APPETIZERS

Soup of the Day  -  6

Crispy Wild Mushroom Bites  -  7
fried wontons stuffed with mushrooms, danish blue cheese and chives, with chile lemon dip

Lamb Meatballs  -  9
cattail creek farm lamb meatballs with charred tomato sauce, mint salad and almonds

Saltimboca  -  9
leg and thigh chicken wrapped in prosciutto and sage over braised spinach topped with balsamic reduction and mascarpone

Calamari  -  9
with sambal dip

Equinox Grilled Bread  -  6
with roasted garlic-chevre, roasted tomatoes and mixed greens

Mussels  -  9
steamed mussels with coconut milk, sambal, lemongrass and cilantro, served with grilled ciabatta bread

WEEDS

Equinox Salad  -  7.5
apples, currants and toasted hazelnuts in mixed greens
with champagne vinaigrette

Beets and Bleu  -  8
roasted beets, pickled red onions, danish bleu cheese and bacon in mixed greens
with sherry vinaigrette

Spring Squash  -  9
bread salad with arugula, grilled squash, chevre, crispy house cured pancetta and smoked shallot vinaigrette

Grilled Caesar  - 9
grilled romaine heart with hard egg, spanish white anchovies, shaved parmesan
fried capers and creamy garlic dressing

 

ENTREES

Risotto  -  14
with portobella mushrooms, roasted fennel, arugula and asiago

Chick Pea Crepes  -  13
stuffed with roasted squash, goat cheese, red onion and arugula pesto, topped with asiago mornay and (can be made gluten free)

EQ Burger  -  11
grilled Painted Hillsl beef with aged white cheddar, lettuce, tomato, pickles, red onion, hand cut fries and champagne-shallot aioli...add bacon +1.5

Pork Loin  -  17
grilled pork loin over parmesan polenta, with grilled baby artichokes, porcini jus and lemon oil

Chicken  -  16
pan seared draper valley chicken breast with garlic mashed potatoes, braised kale and fontina leek fondue

Red Snapper  -  20
wild red snapper with dill roasted root vegetables topped with lemon-garlic aioli

Lamb Stew  -  18
slow cooked cattail creek farm lamb with white wine, tomatoes, rosemary and cannellini beans

Steak  -  21
grilled ribeye steak over fingerling potatoes, with grilled asparagus and foie gras demi glace

PASTAS

Spaetzle  -  17
with smoked salmon, sauteed spinach, alleppo pepper and cream, over grilled bread topped with marinated grilled red onions and meyer lemon

Fettuccine Bolognese  -  16
with slow cooked pork with tomatoes, red wine and garlic topped with parmesan

SIDES

Grilled Asparagus  -  5
Garlic Mashed Potatoes  -  5
Grilled Ciabatta  -  2
Asiago Truffle Fries  -  5

DESSERTS

Chocolate Torte  -  7
with amarena cherries

Chai Creme Brulee  -  7
topped with whipped cream

Farmer's Market Crisp  -  7
topped with house made vanilla bean ice cream

Seasonal Sorbet (vegan) -  4