Upcoming Events

Seattle Restaurant Week Spring 2017
Sunday-Thursday, April 2-6 & 9-13

Dinner ~ 3 Courses for $32*

The Seattle Restaurant Cooperative partners with The Seattle Times and Alaska Airlines to present Seattle Restaurant Week. Dine out and celebrate the spring run at Volterra Ballard, where we will be serving up a three-course dinner for just $32*.

View Dinner Menu    Reserve a Table

*Price is per person and does not include drinks, tax or tips.
*SRW menu is not available on Fridays, Saturdays or for Sunday Brunch/Lunch.

Seattle Restaurant Week

Volterra Favorites Tasting Menu

4 Course Dinner for $48* per Guest
No substitutions or splits

Reserve a Table

~ First Course ~

Choice of
Oil Soup
Cannellini bean and smoked pork jowl soup with croutons, chives
and a generous drizzle of olive oil
-or-
Polenta with Wild Mushrooms
Fontina filled polenta custard with truffle scented wild mushroom ragu
-or-
Mussels and Sausage
Mediterranean Mussels and Sea Breeze Farms hot Italian sausage
steamed in a spicy tomato broth; served with roasted garlic bruschetta
-or-
Soup of the Day
 

~ Second Course ~

Choice of
*Caesar Salad
Chef Don’s Signature Caesar salad with shaved Parmigiano Reggiano
-or-
Dungeness Crab Ravioli
House made organic egg pasta filled with Dungeness crab, mascarpone
and chives; tossed in a light tomato cream (2 Ravioli per order)
-or-
Today’s Pasta Special
Subject to Availability
 

~ Third Course ~

Choice of
*Wild Boar Tenderloin with Gorgonzola Mustard Sauce
Pan seared wild boar tenderloin with a crème de cassis, gorgonzola and
mustard sauce, roasted fingerling potatoes and seasonal market vegetables
-or-
*Braised Lamb Shank
Lamb shank braised with green olives, rosemary, onions, celery, sangiovese
and demi glaze. Served with creamy polenta and seasonal vegetables
-or-
Crispy Herb Chicken
Organic half chicken marinated in fresh herbs and seared to a crispy golden brown;
served with mashed potatoes and seasonal market vegetables
-or-
Roasted 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
-or-
*Sautéed Jumbo Prawns
Jumbo gulf prawns sautéed with garlic, fresh tomatoes, basil, white
wine, and butter; served on a bed of baby spinach and served with
roasted fingerling potatoes and seasonal market vegetables
-or-
Today’s Meat Special
Subject to Availability
-or-
Today’s Fish Special
Subject to Availability
 

~ Dessert ~

Choice of
Lemon Mascarpone Custard
-or-
Tiramisu
-or-
Molten Chocolate Cake with Vanilla Gelato
-or-
Banana Bread Pudding with Bourbon Sauce
 
 
*Consuming Raw or Undercooked Foods May Cause Food-Born Illness
**Price is per person and does not include drinks, tax or tips.