Volterra Kirkland

Rotates daily.

Taylor shellfish manila clams steamed in a spicy tomato broth.

Served with spaghetti squash, goat cheese cream and castelvetrano and olive relish.

Served with fennel and arugula salad.

Vine ripened tomatoes, fresh mozzarella, basil and extra virgin olive oil.

Fontina filled polenta custard with truffle scented wild mushroom ragu.

2oz. daily selected imported Italian cheese and accompaniment.

Manila Clams and Sea Breeze Farm's Hot Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta.

Fontina filled polenta custard with a truffle scented wild mushroom ragu.

Daily selection seasonal antipasti items.

Cannellini bean and smoked pork jowl soup with croutons, chives and a generous drizzling of extra virgin olive oil.

Cauliflower florets baked in a fontina cream sauce and topped with crispy pancetta and scallions.

House made Anderson Valley lamb meatballs with roasted spaghetti squash, goat cheese cream; topped with Calabrian chilis and Sicilian green olive relish.

3 oz. Dungeness crab cake seared and served on a fresh fennel and arugula salad with mustard aioli and chives.

House made organic egg noodles tossed with the classic meat sauce made with aromatic vegetables, Berkshire pork and natural beef; topped with fresh grated grana Padano.

House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic, and basil tossed in a spicy tomato ragu and topped with Pecorino Romano.

Barilla pasta tossed with jumbo wild gulf prawns, garlic, capers, Kalamata olives, fresh basil, red chili flakes and plum tomato sauce.

Linguine tossed with Manila clams, garlic, white wine, parsley, anchovies, red chili flakes and sweet butter.

House made organic egg pasta tossed with smoked pork jowls, wild and locally cultivated mushrooms, truffle butter and grated grana.

House made organic egg pasta tossed with roasted chicken breast, artichokes, whole roasted garlic cloves and fresh basil in a parmesan cream sauce and drizzled with pesto oil.

House made organic egg pasta filled with Dungeness crab, chives and Mascarpone tossed in a light tomato cream.

Carnaroli rice simmered with Maine lobster, roasted red bell peppers, shrimp broth, tomato sauce, scallions and a touch of cream.

Baby arugula, shaved fennel and Parmigiano Reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives.

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

Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged Asiago cheese.

Barilla pasta tossed with Kalamata olives, tomatoes, cucumbers,ricotta salata and fresh mint in a lemon and parsley vinaigrette.

Wild boar tenderloin roasted and served with a Cre`me de Cassis, Gorgonzola and mustard sauce, fingerling potatoes and seasonal market vegetables.

Jumbo wild gulf prawns sautéed with garlic, fresh tomatoes, basil, white wine, and butter; served on a bed of baby spinach with fingerling potatoes and seasonal vegetables.

Organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables.

Lamb shank braised with green olives, rosemary, onions, celery, sangiovese and demi glaze; served with creamy polenta and seasonal market vegetables.

Alaskan Halibut fillet baked in a spicy tomato rosemary sauce and served with fingerling potatoes and seasonal market vegetables.

Oregon grass fed veal rib chop grilled and topped with a prosciutto, mushroom and demi glaze sauce finished with truffle butter; served with mashed potatoes and seasonal vegetables.

8 oz beef tenderloin steak grilled and topped with a gorgonzola crust; served with Marsala glaze, mashed potatoes and grilled pears.

Barilla pasta tossed with Kalamata olives, tomatoes, cucumbers and fresh mint in a lemon and parsley vinaigrette.

Baby Arugula, shaved fennel bulb, chianti vinaigrette and fresh chives.

Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette.

Barilla pasta tossed with olive oil, garlic, basil, Calabrian chilies and fresh market vegetables.

Barilla pasta tossed with garlic, capers, Kalamata olives, red chili flakes and fresh basil in a plum tomato sauce; drizzled with extra virgin olive oil.

Barilla pasta tossed with garlic, capers, Kalamata olives, red chili flakes and fresh basil in a plum tomato sauce; drizzled with extra virgin olive.

Layers of espresso dipped ladyfingers and Marsala flavored mascarpone custard topped with chocolate shavings and chocolate sauce.

Lemon flavored mascarpone custard served with strawberry rhubarb sauce and fresh berries.

Gluten free warm chocolate cake with vanilla gelato and chocolate sauce.

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

Fresh pear compote baked with an oat crust and topped with cinnamon gelato.

Seasonal assortment of D'Ambrosio gelato and sorbetto. 2 scoops, homemade cookie and fresh berries.

Kahlua liqueur, amarula and a shot of espresso.