Volterra
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
คะแนน
รีวิว
รูปภาพ
เมนู
(Cavolfiore Arrosto con Fontina) Roasted cauliflower baked with Fontina cheese cream topped with green onion curls and fried prosciutto
(Cozze eSalsiccia) Mediterranean mussels and house made spicy Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
(Polenta con Funghi) Fontina filled polenta custard with a truffle scented wild mushroom ragu
(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
(Antipasti Assortiti) Daily selection seasonal antipasti items, price per person
(Salumi Assortiti e Pecorino Toscano) Locally hand-crafted and imported cured meats with Tuscan Pecorino
(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
(Buratta e Coppa) Ricotta filled mozzarella with shaved spicy coppa and baby arugula; drizzled with extra virgin olive oil
(Cinghiale al Gorgonzola) Wild boar tenderloin roasted and served with a Gorgonzola and mustard sauce, rosemary roasted Yukon Gold potatoes and seasonal market vegetables
(Gamberoni Trifolati) Jumbo Gulf prawns sautéed with garlic, fresh tomatoes, basil, white wine, and butter;served on a bed of baby greens with fingerling potatoes and seasonal market vegetables
(Pollo alla Diavola) Boneless Draper Valley 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)
(Guancia di Maiale Brasato) Horseradish braised pork cheeks with rosemary scented creamy polenta, sautéed cauliflower,horseradish cream and topped with a frisee and radish salad
(Bistecca alla Griglia con Porri, Gorgonzola e Prosciutto) 12oz Painted Hills New York Strip grilled, and topped with sautéed leeks, Gorgonzola cheese and fried prosciutto; served with Volterra mashed potatoes, seasonal vegetables and herb oil
(Passera di Mare all'Acqua Pazza) Alaskan halibut fillet baked in a spicy tomato and rosemary broth and served with roasted fingerling potatoes and grilled rapini
(Bistecca di Filetto alla Tartufata) 8 oz. natural beef tenderloin topped with a truffle scented Prosciutto di Parma, wild mushroom and demi-glaze sauce; served with Volterra mashed potatoes and seasonal market vegetables
(Selle D'Agnello Scotatto) Seared boneless lamb loin with almond mint pesto and tomato and cucumber relish; served with Volterra mashed potatoes and grilled asparagus
(Insalatina della Casa) Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives
(Insalata Cesarina) Crispy Romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved Parmigiano Reggiano
(Insalata di Pere con Gorgonzola) Fresh sliced pears, candied pistachios, Gorgonzola, and Balsamic vinaigrette tossed with mixed greens
(Insalata di Cicoria) Sautéed chicory salad with lemon vinaigrette, fried capers and marinated white anchovies
(Insalata di Bietole) Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese
(Panzanella) Vine ripened tomatoes, red onions, cucumbers, ricotta salata cheese, grilled bread, fresh basil and Chianti vinaigrette
(Papparedelle alla Ragu D'Agnello) House made organic egg wide noodles tossed with Anderson Valley lamb ragu and topped with Sicilian Pecorino Pepato
(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 Sicilian Pecorino Pepato
(Tagliatelle alla Romana) House made organic egg pasta tossed with spicy Italian sausage, cannellini beans, cremini mushrooms, escarole, and herb butter; topped with Pecorino Romano
(Fettucine coi Gamberi) House made organic egg fettuccini tossed with wild gulf prawns, garlic, fresh tomatoes, Calabrian chilis, basil, baby spinach and white wine butter sauce
(Tagliolini con Guanciale e Funghi Selvatici) House made organic egg tagliolini tossed with smoked pork jowls, locally foraged wild mushrooms,truffle butter and organic Parmigiano Reggiano
(Fusili al Pesto con Pollo, Pomodori Secchi e Formaggio di Capra) Fusili tossed in a basil pesto cream sauce with sun dried tomatoes, toasted pinenuts, grilled chicken and grated Grana Padano; topped with soft goat cheese
(Linguine alla Vongole) Linguine tossed with Taylor Shellfish Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter
(Ravioli coi Granchi) House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream
Mussels and house made spicy sausage steamed in a spicy tomato sauce: served with roasted garlic bruschetta
Fontina filled polenta custard with a truffle scented wild mushroom ragu
Cannellini bean and smoked pork jowl soup with croutons, chives and a generous drizzling of extra virgin olive oil
with fontina fonduta, prosciutto and scallion curls
House made lamb meatballs with roasted spaghetti squash, goat cheese cream and topped with Calabrian chilis and Italian green olive relish
2oz. daily selected imported Italian cheese and accompaniments
Ragged Cannellini bean soup with croutons and a generous drizzling of extra virgin olive oil (non-vegetarian)
Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives
Crispy Romaine hearts tossed in traditional Caesar dressing; topped with croutons and shaved organic Parmigiano Reggiano
Romaine lettuce tossed with balsamic Cipolini onions, roasted red pepper, Crimini mushrooms, red onion, capers, tossed with Balsamic vinaigrette; topped with Pecorino Romano
Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese
Grilled Portobello, basil pesto, roasted bell peppers, and fresh Mozzarella served on a rosemary roll
(Hamburger al Gorgonzola) Grilled 8 oz. Painted Hills natural beef patty with balsamic roasted red onions, Gorgonzola cheese, stone ground mustard aioli, arugula, and sliced tomatoes. Add Zoe Bacon $3
Grilled lemon and basil chicken with bacon, tomato, arugula and stone ground mustard aioli
Spicy Italian sausage with Cannelinni beans, cremini mushrooms, escarole, herb butter and penne pasta topped with Pecorino Romano
House made organic egg pasta tossed with Anderson Valley Lamb ragu; topped with Sicilian Pecorino Pepato
Fusili tossed in a basil pesto cream sauce with sun dried tomatoes, toasted pine nuts, chicken and grated Grana Padano; topped with soft goat cheese
House made organic egg pasta tossed with smoked pork jowls, locally harvested wild mushrooms, truffle butter and grated Grana Padano
House made organic egg pasta filled with roasted eggplant, Ricotta salata, roasted garlic and fresh basil, tossed in a spicy tomato ragu and topped with Sicilian Pecorino Pepato
Crispy Romaine hearts tossed in traditional Caesar dressing,croutons and shaved organic Parmigiano Reggiano; topped with a grilled organic free range chicken breast
Lemon and mascarpone custard with fresh berries and strawberry sauce
Layers of Espresso dipped ladyfingers and marsala flavored mascarponecustard topped with chocolate shavings and chocolate sauce
Warm liquid center chocolate cake with vanilla gelato and chocolate sauce
Ragged Cannellini bean soup with croutons and a generous drizzling of extra virgin olive oil (non-vegetarian)
(Vongole e Salsiccia) Manila Clams and house made spicy Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta
(Polenta con Funghi) Fontina filled polenta custard with a truffle scented wild mushroom ragu
(Buratta e Coppa) Ricotta filled mozzarella with shaved spicy coppa, arugula and drizzled with extra virgin olive oil
(Polpettine D'Angello con Zucca) House made Anderson Valley lamb meatballs with roasted spaghetti squash, goat cheese cream and topped with Calabrian chiles and Italian green olive relish
(Salumi Assoriti e Pecorino Toscano) Locally hand-crafted and imported cured meats and Tuscan Pecorino drizzled with extra virgin olive oil
(Insalatina della Casa) Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives
(Insalata Cesarina) Crispy Romaine hearts tossed in traditional Caesar dressing; topped with croutons and shaved organic Parmigiano Reggiano
(Insalata con Verdura Tagliata a Pezzi) Romaine lettuce tossed with balsamic Cipolini onions, roasted red pepper, Crimini mushrooms, red onion, capers, tossed with Balsamic vinaigrette; topped with Pecorino Romano
(Insalata di Bietole) Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese
(Portobello alla Griglia) Grilled Portobello, basil pesto, roasted bell peppers, and fresh Mozzarella served on a rosemary roll
(Hamburger al Gorgonzola) Grilled 8 oz. Painted Hills natural beef patty with balsamic roasted red onions, Gorgonzola cheese, stone ground mustard aioli, arugula, and sliced tomatoes
(Panino con Bistecca alla Peperonata) 5 oz. New York Strip steak grilled, sliced and topped with peperonata, Fontina and horseradish cream served on a rosemary roll
(Pollo alla Griglia) Grilled lemon and basil marinated chicken breast with bacon, tomato, arugula and stone ground mustard aioli
(Penne alla Romana) Spicy Italian sausage with Cannelinni beans, cremini mushrooms, escarole, herb butter and penne pasta topped with Pecorino Romano
(Pappardella alla Ragu D'Agnello) House made organic egg pasta tossed with Anderson Valley Lamb ragu; topped with Sicilian Pecorino Pepato
(Fusili al Pesto con Pollo, Pomodori Secchi e Formaggio di Capra) Fusili tossed in a basil pesto cream sauce with sun dried tomatoes, toasted pine nuts, chicken and grated Grana Padano; topped with soft goat cheese
(Ravioli coi Granchi) House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream
(Tagliolini con Guanciale e Funghi Selvatici) House made organic egg pasta tossed with smoked pork jowls, locally harvested wild mushrooms, truffle butter and grated Grana Padano
(Agnolotti di Melanzane Arrosto) House made organic egg pasta filled with roasted eggplant, Ricotta salata, roasted garlic and fresh basil, tossed in a spicy tomato ragu and topped with Sicilian Pecorino Pepato
(Pollo alla Senape) Organic chicken breast sautéed with cremini mushrooms, fresh sage, cream and Dijon mustard; served with roasted fingerling potatoes and seasonal market vegetables
(Guancia di Maiale Brasato) Horseradish braised pork cheeks with rosemary scented creamy polenta, sautéed cauliflower, horseradish cream; topped with a friseé and radish salad
(Gamberoni Trifolati) Jumbo Gulf Prawns sautéed with garlic, fresh tomatoes, fresh basil, Trebbiano wine and butter; served on a bed of baby greens with roasted fingerling potatoes and seasonal market vegetables
(Osso Bucco D'Agnello) Anderson Valley Lamb shank braised with rosemary and green olives; served with rosemary scented creamy polenta, Italian chicory and topped with olive caper gremolata
(Passera di Mare all'Acqua Pazza) Alaskan halibut fillet baked in a spicy tomato and rosemary broth; served with roasted fingerling potatoes and grilled rapini
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