Volterra

tuscan bread slices topped with a mushroom and truffle puree and minced artichokes.

cannellini bean soup with croutons and a generous drizzling of tuscan organic extra virgin olive oil (non-vegetarian).

baked puff pastry with yukon gold potatoes, goat cheese, spinach cream and a smoked tomato vinaigrette.

locally hand crafted and imported cured meats with tuscan pecorino.

mediterranean mussels and house made spicy italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta.

fontina filled polenta custard with a truffle scented wild mushroom ragu.

daily selection of chef don’s seasonal antipasti items, price per person.

toasted focaccia layered with house made apple butter, sweet poached black mission figs, crispy duck confit, fig balsamic syrup & frisee.

with spinach and ricotta baked eggplant layered with wilted spinach and herb ricotta topped with tomato sauce and grated grana padano.

house made lamb meat balls with roasted spaghetti squash, goat cheese cream and topped with calabrian chilis and italian green olives.

baby arugula, shaved fennel and parmigiano reggiano tossed in chianti vinaigrette and sprinkled with fresh chives.

crispy romaine hearts tossed in traditional caesar dressing and topped with croutons and shaved organic parmigiano reggiano.

balsamic apple and tart cherries tossed with mixed greens and a fig honey vinaigrette topped with toasted pine nuts and goat cheese.

roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged asiago cheese

house made pulled porchetta ragu tossed with sundried tomato hand rolled tuscan spaghetti, baby spinach, and topped with soft mild goat cheese.

house made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic, and basil tossed in a spicy tomato ragu and topped with sicilian pecorino pepato.

house made beet and potato gnocchi tossed with sage brown butter sauce, baby spinach, candied walnuts & topped with mild goat cheese.

with shrimp and porcini house made black peppercorn pasta tossed with shrimp, porcini mushrooms, baby spinach in a basil pesto cream sauce.

house made organic egg pasta tossed with house cured smoked pork jowls, locally harvested wild mushrooms, truffle butter and organic parmigiano reggiano.

carnaroli rice simmered with house made sausage, pancetta, cranberry beans, plum tomatoes and topped with pecorino toscano.

chicken, crimini mushroom, and herb ricotta stuffed tortelloni with mixed seasonal vegetables and a mushroom broth.

house made organic egg pasta filled with dungeness crab and mascarpone tossed in a light tomato cream topped with baby mache.

with white clam sauce linguine pasta tossed with manila clams, garlic, white wine, parsley, red chili flakes and sweet butter.

in spicy tomato cream sauce fresh organic egg pasta filled with beef tenderloin, fennel, onion and ricotta tossed in a spicy tomato cream sauce and topped with grated grana padano cheese.

with gorgonzola sauce wild boar tenderloin roasted and served with a gorgonzola and mustard sauce, rosemary roasted yukon gold potatoes and seasonal market vegetables.

hunter's style braised rabbit served with creamy polenta, seasonal market vegetables and watercress salad.

boneless 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 minute).

manila clams, mussels, prawns and today's fresh fish in a saffron scented tomato broth with toasted almonds, fresh fennel; served with toasted tuscan bread and saffron aioli.

rosemary and olive braised lamb shank served with creamy buckwheat polenta and dusted with olive and caper bread crumbs.

with gorgonzola and prosciutto 12oz grilled natural beef topped with sauteed leeks, gorgonzola cheese, fried proscuitto: served with volterra mashed potatoes, seasonal market vegetables, and herb oil.

grilled pork ribeye with cranberry beans, cauliflower, smoked tomatoes and topped with goat cheese cream sauce.

grilled beef tenderloin draped in pancetta, and topped with a rosemary, garlic, chianti, and demi-glaze sauce; served with volterra mashed potatoes, and seasonal market vegetable.

layers of espresso dipped ladyfingers and marsala flavored mascarpone custard topped with chocolate shavings and chocolate sauce.

tuscan chestnut honey panna cotta with seasonal fruit.

warm chocolate and orange cake topped with chocolate mousse, orange sauce, and garnished with a chocolate tuile.

traditional tuscan fruit and nut cake dusted with powdered sugar and served with a half glass of vin santo.

seasonal assortment of d'ambrosio gelato and sorbetto three scoops, housemade cookie and garnished with fresh berries.