Like the founders of Up Top Acres, Chef Colin McClimans is a proud DC native and the chef de cuisine at Equinox restaurant. His CITY ROOTS menu showcases our rooftop grown produce, presented in the urban oasis of a farm overlooking the city.

This group of DC natives is getting to the root of working to change the local food culture– from how food is grown in cities, to how food is sustainably sourced for innovative menus.

Chef McClimans teamed up with good friend Danilo Simic, the beverage director of Ambar, Clarendon to present speciality cocktails to compliment each course.
Enjoy dinner on the farm while watching the sun set over the DC skyline. You won’t want to miss this.

Rooftop Menu
PASSED CANAPES (6:30-7:30pm)
-Louisiana Crawfish Rolls
-White Stone Oysters on the Half Shell
-Little Gem Lettuce Wraps with Crispy Pig Ears
Paired with:
Sparkling Wine & Spring Cup
Aperitif Blend, Lime Juice, Ginger Ale, Cucumber
FIRST
Miso, Ginger, and Sesame Braised White Turnips
Malt Powder, Microgreen Salad, Parsley Vichyssoise
Paired with:
Brazilian Smash
Cachaca, Muddled Mandarins, Lime Juice, Honey, Mint
SECOND
Green Eggs and Ham
Spinach Pici, Duck Egg Carbonara, Parmesan Cheese, House-made Panchetta
Paired with:
Tropical Smoke
Pineapple Mezcal, Digestif Blend, Orgeat, Lime Juice
THIRD
Crispy Buffalo Stuffed Manchester Quail
Green Garlic, Mustard Seeds, Stilton Blue Cheese
Paired with:
Sazerac Cocktail
Rye Whiskey, Cane Syrup, Bitters, Pernod, Lemon Essence
DESSERT
Strawberry Rhubarb Sponge Cake
Marscarpone Whipped Cream, Rose Peddle, Strudel, Honey Brown Butter Gelato
Paired with:
Coffee Delight
Decaf Espresso Infusion, Coconut Milk, Cinnamon