THE EQUINOX MENU

AMUSE BOUCHE

frog hallow farm apricot, laura chenel chevre, estate honey

watermelon, brentwood corn, cucumber aguachile

white peach, gem lettuce, buttermilk ricotta, focaccia crumb, basil oil

onion ash, sprouted lentil tabbouleh, ‘nduja vinaigrette

japanese sweet potato, blue lake beans, blueberry pinot reduction

honey-lavender chantilly

Winemaker Joe Nielsen & Executive Chef Kimberley Cosway

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness

**items may change due to seasonal availability