Brunch spread for up to 5 people on Saturday, May 7th or Sunday, May 8th – $125 per person.* This includes all set-up, clean-up, table and glassware.
First Course
Asparagus salad, burrata cheese, cherry tomatoes, with avocado dressing, and beet chips.
Second Course
Eggs Benedict, country ham on an English muffin topped with hollandaise, potato latke with chive crème fraiche, and a side of bacon.
Third Course
Warm Vanilla bread pudding served with fruit jam and whipped cream.
*Mimosas included*
Blood Orange Mimosa
Four-Course Dinner + Wine Pairing for up to 5 people on Saturday, May 7th or Sunday, May 8th – $175 per person, $225 per person with wine pairings.* This includes all set-up, clean-up, table and glassware.
First Course
Ricotta Cheese ravioli with sweet corn cream and pancetta
Second Course
Seared Halibut with leek puree, olive tapenade and broccoli
Third Course
Roasted rack of lamb, pomme puree, mustard cream sauce and sauteed asparagus.
Fourth Course
Warm Vanilla bread pudding served with fruit jam and whipped cream.
Private Dinner at Home with Chef Benny Grant
Benny is a DC native who began his culinary career at Bistro Bis on Capitol Hill before attending The Culinary Institute of America in Upstate New York. After graduating, Benny headed to Philadelphia to work for fine dining establishment, Mica, and then returned to DC as Chef de Cuisine at legendary upscale southern restaurant Vidalia. When Vidalia closed, Benny continued to work for Jeffrey Buben at Bistro Bis before transitioning to RARE Steakhouse and Tavern, where he worked his way up to Chef de Cuisine.
Three-Course Dinner + Wine Pairing for 2 people on Saturday, May 7th or Sunday, May 8th – $150 per person, $200 per person with wine pairings.* This includes all set-up, clean-up, table and glassware.
First Course
Summer tomato salad: Heirloom tomatoes, roasted cherry tomatoes, pistachio pesto, burrata cheese, herb oil and a balsamic reduction.
Second Course
Grilled Atlantic Salmon: Grilled Atlantic salmon filet, roasted vegetable melange. Grilled broccolini, cherry tomatoes, zucchini, yellow squash, red onion, lemon caper orzo and a lemon soy emulsion.
Third Course
Dessert: Honey Lavender Creme Brûlée, seasonal berries and edible flowers
*brunch/dinners will include a $50 admin fee per group.
Equinox Plant-Based Brunch w/Delivery (Exclusive to Skip The Line Customers)
$65 per person, add a bottle of Cava with fresh orange and strawberry juice for mimosas $40*
Assorted Artisan Breads
Black Mission Fig Jam & Green Olive Tapenade
Cream of Asparagus Soup
Poached Asparagus, Pickled Ramps, Croutons
Raddichio & Arugula Salad
Early Spring Strawberries, Toasted Hazelnuts
Cucumber and Heirloom Tomato Panzanella
Sesame Baguette, Watermelon Radish, Frisee Lettuce
Lemon-Blueberry Griddle Cakes
Vanilla Whipped Cream, Rhubarb Compote, Pennsylvania Maple Syrup
House Made Saffron Fusilli
Early Spring Peas, Fava Beans, Green Garlic Butter
Teriyaki Glazed Hen of the Woods Mushrooms on Warm Soba Noodle Salad
Baby Carrots, Shaved Celery, Toasted Sesame
Brandi’s Assorted Mother’s Day Desserts
*$20 delivery fee will be added to all orders