Volt

New American Tasting Menu

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

Antipasto | Appetizers

  • Charred Octopus fregola, smoked golden raisin, castelvetrano olive, chive, almond, arugula
    $14.00
  • Caesar collard greens, kale, hear ts of romaine, calamari croutons, parmesan
    $11.00
  • Heirloom Tomato burrata, pickled watermelon, black garlic bread, cucumber
    $11.00
  • Chioggia Beets ahi tonnato, charred rosemary, arugula
    $13.00
  • Vegetable Garden baby carrots, cherry belle radish, green beans, sorrel bagna cauda, cured egg yolk
    $10.00

Pasta | Fresh Made Pastas

  • Spaghetti meatballs braised in pomodoro, garden basil
    $15.00
  • Lasagna lamb bolognese, goat cheese, pecorino, kale pesto
    $16.00
  • Ravioli goat cheese, sweet corn, shishito, oyster mushroom
    $13.00
  • Gemelli Nero blue crab, uni, pepperoni bread crumb, chesapeake bay seasoning
    $16.00
  • Radiatore vodka sauce, chili, smoked parmesan
    $13.00
  • Cresti Di Gallo lamb bolognese, mint gremolata, smoked pecorino
    $15.00
  • Fettuccini Alfredo cracked black pepper, parmesan cheese, soft egg
    $15.00

Pesce E Carne | Fish & Meat

  • Bronzini zucchini pesto, zucchini tenderloin, olive juice vinaigrette
    $23.00
  • 28 Day Dry Aged 8oz. NY charred rapini, beef dripping mash, roasted garlic
    $36.00
  • Cacciatorre crispy breast and thigh, peppadew peppers, marzano tomato, taggiasca olive, cippolini
    $21.00
  • Lamb Rack fresh yellow corn polenta, summer beans, fennel, crispy aromatics
    $32.00
  • Carolina Coast Swordfish melon caponata, capers, sicilian pisatchio
    $24.00

Contorini | Sides

  • Meatballs Al Forno garden basil, parmesan
    $7.00
  • Brussel Sprouts bacon lardon, pecorino
    $5.00
  • Broccoli Rabe anchovy vinaigrette, charred lemon
    $5.00
  • Fresh Polenta sweet yellow corn, saba, parmesan

Prezzo Fisso

Antipasta | "Before the Meal"

  • Chiogga Beets ahi tonnato, charred rosemary, arugula
  • Charred Octopus fregola, smoked golden raisin, olive, chive, almonds, arugula
  • Heirloom Tomato burrata, pick led watermelon, black garlic bread, cucumber
  • Caesar collard greens, tuscan kale, calamari croutons, parmesan

Primi | Pasta

  • Cresti Di Gallo lamb bolognese, mint gremolata, smoked pecorino
  • Ravioli goat cheese, sweet corn, shishito, oyster mushroom
  • Spaghetti meatballs braised in pomodoro, garden basil, parmesan
  • Gemelli Nero blue crab, uni, pepperoni bread crumb, chesapeake bay seasoning

Secondi | Mains

  • Grilled Bronzini zucchini pesto, zucchini tenderloin, olive juice vinaigrette
  • Cacciatorre crispy breast and thigh, peppadew peppers, marzano tomato, taggiasca olive, chippolini
  • 28 Day Dry Aged 8oz. NY charred rapini, beef dripping mash, roasted garlic. $12 supp

Dolce | Dessert

  • Buttermilk Panna Cot Ta berries, lemon curd
  • Tiramisu almond cake, mascarpone, espresso stracciatella
  • Italian Ice lemon, vanilla ice cream, fennel biscotti

Brunch Menu

First Course

  • Beets asian pear, papaya, mango, pineapple
  • Rye Cavatelli broccoli rabe, tasso, ricotta
  • Salsify brioche, perigord truffle, oyster
  • Charred Romaine spinach, kale, buttermilk ranch
  • Goats Chevre cauliflower, hazelnut, apricot, raspberry vinegar

Second Course

  • Omelette braised pork, cotija, salsa roja
  • French Toast peanut butter, concord grape, toasted marshmallow
  • MONKFISH mustard greens, cippolini onion, maitake mushroom
  • Chicken mole, golden raisin, parsnip
  • Carolina Gold Rice kimchee, pork belly, hen egg
  • Pork Shoulder broccoli rabe, turnip, togarashi

Side Dishes

  • Donuts cinnamon sugar
    $4.00
  • Grits Stone ground corn from anson mills
    $3.00
  • Bacon applewood smoked, demerara sugar glaze
    $4.00

Dessert

  • Cherry Glen Farm Goat Cheese cashew, apple, honey
  • Parfait granola, seasonal sorbet, greek yogurt, pumpkin seed
  • Coconut navel orange, pickled kumquat
  • Charcoal-ate chocolate, charcoal, thai basil

Chef's Tasting Menu

  • Beets 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
  • Monkfish 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
  • Rye Cavatelli 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
  • Pork Shoulder 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
  • Charcoal-ate 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.

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