Volt

Burrata

Cured venison, hazelnut, ceylon vinegar

$16.00

Mustard Green Soup

Mussels, radish, brioche

$12.00

Parsnip Soup

Spelt berries, sage, pink peppercorn

$12.00

Sunchoke

Hazelnut, lacinato kale, sherry vinegar

$15.00

Beets

Ricotta, celery, lemon

$14.00

Casarecce

Green tomato, pancetta, spinach

$15.00

Anson Mills Grits

Scallop, shrimp, calamari

$18.00

Chitarra

Grayson, radicchio, marcona almonds

$13.00

Hen Egg Raviolo

Yellow squash, country ham, parmesan

$15.00

Hamachi

Pineapple, salsa verde, cilantro

$16.00

Halibut

Sunchoke, apple, fennel

$22.00

Rockfish

Enoki mushroom, bell pepper, basil

$24.00

Veal Sweetbreads

Masa, mole, pickled butternut

$14.00

Foie Gras

Black truffle, salsify, arugula

$19.00

Chicken

Royal trumpet, peas, cipollini onion

$25.00

Pork Belly

Asparagus, vidalia onion, truffle

$24.00

Venison

Carrot, turnip, chanterelle

$30.00

Mountaineer Cheese

Blueberry, apricot, honey

$9.00

Mango

Pistachio, smoked celery root mascarpone

$9.00

Coconut

Asian pear, lime

$9.00

Cherry

Buttermilk, chamomile, elderflower

$9.00

Chocolate

Hazelnut, nitro milk stout, nanaimo bar

$9.00

Hamachi

Is simply dressed in a vinaigrette of citrus fruits and served raw. Tomatillo, cucumber and avocado are blended together to make a salsa verde. Pineapple is compressed in its own juices. Jalapeno and red onion are sliced thinly. Wine pairing: monchhof, riesling, mosel, germany, 2013

价格不定

Parsnips

Are roasted with alliums and stewed with broth made from their trimmings then pureed to a veloute. Winter wheat berries are cooked, dehydrated, then puffed. A fragrant oil is made from sage with banyuls vinegar and pink peppercorn to dress the grains. Wine pairing: jean marc brocard, chardonnay, chablis, france, 2014

价格不定

Halibut

Has been basted in brown butter and aromatic herbs. A bouillon of sunchoke, apple, and fennel is thickened slightly and served cool. Wine pairing: roger neveu, sauvignon blanc, les clos de bouffants, sancerre, france, 2013

价格不定

Chitarra

Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Wine pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006

价格不定

Lamb

Is served from jamison farm. Eggplant is roasted and pureed with carmelized onions. La ratte potatoes are confited and sauteed with pickled cipollini onions, fava beans and piquillo peppers. Wine pairing: coudoulet de beaucastel, grenache blend, cotes du rhone, france 2011

价格不定

Chocolate

Is served as a pave with toasted hazelnut, dark chocolate, and hazelnut stracciatella. A rich caramel is slightly salted and ice cream is made from left hand brewery's nitro milk stout. Wine pairing: lustau, moscatel, emilin, jerez, spain, m.v.

价格不定

Baby Beets

Are roasted with aromatics and olive oil. Lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. Ricotta is drizzled with oil of parsley and lavender. Beverage pairing: nigl, gruner veltliner, freihiet, kremstal, austria, 2013

价格不定

Mustard Green

Broth is made from the stems with aromatics and thickened with a puree of the mustard green leaves. Mussels are simply cooked in white wine and shallots with yellow mustard seeds that have been pickled. The soup is accompanied by a variety of radishes and brioche. Beverage pairing: bechtold, riesling, engelberg, grand cru, alsace, france, 2012

价格不定

Cauliflower

Flavors a rich, warm custard made with hen egg. An emlusion of uni is enriched with notes of lemongrass, ginger, and green apples are seasoned with vinegar made from cider. Beverage pairing: la folette, chardonnay, north coast, california, 2012

价格不定

Chitarra

Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Beverage pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006

价格不定

Royal Trumpet Mushrooms

Are roasted in with garlic and thyme. English peas are cooked with shallots, herbs, and pistachio milk, then pureed with a ragout of chanterelle mushrooms and pickled cipollini onions. Snow and sugar snap peas are served raw. Beverage pairing: marques de caceres, temparanillo blend, gran reserva, rioja, spain, 2005

价格不定

Coconut

Sorbet is made from coconut milk and jasmine. Asian pear compressed with kaffir lime syrup. Fresh finger lime cells are separated and used raw. Beverage pairing: kracher, chardonnay/welschriesling, burgenland, austria, 2011

价格不定

Beets

Ricotta, celery, lemon

价格不定

Casarecce

Green tomato, pancetta, spinach

价格不定

Chitarra

Grayson, radicchio, marcona almonds

价格不定

Burrata

Cured venison, hazelnut, ceylon vinegar

价格不定

Mustard Green Soup

Mussels, radish, brioche

价格不定

Omelette

Shrimp, whole grain mustard, carmelized onion, parmigiano reggiano

价格不定

French Toast

Local maple, summer berries, sweet cream, almonds

价格不定

Halibut

Sunchoke, apple, fennel

价格不定

Chicken

Royal trumpet mushroom, peas, cipollini onion

价格不定

Hen Egg

Anson mills grits, biscuit, oyster mushroom, ramps

价格不定

Pork

Asparagus, vidalia onion, scallion

价格不定

Doughnuts

Maple glaze, bacon

$4.00

Grits

Stone ground corn from anson mills

$3.00

Bacon

Applewood smoked

$4.00

Mountaineer Cheese

Blueberry, apricot

价格不定

Parfait

Granola, seasonal sorbet, greek yogurt, pinenut

价格不定

Coconut

Asian pear, lime

价格不定

Chocolate

Hazelnut, nitro milk stout, nanaimo bar

价格不定

Baby Beets

Are roasted with aromatics and olive oil. Lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. Ricotta is drizzled with oil of parsley and lavender. Beverage pairing: nigl, gruner veltliner, freiheit, kremstal, austria, 2013

价格不定

Halibut

Has been basted in brown butter and aromatic herbs. A bouillon of sunchoke, apple, and fennel is thickened slightly and served cool. Sunchokes are roasted and smashed with sherry vinaigrette and raw apple. Radish and fennel are thinly sliced. Beverage pairing: roger neveu, sauvignon blanc, les clos de bouffants, sancerre, france, 2013

价格不定

Chitarra

Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Beverage pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006

价格不定

Pork

Tenderloin is wrapped with nueske's bacon, vidalia onions are stewed with onion seeds. Apsragus is charred and juiced to create a broth finshed with ham hocks. Garnished with herbs from our garden. Beverage pairing: coudoulet de beaucastel, grenache blend, cotes du rhone, france 2011

价格不定

Chocolate

Is served as a pave with toasted hazelnut, dark chocolate, and hazelnut stracciatella. A rich caramel is slightly salted and ice cream is made from left hand brewery's nitro milk stout. Beverage pairing: lustau, moscatel, emilin, jerez, spain, m.v.

价格不定

Cured Mackeral

Mackeral is lightly cured and sliced raw. Celeriac is oven roasted and rutabaga is pickled than dressed with juice of blood orange and rose vinegar. Winter radishes have been sliced thin

价格不定

Sea Urchin

Egg custard is gently baked with sea urchin. White aspargus is seasoned with our bay seasoning and roasted in frothing brown butter. Domestic caviar is barely warmed in butter fondue

价格不定

Salsify

Chowder is made from salsify and local oysters than pureed creamy. Brioche is toasted in butter and crushed into crumb with fresh black truffle shaved just before serving

价格不定

Hen Egg Yolk

Yolks are buried in semolina flour that has been hot smoked, for twenty four hours. Savoy cabbage is braised tender with aromatic spices and sherry vinegar and also dehydrated crisp

价格不定

Jerusalem Artichoke

Jerusalem artichokes are roasted in the oven with juniper and coriander seeds. Fresh cranberries are pickled in rice wine vinegar with canela. Chicken glace is finished with roasted foie gras and caramelized shallot

价格不定

Monkfish

Mustard leaf is blanched tender and warmed with alliums and extra virgin olive oil. Cippolini onions are cooked under vacuum with fresh laurel and intense stock is made from the bones of the monkfish and to season a broth made from salted chestnut

价格不定

Wagyu Short Rib

Short rib is cured in shio koji for fourty eight hours and smoked in timothy hay than cooked over charcoal. Turnips are cooked tender in a reduction of their own juice. Broccoli rabe is blanched in oil of arbequina olives and pureed smooth with calabrian chile

价格不定

Cherry Glen Farms Goats Cheese

Belgium endive is marinated in reisling wine with juice from oranges and limes. Hazelnuts are simply roasted until deep golden brown in the oven and mustard fruit has been made from orange, lemon and lime peelings

价格不定

Coconut

Yogurt is made from coconut milk and buttermilk that is used for sorbet. Orange curd is frozen after being areated, with slices of kumquats that are pickled with star anise

价格不定

Chocolate, Chocolate, Chocolate!

价格不定