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