New American Tasting Menu

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

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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  • 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
  • Broccoli peanut broth, crisp garlic, kaffir lime
  • Carrots rutabaga, hummus, coconut yogurt, almonds
  • Pork Jowl whole grain mustard, sauerkraut, rye crumb

Second Course

  • Duck Bolognese brocolli rabe cavatelli, pepperoni, smoked parmesan
  • Beet Ravioli cherry glen farm goats cheese, browned butter, gremolata
  • Octopus tomatillo verde, chorizo seasoning, kaffir lime aioli
  • Chicken clams, browned butter dashi, sunchoke, wakame

Third Course

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


  • Passion Fruit variations of mango, black sesame cake, passion fruit sorbet
  • Coconut tapioca, eucalyptus meringue, lychee granita
  • Pear Cremeux chocolate, almond, honey caramel, port jam, pear sorbet
  • Chocolate cinnamon, rosemary, coffee, pistachio, malted ice cream
  • Cheese Plate monocacy ash goats cheese, apple, walnut, verjus

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
  • Skrei Cod sprouted lentils, fennel, porcini mushroom
  • 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

  • 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
  • Grits Stone ground corn from anson mills
  • Bacon applewood smoked, demerara sugar glaze


  • 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


  • 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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  • 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