We finally went and ate at Bryan Voltaggio’s (from Top Chef) restaurant Volt today. We had the 3 course tasting brunch menu with some accompaniments.

cherry glen farm goats cheese ravioli
butternut squash, maitake mushrooms, sage air

scallops
variations of cauliflower, beluga lentils, medjool date, verjus

sausage gravy and scallion biscuits

marinated grilled hanger steak
yellow corn polenta, braised greens, four minute egg, garden chive, lobster
mushrooms

goat cheesecake
d’ anjou pear, spiced vanilla ice cream, marcona almond

d’ anjou pear tart tartin
mascarpone ice cream, opal basil