Equinox Restaurant Offers Hearty Plant Based Offerings for Fall

Equinox Restaurant Plant Based Offering

Crisp cool weather, turning leaves, and gourd-eous fresh produce. Equinox is celebrating the fall season with a trio of hearty new vegan entrees including:

Wild Rice Stuffed Butternut Squash (pictured above)
Virginia Red Apple, Toasted Walnuts, Harissa Broth

Pan Seared Red Cabbage ‘Chop’ 
Chestnut Puree, Confit Leeks, Hazelnut Dukkah

Grilled Medallions of Pennsylvania Celery Root
Pickled Green Tomatoes, Bearnaise Sauce, Pomme Frittes

New Vegan Brunch Menu

Equinox’s popular vegan brunch has had a fall makeover! The new expanded brunch is now served in the main dining room and will include a variety of Just Egg dishes (an Egg Sandwich in October and Just Egg Breakfast Burrito in November). Here’s the mouthwatering October line up:
Grilled Avocado Toast with Smoked Sea Salt and Pickled Tomatillo

Truffled White Bean Soup
Poached Cannellini Beans, Sweet Roasted Garlic & Caramelized Brussels Sprouts

Jobs Tears Buddha Bowl
Lacinato Kale, Roasted Kabocha Squash, Spiced Pepitas with Sesame-Tahini Vinaigrette

Radicchio & Honeycrisp Apple Salad
Belgian Endive, Golden Raisins, Shaved Celery Hearts, English Walnut Dressing

Pesto Roasted Portobello Mushrooms
Toasted Pine Nuts, Red Pepper Gremolata & Shaved Cashew Cheese

Crispy Cauliflower Tempura
Pomegranate Seeds, Smoked Cinnamon & Cilantro

Tahini Grits with Marinated Chickpeas
Collard Greens Southern Style, Black Eyed Peas & Crispy Okra

Apple Stuffed Pancakes
Red Wine Poached Pears, Chocolate Chips, Pecan Streusel

Bread Station:
Just Egg Breakfast Sandwich
English Muffin with Cashew Cheese & Red Pepper Aioli

Riesling & Dijon Fondue
With Rustic Sourdough Croutons

Assorted Artisanal Bread with Preserves & Tapenades

Cherry & Apricot Crumble, Lemon Bars, Mini Cheesecakes, Chocolate Chip Cookies, Pecan Sandies & Fresh Seasonal Fruit Salad

$35 for Adults
$15 Children Under 12
(Tax, gratuity, and beverages not included)

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