Volterra Dinner

(Last updated October 4, 2016)

Appetizers (Antipasti)

Beet and Potato Gnocchi
(Gnocchi di Barbabietola e Patate)

Beet and Potato Gnocchi baked in a gorgonzola cream sauce and topped with candied walnuts and a lemon and micro green salad
$14 V

Mussels and Sausage
(Vongole e Salsiccia)

Mediterranean Mussels and Sea Breeze Farms hot Italian sausage steamed in a spicy tomato broth; served with roasted garlic bruschetta
$14 **

Polenta and Wild Mushrooms
(Polenta con Funghi)

Fontina filled polenta custard with a truffle scented wild mushroom ragu $13 GF | Can be V

Homemade “Little Bite” Selection
(Antipasti Assortiti)

Daily selection seasonal antipasti items, price per person $15 ** | Can be V

Cured Meats with Arugula and Parmesan
(Affetatto Misto)

Selection of local and imported cured meats topped with baby arugula, Parmigiano Reggiano and extra virgin olive oil $14 **

“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 and topped with Calabrian chilis and Italian green olive relish $14

Noodles and Rice (Pasta e Risotto)

Tagliatelle with Lamb Ragu
(Tagliatelle al Ragu D’Agnello)

House made organic egg noodles tossed with the classic ragu made with Anderson Valley lamb, rosemary, garlic, Sangiovese, and plum tomatoes topped with 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 Sicilian pecorino pepato
$20 V

Sausage Risotto
(Risotto alla Salsiccia)

Sea Breeze Farms spicy Italian sausage, pine nuts, currants and spinach with Carnaroli rice and topped with pecorino Romano cheese $22 GF | Can be V

Thin Spaghetti with Prawns
(Spaghettini coi Gamberi)

DeCecco pasta tossed with jumbo wild gulf prawns, garlic, capers, taggiasca olives, fresh basil, red chili flakes and plum tomato sauce $22 ** | Can be V

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

House made organic egg tagliolini tossed with smoked pork jowls, locally foraged wild mushrooms, truffle butter and grated grana padano $21 ** | Can be V

Farfalle with Pesto Cream
(Farfalle con Crema di Pesto)

Farfalle pasta tossed with sundried tomatoes, pine nuts and pesto cream topped with fresh goat cheese $20 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

Linguine with Seafood
(Linguine ai Frutti di Mare)

Linguine tossed with Manila clams, Mediterranean Mussels, anchovies, garlic, white wine, Calabrian chilies and diced tomato $21 **

Appetizer Orders of All Pasta Dishes $14

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 $15 **

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 $15 GF | V

Warm Lentil Salad
(Insalata di Lenticchia)

Sautéed Green Lentils tossed with pork jowls and Dijon vinaigrette on a bed of balsamic braised red cabbage and topped with fresh goat cheese and pistachios $14 GF

Charred Pear and Fig Salad
(Insalata di Pera Carbonizzato)

Charred pear, poached mission figs, gorgonzola and baby arugula tossed in a fig vinaigrette and topped with toasted walnuts $15 GF | V

Entrees (Piatti Forti)

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

Wild boar tenderloin roasted and served with a Gorgonzola and mustard sauce, fingerling potatoes and seasonal vegetables $33 **

*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 greens with fingerling potatoes and seasonal vegetables $28 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 vegetables (Cook time 25 minutes) $28 GF

Dungeness Crab Cakes
(Torte di Granchio)

Pan seared Dungeness crab cakes with Dijon mustard aioli and apricot chutney served on a bed of arugula with fingerling potatoes and seasonal vegetables $32

Braised Pork Cheeks
(Guancia di Maiale Brasato)

Apple and fennel braised Kurobuta Pork Cheeks with creamy polenta, seasonal vegetables and an apple and stone ground mustard relish $28 GF

Braised Lamb Shank
(Coscie D’Agnello Brasato)

Anderson Valley Ranch Lamb hind shank braised with green olives, rosemary, Sangiovese and demi glaze topped with a caper gremolata and served with creamy polenta $30 **

*Grilled New York Steak
(Bistecca con Peperonata e Gorgonzola)

10-ounce Choice Angus New York Striploin with mashed potatoes, cherry tomato and arugula salad, peperonata and gorgonzola cheese $34 GF

*Seafood Stew
(Zuppa di Frutti di Mare)

Manila clams, Mediterranean mussels, jumbo gulf prawns and sea scallop steamed in a shrimp broth with sweet onions, fennel, celery, leeks, toasted almonds and plum tomatoes served with grilled Tuscan bread and saffron aioli $30 **


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

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