Volterra Dinner

(Last updated March 21, 2018)

Appetizers (Antipasti)

Clams and Sausage
(Vongole e Salsiccia)

Manila Clams and Sea Breeze Farm’s Hot Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
$14 **

Polenta and Wild Mushrooms
(Polenta con Funghi)

Fontina filled polenta custard with a truffle scented wild mushroom ragu $12 GF | Can be V

Homemade “Little Bite” Selection
(Antipasti Assortiti)

Daily selection seasonal antipasti items $16 ** | Can be V

“Oil” Soup
(Zuppa all’ Olio della Villa Otium)

Cannellini bean and smoked pork jowl soup with croutons, chives and a generous drizzling of extra virgin olive oil $9 **

Roasted Cauliflower
(Cavolfore Arrosto)

Cauliflower florets baked in a fontina cream sauce and topped with crispy pancetta and scallions
$12 GF | Can be V

Lamb Meatballs
(Polpettine D’Angello con Zucca)

House made Anderson Valley lamb meatballs with roasted spaghetti squash, goat cheese cream; topped with Calabrian chilis and Sicilian green olive relish $14

Pan Seared Crab Cake
(Torta ai Granchi)

3 oz. Dungeness crab cake seared and served on a fresh fennel and arugula salad with mustard aioli and chives $16

Noodles and Rice (Pasta e Risotto)

Tagliatelle Bolognese
(Tagliatelle al Ragu)

House made organic egg noodles tossed with the classic meat sauce made with aromatic vegetables, Berkshire pork and natural beef; topped with fresh grated grana Padano $22 **

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
$21 V

Thin Spaghetti with Prawns
(Spaghettini coi Gamberi)

Barilla pasta tossed with jumbo wild gulf prawns, garlic, capers, Kalamata olives, fresh basil, red chili flakes and plum tomato sauce $23 ** | Can be V

Linguine with White Clam Sauce
(Linguine alla Vongole)

Linguine tossed with Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter $21 **

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 $21 ** | Can be V

Fettuccine with Grilled Chicken, Artichokes and Roasted Garlic
(Fettuccine con Pollo, Carciofi, e Aglio Arrosto)

House made organic egg pasta tossed with roasted chicken breast, artichokes, whole roasted garlic cloves and fresh basil in a parmesan cream sauce and drizzled with pesto oil $22 ** | Can be V

Dungeness Crab Ravioli
(Ravioli coi Granchi)

House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream $24

Lobster Risotto
(Risotto D’Aragosta)

Carnaroli rice simmered with Maine lobster, roasted red bell peppers, shrimp broth, tomato sauce, scallions and a touch of cream $26

Appetizer Orders of All Pasta Dishes $16

Salads (Insalati)

Add Grilled Chicken Breast $6, Add 3 Jumbo Prawns $8

House Salad
(Insalatina della Casa)

Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives $12 GF | V

*Caesar Salad
(Insalata Cesarina)

Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved Parmigiano Reggiano $14 **

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 $13 GF | V

Lemon Orzo Salad
(Pasta Fredda alla Greca)

Barilla pasta tossed with Kalamata olives, tomatoes, cucumbers,ricotta salata and fresh mint in a lemon and parsley vinaigrette $13 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, fingerling potatoes and seasonal market vegetables $34 **

*Sautéed Jumbo Prawns
(Gamberoni Trifolati)

Jumbo wild gulf prawns sautéed with garlic, fresh tomatoes, basil, white wine, and butter; served on a bed of baby spinach with fingerling potatoes and seasonal vegetables $29 GF

Crispy Herb Chicken
(Pollo alla Diavola)

Organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables (Cook time 25 minutes) $29 GF

Braised Lamb Shank
(Coscie D’Agnello Brasato)

Lamb shank braised with green olives, rosemary, onions, celery, sangiovese and demi glaze; served with creamy polenta and seasonal market vegetables $34 **

*Baked Halibut Fillet
(Ipoglosso all’Acqua Pazza)

Alaskan Halibut fillet baked in a spicy tomato rosemary sauce and served with fingerling potatoes and seasonal market vegetables $32 GF

*Grass Fed Veal Chop
(Costoletto di Vitello)

Oregon grass fed veal rib chop grilled and topped with a prosciutto, mushroom and demi glaze sauce finished with truffle butter; served with mashed potatoes and seasonal vegetables $40 GF

*Grilled Beef Tenderloin
(Filetto di Manzo alla Griglia)

8 oz beef tenderloin steak grilled and topped with a gorgonzola crust; served with Marsala glaze, mashed potatoes and grilled pears $39 **

Also see our Volterra Favorites Tasting Menu, Plant Based Menu & Vegetarian Menu for additional dinner selections.


Split Entrée add $3, Split Pasta add $2, Split Salad add $1
GF–Gluten Free  **Can be Gluten Free  V-Vegetarian

*Consuming Raw or Undercooked Foods May Cause Food-Born Illness