Al Volo Osteria Menu

3 grass fed beef meatballs in cherry tomato sauce. Served with shaved Parmigiano- Reggiano.

Imported cold cuts and cheese and seasonal vegetables. Serves 2.

Romaine hearts with tomatoes, anchovies, Phyllo crouton, and homemade caesar dressing.

Comes with tomatoes, fresh burrata cheese, balsamic glaze.

Confit octopus with homemade Romesco sauce, roasted potatoes, Roma tomatoes, and red onions.

Fettuccine pasta with slow- braised ragu of grass fed beef, red wine, and tomato sauce. Served with grated Parmigiano- Reggiano.

Classic homemade gnocchi with Pecorino, Parmigiano- Reggiano, Fontina, and Gorgonzola cheeses.

Pappardelle pasta with lamb slow- braised in red wine and tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Orecchiette pasta with chicken or shrimp in a creamy tomato vodka sauce.

Homemade burrata and mascarpone ravioli in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Strozapretti pasta with a roasted eggplant and tomato sauce. Served with fresh mozzarella, basil and Parmigiano- Reggiano cheese.

Homemade spaghetti pasta with guanciale, black pepper, egg, parmesan, and cream sauce.

Spaghetti pasta with grass fed beef meatballs in cherry tomato sauce. Served with grated Parmigiano- Reggiano.

Homemade spinach and ricotta ravioli in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Smoked paprika- infused pappardelle pasta with slow- braised ragu of wild boar, red wine, and tomato sauce. Served with homemade ricotta cheese and grated Parmigiano- Reggiano cheese.

Homemade ravioli with braised short ribs and mushrooms fondo bruno.

Kale- infused fusilli with a creamy basil pesto sauce, cherry tomatoes, goat cheese, and Parmigiano- Reggiano. **CONTAINS NUTS, POSSIBLY PEANUTS**

Homemade grass fed beef lasagna, tomato sauce, beschamel, and mozzarella. Served with grated Parmigiano- Reggiano cheese.

Rigatoni pasta with homemade pork sausage, roasted peppers, and garlic in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Porcini- infused pappardelle pasta with a sauce of porcini, crimini, and button mushrooms, white wine, garlic, rosemary, and butter. Served with grated ricotta salata cheese.

Squid ink chitarra in a lobster bisque sauce with shrimp, clams, mussels, salmon, and calamari

Rigatoni pasta with olives, capers, anchovies, and onions in a cherry tomato sauce. Served with grated Parmigiano- Reggiano.

Vanilla bean ricotta cheesecake. Served with house made berry coulis.

Citrus panna cotta with homemade berry coulis.

Fried pastry shells. Inside is sweet ricotta and mascarpone cream with chocolate chips.

Fresh ravioli filled with spinach, mozzarella, Parmesan, and ricotta cheese. Comes frozen. To prepare, boil in salted water until ravioli float (3-4 minutes) and add to your favorite sauce.

Your choice of homemade fettuccine, smoked paprika- infused pappardelle, green kale- infused fusilli, orecchiette, gnocchi, cavatelli, or squid ink chitarra

Slow- braised ragu of grass fed beef, red wine, and tomato sauce.

Roasted eggplant, cherry tomato, and basil sauce.

Roasted mushrooms in tomato sauce with basil.

San Marzano tomato, cherry tomato, olive oil, and basil sauce

Sauce of basil, Pecorino Romano, pine nuts, olive oil, garlic.

Lasagna with braised short rib, fresh pasta, ricotta, and mozzarella cheese. Comes frozen. Serves 2.

Freshly ravioli filled with braised short rib, parmesan and pecorino cheese. Comes frozen. To prepare, place in salted boiling water until ravioli float (3-4 minutes) and toss with sauce of your choice.

Lamb slow- braised in red wine and tomato sauce with onion, celery, carrot, garlic, and rosemary.

Red grape blend. 2016. Raspberry and sour cherry on the palate, rich and intense. Medium body, medium tannins. Pairs well with Ravioli al Brasato, Fettuccine Bolognese, and Rigatoni alla Norma.

100% Falanghina grapes. Notes of cedar and tropical fruits. Hint of body and finish of stone fruits. Pairs well with the Burrata Caprese, Rigatoni alla Norma, and Gnocchi Four Cheese.

85% Sangiovese, 15% Merlot grapes. 2015. Oak barrel aged for 6 months with notes of cherry, berry, and a hint of spice. Earthy, lingers on the palate. Full body, medium fruit presence. Pairs well with Pappardelle all’Agnello, Fettuccine Bolognese, and Pork Ossobucco.

100% Sangiovese grapes. 2017. Oak barrel- aged for 2 years. Cherry, plum, and robust stone fruit aromas. Finish of tobacco, cedar, and balsamic. Medium to high tannins. Pairs well with Pappardelle al Cinghiale, Pappardelle all’Agnello, and Fettuccine Bolognese.

Crisp and fresh with strong citrus and herbal notes. Pairs well with Rigatoni alla Puttanesca, Spaghetti and Meatballs, and Fettuccine Bolognese.

100% Montepulciano grapes. Juicy, slightly spicy on the nose, acidic, fresh. Pairs well with Fettuccine all' Amatriciana, Rigatoni alla Norma, and Rigatoni alla Puttanesca.

Smooth and refreshing. Aromas of butter and passion fruit. Nice acidity. Pairs well with Green Kale Fusilli, Pollo alla Vodka, and Rigatoni alla Norma.

Romaine hearts with tomatoes, anchovies, Phyllo crouton, and homemade caesar dressing.

Comes with tomatoes, fresh burrata cheese, balsamic glaze.

Imported cold cuts and cheese and seasonal vegetables. Serves 2.

3 grass fed beef meatballs in cherry tomato sauce. Served with shaved Parmigiano- Reggiano.

Pomodoro sauce with smoked pancetta, onions, and garlic. Served with grated Parmigiano- Reggiano cheese.

Fettuccine pasta with slow- braised ragu of grass fed beef, red wine, and tomato sauce. Served with grated Parmigiano- Reggiano.

Classic homemade gnocchi with Pecorino, Parmigiano- Reggiano, Fontina, and Gorgonzola cheeses.

Smoked paprika- infused pappardelle pasta with slow- braised ragu of wild boar, red wine, and tomato sauce. Served with homemade ricotta cheese and grated Parmigiano- Reggiano cheese.

Pappardelle pasta with lamb slow- braised in red wine and tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Porcini- infused pappardelle pasta with a sauce of porcini, crimini, and button mushrooms, white wine, garlic, rosemary, and butter. Served with grated ricotta salata cheese.

Orecchiette pasta with chicken or shrimp in a creamy tomato vodka sauce.

Homemade ravioli with braised short ribs and mushrooms fondo bruno.

Homemade burrata and mascarpone ravioli in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Strozapretti pasta with a roasted eggplant and tomato sauce. Served with fresh mozzarella, basil and Parmigiano- Reggiano cheese.

Rigatoni pasta with homemade pork sausage, roasted peppers, and garlic in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Squid ink chitarra in a lobster bisque sauce with shrimp, clams, mussels, salmon, and calamari

Homemade spaghetti pasta with guanciale, black pepper, egg, parmesan, and cream sauce.

Spaghetti pasta with grass fed beef meatballs in cherry tomato sauce. Served with grated Parmigiano- Reggiano.

Homemade spinach and ricotta ravioli in a cherry tomato sauce. Served with grated Parmigiano- Reggiano cheese.

Fresh ravioli filled with creamy mozzarella cheese. Comes frozen. To prepare, boil in salted water until ravioli float (3-4 minutes) and add to your favorite sauce.

Fresh ravioli filled with spinach, mozzarella, Parmesan, and ricotta cheese. Comes frozen. To prepare, boil in salted water until ravioli float (3-4 minutes) and add to your favorite sauce.

Lasagna with braised short rib, fresh pasta, ricotta, and mozzarella cheese. Comes frozen. Serves 2.

San Marzano tomato, cherry tomato, olive oil, and basil sauce

Roasted eggplant, cherry tomato, and basil sauce.

Roasted mushrooms in tomato sauce with basil.

Slow- braised ragu of grass fed beef, red wine, and tomato sauce.

Sauce of basil, Pecorino Romano, pine nuts, olive oil, garlic.

Lamb slow- braised in red wine and tomato sauce with onion, celery, carrot, garlic, and rosemary.