VOLT 3 COURSE BRUNCH - $35Includes first course, main course, and dessert
individual courses priced as listed |
YELLOWFIN TUNA TARTARE pickled carrot, puffed rice, peanut, egg emulsion | 14
GRITS lobster, cheddar, spiced bread, egg | 16
BEETS raisin, walnut, orange, goat cheese | 15
SALMON TOAST everything spice, pickled onion, dill cream cheese | 8
SOFT SCRAMBLED EGGS pepperoni, caramelized onion, potato tart, sorghum sambal emulsion | 16
OMELETTE bacon, mushroom, cheddar, caramelized onion | 16
MALTED FRENCH TOAST pork belly, creme anglaise, blueberries | 16
RAVIOLI goat cheese, frisee, onion soubise, date mostarda | 15
VANILLA MADELINES strawberry, rhubard jam | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked | 4
CHEESE PLATE monocacy ash, walnut, guava jam, blackberries | 8
PARFAIT granola, seasonal fruit sorbet | 8
BLUEBERRY COFFEE CAKE bey leaf ice cream, blueberry compote | 8
CHOCOLATE BROWNIE fudge, malt ice cream | 8
CHEFS TASTING MENU
HAMACHI is brined and sliced sashimi style. it is dressed with diced granny smith apple. gem drop grabes are pickled and thinly sliced as garnish.
rudi pichler, gruner veltliner, federspeil, wachau, austria, 2015
RAVIOLI is stuffed with goat cheese from a local creamery. Frisee that has been dressed with a burnt honey vinaigrette sits on top and a sauce made from bulb fennel and pickled dates covers the bottom of the dish
matthiasson, chardonnay, napa valley, california, 2015
ROCKFISH from the Atlantic is pan seared and basted in butter. Bok choy is marinated with garlic and shallots then roasted. The leaves from the boy choy are blanched until tender and blended into a puree. Fish bones from the bass are turned into an aromatic stock to make a red curry broth and finished with basil oil
osel, ruche di castagnole monferrato, piedmont, italy, 2011
BEEF SHORT RIB is grilled over charcoal and dressed with an aromatic beef jus. the beef sits atop sauteed broccoli rabe and roasted garlic. the dish is garnished with crispy beef tendon.
faustino, tempranillo blend, VII, rioja, spain, 2012
CHOCOLATE pudding is infused with tarragon. a chocolate crumble is seasoned wiht rosemary. textures of white and dark chocolate adorn the plate along with a quenelle of mocha ice cream.
ferreira, port, branco, douro valley, portugal, m.v.
five course tasting menu 55 | beverage pairing 35