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(Last updated February 8, 2012)
Appetizers (Antipasti)
Bruschetta Volterrana (Bruschetta Volterrana)
Tuscan bread slices topped with a mushroom and truffle puree and minced artichokes 8
“Oil” Soup (Zuppa all’ Olio della Villa Otium)
Cannellini bean soup with croutons and a generous drizzling of Tuscan organic extra virgin olive oil 8 (non-vegetarian)
Baked Potato and Goat Cheese Crostata (Crostata di Patate al Forno )
Baked puff pastry with Yukon Gold potatoes, goat cheese, spinach cream and a smoked tomato vinaigrette 10
Assorted Cured Meats (Salumi Assortiti e Pecorino Toscano)
Locally hand crafted and imported cured meats with Tuscan Pecorino 10
Mussels and Sausage (Cozze e Salsiccia)
Mediterranean mussels and house made spicy Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta 11
Polenta and Wild Mushrooms (Polenta con Funghi)
Fontina filled polenta custard with a truffle scented wild mushroom ragu 10
Homemade “Little Bite” Selection (Antipasti Assortiti)
Daily selection of Chef Don’s seasonal antipasti items, price per person 11
Pan Fried Duck Confit and Focaccia (Anatra Brasata con Focaccia, Fichi Freschi e Burro di Mela)
Toasted focaccia layered with house made apple butter, sweet poached black Mission figs, crispy duck confit, fig balsamic syrup & frisee 12
Baked Eggplant with Spinach and Ricotta (Melanzane al Forno con Spinaci e Ricotta)
Baked eggplant layered with wilted spinach and herb Ricotta topped with tomato sauce and grated Grana Padano 11
Lamb Meat Balls (Polpettine D'Agnello con Zucca)
House made lamb meat balls with roasted spaghetti squash, goat cheese cream and topped with Calabrian chilis and Italian green olives 13
Salads (Insalati)
House Salad (Insalatina della Casa)
Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives 8
* Caesar Salad (Insalata Cesarina)
Crispy Romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved organic Parmigiano Reggiano 10
Apple and Goat Cheese Salad (Insalata di Mela al Balsamico)
Balsamic apple and tart cherries tossed with mixed greens and a fig honey vinaigrette topped with toasted pine nuts and goat cheese 9
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 9
Noodles and Rice(Pasta e Risotto)
Chili Roasted Porchetta and Hand Rolled Pici (Pici alla Ragu di Maiale)
House made pulled Porchetta ragu tossed with sundried tomato hand rolled Tuscan spaghetti, baby spinach, and topped with soft mild goat cheese 17
Roasted Eggplant Pouches (Agnolotti 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 Sicilian Pecorino Pepato 17
Red Beet and Potato Gnocchi (Gnocchi di Patate e Bietole)
House made beet and potato gnocchi tossed with sage brown butter sauce, baby spinach, candied walnuts & topped with mild goat cheese 15
Black Pepper Fettucine with Shrimp and Porcini (Fettucini coi Porcini e Gamberi)
House made black peppercorn pasta tossed with shrimp, Porcini mushrooms, baby spinach in a basil pesto cream sauce 19
Pork Jowls and Wild Mushrooms (Tagliolini con Guanciale e Funghi Selvatici)
House made organic egg pasta tossed with house cured smoked pork jowls, locally harvested wild mushrooms, truffle butter and organic Parmigiano Reggiano 18
Sausage and Borlotti Bean Risotto (Risotto alla Panissa)
Carnaroli rice simmered with house made sausage, pancetta, Cranberry beans, plum tomatoes and topped with Pecorino Toscano 19
Roasted Chicken Tortelloni and Vegetables (Tortellini di Pollo Arrosto in Brodo)
Chicken, Crimini mushroom, and herb Ricotta stuffed tortelloni with mixed seasonal vegetables and a mushroom broth 17
Dungeness Crab Ravioli (Ravioli coi Granchi)
House made organic egg pasta filled with Dungeness crab and Mascarpone tossed in a light tomato cream topped with baby mache 19
Linguine with White Clam Sauce (Linguine alla Vongole)
Linguine pasta tossed with Manila clams, garlic, white wine, parsley, red chili flakes and sweet butter 17
Beef Ravioli in Spicy Tomato Cream Sauce (Agnolotti di Carne Piccanti)
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 16
Entrees (Piatti Forti)
* Wild Boar Tenderloin with Gorgonzola Sauce (Cinghiale al Gorgonzola)
Wild boar tenderloin roasted and served with a Gorgonzola and mustard sauce, rosemary roasted Yukon Gold potatoes and seasonal market vegetables 24
Hunter's Style Rabbit (Coneglio alla Cacciatore)
Hunter's style braised rabbit served with creamy polenta, seasonal market vegetables and watercress salad 26
Crispy Herb Chicken (Pollo alla Diavola)
Boneless organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables 21 (Cook Time 25 Minutes)
Seafood Stew (Zuppa di Pesce)
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 23
Braised Lamb Shank (Coscie d' Agnello)
Rosemary and olive braised Lamb shank served with creamy buckwheat polenta and dusted with olive and caper bread crumbs 28
* New York Strip with Gorgonzola and Prosciutto (Bistecca alla Griglia con Porri, Gorgonzola e Prosciutto)
12oz grilled natural beef topped with sauteed leeks, Gorgonzola cheese, fried proscuitto: served with Volterra mashed potatoes, seasonal market vegetables, and herb oil 27
* Herb Marinated Pork Ribeye (Costoletto di Maiale)
Grilled pork ribeye with Cranberry beans, cauliflower, smoked tomatoes and topped with goat cheese cream sauce 24
* Beef Tenderloin Medallion (Filetto di Manzo al Rosmarino)
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 27
Chef Partner Don Curtiss : Managing Partner Michelle Quisenberry : Chef de Cuisine Andrew Gribas
* Consuming Raw or Undercooked Foods May Cause Food Bourne Illness.
20% Gratuity added on parties of 6 or more.
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