Perrier Champagne