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APPETIZERS

EQUINOX FARM FIELD GREENS

with Dijon Vinaigrette, Cucumber, Pumpkin Seeds, Cherry Tomato, Nicoise Olives, and Feta. 14


ARUGULA SALAD

Hearts of Palm, Crispy Duck Skin, Fried Artichokes, Maggie’s Round Cheese, and Lemon Vinaigrette. 16


BROCHETTE OF ESCARGOT

with Roasted Red Pepper & Garlic, Crispy Polenta, and Beurre Noisette. 14


SCOTTISH SMOKED SALMON

Arugula, Capers, Onion, Crostini. 16


FRIED CALAMARI

with Rouge Aioli. 16


SAUTEED CALAMARI

with Lemon Pasta, Garlic, Onion, and Parmesan. 16


MUSSELS MARINIERE

au Sauvignon Blanc and Garlic. 13


SEVEN FRESH OYSTERS OF THE DAY

A “Greendale Half Dozen” served on the 1/2 shell with Mignonnette. 15


GRILLED BREADS

Naan & Cucumber Yogurt, Ciabatta & Garlic Confit, Baguette & Olive Tapenade. 14


TAPAS TRIO FOR TWO

Marinated Artichokes with Almond & Hazelnut Romesco, Shiitake Spring Rolls, and White Beans in Vinaigrette. 16


ENTREES

VEAL SCALLOP

Panko & Parmesan Encrusted with Frisee, Portobello Mushrooms, Lemon Vinaigrette, and Asparagus. 32


BAKED SOLE

Pasta, Mussels Mariniere, Oven Dried Tomatoes, and Parmesan. 28


RACK OF LAMB

Parmesan Encrusted with Rosemary Infused Mashed Potatoes, Asparagus, and Red Wine Shallot Jus. 36


BBQ BABY BACK RIBS A LA ROUGE

with Rosemary Infused Mashed Potatoes and Coleslaw. 28


GRILLED SLICED NY STRIP

with Sautéed Spinach, Rosemary Infused Mashed Potatoes, and Red Wine Shallot Confit.30


STEAK AUX POIVRE

with Arugula, Pommes Frites, and Cognac Sauce. 30


BRAISED FREE RANGE DUCK

with Shredded Potato Cake, Sauteed Spinach, French Beans, and Balsamic Vanilla Sauce. 30


FREE RANGE OVEN ROASTED LEMON CHICKEN

with Crispy Polenta and Spinach Gratin. 27


VEGETARIAN ENTREE

Sauteed Garden Vegetables & Mushrooms, Shredded Potato Cake, and Balsamic Vanilla Sauce. 27

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