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Appetizers (Antipasti)
Bruschetta Volterrana (Bruschetta Volterrana)
Tuscan bread slices topped with a mushroom and truffle puree and minced artichokes 7
“Oil” Soup (Zuppa all’ Olio della Villa Otium)
Cannellini bean soup with croutons and a generous drizzling of Tuscan organic extra virgin olive oil 7 (non-vegetarian)
Baked Eggplant with Spinach and Ricotta (Melanzane al Forno con Spinaci e Ricotta)
Italian Eggplant slices baked with spinach and ricotta topped roasted tomato sauce and parmesan bechamel 8
Assorted Cured Meats (Salumi Assortiti e Pecorino Toscano)
Locally hand crafted and imported cured meats with Tuscan Pecorino 10
Polenta and Wild Mushrooms (Polenta con Funghi)
Fontina filled polenta custard with a truffle scented wild mushroom ragu 9
Homemade “Little Bite” Selection (Antipasti Assortiti)
Daily selection of Chef Don’s seasonal antipasti items, price per person 10
Baked Gnocchi with Wild Boar Sausage (Gnocchi al Forno con Salsiccia di Cinghiale)
House made wild boar sausage baked with Roman style potato gnocchi, wilted spinach, parmesan cheese cream, and watercress 12
*Seared Sea Scallops (Cappesante alla Primavera)
Seared Sea Scallops with a saute of seasonal wild mushrooms and vegetables topped with roasted garlic aioli 13
Roasted Oxtail Timbale (Coda di Bue Arrosto)
Baked Oxtail, spinach, caramelized onions, and eggplant timbale with house made pickled vegetables, fried leeks, and toast points 11
Mussels and Sausage (Cozze e Salsiccia)
Mussels and house made Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta 10
Salads (Insalati)
House Salad (Insalatina della Casa)
Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives 7
*Caesar Salad (Insalata Cesarina)
Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved organinc Parmigiano Reggiano 7
Italian Chicory and White Anchovies (Itallica con Alici)
Sauteed mixed Italian chicory with a lemon vinaigrette topped with marinated white anchovies, fried capers and parsley 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 8
Noodles and Rice(Pasta e Risotto)
Little Ear Pasta with Lamb Ragu (Orecchiette alla Ragu d’ Agnello)
House make Black Peppercorn little ear pasta tossed with lamb ragu and topped with Sicilian pecorino Pepato 16
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 16
Sausage and Borlotti Bean Risotto (Panissa)
Carnaroli rice simmered with house made sausage, pancetta, cranberry beans and plum tomatoes topped with shaved Crotonese cheese and watercress 17
Shrimp and Lobster Pommodoro with Strichette Pasta ( Strichette al Pomodoro con Aragosta e Gamberi)
House made squid ink and saffron pasta tossed with shrimp and lobster, fresh tomatoes, spinach, garlic, calabrian chilis, white wine, and a basil sauce 18
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 17
Fettucine and Lamb Sausage (Fettucini con Salsiccia d’ Agnello)
House made organic egg fettucine tossed with lamb sausage, arugula, taggiasca olives, garlic, mint, and a spicy tomato sauce topped with pecorino Sardo 16
Spinach Bowties, Roasted Chicken and Vegetables (Farfalle Verde con Pancetta della Casa e Pollo Arrosto)
Fresh spinach pasta tossed with house cured pancetta, roasted chicken, squash, and herb butter; topped with Crotonese cheese 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 18
Linguine with White Clam Sauce (Linguine alla Vongole)
Linguine pasta tossed with Manila clams, garlic, white wine, parsley, red chili flakes and sweet butter 15
Beef Ravioli in Spicy Tomato Cream Sauce (Agnolotti di Carne Piccanti)
Fresh organic egg pasta filled with beef tenderloin, veal, pancetta, fennel, onion and bufala ricotta tossed in a spicy tomato cream sauce and served on a bed of wild arugula; sprinkled with freshly grated grana padano cheese 15
Entrees (Piatti Forti)
Duck Confit and Duck Sausage (Salsiccia D’ Anatra)
House made duck sausage and duck confit with a corona bean ragu, sauteed Itallica and a rich duck glaze 23
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 19 (Cook Time 25 Minutes)
*Beef Tenderloin Medallion (Filetto di Manzo)
Grilled natural beef tenderloin draped in lardo, and topped with a rosemary, garlic, Chianti, and demi-glaze sauce; served with Volterra mashed potatoes, and seasonal market vegetables 24
Seafood Stew (Zuppa di Pesce)
Mussels, clams, scallops, prawns and today’s fresh fish in a saffron scented tomato broth with toasted almonds, fresh fennel; served with toasted tuscan bread 21
Fennel Seasoned Jumbo Prawns (Gamberoni alla Volterra)
Wild American Jumbo Prawns sauteed with Volterra Fennel Salt and Served roasted fingerling potatoes, citrus fennel salad and
taggiasca olive oil 23
*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 21
Braised Lamb Shank (Coscie d’ Agnello)
Anderson Valley Lamb Shank braised with rosemary and green olives, served with creamy buckwheat polenta and dusted with olive caper gremolata 25
*Veal Chop with Wild Mushrooms (Costoletta di Vitella alla Griglia)
16 oz. veal rib chop grilled and served with a Parma prosciutto, wild mushroom and truffle scented demiglaze sauce, Volterra mashed potatoes and seasonal market vegetables 29
Braised Pork Cheeks (Maiale Al Forno)
Horsradish and vegetable braised pork cheeks served with roasted fingerling potatoes, seasonal market vegetables, and watercress 17
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. Printed 3/2/2009
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