Volterra

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