FARMER’S LETTUCE avocado, harissa, rye crumb
CARROTS smoked yoghurt, honey, quinoa
CHARRED CABBAGE onion soubise, veget8, guajillo chili
GARLIC tom cove clams, black garlic, onion blossoms
AVOCADO sourdough, radish, togarashi, poached egg
OMELETTE bacon, caramelized onion, cheddar
POTATO HASH smoked pork shoulder, salsa roja, fried egg
BRONZINO cannellini beans, wakame, country ham, cranberry sea beans
BLUE CRAB WAFFLE hollandaise, our bay, soft poached eggs
CHICKEN BREAST black barley, butternut squash, red grapes
LAMB LOIN mushroom oatmeal, maitake caramel, wax beans | 8
GRITS stone ground from anson mills | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked, demerara sugar glaze | 4
STICKY BUN cinnamon, honey, lavender | 4
MONOCACY ASH beets, fig jam, nasturtium |
PARFAIT granola, concord grape sorbet
MINI APPLE TART maple ice cream, confiture de lait, ginger, rosemary
CHOCOLATE tarragon, peanut butter sorbet, coffee
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
COCONUT white chocolate, yuzu sorbet, caramelized puffed rice
CARROTS from Tuscarora Farms are roasted until tender. the carrots are then brushed with a blend of juiced carrots and champagne vinegar, accented with ras el hanout. greek yoghurt is hung overnight, then smoked over hickory wood chips.
fritz haag, riesling, spatlese, mosel, germany, 2014
GARLIC is blanched in milk to remove bitterness and then stewed with onions until tender. local dairy is added then pureed smooth and finished with onion blossoms and oil made from chives. clams from seaside ocean city, md are gently cooked in white wine and aromatics. fermented black garlic is pureed smooth.
louis latour, chardonnay, ardeche, burgundy, france, 2014
CALAMARI BOLOGNESE calamari and pepperoni are stewed with roasted tomatoes. ricotta cheese cavatelli is made with ink from the squid and grated parmigiano reggiano.
masi, red blend, bonacoast, valpolicella, veneto, italy, 2012
PORK SHOULDER is dry rubbed with aromatic spices, smoked, then braised. steel cut oats are cooked with maitake mushrooms in the style of porridge. wax beans are roasted and tossed with stewed mustard seeds.
shafer, merlot, napa valley, california, 2013
CHOCOLATE tarragon pudding glazed with chocolate. chocolate shortbread is infused with coffee and lemon, chocolate nougatine, caramel pebbles, and peanut butter sorbet.
ramos pinto, tawny port, 10 year, douro valley, portugal, m.v.
five course tasting menu 55 | beverage pairing 35