Volterra Welcomes Seattle Restaurant Week
3 Courses for $35*
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
