BEETS ricotta, celery, lemon
SPELT RADIATORE guanciale, fiore di sardo, whitmore farm hen egg
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
SKATE romaine, kohlrabi, chorizo
CHICKEN morel mushroom, peas, cipollini onion
HEN EGG anson mills grits, biscuit, morel mushroom, ramps
PORK black eyed peas, bacon, kale
DOUGHNUTS maple glaze, bacon | 4
GRITS stone ground yellow corn from anson mills | 3
BACON applewood smoked | 4
CHEESE and DESSERT
HUMBOLDT FOG pear, kumquat |
PARFAIT granola, seasonal sorbet, greek yogurt, vadouvan
COCONUT asian pear, lime
CHOCOLATE hazelnut, nitro milk stout, nanaimo bar
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.
neumayer, gruer veltliner, engleberg, traisental, austria, 2012
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.
alphonse mellot, sauvignon blanc, la moussiere, sancerre, france, 2014
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
fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006
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.
coudoulet de beaucastel, grenache blend, cotes du rhone, france 2012
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.
north by northwest, riesling, late harvest, columbia valley, 2011
five course tasting menu 55 | beverage pairing 35