Equinox Restaurant & Bar Reservations

830 N Shaver

Portland, OR 97227

ph: 503.460.3333



Wed - Sun 9am-2pm



Mon - Sun at 5pm


Happy Hour:

Mon - Fri 4pm-6pm

Find Equinox Restaurant on Facebook

*While we do our best to update our website, the listed menu's are subject to change.


Soup of the Day  -  6

Mushroom Bites  -  8
fried wontons stuffed with mushrooms, danish blue cheese and chives, with sweet chile aioli

Brussels Sprouts  -  7
fried with herbs, served with aioli

Calamari  -  8
with sambal aioli

Polenta Fries -  7
with sriracha aioli

Equinox Bruschetta  -  7
changes daily

Salt Cod Fritters  -  8
with tarragon aioli




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

Roasted Beets  -  8
roasted spiced beets, danish bleu cheese and pickled red onions in mixed greens with balsamic reduction, topped with warm bacon

Caesar  - 8
romaine hearts with fried capers, pickled red onion and parmesan ...add smoked salmon or chicken +4

Arugula  - 8
arugula salad with sprouted lentils, goat cheese, sauteed mushrooms and re wine vinaigrette



Crepes  -  14
stuffed with roasted butternut squash, goat cheese, arugula pesto and kale, topped with asiago mornay

EQ Burger  -  12
grilled Painted Hills beef with aged white cheddar, lettuce, pickled red onion, pickles, hand cut fries and whole grain mustard aioli...add bacon +1.5

EQ Veg Burger  -  11
Housemade vegetarian burger with aged white cheddar, lettuce, pickled red onion, pickles, hand cut fries and whole grain mustard aioli...add bacon +1.5

Pork Loin  -  16
grilled pork loin with sauteed spinach over parmesan polenta, topped with porcini jus and lemon oil

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

Rockfish  -  18
pan seared rockfish with yams, roasted fennel, red onion and dill aioli

Lamb  -  17
braised lamb shoulder with sauteed spinach and potatoes gratin

Steak  -  20
grilled ribeye topped with bleu cheese, served with garlic green beans, over sautee of minced cauliflower with red wine demi-glace

Mussels - 15
steamed mussels in coconut milk, sambal, tandoori spice and lemon grass, topped with cilantro and warm ciabatta



Housemade Gnocchi  -  14
with bacon and spinach in roasted tomato sauce, topped with shaved parmesan

Fettucine Bolognese  -  15
housemade fettucine with slow cooked ground pork shoulder, tomato, red wine and garlic

Spaetzle  -  16
housemade with smoked salmon, portobello mushrooms, poblano peppers, allepo pepper and cream, served over grilled bread



Seasonal Vegetable  -  5
Parmesan Polenta  -  5
Warm Baguette  -  2
Asiago Fries  -  5


DESSERTS - seasonal rotation