Dinner at Volt last night was wonderful. We dined again at Table 21. Food was fabulous, although I have to say our first visit (8 October 2010) was better, not in taste or quality, but in some of the food items. There were more meat dishes last time and more variety meats this time.
Due to our dissatisfaction the last time with the dining exerience, I corresponded with Chef/owner Bryan Voltaggio about our evening in October. He invited us back so that we could have the experience of chef's table.
The service was great. Taylor, our hostess, told everyone about each dish that was served. Here's what we ate:
"spiced cider" busnel cavaldos, pear, coriander
proscuitto chips & dip (a favorite)
yellow fin tuna tartare cilantro, jasmine rice, soy, yuzu, avocado (a favorite)
celeriac macroon foie gras
sunchoke oyster chowder mock root vegetables, dehydrated bacon....
....with the soup added.
nantucket bay scallops shitake, pak choi, garlic (a favorite)
chestnut ravioli maitake mushroom, butternut squash, sage (darn, came out blurry) (a huge favorite)
sturgeon cauliflower, ver jus, chickpea, beluga lentils, cilantro
Bryan on the right
artic char, black forbidden rice, kohlrabi leaves, black trumpet mushrooms
rockfish ruby beet risotto, leek fricassee, maitake mushrooms
Sweetbreads, confit fennel, hazelnuts, black trumpet mushrooms, sorrel
"winter garden" beets, radish, graham soil, cherry glen farm chevre
red wattle headcheese, caramelized red onion noodles, pearl onion
foie gras, brown turkey figs, purslane, vanilla brioche
bread to go with the foie gras
grilled lamb heart, quinoa, pine nut, mint, lemon
pineland farm beef, chanterelle mushroom, applewood smoked bacon, garlic
point reyes blue cheese, apple, balsamic
gala apple, walnut cake, dulce de leche, bourbon
coconut, lavender, vanilla (a favorite)
textures of chocolate, pistachio, orange. (We also received a plate of chocolates, candies, and macroons)
Thanks Bryan for a wonderful night. We appreciate what you did for us.
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