VOLT 3 COURSE BRUNCH - $35Includes first course, main course, and dessert
GRAINS grapefuit, pear | 14
GRITS duck confit, cheddar, crispy sunchoke | 16
BEETS figs, walnuts, fennel, goat cheese | 15
SALMON TOAST radish, onion, cream cheese | 8
WAFFLE hollandaise, hot sauce, soft poached egg, crab | 16
SOFT SCRAMBLED EGGS cheddar, caramelized onion, potato tart, sorghum sambal emulsion | 16
OMELETTE bacon, broccoli greens, cheddar, caramelized onions | 16
POTATO HASH short rib, salsa roja, fried egg | 16
MALTED FRENCH TOAST apples, maple whip, granola | 15
GRITS stone ground corn from anson mills | 3
DOUGHNUTS cinnamon sugar | 4
BACON applewood smoked, demerara sugar glaze | 4
CHEESE PLATE monocacy ash, walnut, fig jam | 8
PARFAIT granola, passion fruit sorbet | 8
APPLE COFFEE CAKE maple ice cream, butterscotch | 8
CHOCOLATE BROWNIE fudge, malt ice cream | 8
CHEFS TASTING MENU
GRAINS are divided and slowly cooked until tender. topped with puffed grains and toasted seeds. the two grains are chilled and tossed with a grapefruit dressing.
rudi pichler, gruner veltliner, federspeil, wachau, austria, 2015
BEETS are roasted with salt until tender. goat cheese is whipped into a light and airy espuma and dotted in between the beets. a quenelle of fig jam is dusted with a streusel made with walnut. the dish is finished with finely sliced fennel that has been preserved with mustard seeds
matthiasson, chardonnay, napa valley, california, 2015
STEEL CUT OATS cooked with aromatic stock until tender. the porridge is the ntopped with a softly poached egg and crispy potatoes. the porridge is finished with a chive infused oil.
osel, ruche di castagnole monferrato, piedmont, italy, 2011
PORK TENDERLOIN are dry rubbed and pan roasted. served over black beans that are pureed with molasses and garnished with finely chopped braised greens.
faustino, tempranillo blend, VII, rioja, spain, 2012
MILK CHOCOLATE infused with caramel notes is mixed with cinnamon and made into a cremeux. coffee is made into a gel. a light chocolate mousse is infused with orange and whipped into a cream. the dish is finished with malted chocolate ice cream.
ferreira, port, branco, douro valley, portugal, m.v.