VOLT SIGNATURE 3 COURSE BRUNCH - $35Includes first course, main course, and dessert
individual courses priced as listed |
HAMACHI CRUDO grapefruit, fennel, chile limon | 16
TUNA TARTARE caper, olive, shallot, egg yolk emulsion, multi grain lavash | 16
LITTLE GEM SALAD lemon vinaigrette, anchovy, parmesan | 14
VEGETABLE GREEN SALAD sugar snap peas, lacinato kale, pistachio, avocado vinaigrette | 15
BROCCOLI peanut broth, crisp garlic, kaffir lime | 15
DUCK BOLOGNESE smoked paprika orecchiette, pepperoni, smoked parmesan | 17
SOFT SCRAMBLED EGGS cheddar, caramelized onion, potato tart, sorghum sambal emulsion | 16
OMELETTE bacon, caramelized onion, cheddar | 16
POTATO HASH sourdough, mussels, peewee potatoes, spring onion | 23
WAFFLE hollandaise, our bay, soft poached eggs | 17
MALTED BRIOCHE blueberries, yogurt, roasted candied almonds | 15
GRITS stone ground corn from anson mills | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked, demerara sugar glaze | 4
CHEESE PLATE apple, walnut, verjus | 8
STRAWBERRY PARFAIT coconut granola, passion fruit sorbet, blueberries | 8
APPLES IN BUTTERSCOTCH ginger crumble, maple ice cream | 8
CHOCOLATE BROWNIE fudge, chocolate stout ice cream | 8
TASTING of MENU
FARMER’S GREENS are dressed in a vinaigrette of lemon that has been emilsified with eggs. the salad is then garnished with crispy anchovies, a healthy shaving of fresh parmesan, and lightly drizzled with parsley oil.
the oyster, sauvignon blanc, north coast, california, 2014
BUTTERNUT SQUASH is roasted until tender. squash is then cooked with mirepoix and a medley of spices before being pureed into a velvety soup. granola is cooked in aromatic curry spices and accompanied by toasted coconut and bacon lardons
paul blanck, pinot gris, alsace france, 2014
DUCK BOLOGNESE duck legs are braised over several hours with sauteed san marzano tomatoes, garlic, and aromatics. cavatelli pasta is made with ricotta cheese and broccoli rabe. parmesan is smoked and grated over top and sprinkled with the addition of pepperoni bread crumbs
rossaquercia, sangiovese, chianti classico, tuscany, italy, 2014
PORK BELLY is roasted with aromatic spices. parsnip is diced and cooked until tender, then pureed creamy. grapefruit peels are blanched with mustard seeds and cooked until caramelized. cabbage is fermented with caraway seeds to make our sauerkraut.
chateau du bois de la salle, gamay, coteaux bourguignons, burgundy, france, 2014
CHOCOLATE ganache is infused with cardamom and made into a sphere. sage and pistachio are minced into a powder. blood orange is made into a curd. chocolate streusel is added in addition to frozen chocolate powder.
ferreira, port, branco, douro valley, portugal, m.v.
five course tasting menu 55 | beverage pairing 35