FARMER’S LETTUCE avocado, harissa, rye crumb
CARROTS rhutabaga, hummus, coconut yogurt, almonds
BUTTERNUT SQUASH granola, coconut, bacon crumb
AVOCADO sourdough, togarashi, poached egg
OMELETTE bacon, caramelized onion, cheddar
POTATO HASH country ham, salsa roja, fried egg
CRAB WAFFLE hollandaise, our bay, soft poached eggs
CHICKEN potato gnocchi, persimmon, sunchokes
FRENCH TOAST smoked maple, apple butter | 8
CHOCOLATE CROISSANT | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked, demerara sugar glaze | 4
STICKY BUN cinnamon, honey, lavender, candied pecans | 4
MONOCACY ASH apple, walnut, verjus |
PARFAIT granola, concord grape sorbet
APPLES IN BUTTERSCOTCH ginger crumble, maple ice cream
CHOCOLATE BROWNIE fudge, chocolate stout ice cream
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
FARMER’S LETTUCE from Tuscarora Farm is picked daily and delivered. a puree of avocados and diced cucumber is dressed with a harissa vinaigrette. thinly sliced shallots are pickled, caraway seeds are toasted and made into a crumb.
proud pour, sauvignon blanc, north coast, california, 2014
BUTTERNUT SQUASH is roasted until tender. squash is then cooked with mirepoix and a medley of spices before being pureed into a velvety soup. granola is cooked in aromatic curry spices and accompanied by toasted coconut and bacon lardons
sandhi, chardonnay, santa barbara, california, 2014
DUCK BOLOGNESE duck legs are braised over several hours with sauteed san marzano tomatoes, garlic, and aromatics. cavatelli pasta is made with ricotta cheese and broccoli rabe. parmesan is smoked and grated over top and sprinkled with the addition of pepperoni bread crumbs
casanova di neri, sangiovese, rosso di montalcino, tuscany, italy, 2011
LAMB is roasted with aromatic spices. celery root is diced and cooked until tender then pureed creamy. celery stalks are cooked in lamb fat. the peels of celery are dehydrated and turned into a powder, then sprinkled over the lamb.
chateau malmaisson, merlot blend, moulis en medoc, bordeaux, france 2009
CHOCOLATE ganache is infused with cinnamon, a chocolate shortbread cookie is blended with ground coffee and turned into a powder. malt syrup is cooked and turned into a marshmallow spread. malted chocolate is added to cream and made into an ice cream. coffee is brewed and made into a gel.
ramos pinto, tawny port, 10 year, douro valley, portugal, m.v.
five course tasting menu 55 | beverage pairing 35