CURED VENISON hazelnut, burrata, violet vinegar
SPELT RADIATORE guanciale, fiore di sardo, whitmore farm hen egg
CHITARRA grayson, radicchio, marcona almonds
MUSTARD GREEN SOUP mussels, radish, brioche
HEN OF THE WOODS MUSHROOM red tosaka seaweed, pickled ramps, squid ink
OMELETTE caramelized onion, parmigiano reggiano, shrimp, whole grain mustard
FRENCH TOAST local maple, apple, sweet cream, almonds
SKATE WING romaine, kohlrabi, chorizo
CHICKEN savoy cabbage, turnips, pearl onions
CONGEE vialone nano rice, bacon, kimchee, hen egg
PORK black eyed peas, bacon, kale
DOUGHNUTS maple glazed with bacon | 4
GRITS stone ground yellow corn from anson mills | 3
BACON applewood smoked | 4
CHEESE and DESSERT
FRESH SAFFRON CHEESE golden raisin, cauliflower, sourdough | 9
PARFAIT granola, rasberry, greek yogurt, vadouvan
COCONUT jasmine, asian pear, finger lime
CHOCOLATE sesame, caramel
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
PORK tenderloin is wrapped with nueske’s bacon and roasted until crisp. black eyed peas are simmered with mirepoix and jalapeno. lacinato kale is sauteed with onions, garlic, and chili flakes.
2013 gobelsburger, gruner veltliner, kamptal, austria
BLACK BASS is cured with salt and citrus zest, then confit in olive oil. sunchoke, fennel, apple, and celery are juiced to make a boullion. shaved fennel and winter radish. crispy skin.
2012 newton, chardonnay, napa valley, california
SPELT RADIATORE guanciale is rendered and simmered with red chili and san marzano tomatoes. red onion, shaved fiore di sardo, and slow poached whitmore farm hen egg
2012 bruno giacosa, nebbiolo, alba, piedmont, italy
CURED VENISON venison is cured with juniper and gin, then spice crusted. hazelnut milk is sweetened with vanilla. burrata, violet vinegar gelee and winter greens.
2010 bussola, valpolicella ripasso superiore, veneto, italy
CITRUS FROZEN YOGURT yogurt infused with cara cara orange and grapefruit then frozen with liquid nitrogen. kumquats are candied in blood orange juice and white verjus. bosc pears are carmelized. sage and almond soil. ice cream flavored with fennel pollen.
m.v. barbieto, bual, madeira, portugal
five course tasting menu 55 | beverage pairing 35