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Serving Dinner Sunday thru Thursday 5:30 - 9:00 p.m.
Friday and Saturday 5:30 to 10:00 p.m.

Appetizers

New England Clam Chowder 7.00

Fresh Sea Clams, Thyme, Slab Bacon & Cream

Purée of Asparagus & Spring Onion 7.00

Soup Selection of the Day 7.00

Equinox Farm Field Greens 9.00

Marinated Celeriac & Maple-Dijon Vinaigrette

Frisee & Watercress 10.00

Pears, Ewe’s Blue & Spiced Walnuts

Asparagus & Hearts of Palm 9.00

Markristo Leaf Lettuces & Parmesan Vinaigrette

Mediterranean Lamb Ragout 12.00

Lila’s Mountain Lamb & Soft Polenta

Seared Sea Scallops & Waffled Chips 13.00

Celeriac Purée, Amaranth & Truffle Oil

Scottish Smoked Salmon 12.00

Pickled Beets, Crème Fraîche & Puff Pastry

 

Entrees

Roasted Sea Bass 28.00

Sweet Pea Purée & Salsify-Carrot Hash

Charmoula Grilled Swordfish 29.00 

Shrimp-Barley Salad & Baby Arugula

Steamed Organic Salmon Niçoise 27.00 

Wilted Spinach & Olive Oil Poached Potatoes

 Risotto Stuffed Escarole 23.00

Toasted Pine Nuts, Rice Beans, Tomatoes & Romano

 Chef’s Flight of Vegetables & Starches 25.00

Freshest Seasonal Vegetables & Complementing Starches

 

Moroccan Spiced Hudson Valley Poussin 26.00

Stewed Zucchini & Currant-Almond Couscous

 

Roasted Native Turkey 25.00

Farmhouse Stuffing, Whipped Potatoes & Pan Gravy

 

Grilled Moulard Duck Breast 27.00

Port-Fig Reduction, Yellow Beans & Roasted Potatoes

Peppercorn Steak Frites 32.00

Seared Black Angus NY Strip, Ragged Mountain Rum & Steak Fries

Grilled Lamb T-Bones 29.00

Goat Cheese Croquettes & Braised Kale

English Cut Prime Rib of Beef 31.00

Thin Slices, Baked Potato, Buttery Popover & Natural Jus

 

Floral Arrangements, Jane Bailey

We Proudly Serve Berkshire Grown and Produced Food Products
There will be a $5.00 charge for splitting orders in the kitchen

Brian J. Alberg, Executive Chef

Daniel Thomas, Sommelier