Five course tasting menu $55; beverage pairing $35
are wrapped in a salt dough and roasted until tender, then sliced thin. Persimmon is cooked in a gastrique of cider vinegar and spices, then pureed. Green papaya and mango are accented with shallots and thai chilies. Beverage Pairing: Nigl, Gurner Veltliner, Freiheit, Kremstal, Austria, 2014
mustard greens have been blanched tender and pureed into aromatic broth from monkfish bones. Cippolini onions are roasted in their skins then removed and charred. Monkfish is lightly cured in chestnut miso, and maitake mushrooms are roasted crispy. Beverage Pairing: Hartford Court, Chardonnay, Russian River Valley, California, 2014
pasta is handmade from ricotta, and rye from anson mills from Columbia, South Carolina. Broccoli florets are gently blanched, pork loin from big white barn has been rubbed smoked and aged tasso style, and fresh blended ricotta cheese. Beverage Pairing: Rovellotti, Nebbiolo, Chioso Del Pomi, Ghemme, Piedmont, Italy, 2007
is rubbed in spices and smoked until tender and then pressed. 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. Beverage Pairing: Chateau Bellevue Peycharneau, Merlot Blend, Bordeaux Superieur, France, 2011
black cocoa ice cream is made with. spent hay that was smoked. Shortbread cookies are broken into crumbles. Cremeux of milk chocolate is spiced with chipotle. Rocks are frozen from aerated dark chocolate. Tuile is made from burnt chocolate and soft fluid gel of thai basil. Beverage Pairing: Byrrh, Grand Quinquina, Aromatised Wine, Thuir, France, M.V.
buttermilk ranch, radish, kale, winter herbs
oyster, winter truffle, brown butter brioche, garlic
Exceptional dining awaits you at VOLT in historic Frederick, Maryland, where Executive Chef Bryan Voltaggio's seasonal entreés showcase classic flavor combinations prepared with fresh, local ingredients. Quartered within a spectacular 19th Century brownstone mansion, the restaurant's distinctive ambience combines Victorian elegance with contemporary, urban sophistication. The restaurant's Main Dining Room, awash in a palate of amber and burnt rose, pays homage to the building's original Gilded Era construction. The glass enclosed, oval-shaped Conservatory - designated for private dining - yields panoramic views of the mansion's walled garden. The lounge offers a premier destination for social exchange or casual dining - its translucent bar, upholstered seating and vintage palladium window overlooking Market Street.