Seattle Restaurant Week Dinner

Volterra Welcomes Seattle Restaurant Week

3 Courses for $33*

Reserve a Table

Seattle Restaurant Week

Sunday-Thursday Dinner Menu


Appetizer Choice of:
Tomato Cream Soup
Creamy plum tomato soup with fresh basil, croutons and pesto oil

Caesar Salad
Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved parmigiano reggiano

Roasted Beet Arugula Salad
Roasted organic beets, baby arugula, toasted walnuts, aged asiago and balsamic dressing

Entrée Choice of:
Crab Ravioli
House made organic egg pasta filled with Dungeness Crab, mascarpone, chives and tossed in a light tomato cream sauce

Farfalle with Pesto
Bowtie pasta tossed in a basil pesto cream sauce, sun dried tomatoes and toasted pine nuts; topped with crumbled goat cheese

Wild Boar Tenderloin
Wild boar tenderloin roasted and served with a Crème de Cassis, Gorgonzola and mustard sauce, fingerling potatoes and seasonal market vegetables

Braised Lamb Shank
Lamb shank braised with green olives, rosemary, onions, celery and Sangiovese; served with creamy polenta and seasonal market vegetables

Dessert Choice of:
Warm Chocolate Cake with D’Ambrosio Vanilla Gelato

Lemon Mascarpone Custard


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

Chef Don Curtiss • Manager Michelle Quisenberry