YELLOWFIN TUNA charred avacado, smoked beet, rose vinegar
SCALLOP green tomato ceviche, red onion, radish
BIBB LETTUCE our bay ranch, radish, bacon lardon
HEIRLOOM TOMATO burrata, tomato dashi, olive crouton
GARLIC tom cove clams, black garlic, onion blossoms
AVOCADO sourdough, radish, togarashi, poached egg
OMELETTE heirloom tomato, spinach, goat cheese, roasted potatoes
POTATO HASH smoked pork shoulder, salsa roja, fried egg
BRONZINO cannellini beans, wakame, country ham, cranberry sea beans
BLUE CRAB WAFFLE beernaise, our bay, soft poached eggs
CHICKEN THIGH black barley, butternut squash, blue jupiter grapes
DOUGHNUTS cinnamon sugar | 4
GRITS stone ground yellow corn from anson mills | 3
BACON applewood smoked, demerara sugar glaze | 4
MONOCACY ASH walnut butter, blackberry compote, blackberry sorbet |
KEY LIME bay leaf ice cream, ginger streusel, toasted marshmallow
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
SCALLOPS are brined in sea water then diced together with granny smith apples. cucumbers are juiced with green apples and chiles to marinate the scallops in to cure. fresh radishes are sliced very thin and flowers are placed on top.
radio coteau, riesling, platt vineyard, sonoma coast, california, 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.
lioco, chardonnay, estero, russian river valley, california, 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.
silverado vineyards, sangiovese, napa valley, california, 2012
PORK SHOULDER is dry rubbed with aromatic spices, smoked, and braised. steel cut oats are cooked with maitake mushrooms in the style of porridge. romano beans are roasted and tossed with stewed mustard seeds.
shafer vineyards, merlot, napa valley, california, 2012
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