Seattle Restaurant Week Dinner

Volterra Welcomes Seattle Restaurant Week

3 Courses for $35*

Reserve a Table

Seattle Restaurant Week Spring 2019

Sunday-Thursday Dinner Menu

Appetizer Choice of:
Lamb Meatballs
Lamb meatballs with roasted spaghetti squash, goat cheese cream and Castevetrano olive/chili relish

Roasted Cauliflower
Roasted cauliflower with Fontina cream, scallions, and crispy pancetta
(Gluten-free, can be Vegetarian)

Roasted Beet Salad
Roasted beets, arugula, toasted walnuts, and aged Asiago tossed in balsamic vinaigrette
(Gluten-free, Vegan, Vegetarian)
 

Entrée Choice of:
Wild Boar Tenderloin
Seared boar tenderloin with a Gorgonzola, Dijon mustard and Cassis sauce, roasted fingerling potatoes and seasonal vegetables
(Can be Gluten-free)

Lamb Shank
Braised lamb shank with olives, celery, onions, and Sangiovese. Served with creamy polenta
and seasonal vegetables
(Gluten-free)

Seafood Stew
Manila clams, Mediterranean mussels, sea scallop, jumbo shrimp and toasted almonds; simmered in a saffron broth with fennel bulb, onions and plum tomatoes
(Gluten-free)

Wild Mushroom Risotto
Carnaroli rice simmered with mild Mushrooms and English peas in vegetable broth and finished with sweet butter and Grana Padano
(Gluten-free, Vegetarian, can be Vegan)
 

Dessert Choice of:
Tiramisu
Classic Recipe
(Vegetarian)

Lemon Mascarpone Custard With Fresh Berries
Berries Only for Vegans
(Vegetarian)

Chocolate Cake with Vanilla Gelato
(Gluten-free, Vegetarian)

**No substitutions or split meals**
*Price is per person and does not include drinks, tax or tips.
*Value menu is not available on Fridays or Saturdays.
20% Gratuity is added to parties of 6 or more

Chef Don Curtiss • Manager Michelle Quisenberry