Seattle Restaurant Week Dinner

Volterra Welcomes Seattle Restaurant Week

3 Courses for $35*

Reserve a Table

Seattle Restaurant Week Spring 2020

Sunday – Thursday Dinner Menu

Appetizer Choice of:
Tomato and Bread Soup
Plum Tomatoes, Garlic, Fresh Basil, Tuscan bread drizzled with 
extra virgin olive oil
(Vegetarian, Vegan)

Roasted Cauliflower
Roasted Cauliflower with Fontina Cream and Chives
(Vegetarian, Gluten-free)

Caesar Salad
Romaine hearts, croutons and Parmigiano Reggiano tossed in our classic Caesar dressing
(Can Be Gluten-free)

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)

Jumbo Prawns
Jumbo Gulf prawns sautéed with garlic, fresh basil, Tomatoes, Trebbiano wine, and a touch of butter;
Roasted Fingerling Potatoes and Seasonal Vegetables
(Gluten-free)

Tagliatelle Primavera
House made Organic Egg Pasta tossed with Rapini, Grape Tomatoes, English Peas in a
Lemon Butter Sauce finished with grana
(Vegetarian, Sub Linguine and Olive Oil for Vegan)

Dessert Choice of:
Tiramisu
Classic Recipe
(Vegetarian)

Lemon Sorbetto with Fresh Berries
(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

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