Volterra Dinner Menu

(Last updated April 25, 2024)

We offer indoor dining, Happy Hour and Take Out.

Appetizers (Antipasti)

Burrata and Prosciutto
(Burrata e Prosciutto)

Burrata cheese with arugula, grape tomatoes, and asparagus tossed in Chianti Vinaigrette and drizzled with balsamic reduction; served with grilled bread $19

Polenta and Wild Mushrooms
(Polenta con Funghi)

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

Clams and Sausage
(Cozze e Salsiccia)

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

Roasted Cauliflower
(Cavolfiore Arrosto)

Roasted cauliflower on a spicy tomato cream sauce and topped with bacon bits, Pecorino Romano Cheese and chives
$18  GF | **

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 $22

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$32  ** | SS

Parmesan and Ricotta Gnocchi
(Gnocchi di Formaggio)

House made ricotta and parmesan cheese gnocchi tossed with wild mushrooms. roasted bell peppers, garlic and fresh herbs in a vodka and tomato cream sauce; finished with fresh spinach and soft goat cheese $34  V | 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 $30  ** | SS | Can be V

Saffron Seafood Risotto
(Risotto allo Zafferano)

Carnaroli rice simmered in chicken broth with Manila clams, Mediterranean mussels, jumbo prawns, Italian Sausage, roasted rabbit, garlic, bell peppers and fresh tomatoes$38  GF

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 ** | SS

Dungeness Crab Ravioli
(Ravioli coi Granchi)

House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream $36

Appetizer Orders of All Pasta and Risotto Dishes $21

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

Strawberry and Blueberry Salad
(Insalata di Frutti di Bosco)

Fresh strawberries and blueberries tossed with baby arugula, red onion and candied walnuts in a lemon honey vinaigrette; topped with Manchego cheese and Balsamic reduction $16  GF | 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 roasted potatoes tossed in green olive tapenade and grilled asparagus $39  GF

*New York Strip Steak
(Bistecca di New York)

Grilled New York Strip Steak topped with sauteed prosciutto and leeks and topped with gorgonzola cheese; served with mashed potatoes and grilled asparagus$46  **

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

*Seared Jumbo Scallops
(Cappesante Scottato)

Pan seared jumbo scallops topped with tomato fondue; served with mashed potatoes and sauteed spinach $40 **

Stuffed Rabbit Leg
(Coscia di Conglio Ripiena)

Rabbit leg stuffed with cremini mushrooms, fresh spinach, rabbit, shallots, garlic and fresh herbs and wrapped in prosciutto and caul fat and served on a honey ground mustard sauce served with mashed potatoes and baby carrots $42  GF

Plant Based Menu and Vegetarian Menu

Eggplant Lasagna
(Lasagne di Melanzane)

Layers of parmesan breaded and fried eggplant with roasted bell peppers, wild mushrooms, fresh spinach, fresh mozzarella and plum tomato sauce $28  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 $25  V | **

Mushroom Linguine
(Linguini ai Funghi Selvatici)

Barilla pasta tossed with locally harvested wild and cultivated mushrooms, garlic, fresh basil, extra virgin olive oil $26  V | **

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

Split Entrée add $3, Split Pasta add $2, Split Salad add $1
GF–Gluten Free  **Can be Gluten Free  V-Vegetarian  SS-Gluten Free Option, substitute Spaghetti Squash for Pasta

20% Gratuity added on parties of 6 or more


Order from our Take Out menus or join us for indoor dining, Monday - Saturday, 4 - 9:30 PM & Sunday 4 - 9 PM