Dan Kennedy
Volt | Frederick, MA | July 2018
FEATURED DISHES
Beef Tartare, Beef Fat Aïoli, Horseradish Purée, Pickled Pearl Onions, Puffed Beef Tendon, Fall Spices, And Mustard
Foie Gras, Granola, Strawberry, Apricot Dressing, And Basil Pâte À Choux
Halibut, Romesco, Garlic, Dandelion Greens, And Lemon Purée
Roast Squab, Lavender-Compressed Peach, Sour Cherry-Foie Gras Purée, Brown Butter, And Squab Jus
Photography by Caroline Hatchett
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