Valentine’s Day Menus:
BEETS yellowfin tuna, tonnato aioli, cured egg yolk, fresh herbs
SPELT RADIATORE guanciale, fiore di sardo, whitmore farm hen egg
CARROT CASSARECCE maitake mushrooms, coffee, black cardamom
MUSTARD GREEN SOUP mussels, radish, sourdough
CHICKEN OF THE WOODS MUSHROOMS red tosaka, sea beans, pickled ramps
OMELET caramelized onion, parmigiano reggiano, lobster, whole grain mustard
FRENCH TOAST local maple, apple, sweet cream, almonds
SABLEFISH carrot, chamomile, buttermilk, dill
CHICKEN sprouted quinoa, hen of the woods mushroom, cippollini onion
CONGEE carolina gold rice, bacon, kimchee, hen egg
LAMB steel cut oatmeal, black trumpet mushrooms, swiss chard
DOUGHNUTS maple glazed with bacon | 4
GRITS stone ground yellow corn from anson mills | 3
BACON applewood smoked | 4
CHEESE and DESSERT
FRESH SAFFRON CHEESE golden raisin, cauliflower, sourdough | 9
PARFAIT granola, rasberry, greek yogurt, vadouvan
COCONUT jasmine, asian pear, finger lime
CHOCOLATE sesame, caramel
three course tasting menu 35 | signed copies of VOLTink 40
TASTING of MENU
BEETS red beets from EARTH n EATS farm have been smoked and dehydrated until firm. cured egg yolk and tonnato aioli. vinaigrette of arbequina olive oil, beet juice, and banyuls vinegar.
2013 gobelsburger, gruner veltliner, kamptal, austria
SABLEFISH is roasted in brown butter. carrots are braised with chamomile and thyme. the stock is then used to make carrot puree. buttermilk is strained and mixed with dill oil to make a vinaigrette.
2012 newton, chardonnay, napa valley, california
SPELT RADIATORE guanciale is rendered and simmered with red chili san marzano tomatoes. red onion, shaved fiore di sardo, and slow poached egg.
2012 bruno giacosa, nebbiolo, alba, piedmont, italy
LAMB steel cut oatmeal is cooked in lamb stock and black trumpet mushrooms are sauteed. the sauce is made from the braising liquid and finished with capers, anchovies, and red peppers.
2010 bussola, valpolicella ripasso superiore, veneto, italy
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 sesame seeds, accents of smooth caramel.
m.v. barbieto, bual, madeira, portugal
five course tasting menu 55 | beverage pairing 35