Seattle Restaurant Week Dinner

Volterra Welcomes Seattle Restaurant Week

3 Courses for $35*

Reserve a Table

Seattle Restaurant Week Fall 2019

Sunday – Thursday Dinner Menu

Appetizer Choice of:
Wild Mushroom Soup
(Vegetarian, Gluten-free)

Caesar Salad
Crispy romaine hearts tossed in traditional Caesar dressing and topped with
croutons and shaved Parmigiano Reggiano
(Can Be Gluten-free)

Tomato Basil Risotto Cake
Pan fried Tomato basil risotto cake topped with Dijon mustard aioli and
fresh mozzarella relish
(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)

Eggplant Pouches
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
(Vegetarian)

Seafood Fettuccine
House-made organic egg pasta tossed with prawns, clams, halibut, fresh tomatoes, spinach, garlic, Calabrian chilies, basil, lemon juice and Trebbiano wine
(Can be Gluten-free)

Grilled Sirloin with Truffle Butter and Mushrooms
Prime grade 8-ounce top sirloin steak topped with wild mushrooms sautéed in truffle butter; served with mashed potatoes and grilled asparagus
(Gluten-free)
 

Dessert Choice of:
Tiramisu
Classic Recipe
(Vegetarian)

Assorted Gelati e Sorbetti
(Vegetarian, Vegan Options)

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