Volterra Welcomes Seattle Restaurant Week – CANCELED
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
