Volver Releases Fall Menus
Dining Room at Volver | Photo via Volver
Back for a third season, the dining room at Volver is serving new eight and 12-course tasting menus. The prices remain the same as last season, $95 for the eight-course menu and $150 for the 12-course menu. There is also an optional wine pairing available.
The dining room at Jose Garces’ flagship restaurant is open Wednesday through Sunday and reservations, which are required, can be made online or by calling Volver.
The menu has been completely overhauled for this fall’s season by Garces, chef de cuisine Dave Conn and the Volver team. Influences vary from a take on scrapple with braised duck and foie gras to a “Hong Kong Christmas” of Peking-style squab served with tortillas and plum sauce. The 12-course menu includes three extra savory courses, including that Hong Kong Christmas and a third dessert course.
Volver Eight Course Menu
Broad Bean Pate, Porcelet, Pickled Carrots, Serrano Chile, Mustard AioliAMERICAN HACKELBACK CAVIAR
Yuba Chip, Nasturtium, Smoked Creme Fraiche, RadishIBERICO MADELINE
Jamon Iberico De Bellota, St. Steven CremaOTORO
Tuna Belly, Negi & Green Chile Confit, Bergamot, Smoked White Soy, Espellette
FALL LETTUCES
La Peral Mousse, Subarashii Asian Pear, Champagne “vinaigrette”, Chickory Dirt, Cashew Milk Crisps
SCRAPPLE
Braised Duck, Foie Gras, Plantain Jus, Pedro Ximinez
CHUPE
Roasted Skate, Purple Potato Confit, Mote, Avocado, Quinoa, Aji Panca Emulsion, Botija Olives, Trout Roe
GYU KATSU
A5 Miyazaki Ribeye, Karashi Mustard, Pete’s Terayaki, Katsu Sauce, Kohlrabi & Shiso Slaw
PANNA COTTA
Black Sesame, Yuzu Meringue, Mandarin Sorbet, Thai Basil, Cherry
DULCEY CREMEAUX
Pistachio Sponge, Red Wine Caramel, Speculoos, Sweet Potato
Volver Twelve Course Menu
Broad Bean Pate, Porcelet, Pickled Carrots, Serrano Chile, Mustard AioliAMERICAN HACKELBACK CAVIAR
Yuba Chip, Nasturtium, Smoked Creme Fraiche, RadishIBERICO MADELINE
Jamon Iberico De Bellota, St. Stephen CremaOTORO
Tuna Belly, Negi & Green Chile Confit, Bergamot, Smoked White Soy, Espellette
FALL LETTUCES
La Peral Mousse, Subarashii Asian Pear, Champagne “vinaigrette”, Chickory Dirt, Cashew Milk Crisps
SCRAPPLE
Braised Duck, Foie Gras, Plantain Jus, Pedro Ximinez
JAMAICA QUEENS*
King Crab, Coconut Curry, Pimenta Yogurt, Cucumber Gelee, Saffron Biryani, Pistachio, Pickled Golden Raisins
FLAN*
Cauliflower, Black Truffle, Romanesco Pipian, Epazote Cured Egg Yolk, Huitlacoche, Chicken Chicharrones
HONG KONG CHRISTMAS*
Peking Style Squab, Flour Tortilla, Plum Sauce, Scallion
CHUPE
Roasted Skate, Purple Potato Confit, Mote, Avocado, Quinoa, Aji Panca Emulsion, Botija Olives, Trout Roe
GYU KATSU
A5 Miyazaki Ribeye, Karashi Mustard, Pete’s Teriyaki, Katsu Sauce, Kohlrabi & Shiso Slaw
PANNA COTTA
Black Sesame, Yuzu Meringue, Mandarin Sorbet, Thai Basil, Cherry
POPCORN CREAM*
Apple Confit, Apple Cider
DULCEY CREMEAUX
Pistachio Sponge, Red Wine Caramel, Speculoos, Sweet Potato
Volver [Foobooz]
