| Cuisine type | Contemporary American | |
| Price range | $31 to $50 | |
| Neighborhood | Downtown Washington D.C |
| Top tags |
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| Cuisines | Contemporary American, Vegan, Vegetarian / Vegan |
| Dining style | Fine Dining |
| Phone number | +1 202 331 8118 |
| Website | www.equinoxrestaurant.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Diners Club, Discover, MasterCard, Visa |
| Executive chef | Todd Gray |
| Location | 818 Connecticut Ave, Washington, DC 20006 |
| Truffled Risotto Fritters | $14.00 | with Sweet Garlic Crème Fraîche |
| Corn Gougères | $12.00 | with Lemon Ricotta & Rosemary |
| Artichokes "Alla Romana" | $12.00 | with Italian Parsley and Tomato Vinaigrette |
| Spiced Eggplant Chips | $12.00 | with Smoked Cinnamon Baba Ghanoush |
| Pennsylvania Mushrooms with Spiced Japanese Eggplant | $16.00 | Toasted Hazelnuts, Sautéed Caulilini, Chive Gremolata |
| Pan Seared Barnegat Light Sea Scallops | $18.00 | Smoked Trumpet Mushrooms, Peach Pico de Gallo, Avocado Mousse |
| Porcini Mushroom Casarecce | $16.00 | Sautéed Cherry Tomatoes, Roasted Patty Pan Squash, Summer Corn Coulis |
| Sweet Crab and Ricotta Cheese Agnolotti | $18.00 | Roasted Baby Carrot, Fava Beans, Summer Corn Dashi |
| Roasted Poblano Corn Chowder | $16.00 | Crispy Maitake Mushrooms, Jumbo Lump Crabmeat, Shaved Radish |
| Northern Neck Tomato and Watermelon Gazpacho | $14.00 | Heirloom Tomatoes, Pickled Watermelon Rind, Shaved Cucumber |
| Arugula Salad with Brûléed Mission Figs | $16.00 | Roasted Belle Radishes, Sherry Vinaigrette, Toasted Pine Nuts |
| Sesame Green Garlic Falafel with Cucumber Tzatziki | $17.00 | Chilled Succotash, Turmeric Pickled Cauliflower, Lemon Vinaigrette |
| Olive Oil Roasted Beet Steak Frites | $33.00 | Braised Napa Cabbage, Marinated Chickpeas, Tahini Vinaigrette |
| Grilled Royal Trumpet Mushrooms with Black Garlic | $32.00 | Hasselback Marble Potatoes, Baby Spinach, Carrot Ginger Coulis |
| Spinach Bucatini with Confit of Cherry Tomatoes | $31.00 | Basil Pesto, Tomato Pomodoro, Cashew Cheese |
| Pan Seared Mediterranean Octopus | $36.00 | Roasted Fingerling Potatoes, Caramelized Artichokes, Cannellini Beans |
| Grilled Grand Banks Swordfish Steak | $36.00 | Summer Baby Vegetable Sauté, Almond Cauliflower Purée, Burgundy Escargot Vinaigrette |
| Slow Roasted Angus Beef Short Rib | $36.00 | Jerusalem Artichoke Purée, Forest Mushrooms, Local Cherry Tomato Salad |
| Rosemary Roasted New Zealand Rack of Lamb | $37.00 | Warm Baked Corn Bread, Grilled Summer Corn, Savory Berry Jus |
| Agave Apple Cake | $12.00 | Candied Almonds, Apple Compote, Dark Rum Caramel, Coconut Sorbet |
| Dark Chocolate 'Cheesecake' | $12.00 | Pistachio-Date Crust, Morello Cherries, Mango Sorbet |
| Salted Caramel Chocolate Tartlet | $12.00 | Hazelnut Croccante, White Chocolate Pearls, Cointreau Whipped Cream |
| Lemon Verbena Panna Cotta | $12.00 | Late Summer Berries, Raspberry Coulis, Mini Meringue "Kisses" |
| Equinox Affogato | $9.00 | Santa Lucia Estate Espresso, Vanilla Mascarpone Gelato |
| Duo of House Made Ice Cream or Sorbet | $7.00 | |
| Chef's Selection of Vegan or Cave Aged Cheeses | $15.00 | Candied Walnuts, Rhubarb Compote, Toasted Olive Baguette |
| Equinox Truffled Mac and Cheese | $15.00 | with Elbow Macaroni and Vermont Cheddar |
| Path Valley Fried Green Tomatoes | $12.00 | with Salsa Verde, Grilled Onions, Parmesan Cheese |
| Caramelized Cauliflower Florets | $12.00 | with Capers, Golden Raisins, and Toasted Almonds |
| Roasted Summer Baby Squash | $12.00 | with Tomato Jam, Cashews, Sea Salt |
| Green Garlic Falafel | Wine Pairing: Pinot Grigio, Giulia, Italy 2016 | |
| Tempura Glazed Cauliflower | Wine Pairing: Rose, Napa Valley, CA 2017 | |
| Porcini Mushroom Casarecce | Wine Pairing: Chardonnay, Edna Valley CA 2016. Supplemental 5th Course - $10 | |
| Olive Oil Roasted Beet Steak Frites | Wine Pairing: Malbec, Mendoza, Argentina 2015 | |
| Berries en Glass with Raspberry Sorbet | Wine Pairing: Brut Rose, France N.V. |
| Poblano Corn Chowder | Wine Pairing: Sauvignon Blanc, South Africa 2016 | |
| Grilled Swordfish Steak | Wine Pairing: Rose, Cote de Provence, France 2016 | |
| Egg Yolk Fettuccine | Wine Pairing: Rosso del Molise, Italy 2013. Supplemental 5th Course - $10 | |
| Grilled Angus Beef Short Rib | Wine Pairing: Cabernet Sauvignon, Alexander Valley, CA 2013 | |
| Salted Caramel Chocolate Tartlet | Wine Pairing: Banyuls, France N.V. |
| Warm Summer Corn Gougères | $11.00 | Maldon Sea Salt, Black Truffle Butter |
| Artichokes "Alla Romana" | $12.00 | Italian Parsley, Sweet Garlic, Red Pepper Aioli |
| Truffled Risotto Fritters | $12.00 | Panko Crumbs, Sweet Garlic-Lemon Crème Fraîche |
| Spiced Eggplant Chips | $12.00 | Smoked Cinnamon Baba Ganoush |
| Heirloom Tomato and Watermelon Gazpacho | $14.00 | Heirloom Tomatoes, Pickled Watermelon, English Cucumber |
| House Pulled Burrata Cheese with Black Olive Crostini | $16.00 | Local Cherry Tomatoes, Frisée Lettuce, Strawberry Vinaigrette |
| Late Summer Sweet Corn Salad with Crispy Halloumi Cheese | $15.00 | Grilled Sunburst Squash, Spiced Chickpeas, Cumin-Tahini Vinaigrette |
| Pan Seared Barnegat Light Sea Scallops | $18.00 | Avocado Puree, Crispy Mushrooms, Roasted Beets, Virginia Peach Salsa |
| Lezlee Westine's Pulled Chicken Salad | $22.00 | Dried Cranberries, Toasted Cashews, Arugula Pesto |
| Crispy Florida Rock Shrimp with Sobe Noodles | $23.00 | Sugar Snap Peas, Edamame, Baby Carrot, Soy Vinaigrette |
| Equinox Late Summer Panzanella Salad | $20.00 | Rappahannock Tomatoes, Pickled Red Onion, Sherry-Basil Vinaigrette |
| Pepita Crusted Angus Beef Hanger Steak | $25.00 | Stuffed Fingerling Potatoes, Patty Pan Squash, Cabernet Jus |
| Pan Roasted Mediterranean Octopus | $22.00 | Cannellini Beans, Cerignola Olives, Patty Pan Squash |
| Grilled Royal Trumpet Mushrooms with Black Garlic | $23.00 | Hasselback Marble Potatoes, Wild Ramps, Carrot Ginger Coulis |
| Equinox BBQ Norwegian Salmon Filet | $25.00 | Corn Succotash, Fava Beans, Sesame Shrimp Toast |
| Spinach Bucatini with Confit of Cherry Tomatoes | $22.00 | Basil Pesto, Tomato Pomodoro, Cashew Cheese |
| Israeli Spiced Breast of Pennsylvania Chicken | $24.00 | Parsnip Puree, Roasted Brussels Sprouts, Pomegranate Glazed Pearl Onions |
| Pan Roasted Rainbow Trout Filet | $23.00 | Wilted Spinach, Scrambled Eggs, Puttanesca Sauce |
| Olive Oil Roasted Beet Steak Frites | $24.00 | Braised Napa Cabbage, Marinated Chickpeas, Fire Roasted Baba Ghanoush |
| Roasted Patty Pan Squash | $12.00 | Sundried Tomato Vinaigrette, Toasted Cashews, Maldon Sea Salt |
| Truffled Macaroni and Cheese | $14.00 | Elbow Macaroni, Vermont Cheddar |
| Path Valley Fried Green Tomatoes | $12.00 | Garlic Confit, Parsley Gremolata, Pickled Mustard Seeds |
| Watermelon and Tomato Gazpacho | with Pickled Watermelon Rind, Heirloom Tomatoes, European Cucumber | |
| Heirloom Tomato Salad | with Pine Nuts, Genovese Basil, Balsamic Vinaigrette | |
| Watercress Salad | with Red Cabbage, (Gluten Free) Lentil Fusilli, Grilled Peach Vinaigrette | |
| Crispy Cauliflower Tempura* | with Toasted Cashews, Tahini Vinaigrette and Cilantro Leaves | |
| Royal Trumpet Soba Noodles | with Caramelized Carrots, Charred Scallions, Pickled Onions | |
| Equinox Pancake Bar | with Strawberries, Blueberries, Chocolate Chips | |
| Watermelon Salad | with Toasted Coconut, Black Mission Figs | |
| Tofu Scramble Station Featuring Summer Squash | Baby Turnips, Cashew Cheese | |
| Artisan Bread Station* | accompanied by various jams, tapenade, exotic spices and infused olive oils | |
| Assorted Sweets & Treats |
| Mimosas for the Table | $45.00 | Bottle of Cava and Carafe of Fresh Squeezed Orange Juice |
| Gilda | $14.00 | Jalapeño Infused Tequila, Fresh Squeezed Grapefruit |
| Olavender's Spell | $14.00 | Gin, Crème Yvette, Lavender Syrup, Lemon, "Egg White" Foam |
| Americano Vegano | $14.00 | Aperol, Sweet Vermouth, Sparkling Wine |
| Kiss From a Rose | $14.00 | Sparkling Wine, Strawberry Rhubarb Syrup |
| With a Cherry on Top | $14.00 | Jameson, Cherry Syrup, "Egg White" Foam |
| Cucumber Collins | $14.00 | Gin, Cucumber Water, Lime Juice, Soda Water |
| Path Valley Peach Sangria | $14.00 | Sauvignon Blanc, Peach Puree |
| I Misspoke… | $14.00 | Gin, Hibiscus Syrup, Lemon, "Egg White" Foam |
| Equinox Bloody Mary | $14.00 | Vodka, House Vegan Bloody Mary Mix |
| Midnight Fillibuster Tonic | $16.00 | Rye Whisky, Molasses, Coffee, Chocolate Bitters |
| Strawberry-Rhubarb Soda | $6.00 | Strawberry-Rhubarb Syrup, Soda Water |
| Pomegranate-Lime Ginger Soda | $6.00 | Pomegranate Juice, Lime, Ginger Beer |
| Hazelnut-Vanilla Latte | $6.00 | Espresso, Steamed Milk, Hazelnut-Vanilla Syrup |
| Mediterranean Iced Latte | $6.00 | Espresso, Chilled Oat Milk, Tahini-Mocha Syrup |
| Estate Grown South American Coffee | $4.00 |
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