five course tasting menu $55 | beverage pairing $35
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. Wine Pairing: 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. Wine Pairing: 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. Wine Pairing: 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. Wine Pairing: 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. Wine Pairing: ramos pinto, tawny port, 10 year, douro valley, portugal, m.v.
butternut squash, hudson valley foie gras, chamomile vinegar
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.