VOLT 3 COURSE BRUNCH - $35Includes first course, main course, and dessert
individual courses priced as listed |
AVOCADO TOAST fava beans, sourdough, avocado, tomato | 14
CHESAPEAKE CRAB focaccia, celery, old bay | 16
LITTLE GEM LETTUCE lemon vinaigrette, fried anchovies, parmesan | 15
BUTTERMILK BISCUIT country gravy, chive | 8
SMOKED SHRIMP grits, beer yeasted sauce, our bay | 16
CHICKEN AND WAFFLE smoked syrup, hot sauce | 17
SOFT SCRAMBLED EGGS cheddar, caramelized onion, potato tart, sorghum sambal emulsion | 16
OMELETTE cheddar, bacon, caramelized onion | 16
POTATO HASH country ham, salsa roja, fried egg | 16
DUCK BOLOGNESE broccoli rabe cavatelli, pepperoni, smoked parmesan | 17
MALTED FRENCH TOAST blueberries, yogurt, banana granola | 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, malt ice cream | 8
CHEFS TASTING MENU
ASPARAGUS is locally grown and blanched until tender. maryland jumbo lump crab is mixed together with a whole grain mustard vinaigrette. a juice of spring vegetables marinade for several hours then pureed into a cold broth.
rudi pichler, gruner veltliner, federspeil, wachau, austria, 2015
BROCCOLI heads are trimmed and cooked until tender. black garlic and vinegar are emulsified together to form a smooth puree. peanuts are steeped in water overnight, then blended with coconut milk and lime juice. an oil of kaffir lime is finished over the peanut broth.
matthiasson, chardonnay, napa valley, california, 2015
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
osel, ruche di castagnole monferrato, piedmont, italy, 2011
PORK BELLY is roasted with aromatic spices. parsnip is diced and cooked until tender, then pureed creamy. grapefruit seeds are blanched with mustard seeds and cooked until caramelized.
faustino, tempranillo blend, VII, rioja, spain, 2012
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