Volterra Dinner

(Last updated November 22, 2016)

Appetizers (Antipasti)

Mussels and Sausage
(Vongole e Salsiccia)

Mediterranean Mussels and Sea Breeze Farms hot Italian sausage steamed in a spicy tomato broth; served with roasted garlic bruschetta
$14 **

Polenta and Wild Mushrooms
(Polenta con Funghi)

Fontina filled polenta custard with a truffle scented wild mushroom ragu $13 GF | Can be V

Homemade “Little Bite” Selection
(Antipasti Assortiti)

Daily selection seasonal antipasti items, price per person $15 ** | Can be V

Cured Meats with Arugula and Parmesan
(Affetatto Misto)

Selection of local and imported cured meats topped with baby arugula, Parmigiano Reggiano and extra virgin olive oil $14

“Oil Soup”
(Zuppa all’ Olio della Villa Otium)

Cannellini bean and smoked pork jowl soup with croutons, chives and a generous drizzling of extra virgin olive oil $9 **

Roasted Cauliflower
(Cavolfore Arrosto)

Cauliflower florets baked in a fontina cream sauce and topped with crispy pancetta and scallions
$11 GF | Can be V

Lamb Meatballs
(Polpettine D’Angello con Zucca)

House made Anderson Valley lamb meatballs with roasted spaghetti squash, goat cheese cream and topped with Calabrian chilis and Italian green olive relish $14

Noodles and Rice (Pasta e Risotto)

Tagliatelle with Lamb Ragu
(Tagliatelle al Ragu D’Agnello)

House made organic egg noodles tossed with the classic ragu made with Anderson Valley lamb, rosemary, garlic, Sangiovese, and plum tomatoes topped with grated grana Padano $22 **

Roasted Eggplant Pouches
(Ravioli di Melanzane)

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 $20 V

Risotto with Beef and Wild Mushrooms
(Risotto con Manzo e Funghi Selvatici)

Carnaroli rice simmered with seared beef strips, wild mushrooms, sangiovese, demi glaze and a touch of cream; finished with sweet butter and grana Padano; topped with micro green salad $23 GF | Can be V

Thin Spaghetti with Prawns
(Spaghettini coi Gamberi)

DeCecco pasta tossed with jumbo wild gulf prawns, garlic, capers, taggiasca olives, fresh basil, red chili flakes and plum tomato sauce $22 ** | Can be V

Linguine with White Clam Sauce
(Linguine alla Vongole)

Linguine tossed with Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter $21 **

Pumpkin Agnolotti
(Agnolotti di Zucca)

Roasted pumpkin agnolotti tossed in Gorgonzola sauce and served on fresh baby spinach; sprinkled with toasted pumpkin seeds $19 V

Tagliolini with Pork Jowls and Wild Mushrooms
(Tagliolini con Guanciale e Funghi Selvatici)

House made organic egg tagliolini tossed with smoked pork jowls, locally foraged wild mushrooms, truffle butter and grated grana padano $21 ** | Can be V

Farfalle with Grilled Chicken and Pesto
(Farfalle al Pesto con Pollo)

Bowtie pasta tossed in a basil pesto cream sauce with grilled chicken, sun dried tomatoes and toasted pine nuts; topped with crumbled goat cheese $20 **

Dungeness Crab Ravioli
(Ravioli coi Granchi)

House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream
$24

Appetizer Orders of All Pasta Dishes $15

Salads (Insalati)

Add Grilled Chicken Breast $6, Add 3 Grilled Jumbo Prawns $8

House Salad
(Insalatina della Casa)

Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives $12 GF | V

*Caesar Salad
(Insalata Cesarina)

Crispy Romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved Parmigiano Reggiano $15 **

Roasted Beet and Arugula Salad
(Insalata di Bietole)

Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese $15 GF | V

Lentil Salad
(Insalata di Lenticchia)

Green lentils tossed with pork jowl lardons in mustard vinaigrette and served on balsamic braised red cabbage and topped with soft goat cheese $14 GF

Pear and Gorgonzola Salad
(Insalata di Pere)

Sliced poached pears, Gorgonzola crumbles, baby arugula, fig vinaigrette, toasted pistachios, chives $15 GF | V

Entrees (Piatti Forti)

*Wild Boar Tenderloin with Gorgonzola Sauce
(Cinghiale al Gorgonzola)

Wild boar tenderloin roasted and served with a Crème de Cassis, Gorgonzola and mustard sauce, fingerling potatoes and seasonal market vegetables $34 **

*Sautéed Jumbo Prawns
(Gamberoni Trifolati)

Jumbo gulf prawns sautéed with garlic, fresh tomatoes, basil, white wine, and butter; served on a bed of baby spinach with fingerling potatoes and seasonal market vegetables $28 GF

Crispy Herb Chicken
(Pollo alla Diavola)

Organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables (Cook time 25 minutes) $28 GF

*Braised Lamb Shank
(Coscie D’Agnello Brasato)

Lamb shank braised with green olives, rosemary, onions, celery, sangiovese and demi glaze; served with creamy polenta and seasonal market vegetables $32 **

*Braised Pork Cheeks
(Guancia di Maiale Brasato)

Pork Cheeks braised with aromatic vegetables, horseradish,
sangiovese and demi glaze; served with creamy polenta and seasonal market vegetables $28 GF

*Grilled New York Strip Steak
(Tagliata di Manzo alla Griglia)

New York Strip steak grilled and topped with sautéed wild mushrooms and truffle butter; served with mashed potatoes and seasonal vegetables $34 **

*Seafood Baked in Parchment
(Gran Misto di Pesce al Cartoccio)

Mediterranean mussels, Manila clams, Gulf Shrimp, and today’s special fish baked in parchment with tomatoes, garlic, basil, white wine and butter; served with a side of seasonal vegetables $32

 

Split Entrée add $3, Split Pasta add $1
GF–Gluten Free  **Can be Gluten Free  V-Vegetarian

*Consuming Raw or Undercooked Foods May Cause Food-Born Illness