Seattle Restaurant Week Dinner

Volterra Welcomes Seattle Restaurant Week

3 Courses for $35*

Reserve a Table

Seattle Restaurant Week Spring 2019

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

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

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:
Classic Recipe

Lemon Mascarpone Custard With Fresh Berries
Berries Only for Vegans

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