FLUKE charred grapefruit, avocado, fennel
CALAMARI BOLOGNESE squid ink cavatelli, pepperoni, parmesan
CARROT CASSARECCE hedgehog mushrooms, coffee, black cardamo
HIERLOOM TOMATO sourdough, goat’s milk ricotta, castelvetrano olive, lemon
CLAMS la ratte potato, green apple, smoked parsnip
OYSTER MUSHROOMS red tosaka, sea beans, pickled ramps
OMELET caramelized onion, smoked sarvecchio, bacon lardon, whole grain mustard
FRENCH TOAST local maple, marcona almonds, sweet cream, pickled sour cherry
HALIBUT white asparagus, charred onion, pickled sour cherry
CHICKEN sprouted quinoa, black trumpet mushroom, cippollini onion
CONGEE carolina gold rice, pork belly, kimchee
PORK toasted yogurt, meyer lemon, smoked eggplant, romano bean
DOUGHNUTS maple glazed with bacon | 4
GRITS stone ground yellow corn from anson mills | 3
APPLEWOOD BACON raw sugar | 3
CHEESE and DESSERT
PLEASANT RIDGE carrot, sourdough, golden raisin
PARFAIT granola, rasberry, greek yogurt, vadouvan
COCONUT jasmine, summer melon, finger lime
CHOCOLATE sesame, caramel
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
FLUKE sashimi style fluke caught in rhode island. celery root is wrapped in salt crust and baked. ripe avocado is pureed smooth, grapefruits are charred until black then juiced to make a vinaigrette. herbs and flowers are foraged from our garden.
2012 leo hillinger, pinot gris, burgenland, austria
PASTA BOLOGNESE calamari and pepperoni stewed with roasted tomatoes, ricotta cheese cavatelli made with ink from the squid, and grated parmigiano reggiano.
2011 cantine terranera, greco di tufo. avellino, italy
HALIBUT has been basted with frothing brown butter, white asparagus poached in extra virgin olive oil with fresh laurel leaves and zest of orange, charred bulb onion compressed with elderflower vinegar, pickled sour cherry, and blanquette finished with lemon balm.
2012 anton bauer, pinot noir, wagram, austria
PORK smoked eggplant and tahini are pureed together, greek yogurt that is torched until toasted lightly, natural braising broth is clarified and finished with vadouvan.
2010 maldonado, cabernet blend, napa valley, california
CHOCOLATE soft panna cotta of white chocolate, bitter chocolate and tahini are whipped together and flash frozen, crisp tuille is baked with toasted black and white seasame seeds, accents of smooth caramel.
m.v. warres, tawny port, 10 year, douro valley, portugal
five course tasting menu 55 | beverage pairing 35