Volterra

Name: Volterra
Address: 5411 Ballard Ave. NW, 98107, WA, 98107
Telephone: 206-789-5100

5411 Ballard Ave. NW, Seattle, WA 98107, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 9:00AM-11:00PM •Sunday: 9:00AM-9:00PM •

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Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE BRUNCH MENU

Brunch

Basket of Pastries

Assortment of croissants, scones and Danish pastries

Fresh Fruit and Yogurt

Selection of fresh fruit served with yogurt

French Toast

Braided egg bread dipped in egg and sauteed until golden brown and topped with flambeed bananas.

Chestnut Pancakes

Buckwheat and chestnut flour pancakes topped with sauteed apples, chestnut flavored mascarpone and dusted with powdered sugar.

Volterra Breakfast

2 eggs, choice of ham, bacon or Italian sausage, Volterra hash browns and toast.

Francesco’s Eggs

Scrambled eggs with Italian sausage, mushrooms, pecorino romano and fresh spinach. Served with Volterra hash browns and toast.

Bacon, Provolone, Avocado, and Green Onion Scramble

Scrambled eggs with Nueske’s bacon, imported provolone, avocado and green onions. Served with Volterra Hash browns and toast.

Wild Mushroom Eggs Benedict

English muffin topped with sauteed wild mushrooms, poached eggs and truffle scented hollandaise sauce served with Volterra hash browns.

Prosciutto and Mozzarella Frittata

Flat omelette topped with prosciutto di Parma, fresh mozzarella and baby arugula served with Volterra hash browns and toast.

Tomato, Cucumber and Bread Salad

Vine-ripened tomatoes, English cucumbers, red onions, kalamata olives, white beans, Tuscan bread, house vinaigrette and shaved ricotta salata cheese.

Caesar Salad

Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved reggiano.

Bowties with Smoked Chicken

Bowtie pasta tossed with house-smoked chicken, mushrooms, asparagus, artichokes, and tomato cream sauce; topped with Quillisascut’s soft goat cheese.

Gorgonzola Burger

Natural beef burger topped with gorgonzola dolce, arugula, roma tomatoes and balsamic roasted onions served on a toasted bun with rosemary roasted fingerling potatoes.

Portobello Mushroom Sandwich

Grilled Portobello, basil pesto, roasted bell peppers, balsamic roasted onions, fresh mozzarella served on focaccia.

Sides

Bacon

Ham

Sausage

Hash Browns

Two Eggs

Seasonal Fruit

Toast

SAMPLE DINNER MENU

Appetizers

Bruschetta Volterrana (Bruschetta Volterrana)

Tuscan bread slices topped with a mushroom and truffle puree and grilled artichokes

“Oil” Soup (Zuppa all’ Olio della Villa Otium)

Cannellini bean soup with croutons and a generous drizzling of Tuscan organic extra virgin olive oil

Prosciutto, Fava Bean and Cauliflower Tart (Crostata con Prosciutto di Parm

Prosciutto, Cauliflower and Fava Bean Tart with fried leeks and savory scented zabaglione

Pan Fried Eggplant (Melanzane Fritte)

Pan fried eggplant slices layered with imported bianco fresco cheese, and topped with a vine ripened tomato relish

Seared Sea Scallops (Cappesante alla Primavera)

Seared Sea Scallops with a saute of seasonal wild mushrooms and vegetables topped with fava bean aioli

Homemade “Little Bite” Selection (Antipasti Assortiti)

Daily selection of Chef Don’s seasonal antipasti items, price per person

Polenta and Wild Mushrooms (Polenta con Funghi)

Fontina filled polenta custard with a truffle scented wild mushroom ragu

Assorted Cured Meats (Affetato Misto)

Locally hand crafted and imported cured meats with Tuscan Pecorino

Sliced Culatello with Truffle Custard (Timballo di Tartufo con Culatello e

Sliced Culatello with truffle custard and shaved Tuscan pecorino

Sauteed Boar Cutlet (Costoletto di Cinghiale alla Milanese)

Bone in boar rib chop lightly breaded and sauteed; served with shaved fennel, pickled onion, horseradish chips, lemon and arugula salad and fried capers

Mussels and Sausage (Cozze e Salsicca)

Mussels and Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta

Salads

House Salad (Insalatina della Casa)

Baby arugula, shaved fennel and parmigiano reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives

Caesar Salad (Insalata Cesarina)

Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved organinc parmigiano reggiano

Wild Mushroom Salad (Insalata ai Funghi Selvatici)

Locally harvested wild mushrooms sauteed with garlic, basil, aged balsamic and Tuscan extra virgin olive

Italian Chicory and White Anchovy Salad (Insalata Verde con Alici)

Warm Italian Chicory and white anchovies with lemon vinaigrette, fried capers and parsley

Lettuce and Truffle Cheese Salad (Insalata alla Tartufatti)

Butter lettuce, radicchio, endive and radish salad tossed with truffle vinaigrette and shaved Sottobosco truffle cheese

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

Noodles and Rice

Wide Noodles with Wild Boar Ragu (Pappardelle al Ragu di Cinghiale)

House made organic egg pasta tossed with wild boar ragu and topped with Sicilian black pepper studded pecorino

Bowties with Smoked Chicken (Farfalle con Pollo Affumicato)

Bowtie pasta tossed with house smoked chicken, mushrooms, asparagus, artichokes, and tomato cream sauce; topped with mild Goat Cheese

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

Linguine with Clams (Linguine alle Vongole)

Linguine pasta tossed with Manila clams, garlic, red chili flakes, white wine, and parsley

Pork Jowls and Squash Blossoms (Tagliolini con Guanciale e Fiori di Zucca)

House made organic tagliolini tossed with smoked pork jowls, squash blossoms, wild mushrooms, fave beans and truffle butter. Topped with organinc parmigiano reggiano

Fettucine with Lamb and Black Olives (Fettucine alla Pecoraia)

House made organic egg pasta tossed with roast lamb, taggiasca olives, plum tomatoes and topped with crotonese cheese

Lobster and Saffron Risotto (Risotto allo Zafferano con L’ Aragosta)

Carnaroli rice simmered in saffron broth and topped with a slipper lobster and Tuscan plum tomato ragu and fresh scallions

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

Entrees

Herb Roasted Pork Ribeye (Costoletto di Maiale all’ Arrosto)

Herb roasted pork ribeye served on a fresh tarragon scented Borlotti bean and tomato ragu with herb gremolata

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 | (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

Seafood Baked in Parchment (Gran Misto di Pesce al Cartoccio)

Mussels, clams, scallops, prawns and today’s fresh fish baked in parchment with tomatoes, garlic, fresh herbs, white wine and butter

Grilled Ribeye Steak (Bistecca alla Griglia)

Bone in ribeye steak grilled and served on a bed of arugula topped with pecorino toscano and sundried tomato & black olive tapenade

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

Grilled Lamb Leg Steak (Coscie d’ Agnello alla Griglia)

Grilled center cut bone in lamb leg steak with Umbrian lentils, spring vegetables, goat cheese vinaigrette, salsa verde and abruzzese red chilis

Sauteed Jumbo Prawns (Gamberoni Piccanti)

Jumbo gulf prawns sauteed with garlic, fresh vine ripened tomatoes, basil, white wine, and butter and served on a bed of baby spinach with Yukon Gold potato gratin and seasonal market vegetables

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

Roasted Halibut Fillet (Passera di Mare all’ Acqua Pazza)

Alaskan halibut fillet baked in a spicy tomato and rosemary broth with roasted fingerling potatoes and broccoflower

DESSERT MENU

Dessert

Tirami su

Layers of espresso dipped ladyfingers and Marsala flavored mascarpone custard topped with whipped cream and chocolate sauce

Braeburn Apple Pie

Homemade apple pie with warm brandy sauce and vanilla gelato

Chestnut Panna Cotta

Tuscan chestnut honey flavored panna cotta with fresh strawberries

Chocolate Cake

Miniature flourless chocolate cake served with chocolate mousse, Florentine cookies and chocolate sauce

Panforte di Siena and Vin Santo

Traditional Tuscan fruit and nut cake dusted with powdered sugar and served with a glass of Castellare Vin Santo

Lemon Tartlet

Miniature lemon tart dusted with powdered sugar

Berries and Creme Anglaise

Fresh berries with cream anglaise and whipped cream

Cheese and Fruit

Assortment of local and imported cheeses and fresh fruit

Gelato and Sorbet

Three Scoops! Your choice of vanilla, chocolate or grappa and golden raisin gelato, raspberry or peach champagne sorbet

Kahlua and Amaretto Semifreddo

Frozen layers of amaretto and kahlua mousses topped with whipped cream, chocolate sauce and chocolate covered espresso beans