Current Volterra Dinner Menu

(Last updated February 19, 2020)

Appetizers (Antipasti)

“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 $10 **

Polenta and Wild Mushrooms
(Polenta con Funghi)

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

Clams and Sausage
(Vongole e Salsiccia)

Manila clams and spicy Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
$18 **

Oysters Rockefeller
(Ostriche Rockefeller)

Six Pacific oysters baked with spinach, bacon, garlic and gruyere and topped with fontina, breadcrumbs and parsley
$18 **

Homemade “Little Bite” Selection
(Antipasti Assortiti)

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

Chilled Seafood Plate
(Piatto di Pesce Freddo)

Calamari marinated in salsa verde, poached shrimp, sea scallops and Dungeness crab served with house made cocktail sauce and lemon caper aioli $21 GF

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 $16

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 $26 ** | SS Suggested Gluten Free Option – substitute Spaghetti Squash for Pasta

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 $25 V

Seafood Linguine in Parchment
(Linguine di Pesce al Forno in Pergamena)

Linguine tossed with manila clams, Mediterranean mussels,
jumbo shrimp, calamari, fresh tomatoes, garlic, fresh basil, trebbiano and butter then baked in parchment $29 ** | 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 $25 ** | SS | 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 $25 ** | SS

Spinach Fettuccine with Chicken and Pesto
(Fettuccine al Pesto)

House made spinach pasta tossed with grilled chicken, sun dried tomatoes and pine nuts in a basil pesto cream sauce topped with soft goat cheese $25 ** | SS | 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 $28

Mushroom Risotto
(Risotto ai Funghi)

Carnaroli rice simmered in mushroom broth with locally harvested wild and cultivated mushrooms, English peas, grana and sweet butter $28 GF | Can be V

Appetizer Orders of All Pasta Dishes $18

Salads (Insalati)

Add Grilled Chicken Breast $6, Add 3 Grilled Jumbo Prawns $8, Steak $14

House Salad
(Insalatina della Casa)

Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives $14 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 Spinach Salad
(Insalata di Spinaci)

Fresh spinach tossed in bacon vinaigrette and topped with poached egg, feta cheese and chives $15 GF | 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 rosemary roasted in duck fat and seasonal market vegetables $36 **

*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 $30 GF

*Grilled Veal Chop
(Costoletto di Vitello)

Grilled veal rib chop with a wild mushroom and truffle demi glaze sauce, mashed potatoes and grilled asparagus $42 **

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) $30 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 $36 **

*Baked Lobster Tail
(Coda D’Aragosta Al Forno)

Baked 6 oz cold water lobster tail served with mashed potatoes, roasted broccoli and lobster cream sauce $34 GF

*Grilled Beef Tenderloin
(Filetto di Manzo alla Griglia)

Beef tenderloin steak grilled and topped with a Chianti, Garlic, rosemary and demiglace sauce served with mashed potatoes and grilled asparagus $40 **

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  SS-Gluten Free Option, substitute Spaghetti Squash for Pasta

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