Volt

New American Tasting Menu

  • 88
  • 2015 Best Ground-Breaking Menu
  • 2015 Best American
Overview

Top Chef alum Bryan Voltaggio's destination-worthy VOLT is a tough reservation to snag, located in Frederick, Maryland’s historic district overlooking Market Street. A dizzying array of small plates make up the exceptional tasting menu, a 21-course experience through the seasonal fare utilizing local ingredients, served in an ivory-hued, sleek dining room.

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Accolades

  • Three stars from the Washington Post 2015
  • AAA Four Diamond rating 2015
  • Zagat rating of 25 out of 30

Menu for Volt

Dinner Menu

First Course

  • Butternut Squash granola, coconut, bacon lardon
    $12.00
  • Broccoli peanut broth, crisp garlic, kaffir lime
    $13.00
  • Little Gems anchovy, lemon vinaigrette, parmesan
    $14.00
  • Garden Vegetables carrots, ramps, daikon, rye crumb, creme fraiche
    $14.00

Second Course

  • Duck Bolognese broccoli rabe cavatelli, pepperoni, smoked parmesan
    $14.00
  • Beet Ravioli cherry glen farm goats cheese, browned butter, gremolata
    $17.00
  • Foie Gras strawberry, rhubarb, pistachio
  • Octopus tomatillo verde, chorizo seasoning, kaffir lime aioli
    $14.00
  • Salmon sourdough, mussels, peewee potatoes, onion
    $18.00

Third Course

  • Pork Belly tortellini, grapefruit mostarda, wheat berries
    $27.00
  • Rockfish sprouted lentils, preserved porcini broth, claytonia oyster leaf
  • King Trumpet Mushroom black garlic, sesame panisse, daikon, chive
    $20.00
  • Hanger Steak chimichurri, cippolini onion, beef dripping fondant potato
    $31.00

Dessert

  • Passion Fruit variations of mango, black sesame cake, passion fruit sorbet
  • Coconut tapioca, eucalyptus meringue, lychee granita
  • Lavender ganache, violet panna cotta, blueberries, lemon shortbread, mint
    $8.00
  • Chocolate cardamom, blood orange curd, pistachio, sage, streusel
    $8.00
  • Cheese Plate monocacy ash goats cheese, apple, walnut, verjus
    $8.00

Tasting of Menu

  • Lemon Tart domestic caviar, creme fraiche
  • Asparagus tempura batter, scallion, yuzu kosho
  • Hamachi grapefruit, fennel, chili limon
  • Butternut Squash granola, coconut, bacon lardon
  • Broccoli peanut broth, crisp garlic, kaffir lime
  • Beet Ravioli browned butter, gremolata, goats cheese
  • Rockfish sprouted lentils, fennel, porcini broth, oyster leaf
  • Pork Belly tortellini, grapefruit mostarda, wheat berries
  • Coconut tapioca, eucalyptus meringue, lychee granita
  • Chocolate cinnamon, rosemary, coffee, pistachio, malted ice cream

Brunch Menu

First Course

  • Farmer's Lettuce avocado, harissa, rye crumb
  • Carrots rhutabaga, hummus, coconut yogurt, almonds
  • Butternut Squash granola, coconut, bacon crumb

Second Course

  • Avocado sourdough, togarashi, poached egg
  • Omelette bacon, caramelized onion, cheddar
  • Potato Hash country ham, salsa roja, fried egg
  • Crab Waffle hollandaise, our bay, soft poached eggs
  • Chicken potato gnocchi, persimmon, sunchokes
  • French Toast smoked maple, apple butter
    $8.00

Side Dishes

  • Chocolate Croissant
    $3.00
  • Doughnuts cinnamon sugar
    $4.00
  • Bacon applewood smoked, demerara sugar glaze
    $4.00
  • Sticky Bun cinnamon, honey, lavender, candied pecans
    $4.00

Dessert

  • Monocacy Ash apple, walnut, verjus
  • Parfait granola, concord grape sorbet
  • Apples in Butterscotch ginger crumble, maple ice cream
  • Chocolate Brownie fudge, chocolate stout ice cream

Tasting of Menu

  • Farmer's Lettuce 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 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 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 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 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.

Chefs Counter

Main

  • Macaron butternut squash, hudson valley foie gras, chamomile vinegar
  • Lemon Tart domestic caviar, creme fraiche
  • Asparagus tempura batter, scallion, yuzu kosho
  • Flying Dog Spent Grains sweet potato, cultured buttermilk, black lime
  • Hamachi grapefruit, hazelnut, fennel, chili limon
  • Prawn Bisque lemongrass, calabrian chili oil
  • Broccoli crisp garlic, peanut broth, coconut
  • Octopus tomatillo verde, chorizo seasoning, aioli
  • Butternut Squash granola, coconut, bacon lardon
  • Rockfish sprouted lentils, preserved porcini broth, claytonia oyster leaf
  • Pork Belly tortellini, wheat berries, grapefruit mostarda
  • Coconut tapioca, eucalyptus meringue, lychee granita
  • Chocolate cinnamon, rosemary, coffee, pistachio, malted ice cream
  • Orange Creamsicle

2016 Frederick Restaurant Week

Course 1

  • Charred Romaine buttermilk ranch, radish, kale, winter herbs
  • Salsify oyster, winter truffle, brown butter brioche, garlic
  • Scallop yuzu, kohlrabi, calabrian chile, fennel
  • Smoked Beet yellowfin tuna, avocado, rose petal

Course 2

  • Octopus tomatillo, charred lime, cilantro
  • Calamari Bolognese pepperoni breadcrumb, basil
  • Anson Mills Grits scallop, shrimp, sea urchin
  • Chitarra mussels, bacon, cured egg yolk

Course 3

  • Chicken celeriac, braised celery, maitake mushroom
  • Skrei Cod bok choi, kimchi, beech mushroom
  • Smoked Pork Shoulder anson mills grits, gremolata, fennel
  • Sturgeon caramelized cauliflower, kalamata olive, preserved lemon
  • Wagyu Beef broccoli rabe, tokyo turnip, togarashi | $8 supp

Dessert

  • Monocacy Gold cashew, gala apple, honey brittle
  • Orange Curd coconut frozen yogurt, pickled kumquat, thai basil, finger lime
  • Charcoal-Ate chocolate, charcoal, thai basil

228 North Market Street
Frederick, MD 21701

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Details
  • Price Range: $$$
    Atmosphere: Modern, Romantic, Upscale
  • Dress Code: Dressy
    Good For: Groups, Hot Spot, Special Occasion
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (301) 696-8658
  • Private Dining Room: Yes