BREAKFAST -hotels.com

B R E A K FA S T

COLD PRESSED JUICES

14

ORANGE

14

GRAPEFRUIT

14

CARROT BEET

14

CELERY

HIGH PERFORMANCE

18

CHIA SEED

BOWL

cacao, brazil

nuts and dried

fruits

16

BEAUTY BOWL

beet yogurt,

strawberry +

r a s p b e r r y,

pistachio and

bee pollen

16

R E G E N E R AT E

BOWL

blackberries, dried

blueberries and oat

milk

16

N Y S TAT E G R A I N

BOWL

sweet potato, avocado,

flaxseeds and soft-

boiled farm egg

B R E A K FA S T & FA R M E G G S

18

GRILLED

AV O C A D O

smoked salmon,

crunchy seeds

and market herbs

17

WILD HIVE

GRAIN MIX

soft-poached

egg and wild

mushrooms

16

S W E E T P O TAT O

B U C K W H E AT

PA N C A K E S

ny state maple

syrup, fresh

berries and

whipped butter

18

O P E N FA C E D E G G

WHITE OMELET

grilled

asparagus

and spring

o n i o n s,

garden herbs

17

SUMMER SQUASH

18

H E I R L O O M T O M AT O

HUMMUS

TOAST

gluten-free

basil aioli and currants

flatbread,

pickled onion

and fried egg

18

SOFT EGG CREPES 14

FA R M E G G O M E L E T

black beans,

greenmarket greens,

cilantro

lemon dressing

ADDITIONAL

COMPLETE B R E A K FA S T S

9

GRILLED SWEET

P O TAT O E S

sumac-lime

vinaigrette

8

FA R M E G G

soft poached,

scrambled or

fried

9

TURKEY SAUSAGE 6

B A LT H A Z A R S P E LT

locally produced by

TOAST

the great American

buttermilk whipped

sausage company

butter + superfood jam

9

MARKET

GREENS

lemon

vinaigrette

14

B R E A K FA S T B A S K E T

selection of electric lemon

baked goods

35

EQUINOX

35 AMERICAN

B R E A K FA S T

B R E A K FA S T

two poached eggs,

two eggs any style,

nut + seed crumble,

turkey sausage,

spelt avocado toast,

fresh fruit, spelt

choice of juice or

bread, choice of

coffee

coffee or tea

COFFEE TEA

4.5

DRIP COFFEE

4.5

ESPRESSO

5

C O R TA D O

5.5

M A C C H I AT O

4.5

L AT T E

5.5

CAPPUCCINO

9

NAGANO SOBA

CHA

9

YA M E B L A C K

TEA

9

BLUE NILE

CHAMOMILE

9 K A O R I M AT C H A L AT T E

9 U J I G E N M A I M AT C H A

9 CASCADE PEPPERMINT

* C O N S U M I N G R A W O R U N D E R C O O K E D M E A L S , P O U LT R Y, S E A F O O D , S H E L L F I S H , O R E G G S M AY I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S. 07.29.19

LUNCH

CRUDO

16

FLUKE

TA R TA R E

horseradish

and lemon

snow

19

SOFT EGG

CREPES

beef tartare,

sorrel and smoked

oyster sauce

19

HUDSON VALLEY

STEELHEAD

TROUT

t o m a t o w a t e r,

cucumbers and

nasturtium

25

N E W- FA S H I O N E D

DEVILED CRAB

creamy ginger

dressing, crunchy

celery and ginger

crumb

20

M A R I N AT E D

RAZOR CLAMS

pickled carrot and

cilantro broth

19

CHILLED ROW 34

OYSTERS

shallot mignonette

and toasted

black pepper

FROM THE GARDEN

19

LITTLE GREEN

17

CHILLED

LETTUCES

T O M AT O S O U P

c u c u m b e r, c r u n c h y

sungold tomato,

seeds and yogurt

grilled garlic scapes

dressing

and avocado squash

16

BADGER FLAME

17

S O M E W H AT

BEET AND STONE

SIMPLE SALAD

FRUIT SALAD

seven different

grated Dunbarton

vegetables, sun-

blue and black

flower seeds and

urfa chili

lemon vinaigrette

18

PURPLE

14

FA N C Y

CHEROKEE

V E G E TA B L E S

T O M AT O S A L A D

AND DIP

marinated cherries,

carrot juice and

currants and anise

fermented soy

hyssop

bean

WARM & SOULFUL

MAINS

18

H AY R O A S T E D

19

DUCK DUMPLINGS

OYSTERS

slow cooked duck,

c i d e r- s o a k e d h a y,

lemon verbena scented

shallot vinegar and

apples, turnips and

salsify

bone broth

21

CRISPY SOFT

SHELL CRAB

cucumelon, labneh

and jalape?o

19

GRILLED QUAIL

gooseberries, pickled

fresnos and romano

beans from the grill

17/28

CHICKPEA PA S TA sungold tomatoes, blistered shishito peppers and basil

17

DOUGHLESS

F L AT B R E A D

grilled flowering

broccoli, sheep's

milk cheese and

garden herbs

32

LONG ISLAND

32

CONTRAMAR

WILD STRIPED

INSPIRED

BASS

BLACK BASS

lightly cooked

poblano, salsa

summer vegetables

verde and warm

and aromatic broth

fresh tortillas

29

WHOLE ROASTED

19

TURKEY

TROUT

SANDWICH

pickled shallots,

h e r b r o a s t e d t u r k e y,

green things from

heirloom tomato

the garden

and basil a?oli

29

PA S T U R E - R A I S E D

24

NY GRASS-FED

CHICKEN

BURGER

peach salad,

pickled cucumbers,

fava beans and

trainyard sauce and

purslane

cheddar

48

GRASS-FED 14 OZ. 12

GRILLED CARROT

PRIME RIBEYE

BANH MI

chimichurri,

cilantro, pickled

tomato salad

daikon and jalape?o

27

ROASTED

SUMMER SQUASH

lemon basil,

avocado squash

and pine nut

crumble

* C O N S U M I N G R A W O R U N D E R C O O K E D M E A L S , P O U LT R Y, S E A F O O D , S H E L L F I S H , O R E G G S M AY I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S. 0 8 . 0 1 . 1 9

DINNER

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