Equinox: Catered Picnic Dinner
Pick up an elegant, Chesapeake-inspired, root-to-stem dinner by Chef Todd Gray!
3 plant-based courses include:
- Yellow Tomato & Pineapple Gazpacho with English Cucumber and Basil Flowers
- Heart of Palm Cakes with Soba Noodle Salad, Pickled Daikon Radish, Thai Chili Vinaigrette
- Delmarva Corn Salad with Haricot Verts, Citrus Vinaigrette, Shaved Scallion
$50 plus 10% sales tax, 5% service fee. For pick-up August 21, 2021 at Equinox Restaurant only.
Leave a CommentLogin
Please log to your Member account to write on the wall: