Volt Carta

Dinner Menu

• Huckleberries

  $16
  Chanterelle mushroom, fresh cheese, rose wine vinegar
• Sunchoke

  $15
  Hazelnut, lacinato kale, sherry vinegar
• Beets

  $16
  Cured egg yolk, yellowfin tuna, tonnato, wild herbs
• Hen of the Woods Mushroom

  $14
  Tosaka seaweed, pickled ramps, squid ink
• Mustard Green Soup

  $12
  Mussels, radish, brioche

• Calamari Bolognese

  $12
  Squid ink cavatelli, pepperoni, parmesan
• Carrot Cassarecce

  $13
  Maitake mushrooms, coffee, black cardamom
• Lobster Raviolo

  $15
  Romano beans, espelette

• Scallop 20 opiniones

  $16
  Roasted pawpaw vinaigrette, pickled habanero, butternut squash
• Sablefish

  $24
  Carrot, chamomile, buttermilk
• Lobster

  $29
  Carolina gold rice porridge, shaved fennel, hazelnut

• Foie Gras 34 opiniones

  $19
  Arugula, sour cherry
• Veal Sweetbreads

  $14
  Masa, mole, pickled butternut
• Chicken 10 opiniones

  $25
  Chicken of the woods mushrooms, sprouted quinoa, cipollini onion
• Venison 2 opiniones

  $30
  Rutabaga, turnip, brussels sprouts
• Beef 19 opiniones

  $32
  Salsify, malt, english cucumber

• Pleasant Ridge

  $9
  Carrot, sourdough, golden raisin
• Persimmon

  $9
  Smoked mascarpone, chamomile, pistachio
• Chocolate 54 opiniones

  $9
  Sesame, caramel
• Coconut

  $9
  Jasmine, asian pear apple, finger lime
• Concord Grape

  $9
  Cashew, dark chocolate

• Mustard Green Soup
  Stock is made from stems and aromatics then thickened with puree of mustard green leaves. white wine and tarragon steamed mussels, winter radish, mustard seed
• 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
• Butternut Raviolo
  Filled with a puree of butternut squash, white chocolate, and egg yolk. foie gras has been cured and shaved. butternut squash juice and foie gras are emulsified for sauce
• Veal Sweetbreads
  Poached in court bouillon, coated in masa and fried crispy. mole sauce stewed and finished with mexican chocolate. butternut squash is pickled and the seeds are roasted. golden raisins are dehydrated with lime juice
• Beef Heart
  Brined, marinated in red wine, and grilled. puree of smoked la ratte potatoes and batons of salsify. thinly shaved matsutake mushrooms, veloute of matsutake mushrooms, and red wine reduction
• Golden Ginger Apple
  From earth n' eats farm poached in elderflower honey and skins dehydrated with sarsaparilla molasses. shortbread with walnuts and sunflower seeds, bay leaf ice cream, and raw apple sorbet

• Huckleberries
  Chanterelle mushrooms are confit in olive oil then pickled with sherry vinegar. fresh cheese is made from local dairy. rose wine and rose petal vinegar. thickened whey broth
• Hen of the Woods Mushrooms
  Breaded in butter cracker meal, and fried crisp. puree of braised black trumpet mushrooms, alliums, and squid ink. marinated red tosaka seaweed. broth of sea kelp and mushroom trimmings
• Whitmore Farm Hen Egg
  Congee of carolina gold rice and egg yolks are cooked to 63 degrees celsius. fresh herbs and flowers are cut from our gardens. lightly pickled fresh fennel
• Cauliflower 9 opiniones
  Custard enriched with eggs and baked. green apples compressed in apple cider vinegar. locally foraged watercress. sea urchin used raw in a sauce of ginger, lemongrass, and white wine
• Dumplings Made From John Copes Corn
  Roasted in oil made from dried fish peppers, ragout of hen of the woods mushrooms and filet beans. fresh cheese made from local milk
• Coconut
  Sorbet is made from coconut milk and jasmine rice. asian pear apple compressed with kaffir lime syrup. fresh finger lime cells are seperated and used raw

Brunch Menu

• Beets
  Yellowfin tuna, tonnato aioli, cured egg yolk
• Calamari Bolognese
  Squid ink cavatelli, pepperoni, parmesan
• Carrot Cassarecce
  Hedgehog mushrooms, coffee, black cardamom
• Mustard Green Soup
  Mussels, radish, brioche
• Chicken of the Woods Mushrooms
  Red tosaka, sea beans, pickled ramps

• Omelet
  Caramelized onion, smoked sarvecchio, lobster, whole grain mustard
• French Toast 6 opiniones
  Local maple, marcona almonds, sweet cream, pickled sour cherry
• Halibut 9 opiniones
  Carrot, chamomile, buttermilk, dill
• Chicken 10 opiniones
  Sprouted quinoa, hen of the woods mushroom, cippollini onion
• Congee 1 opinión
  Carolina gold rice, bacon, chicken heart, kimchee
• Pork 33 opiniones
  Toasted yogurt, meyer lemon, smoked eggplant, romano bean

• Doughnuts 2 opiniones

  $4
  Maple glazed with bacon
• Grits

  $3
  Stone ground yellow corn from anson mills
• Applewood Bacon

  $3
  Raw sugar

• Pleasant Ridge
  Carrot, sourdough, golden raisin
• Parfait 2 opiniones
  Granola, rasberry, greek yogurt, vadouvan
• Coconut
  Jasmine, summer melon, finger lime
• Chocolate 54 opiniones
  Sesame, caramel

• 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
• Halibut 9 opiniones
  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
• 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
• Pork 33 opiniones
  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
• Chocolate 54 opiniones
  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.