Order Takeout

Volterra Take Out or Curbside Pick Up

3-Course Meal • $50/person (sales tax included)

  • Available Friday, Saturday and Sunday, 4-7:30 p.m.
  • For same day pick-up, please submit your order online by 3:30 p.m. or by phone between 3-6 p.m. Call (425) 202-7201.
  • Maximum of 6 guests per online order. Select First Course, Second Course & Dessert for each guest using the online order form below.
  • Wine may only be purchased with a food order.
  • All prices include sales tax.
  • All items below may be ordered ala carte by phone (3-6 p.m.) at their regular prices. Please see our Ala Carte ‘Take Out’ Menu for prices. Call (425) 202-7201.

Take Out Menu for May 29th – 31st

First Course

Choice of:

Caesar Salad (Insalata Cesarina)
Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved Parmigiano Reggiano (Can be GF)

Watermelon and Mint Salad (Anguria e Insalata di Menta)
Watermelon, fresh mint, red onions, mixed greens and Manchego cheese with champagne vinaigrette. (GF|V)

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

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

Shrimp Cocktail (Cocktail di Gamberoni)
Poached Jumbo Shrimp with watercress salad and house made cocktail sauce (GF)

Second Course

Choice of:

Seared Beef Medallions with Morels (Medaglioni di Manzo con Funghi Morelali)
Beef Tenderloin Medallions seared with Morel mushrooms in a Chianti, demi glaze and butter sauce; served with mashed potatoes and grilled asparagus

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 Gold potatoes roasted in duck fat and seasonal vegetables

Baked Halibut Fillet (Ipoglosso all’ Acqua Pazza)
Halibut fillet baked in a tomato, garlic and rosemary sauce and served with roasted fingerling potatoes and seasonal vegetables (GF)

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 (Can be GF – Sub Spaghetti Squash for Pasta)

Clams and Sausage Fettuccine (Fettuccine alle Vongole con Salsiccia)
House made organic egg fettuccine tossed with Manila clams, Italian sausage, white wine, plum tomato sauce, garlic, red chili flakes and parsley (Can be GF)

Risotto with Porcini Mushrooms (Risotto ai Funghi Porcini)
Carnaroli rice simmered in mushroom broth with fresh Porcini mushrooms and finished with sweet butter, Grana, and parsley (V)

Dessert

Choice of:

Olive Oil Cake
with strawberry sauce (V)

Chocolate Cake
with vanilla gelato and chocolate sauce (GF)

Tiramisu
Volterra’s Signature Recipe (V)

 
 
 

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Volterra 'Take Out' • 3-Course Meals • Friday, Saturday & Sunday 4-7:30 p.m.   ORDER NOW!