Volterra Dinner Menu

Appetizers (Antipasti)

Burrata and Prosciutto
(Burrata e Prosciutto)

Burrata cheese with sliced prosciutto and arugula salad $18

Grilled Asparagus
(Asparagi alla Griglia)

Grilled asparagus spears topped with goat cheese cream sauce and fresh tomato relish $16  **

Polenta and Wild Mushrooms
(Polenta con Funghi)

Fontina filled polenta custard with a truffle scented wild mushroom ragu $14  Can be V

Cured Meats and Cheese
(Affetatto Misto)

A selection of cured meats and pecorino Toscano Cheese $16

Clams and Sausage
(Cozze e Salsiccia)

Manila Clams and spicy Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta $21  **

Sauteed Calamari
(Calamari Saltato)

Calamari cooked in a spicy tomato sauce with capers, Calabrian Chilies, lemon Juice and butter; served with Garlic Flatbread
$19  **

Lamb Meatballs
(Polpettine D’Angello con Zucca)

House made Anderson Valley lamb meatballs with roasted spaghetti squash and goat cheese cream; topped with Calabrian Chilies and Sicilian green olive relish $19

Pan Seared Crab Cake
(Torta ai Granchi)

Dungeness crab cakes seared and served on a fresh fennel and arugula salad with mustard aioli and chives $21

Noodles and Rice (Pasta e Risotto)

Tagliatelle Bolognese
(Tagliatelle al Ragu)

House made organic egg pasta tossed with the classic meat sauce made with aromatic vegetables, pork, and natural beef; topped with fresh grated Grana Padano$30  ** | SS

Roasted Eggplant Pouches
(Ravioli di Melanzane)

House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic, and basil tossed in a spicy tomato ragu and topped with Pecorino Romano $29  V

Seafood Fettuccine
(Fettuccine di Mare)

House made organic egg pasta tossed with Jumbo Prawns, Mediterranean mussels, Manila Clams. Calamari, Calabrian chilis, fresh tomatoes, garlic, fresh spinach, and basil in a lemon
and butter sauce $36  ** | SS

Pork Jowls and Wild Mushrooms
(Tagliolini con Guanciale e Funghi Selvatici)

House made organic egg pasta tossed with smoked pork jowls, wild and locally cultivated mushrooms, truffle butter and grated Grana Padano $29  ** | SS | Can be V

Pappardelle with Braised Oxtail
(Pappardelle al Ragu di Bue)

House made Black pepper infused organic egg pasta tossed with a ragu made with oxtail, red wine, onions, tomatoes and spinach; topped with grated Grana $32  ** | SS

Linguine with White Clam Sauce
(Linguine alla Vongole)

Linguine tossed with Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter $30

Dungeness Crab Ravioli
(Ravioli coi Granchi)

House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream $32

Salads (Insalati)

Add Grilled Chicken Breast $8, 3 Grilled Jumbo Prawns $9, Grilled 8 oz. Prime Sirloin $14

House Salad
(Insalatina della Casa)

Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives $16  GF | V

*Caesar Salad
(Insalata Cesarina)

Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved Parmigiano Reggiano $16  **

Roasted Beet and Arugula Salad
(Insalata di Bietole)

Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese $16  GF | V

Wedge Salad
(Insalata di Spicchi)

Baby Iceberg lettuce, Gorgonzola Cheese, grape tomatoes, red onions, bacon bits, Gorgonzola dressing and chives $16  ** | Can be V

Entrees (Piatti Forti)

*Wild Boar Tenderloin with Gorgonzola Sauce
(Cinghiale al Gorgonzola)

Wild boar tenderloin roasted and served with a Crème de Cassis, Gorgonzola and mustard sauce, Yukon potatoes that are rosemary roasted in duck fat and market vegetables$39  **

*Grilled King Salmon
(Salmone alla Griglia)

Grilled King salmon fillet served with arugula and green olive tapenade roasted potatoes and grilled asparagus $39  GF

*Braised Lamb Shank
(Coscie D’Agnello Brasato)

Braised lamb shank with onion, celery, carrots, thyme, garlic, bourbon whiskey, maple syrup and demi glaze served with mashed potatoes and seasonal vegetables and topped with olive gremolata $40

Crispy Herb Chicken
(Pollo alla Diavola)

Organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with mashed potatoes and market vegetables (Cook time 25 minutes) $33  GF

Baked Black Cod
((Merluzzo al Forno)

Black cod fillet marinated in honey mayonnaise and baked with capers, olives, oregano, and tomato sauce; served on bed of black rice pilaf with onions, garlic and spinach $38 GF

*Grilled Porterhouse Steak
(Bistecca alla Griglia)

24 oz beef porterhouse steak grilled and served with Yukon Gold potatoes roasted that are in duck fat and grilled asparagus (serves 2) $70  GF

Plant Based Menu and Vegetarian Menu

Spaghetti Squash
(Spaghetti Zucca)

Spaghetti squash tossed with Kalamata olives, fresh spinach, tomatoes, capers, chili flakes, mushroom broth and fresh lemon juice$23  GF | V

Spaghetti Puttanesca
(no anchovies)

Barilla pasta tossed with garlic, capers, Kalamata olives, red chili flakes and fresh basil in a plum tomato sauce; drizzled with extra virgin olive oil $24  V | **

Mushroom Risotto
(Risotti ai Funghi)

Locally harvested wild and cultivated mushrooms simmered with Carnaroli rice in mushroom broth and finished with butter, truffle oil and Grana $28  GF | V