FRUITS and VEGETABLES
SMOKED BEETS yellowfin tuna, tonnato, wild herbs | 16
LOBSTER MUSHROOM tosaka seaweed, black trumpet mushroom, sea beans | 14
ENGLISH PEA maryland blue crab, buttermilk, wakame vinaigrette | 12
GREEN GARLIC chanterelle mushrooms, fava bean, meyer lemon | 14
PASTA and GRAINS
CARROT CASSARECCE yellowfoot chanterelle mushrooms, coffee, black cardamom | 11
CALAMARI BOLOGNESE miso, squid ink cavatelli, parmesan | 12
LOBSTER RAVIOLO snap peas, espelette | 13
AGNOLOTTI english peas, baby corn, applewood bacon, castelvetrano olives, ricotta salata | 12
FISH and SHELLFISH
BLACK BASS crispy cauliflower, shiso, caper, hickory | 21
HALIBUT white asparagus, rhubarb, charred spring onion | 28
LOBSTER carolina gold rice porridge, pickled fennel, hazelnut, wild herbs | 27
MEAT and GAME
PORK BELLY romano beans, english peas, cannellini beans, pickled mustard seed | 28
CHICKEN sprouted quinoa, yellow foot chanterelle mushrooms, cippolini onion, australian truffle | 25
LAMB braised neck, fagiolo nano, romano bean, eggplant | 30
CHEESE and DESSERT
PLEASANT RIDGE carrot, sourdough, golden raisin | 10
SUMMER BERRIES buttermilk, vacherin, blueberries, cherries, black raspberries | 9
RHUBARB sorrel, pistachio, olive oil | 9
COCONUT blood orange, finger lime, cultured yogurt | 9
CHOCOLATE sesame, caramel | 9
TASTING of MENU
FLUKE sashimi style fluke caught in rhode island. bulbs of fennel are wrapped in salt crust and baked until soft then cracked open and cut. ripe avocado is pureed smooth, grapefruits are charred until black then juiced to make a vinaigrette with smoked garlic shiro. fresh lemon thyme and flowers are foraged from our garden at VOLT.
KUMAMOTO OYSTERS poached lightly in their own liquor. potatoes have been confit in pork fat and warmed with thinly sliced smoked green garlic. green apple juice has been clarified and blended with the oyster liquor and an oil made from fresh parsley. parsnips are lightly smoked, cooked, and blended into a veloute.
HALIBUT has been basted with frothing brown butter, white asparagus poached in extra virgin olive oil with fresh laurel leaves and zest of orange, bulb onion charred on the plancha and compressed with elderflower vinegar and oil of arbequina olives, blanquette made from bones finished with fresh lemon balm, rhubarb is compressed with red verjus.
PASTA BOLOGNESE calamari and bacon smoked with hickory, stewed with roasted tomatoes and kimchi of daikon radish, ricotta cheese and miso cavatelli with ink from the squid, grated parmigiano reggiano
LAMB braised neck from Jamison Farm in Latrobe, PA. greek yogurt that has been torched and whipped. eggplant is smoked then pureed with tahini and confit garlic. fresh fagiolo nano beans are cooked slow in vegetable broth and are combined with romano beans for the ragout
SUMMER BERRIES blueberries and black raspberries from Earth N Eats Farm are served fresh. buttermilk is used to make an airy cake batter and smooth pudding. blueberry and cherry sorbets, and classic egg white vacherins are baked until dry and crisp.
TASTING of FRUITS and VEGETABLES
BLUEBERRIES button chanterelles are confit in olive oil then pickled with sherry vinegar. fresh cheese is made from local dairy. the whey is slightly thickened and used for a broth. vinegar made from rose wine and rose petals add brightness to sweet berries.
LOBSTER MUSHROOMS are confit in arbequina olive oil, breaded in butter cracker meal, and fried crisp. black trumpet mushrooms are braised with alliums and squid ink then pureed smooth. red tosaka seaweed is marinated with sesame oil and rice wine vinegar. rich broth is made from sea kelp and trimmings of the mushrooms.
WHITMORE FARM HEN EGG congee of carolina gold rice and egg yolks are cooked to 63 degrees celsius. fresh herbs and flowers are cut from our gardens. fresh fennel is shaved thin and lightly compressed with pickling liquid.
WHITE ASPARAGUS smoked lightly over hickory then cooked in brown butter and our bay spice blend until tender. egg yolk custard of brown butter solids, emulsion of sea urchin is frothed warm with dried sea urchin grated over top for salty brine finish.
DUMPLINGS MADE FROM JOHN COPES CORN roasted in oil made from dried fish peppers, black trumpet mushrooms roasted with aromatic herbs and combined with fava beans to make a rich ragout. fresh cheese made from milk and whipped buttermilk, with tender leaves from fava plants.
COCONUT fresh cultured yogurt with coconut, blood orange cells, finger limes, puree made from candied pith, and coconut snow made from coconut milk
six course tasting menu 95 | beverage pairing 65