BEETS yellowfin tuna, tonnato aioli, cured egg yolk
CALAMARI BOLOGNESE squid ink cavatelli, pepperoni, parmesan
CARROT CASSARECCE hedgehog mushrooms, coffee, black cardamom
MUSTARD GREEN SOUP mussels, radish, brioche
CHICKEN OF THE WOODS MUSHROOMS red tosaka, sea beans, pickled ramps
OMELET caramelized onion, smoked sarvecchio, lobster, whole grain mustard
FRENCH TOAST local maple, marcona almonds, sweet cream, pickled sour cherry
HALIBUT carrot, chamomile, buttermilk, dill
CHICKEN sprouted quinoa, hen of the woods mushroom, cippollini onion
CONGEE carolina gold rice, bacon, chicken heart, kimchee
PORK toasted yogurt, meyer lemon, smoked eggplant, romano bean
DOUGHNUTS maple glazed with bacon | 4
GRITS stone ground yellow corn from anson mills | 3
APPLEWOOD BACON raw sugar | 3
CHEESE and DESSERT
PLEASANT RIDGE carrot, sourdough, golden raisin
PARFAIT granola, rasberry, greek yogurt, vadouvan
COCONUT jasmine, summer melon, finger lime
CHOCOLATE sesame, caramel
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
BEETS red beets from EARTH n EATS have been smoked and dehydrated until firm. cured egg yolk and tonnato aioli. vinaigrette of arbequina olive oil, beet juice, and banyuls vinegar.
2011, trimbach, pinot blanc, alsace, france
HALIBUT is roasted in brown butter. carrots are braised with chamomile and thyme. the stock is then used to make carrot puree. buttermilk is strained and mixed with dill oil to make a vinaigrette.
2012, l'ecole no. 41, semillon/sauvignon blanc, columbia valley, washington
PASTA BOLOGNESE calamari and pepperoni stewed with roasted tomatoes, ricotta cheese cavatelli made with ink from the squid, and grated parmigiano reggiano.
2012, g.d. vajra, nebbiolo, langhe, piedmont, italy
LAMB smoked eggplant and tahini are pureed together, greek yogurt that is torched until toasted lightly, natural braising broth is clarified and finished with vadouvan.
2011, periquita, reserva, azeitao, portugal
CHOCOLATE soft panna cotta of white chocolate, bitter chocolate and tahini are whipped together and flash frozen, crisp tuille is baked with toasted black and white sesame seeds, accents of smooth caramel.
m.v. barbieto, bual, madeira, portugal
five course tasting menu 55 | beverage pairing 35