Equinox

Name: Equinox
Address: 818 Connecticut Ave. NW, 20006, DC, 20006
Telephone: 202-331-8118

818 Connecticut Ave. NW, Washington, DC 20006, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:00PM-9:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch

First Course

Fennel Cured Wild King Salmon

Shaved Fennel Salad, Horseradish Crème Fraiche and Salmon Roe

Equinox Jumbo Lump Crabcake

Puree of Early Spring Asparagus, Preserved Lemon and Artichoke Chips

Orecchiette (Ear Shaped) Pasta with English Peas and Fresh Morels

Spring Vegetable Julienne and Parmesan Reggiano

Grilled Smoked Surry Sausage

Cider Braised Kale, Applewood Bacon and Red Wine

English Pea Soup with Bacon-Fontina Gougere

Piquillo Peppers, Spring Onions and Paprika Crisps

Salads

House Pulled Mozzarella and Baby Spinach Salad

Warm Mustard Bacon Vinaigrette, Roasted Shallots and Parmesan

Pulled Amish Chicken Salad*

Toasted Cashews, Poached Cranberries and Arugula Pesto

Radicchio and Arugula Salad with Shaved Pecorino

Grilled Bartlett Pears, Spicy Radish and Balsamic Vinegar

Frisee Salad with Artichoke Hearts and Duck Prosciutto

Red Endive, Golden Raisins and Crispy Grissini

Main Course

Grilled Amish Chicken Breast and Slow Cooked Leg

Napa Cabbage, Virginia Ham and Banyuls Chicken Jus

Grilled Hereford Beef Hanger Steak*

Spring Asparagus, Herb Roasted Fingerling Potatoes and Black Truffle Sauce

Yukon Gold Potato Gnocchi with Spring Mushroom Fricassee

Roasted Garlic Cream, Snow Peas and Parmesan Tuille

King Salmon Filet and Artichoke Ragout

Cipolline Onions, Yukon Potatoes, Fresh Mint and Olive Oil

Grilled Carolina Grouper Filet

Creamed Ashland Grits, Garlicky Spinach and Citrus-Beet Jus

Sauté of Eastern Shore Soft Shell Crabs

Red Pepper Coulis, Grilled Frisee and Warm Potato Foam

On the Side

Sauté of Spring Beans and Cipolline Onions

Fava Beans, Haricot Verts, Yellow Wax Beans and Toasted Almonds

Steve's Asparagus and Snow Peas

Roasted Shallots and Preserved Lemon

Macaroni & Cheese

Vermont Cheddar, Gruyere and Black Truffle Reduction

Sweet Course

Trio of Seasonal Sorbets

Chocolate Ganache Cake

Fresh Mint Ice Cream, Cocoa Nib Tuille and Mint Syrup

Warm Orange Olive Oil Cake

Earl Grey Kumquats, Warm Lime Cream and Meyer Lemon Gelato

Toasted Almond Panna Cotta

Southern Style Cornmeal Pound Cake and Fresh Blueberry Compote

Dinner

First Course

Arugula and Red Endive Salad with Gorgonzola Dolce & Walnuts

Port Wine Vinaigrette, Spicy Radish and Artichoke Hearts

House Cured Duck Prosciutto with Black Mission Figs

Red Oak Leaf Salad, Balsamic Dressing and Crispy Grissini

Sautéed Eastern Shore Soft Shell Crab

Wild French Asparagus, Vidalia Onion Puree and Garlic-Herb Butter

Pan Roasted La Belle Farm Foie Gras

Rhubarb Puree, Poached Gala Apple and Green Peppercorn Duck Jus

Creamy Sweet Red Pepper Soup with Lump Crabmeat

Crème Fraiche, Preserved Lemon and Spring Onions

Main Course

Yukon Potato Gnocchi with Sweet Gulf Shrimp

Roasted Corn, Truffle Butter and Parmesan Tuille

Grilled Blue Ridge Angus Beef Striploin

Steve's Shitakes, Grilled Red Onions and Cabernet Wine Jus

Rib Rack of Bev's Berkshire Pork

Local Red Swiss Chard, Glazed Pearl Onions and Bing Cherry-Pork Jus

Pan Roasted Wild Striped Bass Filet

Creamed Virginia Grits, Garlicky Spinach and Red Beet-Citrus Jus

BBQ'd Wild King Salmon with Spring Bean Fricassee

Peppadew Peppers, Backyard Basil and Fingerling Chips

Little Plates

Foie Gras Skewers with Shitake Mushrooms and Balsamic Glaze

Roasted Potatoes and Artichokes with Preserved Lemon

Sugar Snap Peas with Virginia Ham

Garlicky Chickpea Puree with Skipjack Chips

Sweet Course

Artisan Cheese Selection

Carrot Cake Twinkie

Cream Cheese Filling, Rum Caramel and Pineapple Ginger Ice Cream

Layers of Local Strawberries

Sweet Woodruff Foam and Delicate Vanilla Tuilles

Meyer Lemon Tasting

Chiffon Cake, Granita and Meyer Lemon Syrup

Decadent Chocolate Ganache Cake

Fresh Mint Sherbert, Mint Syrup and Coconut Tuilles

White Chocolate - Tonka Bean Panna Cotta

Apricot Carpaccio, Gingered Plum - Cherry Coulis and Honey Crisps