BEETS ricotta, celery, lemon
CASARECCE green tomato, pancetta, spinach
CHITARRA grayson, radicchio, marcona almonds
BURRATA cured venison, hazelnut, violet vinegar
MUSTARD GREEN SOUP mussels, radish, brioche
OMELETTE shrimp, whole grain mustard, carmelized onion, parmigiano reggiano
FRENCH TOAST local maple, strawberries, sweet cream, almonds
HALIBUT sunchoke, apple, fennel
CHICKEN morel mushroom, peas, cipollini onion
HEN EGG anson mills grits, biscuit, morel mushroom, ramps
PORK asparagus, vidalia onion, scallion
DOUGHNUTS maple glaze, bacon | 4
GRITS stone ground yellow corn from anson mills | 3
BACON applewood smoked | 4
MAYTAG BLUE CHEESE blueberry, apricot |
PARFAIT granola, seasonal sorbet, greek yogurt, pinenut
COCONUT asian pear, lime
CHOCOLATE devil’s food cake, cherry, sweet cream
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
BABY BEETS are roasted with aromatics and olive oil. lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. ricotta is drizzled with oil of parsley and lavender.
nigl, gruner veltliner, freiheit, kremstal, austria, 2013
HALIBUT has been basted in brown butter and aromatic herbs. a bouillon of sunchoke, apple, and fennel is thickened slightly and served cool. sunchokes are roasted and smashed with sherry vinaigrette and raw apple. radish and fennel are thinly sliced.
domaine de la perriere, sauvignon blanc, sancerre, france, 2013
CHITARRA egg pasta is handcut on a traditional chitarra. radicchio is charred and seasoned with mulberry vinegar. grayson cheese is melted into a fondue to sauce the noodles. a gremolata is made from marcona almond, parsley, lemon, and the cheese rind
bruno giacosa, nebbiolo, alba, piedmont, italy, 2012
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.
domaine de raspail-ay, grenache blend, gigondas, france, 2012
CHOCOLATE is inspired by classic black forest cake. devil’s food cake is soaked in maraschino li- queur syrup with candied cocoa nibs, set amongst chocolate cremeaux. dried cherries are soaked in brandy and sweet cream sherbet is the whipped cream on top.
lustau, moscatel, emilin, jerez, spain, m.v.
five course tasting menu 55 | beverage pairing 35