FARMER’S LETTUCE avocado, harissa, rye crumb
CARROTS smoked yoghurt, honey, quinoa
CHARRED CABBAGE onion soubise, banyuls vinegar, guajillo chili
BUTTERNUT SQUASH granola, coconut, bacon crumb
AVOCADO sourdough, radish, togarashi, poached egg
OMELETTE bacon, caramelized onion, cheddar
POTATO HASH smoked pork shoulder, salsa roja, fried egg
BLUE CRAB WAFFLE hollandaise, our bay, soft poached eggs
CHICKEN THIGH farro, butternut squash, red grapes
DUCK BOLOGNESE broccoli rabe cavatelli, pepperoni, parmesan | 8
GRITS stone ground from anson mills | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked, demerara sugar glaze | 4
STICKY BUN cinnamon, honey, lavender | 4
MONOCACY ASH beets, fig jam, nasturtium |
PARFAIT granola, concord grape sorbet
MINI APPLE TART maple ice cream, confiture de lait, ginger, rosemary
CHOCOLATE cinnamon, rosemary, coffee, pistachio, malted ice cream
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
CARROTS from Tuscarora Farms are roasted until tender. the carrots are then brushed with a blend of juiced carrots and champagne vinegar, accented with ras el hanout. greek yoghurt is hung overnight, then smoked over hickory wood chips.
twomey, sauvignon blanc, napa valley, 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
fowles, chardonnay, victoria, australia, 2012
VENISON BOLOGNESE venison and pepperoni are stewed with roasted tomatoes. ricotta cheese cavatelli is made with ink from the squid and grated parmigiano reggiano
castiglion del bosco, sangiovese, tuscany, italy, 2011
PORK SHOULDER is dry rubbed with aromatic spices, smoked, then braised. steel cut oats are cooked with maitake mushrooms in the style of porridge. green beans are roasted and tossed with stewed mustard seeds.
olivier riviere, tempranillo blend, gabaxo, rioja, spain, 2014
CHOCOLATE tarragon pudding glazed with chocolate. chocolate shortbread is infused with coffee and lemon, chocolate nougatine, caramel pebbles, and peanut butter sorbet.
ramos pinto, tawny port, 10 year, douro valley, portugal, m.v.
five course tasting menu 55 | beverage pairing 35