Equinox will celebrate its namesake with a four-course feast on September 26th that combines the late summer harvest with the upcoming fall bounty. On the menu are kabocha squash agnolotti with Parmesan custard, tuna with chanterelle mushrooms and apple-celery root puree, and hickory-smoked duck breast and duck sausage with sun-dried apricot and a gingered quince galette, while festive pairings include a sparkling cider cocktail and Stags Leap Winery’s Napa Valley Viognier (2007). Note: there is limited availability left, so reservations should be made ASAP (7 PM; $110 per person; 202-331-8118).